Baked Salmon Cakes

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These salmon cakes are light, healthy and a perfect holiday appetizer! Baked, not fried made with bell peppers, capers, breadcrumbs.

These salmon cakes are light, healthy and a perfect holiday appetizer! Baked, not fried made with bell peppers, capers, breadcrumbs.Baked Salmon Cakes

These baked salmon cakes are so easy to make and such a great part appetizer for the holidays and also a great way to use up leftover salmon. More similar recipes I love you may also like, Baked Lump Crab Cake with Red Pepper Chipotle Lime Sauce, Waffled Crab Cakes, and Baked Corn and Crab Cakes.

These baked wild salmon cakes are light, healthy and a perfect holiday appetizer! Made with bell peppers, capers, breadcrumbs, we love serving them with a zesty avocado dressing!

When purchasing fish, I always opt for wild rather than farm raised. I adapted the original recipe from the queen, Ina Garten only with lighter ingredients, then baked the cakes rather than frying and they turned out wonderful. I love a good dipping sauce and knew that my avocado cilantro dressing would be the perfect fresh compliment,  tartar sauce would also be great.

If you are looking for a healthy appetizer idea this Holiday season, look no further. Wild salmon is loaded with heart-healthy omega-3s and these salmon cakes are pretty easy to make. You can assemble them ahead of time, then put them in your oven when your guests arrive. Set them out on the table and watch them disappear!

Helpful Tips:

If you don’t want to cook the salmon, you can also use well-drained packaged or canned salmon if that’s what you have on hand, but it’s worth the extra few minutes it takes to cook it yourself.

How To Make Salmon Cakes

These baked wild salmon cakes are light, healthy and a perfect holiday appetizer! Made with bell peppers, capers, breadcrumbs, we love serving them with a zesty avocado dressing!

How to make baked salmon patties.

These salmon cakes are light, healthy and a perfect holiday appetizer! Baked, not fried made with bell peppers, capers, breadcrumbs.
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4.9 from 29 votes
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Baked Salmon Cakes

87 Cals 7 Protein 8 Carbs 3 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Chill time: 30 mins
Total Time: 30 mins
Yield: 15
COURSE: Appetizer
CUISINE: American
These baked salmon cakes are light, healthy and a perfect Holiday appetizer! With wild Alaskan salmon, peppers, capers, breadcrumbs and a zesty avocado dressing.


  • 1/2 pound wild Alaskan salmon filet, fresh or frozen (if frozen thaw overnight in the refrigerator)
  • olive oil cooking spray
  • 1 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup small-diced red onion, 1 small onion
  • 1 1/2 cups small-diced celery, 4 stalks
  • 1/2 cup small-diced red bell pepper, from 1 small pepper
  • 1/2 cup small-diced yellow bell pepper, from 1 small pepper
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 tablespoon capers, drained
  • 1/4 tablespoon hot sauce
  • 1 1/2 tsp Old Bay seasoning
  • 1 cup seasoned breadcrumbs, or gluten-free crumbs
  • 3 tablespoon light mayonnaise
  • 3 tablespoon Greek yogurt, 0 %
  • 1 tablespoon Dijon mustard
  • 1 large egg, lightly beaten
  • 3 large egg whites, lightly beaten

Optional for dipping:


  • Season salmon with salt.
  • Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon.
  • Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes.
  • Set aside on a dish to cool.
  • Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes.
  • Set aside to cool to room temperature.
  • Flake the salmon into a large bowl.
  • Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs.
  • Add the vegetable mixture and mix well.
  • Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.
  • Preheat oven to 400°F.
  • Spray a non-stick baking sheet with cooking spray.
  • Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.
  • Bake about 10 to 12 minutes on each side, or until golden brown.



Serving: 1cake, Calories: 87kcal, Carbohydrates: 8g, Protein: 7g, Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 23mg, Sodium: 297mg, Fiber: 1g, Sugar: 1g
WW Points Plus: 2
Keywords: Baked Salmon Cakes, baked salmon patties, Holiday Appetizer, Salmon Cakes, super easy salmon cakes recipe

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  1. These totally remind me of the Ina Garten salmon cakes. These were super tasty. I left out the capers since I didn’t have them but they’re there for good reason so use them. I’ve never had salmon cakes with a sauce like this before and wasn’t sure about using it. Sorry for doubting you – it made them over the top! 

  2. This recipe comes up in WW points as banana cranberry bread

  3. The quantity for some reason did not yield as much as expected but boy were these good. Over a bed of spinach and diced tomatoes, these were amazing. If anyone on this site is thinking should I? Shouldn’t I? You 100% definitely should! Highly recommend

  4. Has anyone subbed quinoa for the breadcrumbs?

    • That would probably work. I always sub oats (either quick or Old fashioned) for bread crumbs in burgers, meatloaf or any recipe.

  5. While these salmon cakes were delicious I have to question both the prep time of 5 minutes and the cooking time of 30 minutes.. I estimate it look me at least 30 minutes to finely chop all the ingredients. And a further 30 minutes to cook the salmon and the chopped vegetables. So I think a prep time of 60 minutes is more realistic. Then you need to cook the salmon cakes after they have chilled in the refrigerator. So a total time of 90 minutes from beginning to end is needed in my opinion.  

  6. You’re missing a comma in your subhed. FYI.

    “Baked, not fried made with bell peppers, capers, breadcrumbs.”


  7. For Valentine’s Day I made your French Onion Soup, Baked Salmon Cakes with Zesty Avocado Cilantro Buttermilk Dressing and Berry Salad with Almond-Cranberry Crusted Goat Cheese. They were all huge hits and will be made many many more times. I highly recommend them all!

  8. I modified a little bit, pepper doesn’t agree with me. I also air fried them. Delicious! I read in the reviews they freeze well, good to know!

  9. I made this recipe my way omitting the egg whites & capers.  For the bread crumbs I used GF oats I ground in a coffee grinder that I use for herbs & such. The recipe works great with leftover salmon.  Just shred salmon & toss with other ingredients. Using a convection oven it took less time to cook on each side. My husband & I really enjoyed them with a cabbage, carrot, daikon, & leek slaw. We look forward to trying more of your recipes. Thank You! 

  10. There must be an error in the time you cook the veggies – 18-20 mins–why would you do that? Just wondering because I am currently in the midst of making these.

  11. These Salmon Cakes are the absolute best ever! They freeze well too, so perfect for a quick lunch.

  12. I made these last week and they were soo good! I cooked in my Air Fryer (I can’t remember temp/time) and it added an extra crunch. Once cooked I laid the out on cookie sheet to freeze. Whenever I want a quick lunch, I pull a couple out and microwave. Next time I will be making a double batch. Thank you for the great recipe! 

  13. These look great! Any advice for cooking temp/time in the air fryer? Thanks!

  14. I made this recipe to the T and it came out perfect! We’re lucky enough to have access to fresh fish. Skinny Taste has yet to steer us wrong!

  15. Great flavor, bit of a kick with hot sauce. used pouched Starkist salmon in water 12..6 ounces and cut bread crumbs to plain panko 1/2 cup. Used one egg white and no egg and two tabs each light mayo and Greek yogurt. I baked them about 30 minutes total and didn’t try to flip them as I think they would not have stayed together real well. They were fine this way and at the end of time they were able to be flipped over easily and could do longer on other side if want to but I didn’t this time. A favorite salmon cake.

  16. Recipe was absolutely fabulous! However, the prep time and cook time listed are a bit misleading.

  17. Can these be cooked in the Airfryer?

  18. Loved this.  I have a good recipe, but loved this.  Tastes like from a restaurant, like crab cakes.  I used it for dinner like a crab cake.  I used canned wild salmon, and in tripling recipe, I used less yogurt, less old bay, less mayo, and added more reduced fat sour cream when I tripled it.  We loved it, thank you!  Cant wait to try it next time with the dressing next time!

  19. Made this tonight with the cilantro dressing and it was delicious. Hard to stop eating…. Great for leftovers tomorrow while waiting for our turkey to bake! 

    • A bit tedious with all the chopped veggies but very worth it.  Thank goodness for pre-chopped everything at the grocery stores. Helps when you have company or tiny kids with zero patience! 

  20. These are delicious! Another successful Skinnytaste recipe in the books. Has anyonce successfully frozen the leftover cooked cakes? If soooo, do you have any advice on reheating? Thanks! For what it’s worth, I used whole wheat breadcrumbs, two 6oz cans of wild caught salmon, didn’t have bell peppers so I substituted carrots and a jalapeno. After bake time, I broiled for 3 minutes to brown the tops. Worked liked a charm. Will make again.

  21. This is a winner! Great taste and pretty easy to make.

  22. Just like a lot of other people on here, my husband hates salmon. I even used canned salmon and served these with a sriracha mayo and he said “These could be served in a restaurant” WHAT?!?! Thank you!

  23. Yummy yummy yummy so delicious

  24. fantastic recipe!
    I used grilled salmon leftovers. Now we have a new favorite! Thanks!

  25. I have made these now on numerous occasions, and they really are the best!  I also use this recipe for leftover smoked trout.  Other than the fish itself I don’t change a thing.  Thank you for such a great standby recipe!!

  26. Hands down, the best salmon recipe I’ve ever made! So delicious!

  27. So I bought a can of Bumble Bee Salmon. When I opened it, I nearly passed out. The disgusting mess in this can was sent to the trash. HOWEVER, I substituted a high quality canned tuna and it worked perfectly! Love the dipping sauce; it reminds me of guacamole. Next time, I’ll use 2 whole eggs rather than your suggestion. I also used Panko instead of bread crumbs for some extra crunch.

  28. These were amazing! My 10 year old said they are “better than the crab cakes at Kroger”….so I guess that’s something. Made them with 2 cans of Costco Salmon. The Zesty Cilantro dip is a MUST. So delicious!

  29. I used frozen wild caught salmon that I baked in the oven first. It was a 1.2 lb filet, because 1/2 seemed like not enough salmon. Is it really only a half pound? Recipe turned out fantastic with a full pound. Delish!

  30. These are incredible! I used canned salmon instead (felt like a lot of effort to just flake it in the end). The can was 14.75 oz. I figured it would be about the right amount after draining the water, but I ended up with extra salmon cakes (no problem there!). I also used 2 whole eggs instead of the mix of whole and whites. Definitely don’t skip chilling them. I did it for only about 20 minutes and they were kind of messy. Served them with the avocado dip (subbed cilantro for celery leaves, which another commenter suggested for us cilantro-haters). I think I enjoyed these more than crab cakes! 

  31. How may smart points would this be on freestyle?

  32. Can you freeze these? If so- before or afterliz baking?

  33. LOVED these delicious little salmon cakes. However, instead of baking them I fried in just a bit of olive oil and they were outstanding!  This is a keeper recipe. 

  34. I can’t believe I just found this recipe two weeks ago. It is AMAZING!!! So full of flavor! The second time I made it I was rushing and forgot to sauté the veggies and it still turned out great! It’s a regular now at my house. 

  35. I used a lb of salmon and found the amount of bread crumbs overpowered the salmon. I can only imagine what it would be like with 1/2 lb of salmon. Are these quantities correct ?

    • I did the same, used 1 1lb of salmon because a half pound didn’t seem like enough. I likely could have cut back the bread crumbs a little, but still found them really tasty.

  36. I would like to give these a try but how many cans of canned salmon should i use? And can i use smoked salmon flavour?

  37. So tasty! I made them larger and served them
    as entrees for dinner. Love all the veggies in them:) I skipped the Old Bay and added tarragon instead because that’s what I had on hand. Loved it!

  38. I cooked these last night and was delicious and will be doing again many times, we don’t have Old Bay seasoning here is Australia but I did find a recipe that you can make it yourself which I will do next time , I didn’t have any capers but it still turned out delicious   Thanks so much Gina ????

  39. I purchased two of your books but I never know if these recipes are in the books and at first I started checking through the books but I am also busy, is there any way to tell your followers that such a recipe is in one of your cookbooks.    

    • Only 20 recipes from my blog are in my latest book. 25 from my first book. I will keep that in mind although I usually mention it in the head notes in the book.

  40. Hello,I’m making this recipe right now. I don’t see in your directions when to put in the 1/4 teaspoon of hot sauce? If anyone know the answer please let me know.:) Thanks!

    • Paragraph 2…..”Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning…” 🙂

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  42. Excellent recipe, thank you. I made the avocado cilantro buttermilk dressing with an extra 1/2 tsp. Old Bay seasoning for a little extra zing! Delicious!

  43. Fabulous Recipe! Thank You
    I used wild previously frozen sockeye salmon fillets they are a beautiful color fresh from seafood counter. I bought pound and a half since I decided to double the recipe. I cut it into 3 pieces than put on baking sheet with foil. I put on olive oil and black can JUST SALMON no 19 spice. I used convection bake at 375 degrees for 15 minutes. I took them out put foil on top tightly let sit 10 minutes than took fish off of skin with metal square utensil. I than put in refrigerator on new plate 30 minutes. I took out of refrigerator and it flaked perfectly into big white square Corning ware dish. I found this idea from Ina Garten recipe. I put on top the chobani Greek yogurt, Dijon, light mayo and Italian seasoned breadcrumbs organic eggs and whites, organic capers. I then put on top cooled diced and cooked veggies. I used salmon spice instead of old bay. Spice is called JUST COOK no 19 Salmon blend fabulous ! I baked the cakes on silpat with a tiny bit oil underneath 10 min each side served with whole wheat bun open and guacamole !

  44. These are so rich, it's hard to believe how low fat and healthy they are! I "diced" the veggies in the food processor on pulse and they came out perfectly…so easy. Gina is my hero.

  45. I've made these several times. While eating some leftovers, my husband said , "These taste like you'd get them at a fancy restaurant and pay $30 for 2." I did have to make a substitution this time. I forgot celery, but I had lots of fresh asparagus from Nana's garden. It worked!

  46. I made these tonight using canned salmon and they turned out great. It was my first time using canned salmon….watch for those nasty little disc-shaped chunks, yuck! I prepped them in the morning and then baked at dinnertime; they worked very well as an easy, last-minute meal with a salad, some sauted squash, and the buttermilk avocado cilantro dressing. I am freezing the leftovers for the future and look forward to them already. Thanks, Gina!

  47. Hi Gina! I LOVE LOVE LOVE your site! I probably cook your recipes 2-3 times per week 🙂 Question for ya…any chance you are going to link to a new company for the recipe box since the ziplist one is no longer? Since I cook so many of your recipes, that make it so easy for me to keep them all together and do my shopping lists. 🙂 THANKS!

  48. Hi Gina! I LOVE LOVE LOVE your site! I probably cook your recipes 2-3 times per week 🙂 Question for ya…any chance you are going to link to a new company for the recipe box since the ziplist one is no longer? Since I cook so many of your recipes, that make it so easy for me to keep them all together and do my shopping lists. 🙂 THANKS!

  49. I've made these and frozen them… what do you think about thawing and cook time with that?

  50. I know you say to refrigerate the mixture for 30 minutes, but do you think it would be okay to make them a day ahead of time?

  51. I love salmon recipes! Thanks for the baked salmon cake recipe. Now I know how to make it from scratch.

  52. what is Old Bay seasoning? I'm in Australia and don't think we have it here…what could I substitute?

    • Homemade Old Bay Seasoning Recipe.
      • 1 tablespoon celery salt.
      • 1/4 teaspoon paprika.
      • 1/8 teaspoon black pepper.
      • 1/8 teaspoon cayenne pepper.
      • 1 pinch ground dry mustard.
      • 1 pinch ground mace (may substitute a teensy pinch nutmeg)
      • 1 pinch ground cinnamon.

  53. I usually get Atlantic salmon but one day decided to splurge and try wild Pacific king salmon which I heard was the best. Well I broiled it the way I usually broil my salmon and it did not turn out well. Only took a few bites then couldn't bare to eat more. I didn't want to waste it and remembered seeing a recipe for salmon croquettes using leftover cooked salmon so I decided to make that. While trying to find the recipe I found this recipe and adapted it. My salmon already had a honey dijon glaze so didn't add any additional. Only used a red bell pepper and a red onion for the veggies. Also used some dried celery flakes instead of actual celery and left out hot sauce capers parsley (used Italian seasoning instead) and black pepper. Did not use egg or bread crumbs instead I used ground flaxseed mixed in water as egg substitute and hoped it would be an adequate binder. Used adaptations just cuz I'm cooking for one and going away for a week soon so didn't want to buy stuff that I won't use up or spend a lot more money on this salmon that already cost me $21 bucks. I baked for 10 min first then glanced to see if I needed the extra 5 and I did. Then I took it out to flip and that was hard. The top was golden and somewhat firm but the bottom wasn't so they ended up falling apart as I flipped them but I was hoping they'll rebind as they cook more and they did. I took them out of the oven after the second side baked 15 min then let them sit a few minutes before I tried one. They didn't look well formed since the spread during cooking but did hold together as I transferred them to a plate. The inside was really moist which isn't surprising since I had more liquid and semisolid ingredients then solids. They tasted alright I'm sure the original recipe tastes much better but I was just happy they're edible unlike my previous dish.

    Anyway the point of my long comment was really to suggest ground flaxseed as an alternative to eggs for people who don't want to use eggs. My flaxseed package says substitute 1 tbsp of flaxseed + 3 tablespoons of water for 1 egg. I mixed the flaxseed and water on a separate bowel to make sure the consistency was right before adding to the other ingredients. Could do without the breadcrumbs but will probably be better to use them to help the cakes keep shape and so they won't be so moist.

  54. I love this recipe and have already made it several times! Do you think you could freeze the cakes? If so, how would you recommend doing so?

  55. We have made this several times for dinner. We follow the ingredient list, but instead of letting everything cool down and form into patties, I just form it into a loaf and bake in the over. My family typically does not like fish, but they wolf down this!!! Thanks Gina for finally making a fish recipe that is yummy and healthy!

  56. Hey! I am making these tonight and I can't wait they look so good – does the points part of your recipes stand for weight watchers points? If so… this will be such a perfect meal for me!

  57. I made the salmon patties tonight..absolutely delicious!!!!

  58. I have an egg allergy but I really want to try and make these. Do you have any suggestions as to what i can use to help it stick together instead of the egg?

  59. Can i sub salmon for tuna? Would any other fish work?

  60. I don't have any Old Bay but have lots of other spices – any recommendations on what to substitute for the Old Bay? Can't justify running out to buy Old Bay when I never use it. Thanks.

    • Homemade Old Bay Seasoning Recipe.
      • 1 tablespoon celery salt.
      • 1/4 teaspoon paprika.
      • 1/8 teaspoon black pepper.
      • 1/8 teaspoon cayenne pepper.
      • 1 pinch ground dry mustard.
      • 1 pinch ground mace (may substitute a teensy pinch nutmeg)
      • 1 pinch ground cinnamon.

  61. I made these tonight and they were fabulous! Everyone loved them! I just started a new cholesterol lowering diet and I'm so glad that these taste great and are low fat! They are a great way to incorporate fish into your diet. I love that you can make these ahead of time and freeze them afterward. I have tried at least 15 Skinnytaste recipes and you simply cannot go wrong! Thank you Gina!

  62. just to say… I just baked them and they were delicious! I only used one can of salmon. I didn't have mayo so I subbed cream cheese and I used 2 whole eggs instead of as the recipe stated, because they are farmer's market eggs and I can't stand to not use the whole delicious thing!

    I used an ice cream scoop to measure and it made almost exactly 15.

    Will definitely make again! I'm going to try to freeze them, too because I'm on my own and I can't eat 15 as good as they are 🙂

    Thanks for the great recipes!

  63. oops I only used one can of salmon. I hope I'm OK…

  64. These look great! Can you freeze the leftovers?

  65. I made these a bit larger than appetizer size, and made them for dinner as a "salmon burger." Served them with the avocado dressing (substituted greek yogurt for the buttermilk), in a whole wheat pita with some arugula and veggies. Huge hit! Definitely will be making them again.

  66. Great recipe! I based my Tilapia Cakes recipe off this and used it as one of my first blog posts on my new website! Feel free to check it out 🙂

  67. Almost all farm raised fish is bad due to the fact that they are given antibiotics and usually raised in countries with out the stringent guidelines used to control contaminants used. If you are concerned about them being fed corn well all corn is genetically altered if you have GMO concerns. My mom always used oatmeal rather than breadcrumbs or crackers, any idea how much would be needed. Thanks

  68. I used 3 cans of salmon from costco, doubled everything but the veggies, though I love veggies, I was afraid it would be too much. They are sooo awesome, will definitely make again, probably for christmas! My husband couldn't stop raving or eating! I used sprouted 7 grain bread from trader joes for the bread crumbs–toasted and in food processor.

  69. I'm not a huge caper fan, do you think it would make a difference if I left them out? Or, can you really taste them in it?

    • I think it would be fine.

    • I know my comment is a little (!) late but even if you don’t like capers on their own, they really do improve this dish and you can’t really taste them individually in the finished product. It just gives a kind of yummy briny salty taste to it, without tasting caper-y.

  70. awesome… good! Of course I added a lot more hot sauce…added a jalpeno pepper and dipped in salsa….so good…..made from salmon we caught in Alaska this summer…

  71. Oh these look great! And gluten free too! I cant wait to try them although I imagine they wont last very long!

  72. I used costco canned salmon (3 cans) and it was good. I think a cup of breadcrumbs was a bit too much and I will definitely omit the celery next time. I thought about doing it this time but wanted to stick true to the recipe for my 1st try.

  73. Was wondering the same – think I could make these ahead of time?? Thanks! Love a recipe that calls for Old Bay 🙂

  74. If I wanted to make these in advance, could I just keep them assembled in the refrigerator for longer? How long do you think they would hold up? Thanks! These look good!

  75. Is there something I could sub for the yogurt? My son can't have dairy.

    Also, the link to the wild salmon is going to the wrong product. The salmon Gina shows is wild caught per the product description.
    Gina- you may want to fix the link to eliminate all the confusion!

  76. I am planning to make these Christmas Eve but will use crab meat instead of salmon. Our family loves crab! and I think this recipe will work equally well with crab meat!

  77. I love salmon recipes. My friend cooked salmon for dinner and it was great!

  78. Looks so nice and simple. Should be tasty!. WIll try to make some this weekend 🙂

  79. Gina it is not on the bag. If you go tot he "more details" The third bullet down is Method of Production:farm raised. The bag stats that is "Wild Caught". This is why you have to read everything.

    • I believe I linked to the wrong item. Package is different. I actually went to the store, not sure if they sell it online.

  80. These look great! I mention your recipes on my blog when I make one so more people can discover your awesome site!! Thanks for posting so many great recipes.

  81. What is Old Bay Seasoning.? Or what can I use as a substitute?

    • Old Bay is a spice mixture. It is usually used for seafood dishes to make stocks, shrimp/crawfish boils, etc. Here's a link to a homemade Old Bay Seasoning.

  82. Such a great idea for the holidays…Thanks..I plan on making dressing as well..
    Any other suggestions for dressing (for those who are allergic to cilantro) ?

  83. This is very misleading. If you read the product overview label of the "wild caught" salmon, is actually states these are farm raised. Farm raised salmon are not great for you. Having said that, the recipe sounds great, but I will definitely buy salmon that really is "wild caught", and rarely, if ever is salmon caught in the Atlantic Ocean actually wild, even though they profess that it is. Stick to the Pacific Ocean wild caught salmon.

  84. I am definitely making some salmon cakes now ~ I have Alaskan salmon I bought from Costco's and need to use it up. I think my kids would even enjoy these – they love Old Bay with just about anything.

  85. This looks great and I am sure my kids would love it. Can you please tell me how I might make this without eggs? Thanks!

    • I'm not sure how it will hold without, maybe more mayo?

    • You can make flax "eggs". For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute. A quick and easy egg replacement, featuring freshly ground flax or chia seeds.

  86. The link for the salmon takes you to the Target website. Interestingly, the product label says "wild caught" but if you look at the product details it says "Method of Production: farm rasied". ? But I love salmon cakes! I usualy bake them too! Will have to try these with your dressing!

  87. Hi…I love salmon patties and looking forward to trying these. I clicked on the link for the Target salmon and outside of package says wild caught but when you look at overview it says farm raised…not sure I understand that. I do not really know much about this except they say wild caught salmon is what u want from Alaska.

  88. Interesting…though I have to say, I am more curious about the dip than the salmon cakes! Yum.

  89. This looks awesome, but I was wondering if I could sub more greek yogurt for the mayo??…………mayo grosses me out.

  90. Hi Gina,

    These look great. I just have one comment- I noticed you said you always opt for wild caught rather than farm raised, but there are actually several types of fish where its actually better (more sustainable) to get farm raised (tilapia, arctic char, scallops, and trout for example). I'm not sure if you said you always do it because of taste or to be environmentally conscious. If the latter, this is a good guide:

    Thanks for the great recipes,

    • I recall reading somewhere that farm-raised tilapia is actually very unhealthy – it has to do with what the farmers feed them, how it metabolizes in the fish's body and then what it does to our bodies when we eat the fish. I'll have to look it up, but I remember clearly that I DID read it because, as a tilapia lover, I was really disappointed.

    • Yes, here we go: They feed the fish corn, which raises the levels of omega-6 fatty acids to higher than what can be found in a donut.

    • Oh yes I totally forgot about that- I remember reading a year or so ago about tilapia being fed corn and was horrified. However, there are places you can get farm raised tilapia from fisheries that 1. do not feed corn and 2. do not do the testosterone treatments to reverse their sex (mainly from US fisheries and Ecuador. The cheap farm raised tilapia we see is usually from Asia) Whole foods is an example:
      It will be more expensive, but better for environment + good for us = 2 thumbs up.


    • Wild Alaskan salmon is both healthier and sustainable.

  91. Those look amazing! My mom used to always make Salmon cakes with crushed Ritz Crackers….this looks like a much healthier alternative!
    Meet @ the Barre

  92. I love Old Bay with Salmon, these look wonderful!

  93. oh my yum!!

  94. These look wonderful! How far in advance could you make them?

  95. Old Bay Seasoning! Yay!!!

  96. These look so yummy! My family is full of salmon cake fans but since the ones we "know" are fried, we don't cook them often. This is a great alternative.

  97. These look like the perfect appetizer for the upcoming holiday season.

  98. would it be possible to leave out the bread crumbs? Im gluten free so cannot have them!

    • I used crushed gluten free cereal (Chex I think?) in place of breadcrumbs in a recipe when we had a gluten free friend over. It worked just fine. Since you're subbing for seasoned breadcrumbs you could just add a bit of an all purpose spice blend. Hope that helps!

    • thank you so much! great idea!

    • Whenever I make something that calls for bread crumbs but need the gluten free variety due to my boyfriend suffering from Celiac disease, I toast a few slices of gluten free bread and then chop them up finely. I'm sure Pam's idea to toss in the all purpose spice would work with this concept, too !

    • They sell gluten free crumbs in my health food store, just an fyi.

    • If eating low carb, ground up pork rinds work really well too

    • I use ground Flax seed or hemp hearts (both from health food store) in every recipe that calls for breadcrumbs and all turn out great

    • almond meal is another option for gluten-free. Adds a great amount of protein!

    • You can use oatmeal. I crush mine up in the BlendTec

  99. YUM!! This look amazing! I have already pinned them on my Pinterest and I will be making these soon!

  100. Looks delicious. Will canned salmon work?

  101. These look delicious! Would they be okay to freeze?

  102. I was planning to make salmon patties for dinner tonight anyway, so I think I'll give this recipe a try. Looks delicious! I like that I can sneak some veggies in and that they are baked (I usually pan-fry). I buy canned salmon (no skin/bones) at Costco, so I'm going to use that instead of the fillets.