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Baked Salmon Cakes
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Baked Salmon Cakes

Ingredients
 

  • 2 6 oz. cans wild caught pink or red salmon
  • 1 medium size sweet potato cooked & mashed (about 1 cup)
  • 2 eggs beaten
  • 1/2 cup whole wheat flour*
  • 1 1/2 tablespoons Old Bay seasoning
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon mustard powder
  • 1/4 cup fresh chives finely diced
  • 2 tablespoons fresh dill finely diced
  • 1/2 teaspoon black pepper
  • Zest from 1 lemon
  • 2 tablespoons butter melted

Instructions

  • Preheat oven to 425 degrees and cover baking sheet with parchment paper.
  • Drain the liquid from the canned salmon. Put the salmon in a large bowl and comb your fingers through it to make sure no bones are in it. Add all of the ingredients except for the melted butter.
  • Mix well and refrigerate for 15 minutes.
  • Brush the parchment paper with some of the melted butter. Use an ice cream scoop to scoop out the salmon mixture. Flatten each patty with hand. Brush the top of each patty with remaining butter.
  • Cook for 20 minutes.
  • Remove from oven and flip the patties. Cook for another 10 minutes.

Notes

*You can substitute the whole wheat flour for all purpose flour
**To make the recipe paleo - use almond flour and ghee instead of butter

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