• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Baked by an Introvert® logo

  • About
  • Recipes
  • Baking Basics
  • Subscribe
  • Contact
go to homepage
Homepage link
  • About
  • Recipes
  • Baking Basics
  • Subscribe
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Appetizers & Snacks » Oven Baked Salmon Cakes

    Oven Baked Salmon Cakes

    Published: Jun 14, 2016 by Jen Sobjack · 18 Comments

    This post may contain affiliate links. Please read my disclosure for more info.

    Jump to Recipe

    Oven Baked Salmon Cakes are perfect for your summer party! Made with fresh salmon, bell peppers, onions, and parsley, you won't feel guilty about eating more that one of these baked patties. This is a recipe you will turn to time and time again. It's so good!!

    Oven baked salmon patty on top of sliced asparagus on a white plate.

    Happy Tuesday friends!

    We decided to take a break from life and hit the road this past Sunday. After a long drive, we finally arrived in Panama City beach where we are busy soaking up the sun and jogging the beaches with our two pups. I don't want to go back home!

    There is something about clear skies, sunshine, and salty air that brings me to life. I always say I think I was born with salt water in my veins. I'm destined to be a beach bum. Can I please live by the ocean forever?!

    I decided to remake these salmon cakes that have been on the blog since the beginning of time. But this time, I wanted to bake them instead of fry them. And boy, they were amazing!!

    Oven baked salmon cake sliced open on a bed of asparagus on a white plate.

    Oven Baked Salmon Cakes: Important Steps

    Over cooking salmon can dry it out which is not pleasant to eat. You want the salmon to be moist and tender. The best way to achieve this is to poach it in lemon water before shredding it. I used skinless salmon but you can use filets with the skin on them. The skin will easily peel away after poaching.

    Don't attempt to shred the salmon until after it has cooled. Just like with any meat, you want to let it rest so all the moisture remains inside. The cakes are going to be baked which can dry them out, so it's super important to ensure the salmon is ultra moist before going into the oven.

    After shaping the patties, spray them lightly with cooking spray to help the crispen and brown in the oven. There are several healthy alternative cooking sprays available. My favorite is the coconut oil spray from PAM®.

    Honey mustard vinaigrette being poured over oven baked salmon cake.

    The best part about this recipe is the tangy honey mustard vinaigrette sauce. It pairs perfectly with the salmon. I drowned my salmon in it!! Harry, my husband, enjoys eating his with sriracha. So, if you like hot sauce, that's a great idea as well.

    Serve the oven baked salmon cakes with asparagus, spinach, or any other green vegetable. Enjoy!

    NEED MORE BAKING IDEAS? Subscribe to our newsletter and Youtube channel. Also, follow along on Facebook, Instagram, and Pinterest for all the latest updates!

    Continue to Content
    Honey mustard vinaigrette being poured over oven baked salmon cake.

    Oven Baked Salmon Cakes

    Yield: 6 to 8 salmon cakes
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes

    Oven Baked Salmon Cakes are perfect for your summer party! Made with fresh salmon, bell peppers, onions, and parsley, you won’t feel guilty about eating more that one of these baked patties. This is a recipe you will turn to time and time again. It’s so good!!

    Ingredients

    For the salmon cakes

    • 1 pound fresh salmon, skin removed
    • ½ cup lemon juice
    • 1 ⅓ cups plain breadcrumbs
    • ⅓ cup all-purpose flour
    • ½ green bell pepper, finely chopped
    • ½ small onion, finely chopped
    • ¼ cup fresh parsley, chopped
    • ¼ teaspoon salt
    • ⅛ teaspoon cayenne pepper
    • 2 large eggs, lightly beaten
    • cooking spray

    For the vinaigrette

    • 1 tablespoon white wine vinegar
    • 1 tablespoon honey
    • 1 tablespoon Dijon mustard
    • ¼ cup extra virgin light olive oil

    Instructions

    1. In a small saucepan, bring 2 cups water and lemon juice to a boil. Add salmon, cover, and reduce heat to low. Cook for 10 minutes or until salmon is opaque and flaky. Remove salmon and allow to cool.
    2. Preheat the oven to 400°F. Line a baking sheet with aluminum foil; set aside.
    3. In a large bowl, mix breadcrumbs, flour, bell pepper, onion, parsley, salt, and cayenne.
    4. Break apart the salmon and add to breadcrumb mixture. Add the egg and mix to combine.
    5. Roll a handful of the mixture into a ball and flatten to form a disc.
    6. pray each patty lightly with cooking spray. Place on the prepared baking sheet. Bake for 15 minutes, flipping each patty over halfway through the cooking time. Serve with asparagus or greens and drizzle with honey mustard vinaigrette.

    Make the vinaigrette

    1. Whisk together all of the ingredients for the vinaigrette. Store in a sealed jar and shake before serving.
    Nutrition Information:
    Yield: 6
    Amount Per Serving: Calories: 351

    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

    Tried this recipe? Share it on Instagram!

    Mention @introvertbaker or tag #introvertbaker!

    © Jen Sobjack
    Cuisine: American / Category: Dinner & Sides
    Previous Post: « Cinnamon Crumb Coffee Cake
    Next Post: Roasted Plum Clafoutis »

    Reader Interactions

    Comments

    1. Myrlin B Brooks says

      September 18, 2020 at 1:01 pm

      I have always wanted to bake my salmon cakes, but never had the courage to try. I believe I am going to love it when I try. My only hang-up is that I am going to do it from the can. Lets see.

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey! I'm Jen!

    Jen headshot

    The moments I treasure most are those spent quietly in my kitchen, creating the best tasting dessert recipes so I can share them with you.
    MORE ABOUT ME »

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Recipes

    baked donuts stacked three high on round metal rack with glass flower vase in background

    Old-Fashioned Baked Donuts

    basic muffins with one broken open so the inside is visible

    Basic Muffin Recipe

    Side view of slice of vanilla cake with vanilla frosting.

    How to Make a Basic Vanilla Cake

    soft scones stacked on one another

    How to Make Soft Scones

    Swirl of Vanilla Buttercream Frosting on a yellow cupcake

    The Best Vanilla Buttercream Frosting

    Coconut buttercream frosting swirled on top of a vanilla cupcake.

    Coconut Buttercream Frosting

    side view of slice of strawberry cheesecake on white plate

    Strawberry Cheesecake

    Front view of Ciabatta Bread cut in half so the inside is visible.

    Ciabatta Bread

    Footer

    • About
    • Terms of Use
    • Disclaimer
    • Privacy Policy
    • Contact

    Follow us

    Web Stories

    Sign up for our newsletter

    SIGN UP

    Sign up for our newsletter and get our free crash course in baking!

    COPYRIGHT © 2014–2020 · BAKED BY AN INTROVERT · ALL RIGHTS RESERVED