Baked Salmon Patties with fresh salmon, breadcrumbs, parmesan and herbs, deliciously golden and crispy on the outside, but beautifully juicy on the inside. These salmon patties or salmon cakes are family-friendly and packed with flavour, and go down well as a midweek dinner served with a nice salad or enjoyed as a quick appetizer.
If you love salmon cakes or fish cakes in general, but you dislike the idea of frying them and stinking up the whole house, or you are worried that they might fall apart in the pan, baking them solves both problems.
I do love some good fish cakes, with my tuna patties with mashed potatoes still being one of my most popular recipes on the blog. And these salmon patties are as delicious, but are baked in the oven for a perfectly golden crust with minimal effort.
You don't even need to chill them in the fridge before baking, once shaped, they can go straight in the oven, but there is a catch here: you need to preheat the oil that coats the bottom of the baking tray.
By doing so, you ensure that the oil is nice and hot, and once the patties are coated in that oil, they will get an even golden crust and they won't stick to the tray either. I use this method every single time I roast potatoes too, I go in detail in my crispy roast potatoes post.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- salmon - I used fresh salmon which needed cooking, but you can also use canned salmon, in which case you can just add it to the rest of the ingredients, no need to cook it beforehand
- breadcrumbs - I used panko breadcrumbs, but you can use whatever you have around. Breadcrumbs act as a biding agent and also make the patties light
- parmesan - adds a nice sharpness to the patties
- onion & garlic - work wonderfully well together for extra flavour and texture
- spring onion - adds colour and extra flavour
- fresh parsley and dill - they both work so well with salmon, and fish in general adding freshness and flavour
- eggs - act as the binding agent, keeping the cakes together
- oil - use oil with a high smoking point like sunflower or vegetable oil
Step-by-step photos and instructions
- season the salmon fillet with salt and pepper, and bake for 15 minutes until cooked through
- in the meantime, peel and chopped the onion and garlic finely, and add them to a bowl together with the egg, grated parmesan, chopped spring onion, parsley and dill
- mix well to get a uniform mixture
- once the salmon is ready, use 2 forks to flake it, then add it to the rest of the ingredients
- mix well, then use your hands to shape out patties
- drizzle the oil over the bottom of the baking tray, and place it in the oven for 5 minutes until really hot
- transfer the patties to the baking tray, then flip them onto the other side to be nicely coated in the hot oil
- bake at 220 degrees Celsius (430 Fahrenheit) for 20 minutes, flipped them onto the other side half the way through
Expert tips
Don't skip precooking the salmon, it prevents excess moisture and improves the texture of the patties. I recommend baking it, as this not only preheats the oven to the ideal temperature, but it also saves you dealing with extra dishes.
Preheating the oil makes the patties crispy without having to fry them, it gives them a nicely golden colour that would otherwise be hard to achieve in the oven. It also means that the patties cook quicker, as the hot oil mimics shallow frying.
Don't overcrowd the pan, so the air can circulate and crisp up the patties nicely. If your tray isn't large enough, it's best to either use 2 trays or work in batches.
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Baked Salmon Patties
Ingredients
- 450 g fresh salmon fillet (1 lb)
- 2 eggs
- 60 g panko breadcrumbs (1 cup)
- 45 g grated parmesan (½ cup)
- 1 small onion
- 1 large garlic clove
- 2 tablespoon fresh parsley
- 1 tablespoon fresh dill
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 65 ml vegetable oil (¼ cup)
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Instructions
- Preheat the oven to 220 degrees Celsius (430 Fahrenheit).
- Season the salmon fillet with half of the amount of salt and pepper.
- Line a large baking tray with kitchen foil, and transfer the salmon fillet to it.
- Bake for 15 minutes.
- In the meantime, add the peeled and finely chopped onion and garlic to a large bowl together with the eggs, grated parmesan, parsley, dill, salt and pepper.
- Mix well to get a uniform mixture, then set it aside.
- Once the salmon is cooked, use 2 forks to flake it, then add it to the breadcrumb mixture and mix well.
- Use your hands to shape patties, I got 11, but the amount will depend on their size.
- Remove the kitchen foil from the tray, and drizzle the oil over the bottom of the tray.
- Preheat the oil in the oven for 5 minutes, then arrange the patties onto the tray.
- Flip the patties onto the other side so both sides are coated with the hot oil, then bake them for 20 minutes, flipping them again half the way through.
- Serve hot!
Notes
- Don't skip precooking the salmon, it prevents excess moisture and improves the texture of the patties. I recommend baking it, as this not only preheats the oven to the ideal temperature, but it also saves you dealing with extra dishes.
- Preheating the oil makes the patties crispy without having to fry them, it gives them a nicely golden colour that would otherwise be hard to achieve in the oven. It also means that the patties cook quicker, and the hot oil mimics shallow frying.
- Don't overcrowd the pan, so the air can circulate and crisp up the patties nicely. If your tray isn't large enough, it's best to either use 2 trays or work in batches.
Nutrition
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