Tastes the same, Mardel 
Yummy-looking recipes.
Mary J KeeblerBok Choy Soup 16 days ago
I love to cook different things.
MaggieMexican Coleslaw 19 days ago
Send recipes please
Thank you, Lucille)
Blossom LadySpinach Gratin 1 month ago
Dear Diane,I apologize for the delay in the answer...
Thank you :)
Blossom LadyBeef Stew 1 month ago
Dear Soulmate 
Me too :) Comfort food is the best for these cold ...
Dear Debbie,You are welcome! Text me, when you do ...

Oven Baked Salmon Cakes

Blossom Lady
Dec 21, 2020 06:59 AM
Oven Baked Salmon Cakes

Oven Baked Salmon Cakes are perfect for your summer party! Made with fresh salmon, bell peppers, onions, and parsley, you won't feel guilty about eating more that one of these baked patties. This is a recipe you will turn to time and time again. It's so good!!

Over cooking salmon can dry it out which is not pleasant to eat. You want the salmon to be moist and tender. The best way to achieve this is to poach it in lemon water before shredding it. I used skinless salmon but you can use filets with the skin on them. The skin will easily peel away after poaching.

Don't attempt to shred the salmon until after it has cooled. Just like with any meat, you want to let it rest so all the moisture remains inside. The cakes are going to be baked which can dry them out, so it's super important to ensure the salmon is ultra moist before going into the oven.

The best part about this recipe is the tangy honey mustard vinaigrette sauce. It pairs perfectly with the salmon. I drowned my salmon in it!! Harry, my husband, enjoys eating his with sriracha. So, if you like hot sauce, that's a great idea as well.

Serve the oven baked salmon cakes with asparagus, spinach, or any other green vegetable. Enjoy!


For The Salmon Cakes

  • 1 pound fresh salmon, skin removed
  • ½ cup lemon juice
  • 1 ⅓ cups plain breadcrumbs
  • ⅓ cup all-purpose flour
  • ½ green bell pepper, finely chopped
  • ½ small onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 2 large eggs, lightly beaten
  • cooking spray

For The Vinaigrette

  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ¼ cup extra virgin light olive oil
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Add to bookmarks
Assign tags
No comments