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. If you don’t like salmon, try these fish cake recipes like Baked Lump Crab Cakes, Fish Cakes with Roasted Pepper Sauce and Baked Corn and Crab Cakes. 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:
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.
More Salmon Recipes
Parmesan Herb Baked Salmon Salmon Salad with Beets, Arugula, Pistachios, and Pomegranates Chili-Lime Air Fryer Salmon Spice-Rubbed Grilled Salmon with Black Beans and Corn Salmon Avocado Salmon
