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 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.

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.

With reference to the last review by apsimon23--I have bought small cans of salmon from Sam's Club and there are absolutely no bones.

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. :)

This was delicious!  My salmon-hater husband loved it.  I didn't have fresh red pepper so I substituted jarred roasted red peppers.  As many others said, I will double the sauce next time.  This one is a keeper!

Thanks for the info on the egg substitute.

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.

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

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 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.

I make mine very similar to these with a few changes---I add a small baked potato fluffed up and if I don't have seasoned bread crumbs I add crushed Ritz crackers, small amount of lemon juice, and sauteed onions.  Some of reviews said they were dry---I spray my pan with Pam and also spray the patties, bake and then flip and spray again.  Everyone loves them.  We enjoy eating ours with ketsup spiced with hot sauce and garlic powder.

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.

I loved the baked method.  It's so much easier and healthier than frying, yet the cakes were still perfectly crispy on the outside.

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

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

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!

Although I tweaked the recipe a bit, it has a great base to get started.  First, I used fresh salmon we purchased while in Washington state. Next, I used real eggs, and since I didn't have whole wheat bread crumbs, I just used plain.  Also added a couple of dollops of sour cream & about 1/2 cup of parmesan cheese.

Great idea! I doubled the recipe, and made it gluten free by adding about a cup of almond meal and 1/4 cup coconut flour. I also processed the veggies in a food processor, and added mushrooms ( I had a few from the fridge needing a home) and it was great! Thanks!

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!

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"!

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.

These were pretty good but didn't really turn out like the picture.  They came out just a big soggy.  It was probably due to the changes I made, so when I remake this I won't change anything and alter my review.  We still found it pretty tasty and I'll still make this again.  Don't skip the "sauce"... it was delicious on top, even without the capers!  The changes I made are below:- I used two pouches of salmon (5 oz each) instead of the can.  I tried my best to drain it, but there was still some juice.  Next time I will use regular canned.- For the soft bread crumbs, I put slices of Italian style bread in a food processor.  It was about 2 slices.  I would recommend putting the bread crumbs in last.  I think they soaked up all the liquid as I was finishing up the steps and that may have caused the sogginess.- I used yellow onion instead of green- I omitted cilantro only because I was apparently out.- The mayo I used was olive oil- I didn't have capers so I also omitted those in the sauce.

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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