cooking · Dinner

Baked Salmon Cakes

We had these for dinner last night, it was a mix of a couple recipes and ideas to get the final product. Next time I will add more Old Bay seasoning though. Otherwise it was a nice treat that wasn’t pan-fried in oil!

Baked Salmon Cakes


1 14 3/4-ounce can salmon

2 egg whites

1 Tbsp fresh squeezed lemon juice

3 Tbsp diced onion

1/4 cup lower fat sour cream

1/2 cup + 2 Tbsp dry bread crumbs

1/2 tsp Old Bay seasoning

1 Tbsp diced chives

1/2 cup dry bread crumbs

1 Tbsp parsley


Preheat your oven to 400° and line a baking sheet with parchment paper.

In a large bowl mix the egg whites, sour cream, lemon juice, onion, Old Bay and chives together. Open and drain the salmon, discard any large bones and the skin if desired. Run the salmon through your fingers, flaking it into tiny pieces (the bones are edible if squashed and quite healthy for you!), add the salmon to the bowl and then the first amount of bread crumbs. Mix well.

Divide the mixture into equal sized patties. I used a 2 Tbsp size disher to make ours, getting 12 total. Flatten the balls into discs and then roll in:

In a soup bowl mix the other measurement of bread crumbs and parsley.

Place on the prepared sheet and bake for 10 minutes, flip over and bake for another 15 minutes or until nice and hot.

Serve with tartar sauce!


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