Baked Salmon Patties with Mustard Caper Sauce

vertical image of salmon patties on white plate with forks

5 from 37 votes

Baked Salmon Patties with Mustard Caper Sauce

These old fashioned salmon patties are as delicious for entertaining as they are for an easy weeknight meal. I'm obsessed with the tangy herb and caper sauce!

Course Appetizer

Cuisine American

Keyword caper sauce, fish cakes, patties, salmon, salmon cakes, seafood cakes

Prep Time 5

Cook Time 18

Chill Time 30

Total Time 51

Servings people

Calories 119kcal

Author Lauren Keating

Ingredients

For the salmon patties:

1 egg plus 1 egg white beaten
1 Tablespoon Dijon mustard
3 green onions thinly sliced
¼ cup panko bread crumbs
1 can wild 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
fresh lemon wedges (optional, for serving)

Instructions

In a large mixing bowl, whisk together the eggs, mustard, and green onions. Stir in the bread crumbs 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 with a squeeze of fresh lemon juice and drizzle with sauce.

Nutrition