Baked Salmon Patties

Salmon patties garnished with fresh parsley leaves.

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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.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer, Main Course

Cuisine: International

Servings: patties

Calories: 113kcal

Author: Daniela Apostol

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)

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!

Video

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