Salmon Cakes are so easy to make, freeze well, and are perfect for company as either an appetizer or main dish. I absolutely love this Salmon Cake Recipe.
Baked Salmon Cakes
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Ingredients
- 2 cups Cooked Salmon (*See notes for easy roasting)
- 1 Large Egg
- 2 tablespoons Mayonnaise
- 1 tablespoon Parsley Paste (or use fresh parsley)
- 1 Slice White Bread
- 1 cup Plain Breadcrumbs
Note
To roast your salmon, rub with olive oil and lightly sprinkle with salt and pepper. Then roast the salmon at 375 degrees for 20-30 minutes or until salmon is cooked. Remove from oven and let cool.
Directions
| Step 1 | |
| Preheat oven to 350 degrees. | |
| Step 2 | |
| In a medium bowl, mix together the egg, mayonnaise, parsley, and bread. Use a whisk to mix ingredients completely so the bread is well incorporated and is not in chunks. | |
| Step 3 | |
| Add the salmon to the mixture, flaking it as you go. Mix well, but try not to over mix the salmon. You want it to be well combined, yet you still want to get the flakes from the salmon. | |
| Step 4 | |
| Place the breadcrumbs in a bowl. Form the salmon into patties and dip into breadcrumbs, making sure to coat evenly and completely. | |
| Step 5 | |
| Line a cookie sheet with tin foil and spray generously with Pam. Place the breaded salmon cakes onto the cookie sheet and spray the cakes liberally with Pam. | |
| Step 6 | |
| Bake at 350 degrees for 30 minutes. | |
There are many ways to make salmon cakes, and one day I’ll post my mom’s recipe which is a bit different than this one. I modeled my recipe off of my Grandma’s Maryland Style Lump Crab Cake Recipe, which highlights the crab… it’s all about the crab.
So for these salmon cakes, I wanted the salmon to shine. I didn’t want bell peppers, celery, onions… None of that. I also didn’t want to have one that needed to be fried. So, this delicious salmon cake recipe was born.
Enjoy!
Great, easy recipe! You mentioned easy to freeze, would you freeze them before or after baking them?
I froze them afterwards. I just put them in a freezer ziplock (I was a little lazy). The best way would be to individually wrap them in plastic wrap then place them in the zip lock bag. I’m not sure how the would work freezing uncooked, mostly because they are a little soft to the touch when not cooked and may be difficult to manage.