Name: Baked Salmon Patties
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 can (14-3/4 ounces) salmon, drained, bones and skin removed; 1-1/2 cups soft whole wheat bread crumbs; 1/2 cup finely chopped sweet red pepper; 1/2 cup egg substitute; 3 green onions, thinly sliced; 1/4 cup finely chopped celery; 1/4 cup minced fresh cilantro; 3 tablespoons fat-free mayonnaise; 1 tablespoon lemon juice; 1 garlic clove, minced; 1/8 to 1/4 teaspoon hot pepper sauce; SAUCE:; 2 tablespoons fat-free mayonnaise; 1/4 teaspoon capers, drained; 1/4 teaspoon dill weed; Dash lemon juice

Made in muffin pans and served with sauce on the side, these baked salmon patties make a fantastic light meal. You can also bake a double batch and freeze some for a quick lower-fat supper later on. —Nikki Haddad, Germantown, Maryland

Baked Salmon Patties

(14-3/4 ounces) salmon, drained, bones and skin removed

bread crumbs

sweet red pepper

egg substitute

green onions, thinly sliced

celery

cilantro

mayonnaise

lemon juice

garlic clove,

hot pepper sauce

SAUCE:

capers, drained

dill weed

These were good! I added salt and pepper, and used regular onions since I didn't have green ones on hand. The red pepper added color. I also didn't use cilantro because I hate that stuff. :)

Made these for supper last night.  I had to improvise because there were no soft bread crumbs or green onions in the house.  I used chopped vidalia sweet onions and Italian bread crumbs  instead.  They were a hit.  They are healthy and will be on the menu regularly.

I made these as mini-muffins (24) for dinner last night.  You don't need to worry about "skin & bones" because they mix-up very easily with a fork -- or use a mixer if you choose!  I drained about 90% of the liquid off; but next time will incorporate all.  I only had panko bread crumbs so that could be why they turned out a bit dry.  Next time I will definitely use all the liquid and probably add a bit of sour cream and some sort of cheese to the mix as others have suggested.  They easily came out of the mini-muffin tin after "resting" about 5 minutes & they were cooked for ~15 minutes.

I have been looking for a salmon cake recipe that is easy, tasty and not fried.  This is it!

Can't rate this fairly since I haven't yet tried it.  But thanks to lorrettaJ for stating that she used 2 eggs rather than egg substitute; otherwise, I would have passed this recipe by.  It's much more helpful - and attractive to try - in my opinion, if contributors would state amounts that are equal to the substitute when they've substituted something.  Thanks much, "lorrettaJ"!

These were moist & delicious, used leftover garlic knots & real eggs (1/2 cup is 2 large eggs). Run a knife around the tins and they pop right out.  Nice on a potato or brioche bun with accoutrements. smoked in mini muffin pans for appetizers. Don't forget the sauce, it's nice and they need that creamy, briny, lemony zing.  I can see how these might also work with tuna or crab or shrimp or clams..hmm.  I gave it a good jolt of Tabasco the last time I made it because even doubled it wasn't enough. I double the recipe every time, they freeze & reheat beautifully. I use a tablespoon to scrape the salmon skin and dark blood line out, pick out the largest backbone pieces & leave the rest. Great for dieting & portion control..little pucks of delicious salmon cakes.

I haven't made these yet, but I intend to.  Question:  why do people put cilantro in EVERYTHING?  Just askin'.

My husband I loved these.  He told me it's a keeper for the recipe box!

I love this recipe!!!! I've made it several times. This last time I switched things up a little to try and save money, so I used canned mackerel instead of salmon and it turned out great. I'm a mother of 4, 14yr & 11 old boys and twin 2 yr olds. So saving money is a must. I also bought a bottle of lemon butter dill sauce at Walmart in the seafood isle added a little mayo, heated it up and it was amazing!!! I did have to double the cook time though. Maybe I just packed it in to much but I have found that if you pack the mixture into the cups a bit more they hold shape better. I have a digital meat themometer and the temp reads about 180 and they are cooked just to our liking, crisp on the outside and firm on the inside not dry at all.

I made a double batch today for a light dinner for family and some friends and everyone loved them!  I love salmon, and this recipe is so easy to put together.  Another plus is that the patties are baked, not fried, which is healthier and simpler.  Thank you, Nikki, for a real keeper!

I loved this!  I doubled the recipe and froze (8) I didn't have red pepper and ground up broccoli, cauliflower & carrot  to make a cup full. Used 1 med. regular onion. I used Italian boxed bread crumbs and I only put in a cup. The salmon was moist not runny when I put them in the muffin pan, turned out great! Oh I used 2 eggs instead of egg substitute.

We were invited to a last minute party yesterday and this recipe happened to pop up on my e-mail.  These were excellent!  The crowd loved them!   I made them in mini muffin pans as an appetizer.  I added a pinch of sugar, cubed the bread very small and used our own smoked slalmon.   I can't wait to make them for our fellow Alaska fishing friends.  Thanks for sharing!

These were really good. Salmon patties are often heavy, sodden affairs that I feel virtuous for having eaten since salmon is god for you and canned salmon is inexpensive.  I loved eating these we had them week before last and are having them again next week.  The veggies keeps them light and give great flavor.  Do yourself and your family a favor and try these easy and delicious salmon cakes.

Had excellent results.  Based on other reviews re being dry, reduced bread crumbs to 1-1/4 c and added one more Tbsp. of mayo.  Used 2 eggs in place of substitute and 2 T parsley for cilantro.  Loved sauce but works out to only about 1 tsp. per muffin--I doubled for 4 servings.

Against my better judgment, I followed the recipe as is and used the canned salmon.  What a pain!  I couldn't possibly get all the tiny bones out and my family refused to touch it.  If I ever try this again, it will be with the boneless salmon in the pouch.  Not much more expensive and a whole lot less work.

I made them just as written except for the hot sauce and capers.  They were still very good and I would make again.

I thought these were terrific! Not the heavy, fish taste I associate with canned salmon patties, probably due to all the finely chopped veggies. The 15 minute bake time worked great for me but I kept the temp at 400 because my oven tends to run hot.  I also let them set for about 5 minutes before I removed them from the tin and served them so they could 'set'. Will definitely make again.

salmon is one of my most favorite fish and this is a to go for item again.

Very good!Omitted the red pepper, increased celery to 1/2 cup, no fresh garlic added, used 1/2 tsp season salt instead, and replaced lemon juice with 1 1/2 tsp of dijon mustard.

So good!  Hubby and I both loved this. The cakes are so flavorful by themselves, but the sauce really adds a nice flavor with the capers. He kept going back for more. Love that they're baked instead of fried. Next time I'll use my chopper to speed things up. I used 2 eggs instead of substitute. Would be a great appetizer in mini muffin size. Thanks for sharing!

I did not like this recipe at all.  Made according to recipe, threw the leftovers out. Sauce was nice.  Recipe was quite involved to make.

I also used 2 eggs when I made these; however, I will cut down on the amount of bread crumbs next time I make them.  I found them too dry.  Otherwise, they were very good.

https://videodam.tmbi.com/wp-content/uploads/2023/02/BakedSalmonCakes_DIYD_46358_020923.mp4

Check out this video for how to make Baked Salmon Cakes.

baked salmon patties

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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