These baked salmon patties are a breeze to make and packed with flavor. The tangy caper sauce with fresh herbs takes them over the top. Serve them as an appetizer or main course—either way, you’re bound to love them!
A few weeks ago, I ended up with several cans of salmon thanks to an Instacart mix-up. At first, I wondered what on earth I was going to do with it all. Then I remembered this baked salmon cake recipe that I used to make all the time.
They’re incredibly simple to make, but and they’re just as good for an easy weeknight dinner as they are for a special occasion (New Year’s Eve, anyone?)
I love the flavor that capers bring to this dish. They’re salty and tangy at the same time, perfect for cutting through the richness of fish. Along with fresh chives and dill, the capers really give these patties their distinctive flavor.
I hadn’t made these canned salmon cakes in well over a decade, but they were every bit as good as I remembered them being and I’m so glad that I rediscovered them!
If you love my baked crab cakes, you’ll definitely want to give these salmon cakes a try!
Ingredients needed to make this baked salmon patty recipe
To make these salmon cakes, you’ll need some simple ingredients:
- Canned pink salmon (or 2 cups of leftover salmon that’s been cooked and flaked)
- Dijon mustard
- Green onions
- Panko breadcrumbs
You’ll also need the following ingredients to make the sauce for them. Don’t be tempted to skip it. It packs a super flavorful punch!
- Apple cider vinegar (If you have it, tarragon vinegar is also lovely in this!)
- Olive oil
- Salt and Pepper
How do I make salmon patties with canned salmon?
Step 1 – Mix the salmon and seasonings
In a large bowl, whisk together the eggs, mustard, and green onions. Stir in the breadcrumbs until fully incorporated.
Next, add the salmon and mash gently until everything is incorporated.
Depending on the brand of salmon you buy, you might see some skin or even bones in the can. Don’t worry about them — they’re very soft and will mash easily with your fork. They’re a great source of calcium and you won’t even notice them. Promise.
Step 2 – Chill
Refrigerate the salmon mixture for 30 minutes to help it firm up. This will make it easier to form into patties and will help prevent it from falling apart as it cooks.
Step 3 – Form the salmon patties
Divide the salmon mixture into 4 equal portions. You could also form these into 2 larger salmon burgers!
I like to use a 1/4 cup measuring cup to ensure each patty is the same size, then gently shape each portion into a patty. Dampening your hands will help keep the salmon from sticking to them as you do this!
Step 4 – Bake
Bake for 15-18 minutes at 450°F. The patties are done when the tops of the patties are golden brown and slightly crisp.
Step 5 – Make the Mustard Caper Sauce
Finally, mix up a delicious sauce for salmon patties by combining the vinegar, mustard, oil, chives, dill, and capers in a small bowl. Season to taste with salt and pepper. It should be bright and tangy.
What about keto salmon patties?
These are so easy to make keto or low carb! Just swap in your favorite low carb cracker crumbs in place of the panko bread crumbs. Pork panko also works really well.
How do you keep salmon patties from falling apart?
Often homemade salmon patties fall apart because they have too much liquid in them. This is why it’s important to drain your salmon if using canned salmon. Adding breadcrumbs will help absorb moisture. Another tip from keeping your salmon patties together is to put them in the refrigerator for at least 30 minutes so they can chill and the breadcrumbs can absorb more moisture.
Can I fry salmon patties?
Sure! I don’t always feel like turning the oven on either. You can fry these easy salmon patties over medium-high heat in a little olive oil or avocado oil for 3-4 minutes on each side.
What are capers?
Capers are the unopened flower buds of a Mediterranean plant that’s related to parsley. The edible buds are usually pickled in a brine consisting of salt and vinegar, giving them a bright, tangy flavor, similar to an olive. Fresh capers can sometimes be found in specialty markets (and are absolutely delicious) but for this recipe, I use jarred capers that can be found near the olives in almost any grocery store.
What should I serve with Salmon Patties?
I usually serve these with a leafy green salad, but they’re also great with rice, roasted vegetables, or french fries for a healthy meal.
Here are some more salmon dinner recipes you’ll love:
- Air Fryer Salmon
- Salmon and Sweet Potato Sheet Pan Dinner
- Easy Lemon-Glazed Salmon
- Miso Salmon Salad
- Gluten-Free Salmon Skewers
- Smoked Salmon Fritatta
- Salmon en Manchamenteles
- Roast Salmon with Romesco Sauce and Pumpkin Grits
- Sriracha Salmon Salad
- Jerk Salmon Rice Bowls
Salmon Patties with Mustard Caper Sauce
- For the salmon patties:
- 1 egg plus 1 egg white beaten
- 1 Tablespoon Dijon mustard
- 3 green onions thinly sliced
- ¼ cup panko breadcrumbs
- 1 can pink salmon, drained 14.74 ounces
- For the sauce:
- 2 Tablespoons Apple cider vinegar
- 2 Tablespoons Dijon mustard
- 2 teaspoons olive oil
- 2 teaspoons minced fresh chives
- 2 teaspoons chopped fresh dill
- 1 Tablespoon capers, drained
- Kosher salt and freshly cracked black pepper
- lemon wedges, for serving (optional)
- In a large mixing bowl, whisk together the eggs, mustard, and green onions. Stir in the breadcrumbs until fully incorporated. Add the salmon and mash gently.
- Refrigerate the salmon mixture for 30 minutes to help it firm up.
- Preheat your oven to 450°F. Spray a baking sheet with nonstick spray.
- Divide the salmon mixture into 4 equal portions. Use damp hands to form each portion into a patty.
- Bake for 15-18 minutes, or until the tops of the patties are golden brown and slightly crisp.
- Meanwhile, prepare the sauce: Combine the vinegar, mustard, oil, chives, dill, and capers in a small bowl. Season to taste with salt and pepper.
- Serve the salmon patties drizzled with sauce.