These Baked Salmon Cakes are a deliciously simple way to enjoy fresh salmon in a lighter, healthier form. Packed with fresh herbs, Dijon mustard, and a touch of spice, these 2-inch cakes are baked to golden perfection, eliminating the need for frying and keeping the recipe kidney-friendly by avoiding extra salt. The natural flavor of the salmon shines through, enhanced by the use of capers and a hint of paprika for added depth.
Perfect for a weeknight meal or casual entertaining, these salmon cakes pair beautifully with a squeeze of fresh lemon and an optional Dill Mustard Sauce for dipping. Their small size makes them ideal for portion control, and they’re just as tasty the next day, making them great for meal prep.
Dr. Blake’s Top Tip: To save time, prepare the salmon mixture a day ahead and refrigerate until ready to bake. Be sure to spray the cakes with non-stick spray to ensure a golden, crispy finish without added oil. Serve these alongside a crisp green salad for a complete and kidney-healthy meal!
- Yield: 10 salmon cakes
Ingredients
Salmon Cakes:
1 pound fresh salmon filet
1 large egg
1 tablespoon low fat or plant based milk
1 teaspoon Worcestershire sauce
1 tablespoon light mayonnaise
1 teaspoon Dijon mustard
1 tablespoon chopped parsley
2 teaspoons chopped chives
1 teaspoon capers, rinsed and chopped
1/2 teaspoon garlic powder
1 teaspoon paprika
Pinch of cayenne pepper, or to taste
1/4 cup plain panko breadcrumbs
Freshly ground black pepper, to taste
Non-stick cooking spray
Lemon wedges, for serving
Dill-Mustard Sauce, for serving, optional
Dill-Mustard Sauce:
2 tablespoons nonfat plain yogurt
2 tablespoons light mayonnaise
1 teaspoon chopped chives
2 teaspoons chopped dill
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon finely grated lemon zest
Pinch of cayenne pepper, or to taste
Fresh ground black pepper, to taste
Instructions
1 Preheat the oven to 400° F. Cut about a third of the thinnest end portion of the salmon filet, separating it from the thicker part of the fish. Place the salmon pieces, skin side down, on a rimmed baking sheet lined with foil or parchment paper. Roast the fish until it just starts to cook, before it becomes opaque, about 5 minutes for the thinner piece and 8 minutes for the thicker portion, depending on the size of your filet. Remove the fish and set aside to cool. Once cool enough to handle, remove the skin and flake the salmon. If necessary, finely chop any center pieces that are less cooked, set aside.
2 In a medium bowl whisk the egg, milk and Worcestershire sauce together. Add the mayonnaise, mustard, parsley, chives, capers, garlic powder, paprika, cayenne and breadcrumb. Season with black pepper and stir to combine. Using a rubber spatula, fold in the salmon.
3 Position a rack in the upper third part of the oven and increase the temperature to 425°F. Line a baking sheet with parchment paper or foil and spray generously with nonstick spray. Using a heaping one-ounce ice cream scoop, about two tablespoons, scoop the salmon into ten mounds. Slightly dampen fingers with water and gently press the salmon into 2-inch cakes. Spray the tops of the cakes with cooking spray. Bake until each side of the cakes are golden brown, flipping halfway through, about 4 minutes per side. Serve with lemon wedges and Dill Mustard Sauce, if desired.
For the Dill-Mustard Sauce, whisk all ingredients together in a small bowl. Store refrigerated in an airtight container.
Notes
- Low Sodium
- Low Added Sugar
387 mg K+ with fresh salmon filet
Nutritional value includes salmon cakes plus dill-mustard sauce
