Oven Salmon Cakes

These salmon cakes skip the frying pan entirely. Flaked salmon mixed with sharp cheddar, cracker crumbs, egg, scallions, parsley, and a dash of Worcestershire sauce gets shaped into patties, rolled in buttered cracker crumbs, and baked at high heat for just 10 minutes. The result is a crispy exterior with a moist, cheesy interior, and your kitchen doesn’t smell like a fish fry.

Sharp cheddar mixed right into the patty gives these a savory richness that plain salmon cakes often lack. The cheese melts inside as the cakes bake, binding everything together and adding a flavor that pairs naturally with the salmon.

The buttered crumb coating on the outside is what gives these their crunch. Mixing melted butter with the remaining cracker crumbs before pressing them onto the patties creates a golden, crisped shell in the oven.

Kitchen Tips

• Drain the salmon thoroughly before flaking. Excess liquid makes the patties fall apart
• Use ¾ cup crumbs inside the patties for binding and the remaining ½ cup mixed with butter for the coating
• Shape the patties firmly. Loosely packed salmon cakes crumble during baking
• A high oven does the work here. Don’t lower the temperature or the coating won’t crisp before the inside dries out

Variations

• Use canned tuna instead of salmon for a budget-friendly alternative
• Add a teaspoon of Old Bay seasoning or Dijon mustard to the patty mixture
• Serve on toasted buns with tartar sauce and lettuce for salmon cake sliders