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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 terrific strategy to use up leftover salmon!

Baked Salmon Cakes

These baked salmon cakes are really easy to make and such an amazing appetizer for gatherings or holidays. Also they are an amazing strategy to use up leftover Baked salmon. You too can make them a meal or serve for lunch with salad, roasted vegetables or rice. Fish cakes are much cheaper to make than crab cakes, and loaded with omega 3s. More fish cake recipes I like are these Baked Lump Crab Cake with Red Pepper Chipotle Lime Sauce, Waffled Crab Cakes, and Baked Corn and Crab Cakes.

If you happen to are in search of a healthy appetizer idea this Holiday season, look no further. I even have more salmon recipes here than some other fish! Wild salmon is loaded with heart-healthy omega-3s and these salmon cakes are pretty easy to make. You’ll be able to 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 all the time go for wild fairly than farm raised. I adapted the unique recipe from the queen, Ina Garten only with lighter ingredients, then baked the cakes fairly than frying and so they turned out wonderful. I like dipping sauce and knew that my avocado cilantro dressing could be the proper fresh compliment, tartar sauce would even be great.

Helpful Suggestions:

If you happen to don’t need to cook the salmon, you may also use well-drained packaged or canned salmon if that’s what you’ve got readily available, but it surely’s definitely worth the extra couple of minutes it takes to cook it yourself.

How To Make Salmon Cakes

To make baked salmon cakes using the provided recipe, follow these easy 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 big saute pan over medium-low heat and cook until the vegetables are soft, roughly 18 to twenty minutes. Allow the cooked vegetables to chill.
3. Prepare the salmon mixture: To the massive bowl with the salmon add the breadcrumbs, mayonnaise, yogurt, mustard, cooled vegetable mixture, and eggs. Mix well then refrigerate half-hour to sit back, or freeze 10 minutes, it 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 evenly spray the tops with cooking spray.
6. Bake the salmon cakes: Place the baking sheet within the preheated oven and bake the salmon cakes for 20 minutes, or until they turn golden and are cooked through.
7. Serve and revel in!

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 together with your selection of sides, equivalent to a salad, roasted vegetables, or rice.

More Salmon Recipes

Prep: 5 mins

Cook: 25 mins

Chill time: 30 mins

Total: 30 mins

Yield: 15

Serving Size: 1 cake

• Season salmon with salt.

• Heat a big skillet over medium-high heat; when hot evenly spray with oil and add the salmon.

• Cook the salmon until browned on one side, about 4 to five minutes then turn and cook an extra 4 to five minutes or until salmon easily flakes. Put aside on a dish to chill, then flake the salmon right 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 big saute pan over medium-low heat and cook until the vegetables are soft, roughly 18 to twenty minutes. Put aside to chill to room temperature.

• To the massive bowl with the salmon add the breadcrumbs, mayonnaise, yogurt, mustard, cooled vegetable mixture, and eggs. Mix well.

• Cover and chill within the refrigerator for half-hour, or freeze 10 minutes. This may make them easier to shape and turn out to be 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’re 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