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Baked Salmon Cakes

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These healthy baked salmon cakes are perfect as an appetizer with my zesty avocado dressing, or make it a meal with salad, roasted veggies or rice on the side. A great way to use up leftover salmon!

Baked Salmon Cakes

Baked Salmon Cakes

These baked salmon cakes are so easy to make and such a great appetizer for gatherings or holidays. They are also a great way to use up leftover Baked salmon. You can also make them a meal or serve for lunch with salad, roasted vegetables or rice. Fish cakes are much more affordable to make than crab cakes, and loaded with omega 3s. More fish cake recipes I love are these Baked Lump Crab Cake with Red Pepper Chipotle Lime Sauce, Waffled Crab Cakes, and Baked Corn and Crab Cakes.

Baked Salmon Cakes with avocado dipping sauce.

If you are looking for a healthy appetizer idea this Holiday season, look no further. I have more salmon recipes here than any other fish! 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!

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.

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

To make baked salmon cakes using the provided recipe, follow these simple steps:

  1. Preheat your oven: Set the oven to 400F and prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
  2. Cook the vegetables: 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. Allow the cooked vegetables to cool.
  3. Prepare the salmon mixture: To the large bowl with the salmon add the breadcrumbs, mayonnaise, yogurt, mustard, cooled vegetable mixture, and eggs. Mix well then refrigerate 30 minutes to chill, or freeze 10 minutes, this will make it easier to form the patties.
  4. Shape the salmon cakes: Use your hands to form 15 equal-sized patties from the mixture, making each patty about 1/4 cup each.
  5. Arrange the patties: Place the salmon cakes on the lined baking sheet and lightly spray the tops with cooking spray.
  6. Bake the salmon cakes: Place the baking sheet in the preheated oven and bake the salmon cakes for 20 minutes, or until they turn golden and are cooked through.
  7. Serve and enjoy!

How To Serve

  • As an appetizer, serve the salmon cakes with tartar sauce or my Zesty Avocado Dressing for dipping.
  • To make it a meal, serve the salmon cakes with your choice of sides, such as a salad, roasted vegetables, or rice.
Salmon Cakes

More Salmon Recipes

Baked Salmon Cakes

4.93 from 41 votes
These baked salmon cakes are light, healthy and a perfect Holiday appetizer! With wild Alaskan salmon, peppers, capers, breadcrumbs and a zesty avocado dressing.
Course: Appetizer
Cuisine: American
Baked Salmon Cakes with avocado dipping sauce.
Prep: 5 minutes
Cook: 25 minutes
Chill time: 30 minutes
Total: 30 minutes
Yield: 15
Serving Size: 1 cake


  • 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 fat free Greek yogurt
  • 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 skillet over medium-high heat; when hot lightly spray with oil and add the salmon.
  • Cook the salmon 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, then flake the salmon into a large bowl.
  • 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.
  • To the large bowl with the salmon add the breadcrumbs, mayonnaise, yogurt, mustard, cooled vegetable mixture, and eggs. Mix well.
  • Cover and chill in the refrigerator for 30 minutes, or freeze 10 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 salmon into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.
  • Bake the salmon cakes for 20 minutes, or until they are golden and cooked through.

Last Step:

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Serving: 1 cake, Calories: 87 kcal, Carbohydrates: 8 g, Protein: 7 g, Fat: 3 g, Saturated Fat: 0.5 g, Cholesterol: 23 mg, Sodium: 297 mg, Fiber: 1 g, Sugar: 1 g


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184 comments on “Baked Salmon Cakes”

  1. I’ve loved Ina’s recipe for years and this is just as good. Its a bit of prep, but if you make a big batch they freeze beautifully.

  2. Amazing! My family declared these “restaurant quality.” In my laziness, I made everything in one sheet pan. Salmon and veggies on sheet pan, seasoned with old bay, salt and pepper and olive oil, then bake 375 for 15 mins. Then add to breadcrumb mixture. Bump oven to 400 while the mix cools in the fridge. Then bake as directed on that same sheet pan you used to roast the fish and veggies, but add 2 mins under the broiler at the end of the 20 for crispy edges. Fantastic, relatively hands off, and easy. Thanks Gina!

  3. Best fish cakes I’ve ever made at home. And even better that they’re baked! I could’ve ate all 15 🤣

  4. Doubled recipe and made it exactly as written. Delicious and as mentioned before, definitely make the dressing. Such a delicious meal!

  5. These were amazing! Tho took longer than 5 min to prep, more like 20, but so worth it! Mu husband who is not a salmon fan loved them! I didn’t make the avocado dipping sauce, but had fresh made tartar from a seafood store… I’ll definitely make them again!

  6. I love salmon and this did not disappoint. Cakes stayed together beautifully and cooked nicely in oven. I actually liked it not being fried. I used canned salmon which I think for this recipe works well. I skipped cooking the veggies because I like the texture and flavor of raw veggies, saved some time also. Topped mine with a tzatziki and added extra diill to the cakes.

  7. Have made these so many times! The capers and all the veggies make it very gourmet tasting. Excellent recipe!!

  8. Loved the recipe.It was delicious !!!’But confused over WW points. The whole recipe equals 21 points. It makes 15 at about a quarter of a cup. How do you figure each cake is 3 points.

  9. Salmon cakes with a flavorful and healthy kick! My whole family loved them. Regular salmon cakes are not such a hit with my kids…but the whole crew had seconds! I used canned salmon instead of fresh and they turned out perfect!

  10. 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! 

  11. 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

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

  12. 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.  

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

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


  14. Avatar photo
    Mary-Lynn Wilcox

    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!

  15. Avatar photo
    Marilynn Briggs

    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!

  16. 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! 

  17. Avatar photo
    Cheryl A Erlandson

    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.

    1. PS – The dip I use is equal amounts of Mayo and Dijon mustard
      with a little lemon juice, Old Bay, and capers.

  18. 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! 

  19. 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!

  20. 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.

  21. 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!

  22. 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! 

    1. 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! 

      1. And one more thing, I didn’t have time to refrigerate so I wet my hands and made each patty very easily. No mess, so awesome. 

  23. 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.

  24. Avatar photo
    Cheryl Bennett

    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!

  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. Avatar photo
    Evelyn Sandor

    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.

  27. 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!

  28. 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!

  29. 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! 

  30. 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. 

  31. Avatar photo
    Michelle Prather

    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. 

  32. 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 ?

    1. 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.

  33. Avatar photo
    Michelle Korff

    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?

  34. 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!

  35. 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 ????

  36. 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.    

    1. 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.

  37. 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!

    1. 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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  39. Avatar photo
    Colleen Kelly

    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!

  40. Avatar photo
    Michelle Saroki

    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 !

  41. 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.

  42. 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!

  43. 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!

  44. Avatar photo
    Jamie Renee Freeman

    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!

  45. Avatar photo
    Jamie Freeman

    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!

  46. 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?

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

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

    1. Avatar photo
      Vicki Triscornia

      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.

  49. 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.

  50. 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?

  51. 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!

  52. 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!

  53. 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?

    1. I read that you can soak chia seeds in water & use it as an egg substitute. Haven't tried it myself but thought I'd suggest it.

  54. 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.

    1. 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.

  55. 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!

  56. Avatar photo
    Allison Bacovillard

    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!

  57. 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.

  58. 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 🙂

  59. Avatar photo
    Shannon Murphy

    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

  60. 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.

  61. 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?

    1. 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.

  62. 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…

  63. Avatar photo
    Martine @ Chompchomp

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

  64. 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.

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

  66. 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!

  67. 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!

    1. You can leave yogurt out and just use all light mayonaise. The yogurt is used to cut fat/calories, but all light mayo works fine. I have used just mayo when out of yogurt.

  68. 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!

  69. 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.

    1. Avatar photo
      Skinnytaste Gina

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

  70. 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.

    1. 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.

  71. 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) ?

  72. 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.

    1. Avatar photo
      Skinnytaste Gina

      Just realized I linked to the wrong item. I am removing my link, seems it's not the same as what I purchased.

  73. Avatar photo
    Jeanette | Jeanette's Healthy Living

    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.

  74. 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!

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      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.

  75. 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!

  76. 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.

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

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    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,

    1. 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.

    2. 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.

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      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.


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    Amanda Elizabeth - Meet @ the Barre

    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

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    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.

    1. 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!

    2. 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 !

    3. 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

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

  82. 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.

    1. I also use Costco canned salmon. I make the recipe exactly like it states, only I put it in a small Corning Ware casserole dish and bake it. It is delicious.