Baked Salmon Cakes: No Flipping!!!

READY IN: 35mins
Recipe by CookingBlues

I love the fact I just scoop these into a muffin tin and put them in the oven: no frying in tons of oil, no flipping and worrying about them falling part. Also, pretty cheap since this recipe is for canned salmon, which I always have on hand. A friend of mine found these on the Taste of Home website (published in Healthy Cooking February/March 2010, p53), and sent them to me after she raved about them. A simple and healthy entree that goes great with steamed veggies and some rice. One serving is 2 muffins.

Top Review by dgpat

I REALLY liked this recipe!!! Made some changes (leftover mashed potatoes for 2/3 of the mayo, no peppers, some corn, homemade ritz cracker crumbs, a tad of chopped fresh parsley and spinach) but, the taste and ease of preparation were GREAT!!! I would imagine this would be good with tuna also, or even some leftover chicken~~~!!! THANKS!!

Ingredients Nutrition


  1. In a large bowl, combine the first 11 ingredients. To make the soft bread crumbs: put pieces of whole wheat bread in a food processor and pulse.
  2. Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. I use a scooper for quick and easy prep.
  3. Bake at 425° for 15-20 minutes or until a meat thermometer reads 160°.
  4. Meanwhile, combine the sauce ingredients and set aside. Serve with salmon.

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