Baked Salmon Cakes are perfect for dinner or as a party appetizer. It's hard to believe these easy patties start with a can of salmon and bake in the oven.
2Tablespoonsparsleychopped; can also you dry or omit this ingredient if you don't have it on hand.
1TablespoonWorcestershire sauce
1egglightly beaten
15ouncespink salmonbones removed, well-drained
Lemon Garlic Aioli
3Tablespoonsmayonnaise
1Tablespoon lemon juice
1garlic clovepressed or minced
⅛teaspoonpaprika
Instructions
Salmon Cakes or Patties
Preheat oven to 375 °F.
Combine onion, breadcrumbs, cheese, parsley, Worcestershire sauce and egg in a large bowl.
Flake salmon until it's uniformly crumbly and stir into other ingredients.
Scoop out ¼ cup portions of the mixture, tightly compress and form into 8 small, slightly rounded patties.
Place salmon cakes on a greased baking sheet.
Bake salmon patties for 10 minutes and then remove from the oven. Mist or lightly brush the tops with olive oil and CAREFULLY flip the delicate patties to the other side.
Continue baking for 10 minutes more or until the salmon cakes are golden brown on top.
Allow cakes to rest for a minute or two before removing to serving plate.
Lemon Garlic Aioli
Mix ingredients together in a small bowl. Drizzle over salmon cakes or serve on the side.
Notes
Storage
Leftovers - Store cooked salmon cakes in an airtight container for 2-3 days in the refrigerator or up to 2 months in the freezer.
Reheat cooked salmon cakes in the oven or air fryer at 350°F for 15-20 minutes.
Air fryer instructions:Heat air fryer to 390°F. Spray the basket with oil, then add patties into the basket in a single layer. Spritz the tops of the salmon cakes with olive oil. Cook for about 8 minutes, carefully flipping once. The exact time depends on your air fryer model.