Forktionary

Baked Salmon Cakes No Flipping Recipe

Say goodbye to greasy frying and hello to these incredibly easy and healthy baked salmon cakes! This recipe uses canned salmon (always a pantry staple!), requires no flipping, and bakes to perfection in a muffin tin. A Taste of Home favorite (Healthy Cooking Feb/Mar 2010, p. 53), these delicious cakes are a simple, budget-friendly weeknight meal. Serve with steamed veggies and rice for a complete and satisfying dinner. Makes 8 servings (2 cakes per serving).

Prep Time 15 mins
Cook Time 35 mins
Calories 384.2 kcal
Protein 72g
Rating 5.0 (1 Reviews)
Baked Salmon Cakes No Flipping 81

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Salmon Cakes No Flipping

  • 1 (14.75 ounce) can salmon, drained
  • 1 cup soft whole wheat bread crumbs (made from 2 slices whole wheat bread)
  • Sweet Red Pepper (not found in recipe)
  • Egg Substitute (not found in recipe)
  • Green Onions (not found in recipe)
  • 1/4 cup chopped celery
  • Fresh Cilantro (not found in recipe)
  • 3/4 cup mayonnaise (recipe does not specify fat-free)
  • 3 tablespoons lemon juice
  • Garlic Clove (not found in recipe)
  • Hot Pepper Sauce (not found in recipe)
  • Capers (not found in recipe)
  • 2 teaspoons dried dill (or dill weed)
  • 1/4 cup finely chopped red onion
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • Cooking spray

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baked Salmon Cakes No Flipping? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Baked Salmon Cakes No Flipping

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, combine 1 (14.75 ounce) can salmon (drained), 1/2 cup mayonnaise, 1/4 cup finely chopped red onion, 1/4 cup chopped celery, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon dried dill, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup chopped fresh parsley, and 1 cup soft bread crumbs (see step 3).
  3. To make soft bread crumbs: Pulse 2 slices of whole wheat bread in a food processor until you have 1 cup of soft crumbs.
  4. Coat eight muffin cups with cooking spray.
  5. Using a cookie scoop or spoon, place about 1/3 cup of the salmon mixture into each muffin cup.
  6. Bake for 15-20 minutes, or until a meat thermometer inserted into the center reads 160°F (71°C).
  7. While the cakes are baking, whisk together 1/4 cup mayonnaise, 1 tablespoon lemon juice, and 1 teaspoon dill for the sauce.
  8. Serve the salmon cakes warm with the lemon-dill sauce, steamed vegetables, and rice.

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

31g

Fat

8g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood Salmon Recipes American Healthy Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Eggs Dairy Seafood Vegetables American Southern United States Oven Easy Beginner Cook Salmon Fish Eggs Dietary Comfort Food Inexpensive Free Of Something Saltwater Fish Taste Mood Equipment Nut Free Baking