Baked Salmon Cakes

Baked Salmon Cakes

  • Servings: 8
  • Difficulty: medium
  • Print

Faster, easier, and bursting with flavor, these cakes far outshine the fried version


  • 2 cups dry instant brown rice (or 3 cups cooked regular brown rice)
  • 1 15oz can salmon (skin and large bones removed) (or 3 5oz pouches)
  • 3 eggs
  • 1/2 cup minced green bell pepper
  • 1/2 cup minced onion
  • 1/2 cup minced celery
  • 1/3 cup chopped cilantro
  • 2 teaspoons lemon juice
  • 1 1/2 Tablespoons creole seasoning (like Tony Chachere’s)


  1. Preheat oven to 450. Prepare rice according to package directions.
  2. Mix cooked rice, salmon, eggs, veggies, cilantro, lemon juice, and seasoning.
  3. Form cakes and place on a greased baking sheet. (An ice cream scoop works great for this.) Flatten with spatula.  Spray tops of cakes with olive oil.
  4. Bake at 450 for 5 mins. Turn, and bake on the other side for about 5 mins, or until golden.

These cakes are especially yummie with Creamy Dill Sauce (recipe below)

Creamy Dill Sauce


  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 4 green onions, finely chopped
  • 2 Tablespoons lemon juice
  • 2 Tablespoons fresh chopped dill (or parsley, or cilantro)
  • 1/2 teaspoon kosher salt, or to taste
  • Freshly ground ground pepper to taste

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