These oven-fried salmon cakes are super easy to make and so delicious! Canned salmon is inexpensive, so this is a budget-friendly family seafood dinner.
I make salmon patties low carb and gluten-free by using almond flour. If you use all-purpose flour, the carb count will be a tad higher. I can’t tell the difference in the flavor, so use whichever one you want.
Although I make southern salmon patties using canned salmon, you can use fresh, cooked salmon instead. Again, that’s up to you and what you have access to.
Baked Salmon Patties
I grew up eating salmon patties (or salmon croquettes). But instead of cooking them in the oven, my very southern mom fried them on top of the stove.
Although they were good and I always looked forward to eating them, cleanup was a pain. There were always grease splatters all over the stove and surrounding countertops.
When I was little, my mother cleaned up the mess. However, after I got big enough to do it, I was in charge of cleaning the kitchen after supper.
I vowed to do as little stovetop frying as possible when I had control. And to this day, I still try not to fry because splatters go everywhere.
However, if you want to fry it on top of the stove, you can. You can also try my friend Julie’s recipe for salmon patties from her Back to My Southern Roots blog.
You can actually make patties with almost any kind of seafood, from salmon and tuna to crab and lobster.
But I think my favorite will always be this easy canned salmon fish cakes recipe because it’s what I grew up on.
Oven-Fried Salmon Cakes Ingredients
You can start with either cooked fresh salmon or canned salmon. I used the canned version because it is quicker and easier.
Oh, and canned salmon is quite a bit less expensive. However, if you have some leftover salmon, use that.
Also, you’ll need some flour or Bisquick. I have to be gluten-free, so I use either almond flour or gluten-free Bisquick.
Keep in mind that Bisquick has baking powder in it, so they’ll rise a little bit if you choose that over the flour.
Other ingredients you’ll need are diced onion, an egg, cooking oil, mustard, Old Bay seasoning, garlic powder, and black pepper.
You can add chopped celery, shredded carrots, chopped spinach, or other vegetables if you like.
I didn’t have any of those on hand, so I stuck with the basics this time.
How to Make Oven-Fried Salmon Cakes
Since you’re using your oven, preheat it to 400 degrees F before you begin.
If you use an iron skillet, add oil to it, and swirl it around to make sure the bottom is coated.
Stick your skillet in the oven to it can get sizzling hot before you add the salmon patties. I like to do this because it helps form a crunchy crust on the outside of the patties.
While the oven heats up, combine all of the remaining ingredients in a medium-sized mixing bowl. Mix until everything is coated.
Next, form 4 equal sized patties from the mixture and set them aside.
After the oven reaches 400 degrees and the skillet is hot, remove the skillet from the oven. Be super careful not to burn yourself on the handle.
Then place the patties in the bottom of the skillet and return it to the oven.
After 10 minutes, turn the salmon cakes over and cook them another 10 minutes.
Be careful when you flip the salmon because the hot oil might splash and burn you.
Remove them from the oven and set the skillet on a trivet or pad to protect your countertop.
The total cooking time for these salmon cakes is 20 minutes. When you remove them from the oven, you should see a beautiful golden crust on the outside.
These salmon cakes should be delicious without anything on them. However, if you like a little extra flavor, try this delicious homemade tartar sauce.
When I was a child, my favorite sauce for salmon croquettes was ketchup right out of the bottle.
Or you might prefer serving these with zesty cocktail sauce. We also enjoy them with plain ol’ ketchup.
How Do You Make Salmon Patties on Top of the Stove?
If you want to use the stovetop, that’s fine. The list of ingredients and first several steps are the same. The only thing you’ll need to add is more oil because the only exposure to the heat will be in the skillet.
When I make salmon croquettes (aka salmon patties or salmon cakes) on top of the stove, I turn the heat to medium-high in the beginning.
Once the oil reaches the right temperature, I turn it down to medium. Fry the salmon patties for about 10 minutes on each side.
There is likely to be more splattering due to the increased amount of cooking oil. That’s why I have a splatter screen to put on top of the skillet. It catches most of the splatters, which makes cleanup a little easier.
Benefits of Salmon
Many health experts consider salmon a super-food because it contains so many nutrients. According to Healthline, salmon is one of the best sources of Omega-3 fatty acids.
Salmon is also packed with protein, vitamins, and minerals. Because it’s loaded with nutrients, including it in your diet helps prevent heart disease.
It also has antioxidants that can help lower your risk of cancer. Adding salmon to your meal rotation can help decrease inflammation that causes so many different ailments.
One of the things I like about canned salmon is the fact that it’s inexpensive. However, I also enjoy cooking fresh salmon occasionally.
Another thing I like about canned salmon is that it’s shelf stable. This means that it lasts for a very long time in your pantry. So when it goes on sale, stock up for those times when you want these delicious salmon croquettes or this salmon macaroni salad.
How Long Can You Store Leftover Salmon Patties?
After you cook these leftover baked salmon patties, you can store them in the refrigerator for 2 to 3 days. When you’re ready to eat them, heat them up in the microwave. Or you can put them in a skillet and heat them up on low heat.
If you’re not planning to eat them over the next couple of days, you can freeze them for up to 2 months. Secure them in plastic wrap or put them in an airtight container before freezing them.
If you like seafood, try this delicious pecan-crusted fish. It has a delightful blend of flavors and textures that will turn your family dinner into something special.
Both are delicious, so you really can’t go wrong with either of them.
But if you like rice, make this super quick and easy onion-seasoned rice. It goes perfectly with any seafood or meat.
- One 6-ounce can of salmon, drained
- 2 tablespoons of flour (regular or almond) or Bisquick (regular or gluten-free)
- 1/4 cup of diced onion
- 1 large egg
- 1/2 teaspoon of mustard
- 1 teaspoon of Old Bay seasoning
- 1/2 teaspoon of garlic powder
- Black pepper to taste
- 2 tablespoons of cooking oil
- Preheat oven to 400 degrees. Pour the cooking oil into a 10” cast iron skillet and swirl it around to coat the bottom.
- Place the skillet in the oven to get the bottom sizzling hot.
- In a medium mixing bowl, combine all of the remaining ingredients and mix well.
- Form 4 equal patties and place them on the skillet.
- Bake for 20 minutes, turning once halfway through.
- If you don’t have an iron skillet, you may use a baking pan instead.
- You may add other finely chopped vegetables to the mixture, such as celery, carrots, or spinach.
- If you use Bisquick instead of flour, the salmon cakes will rise a little more than if you use flour.
- You may use either regular yellow mustard or Dijon for an extra punch of flavor.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 387Total Fat 28gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 22gCholesterol 147mgSodium 506mgCarbohydrates 9gFiber 1gSugar 2gProtein 23g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.