Baked Salmon Cakes Recipe

Overview

These baked salmon cakes are an easy way to turn canned salmon into a crisp-edged, tender meal. The mixture gets flavor from lemon, Dijon mustard, scallions, parsley, and a little mayonnaise, while panko breadcrumbs help the cakes hold together without becoming dense.

Bake the cakes on a lightly oiled sheet pan until the outside is golden and the centers feel firm. Serve them with lemon wedges, a simple sauce, or a crisp side such as this pear walnut salad.

Ingredients

Makes 8 salmon cakes; serves 4.

• 2 cans salmon, 6 ounces (170 g) each, drained
• 1 large egg
• 1/3 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 2 scallions, thinly sliced
• 2 tablespoons finely chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup panko breadcrumbs, divided
• 2 tablespoons olive oil, plus more for the pan
• Lemon wedges, for serving

How to make it

1. Heat the oven and prepare the pan. Position a rack in the center of the oven and heat it to 425°F (220°C). Line a large, rimmed baking sheet with parchment and brush the parchment with about 1 teaspoon of the olive oil. The oiled surface helps the bottoms brown instead of sticking.

2. Drain the salmon thoroughly. Empty the salmon into a fine-mesh strainer and press gently with the back of a spoon to remove excess liquid. Pick out any large bones or pieces of skin if you prefer a smoother texture. Small soft bones are edible, but removing them is fine if you do not want them in the cakes.

3. Mix the binder. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon juice, lemon zest, scallions, parsley, garlic powder, salt, and pepper until smooth.

4. Add the salmon and breadcrumbs. Flake the drained salmon into the bowl. Add 3/4 cup of the panko and fold gently until the mixture is evenly combined. Do not mash it into a paste; leaving some flakes intact gives the cakes a better texture.

5. Check the consistency. Let the mixture stand for 5 minutes so the breadcrumbs can absorb moisture. It should be moist but easy to shape. If it feels wet or falls apart when pressed, mix in the remaining 1/4 cup panko, 1 tablespoon at a time. If it seems dry and crumbly, stir in 1 tablespoon mayonnaise.

6. Shape the cakes. Divide the mixture into 8 equal portions, about 1/2 cup each. With slightly damp hands, shape each portion into a patty about 3 inches wide and 3/4 inch thick. Place the cakes on the prepared baking sheet with space between them.

7. Coat the tops. Brush the tops lightly with the remaining olive oil. For a more evenly crisp surface, sprinkle the remaining 1/4 cup panko over the tops and press it gently into place.

8. Bake. Bake for 12 minutes, then carefully turn the cakes with a thin spatula. Continue baking for 5 to 8 minutes, until both sides are golden and the cakes feel firm when pressed lightly in the center. The edges should look crisp, and the cakes should lift from the parchment without sticking.

9. Serve. Rest the salmon cakes on the pan for 2 minutes so the centers finish setting. Serve hot with lemon wedges. A quick sauce made from 1/2 cup mayonnaise, 1 tablespoon lemon juice, and 1 tablespoon chopped parsley is an easy accompaniment.

Expert tips

• Use well-drained salmon. Excess liquid is the most common reason salmon cakes spread or break. Press the salmon gently but thoroughly before measuring it into the bowl.
• Chill for easier shaping. If the mixture feels soft, cover the bowl and refrigerate it for 20 to 30 minutes before forming the cakes.
• Do not make the patties too thick. Cakes thicker than about 3/4 inch can brown before the centers become firm. Keep the thickness even so they bake at the same rate.
• For extra browning, preheat the pan. Place the oiled sheet pan in the oven while it heats, then carefully arrange the cakes on it. They should sizzle gently when they touch the pan. Use parchment only if it is rated for the oven temperature.
• Substitute carefully. Plain fine breadcrumbs can replace panko, but use about 3/4 cup because they compact more tightly. Canned tuna can replace the salmon, though the flavor and texture will be different. Dried parsley can replace fresh parsley; use 2 teaspoons.
• If using leftover cooked salmon, replace the canned salmon with 12 ounces of flaked, boneless cooked salmon. Add 1/4 teaspoon more salt only after tasting the mixture, since the salmon may already be seasoned.
• If a cake cracks while shaping, squeeze the mixture together gently rather than adding lots of extra breadcrumbs. Too much binder makes the finished cakes heavy.

Serving and storage

Serve the cakes with lemon wedges, tartar sauce, remoulade, steamed vegetables, or a crisp salad. They also work well tucked into a bun with lettuce and a little sauce.

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat in a 375°F (190°C) oven or toaster oven for 8 to 12 minutes, until heated through and the edges are crisp again. Avoid stacking the cakes while they are still hot, since trapped steam softens the coating. For longer storage, freeze fully cooled cakes in a single layer, then transfer them to an airtight freezer container for up to 2 months. Reheat from frozen at 375°F (190°C) until hot in the center, about 18 to 22 minutes.

Frequently asked questions

Can I make baked salmon cakes ahead of time?

Yes. Shape the uncooked cakes, cover them, and refrigerate for up to 24 hours. Let them sit at room temperature while the oven heats, then bake as directed. You can also freeze shaped, uncooked cakes in a single layer and transfer them to a freezer container once firm.

Why are my salmon cakes falling apart?

The salmon may not have been drained well, or the mixture may need more time for the breadcrumbs to absorb moisture. Let it rest for 5 minutes, then add panko 1 tablespoon at a time. Chilling the mixture for 20 to 30 minutes also makes shaping easier.

Can I use fresh salmon instead of canned salmon?

Yes. Use 12 ounces of boneless cooked salmon, flaked into small pieces. Roasted, poached, or leftover baked salmon all work. Check the mixture before adding extra salt because the salmon may already be seasoned.

How do I keep the salmon cakes from sticking?

Line the baking sheet with parchment and brush it lightly with oil. Make sure the oven is fully preheated, and let the cakes cook until the bottoms are browned before turning them with a thin spatula.

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