Salmon Cakes that you would swear were fried because of their texture and taste, but in fact were roasted. Made with fresh salmon because only fresh will do. This is a simple dish mixed in one bowl and roasted in the oven in less than twenty minutes.
At times, I’ll do my best to make a dish simple enough hoping to encourage all levels of cooks to prepare them. The term easy, or simple doesn’t have to mean you have to settle. When I first created this recipe, I planned on using canned salmon. I opened the can and was simply shocked to the point of discarding it. No, it wasn’t a cheap can of salmon either. I knew the only way I could make this for my family and share this recipe with you is to only use fresh. Aren't we worth it?
It’s not a big deal to use fresh as it only takes about 15 minutes to roast in the oven. Simply sprinkle with salt and pepper and place on a foil lined baking sheet and roast. No cleanup to worry about!
The rest is just as simple, but using fresh ingredients is the way to go and the only way I can assure you these will come out fabulously. You will need some fresh parsley and dill. It’s not expensive at all for a bunch of fresh herbs. Rinse, use what you need, and freeze the rest. It’s there when you need it, it’s easier to chop when it’s frozen, and you’ll be encouraged to make these again.
After the salmon is roasted, try not to pick and eat it like I do. Instead, flake it in a bowl, add the remaining ingredients, and stir it up with the same fork used to flake the salmon.
Did I mention these are baked? Wait! Don’t be dissuaded as you may have experienced recipes claiming baked is just as good as fried and ended up with hard, dry, blobs of whatever. This recipe isn’t like that. THESE ARE GOOD!
We’re going to use a few tablespoons of olive oil and butter and place the baking sheet in the hot oven to melt the butter.
Think you have to get your hands dirty to make these making your hands smell like fish all night? NOPE! You don’t have to touch this at all. That’s because we’re going to use a scoop to form these. The scoop I use is an excellent one and it holds ⅓ cup. It’s the same one I use for my muffins and sour cream biscuits. This is where making it easy doesn’t compromise on flavor.
Scoop and place on top of the greased hot baking sheet. I know you all have common sense, so I don’t have to tell you not to plop them and splatter grease all over the place. So I won’t because I know you’re all intelligent people. A little humility here, the first scoop I plopped and splattered grease all over the place.
Using the same fork to mix, lightly flatten the scooped mixture to about ½ inch thick. Any loose mixture can be pressed back in with the fork. Don’t squish!
Roast these on the bottom rack of your oven. Doing so gets the bottom beautifully browned just as you would in a frying pan. After 10 minutes, remove, carefully flip using 2 spatulas, and roast for another 7 - 10 minutes. Using 2 spatulas helps you from spattering the grease.
Remove and admire the beauty of these salmon cakes. You’re welcome. Serve with your favorite side and some homemade tartar sauce and knock it out of the park! It also makes a great sandwich.
Want more? Try my Peruvian tuna pancakes, cauliflower pancakes, spicy roasted salmon with crispy skin, or New England baked haddock.
Life is too short for mediocre food.
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Roasted Crispy Salmon Cakes
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Ingredients
- 1 pound fresh salmon
- Salt and pepper
- 2 large eggs
- 1 small red onion grated or small diced
- 2 tablespoons chopped fresh parsley leaves and tender stems
- 1 tablespoon chopped fresh dill
- 1 tablespoon capers diced
- ½ cup breadcrumbs don't use panko
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- Dash of Worcestershire sauce
- Few dashes Tabasco sauce
- kosher salt
- pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- Preheat oven to 425 degrees. Place a rack on the lowest setting in the oven and one on the middle setting.
- Place the salmon on a foil lined baking sheet and sprinkle with salt and pepper. Roast the salmon on the middle rack for about 15 minutes. Don’t worry if it still looks undercooked as it will continue to cook when the patties are made.
- Transfer the salmon into a large bowl and flake using a fork. Add the eggs, onion, parsley, dill, capers, breadcrumbs, cream, mustard, Worcestershire sauce, and hot sauce. Season with a pinch of salt and pepper. Mix well to combine.
- Add butter and oil onto baking sheet and place in oven for 3 - 5 minutes until the butter is melted and starting to sizzle. Remove baking sheet from oven and carefully tilt to coat the entire baking sheet with the oil and butter.
- Scoop ⅓ cup of salmon mixture and carefully place on hot baking sheet. This is easily done using a ⅓ cup scoop eliminating the need to get your hands dirty. Be careful not to plop them or you’ll splatter yourself with hot butter and oil. Once you scooped out the patties, lightly press down with a fork to flatten to about ¾” thick. If you don’t have a scoop, use a ⅓ cup measure and form into about 3” patties.
- Roast on the lowest rack in the oven for 10 minutes. Carefully flip using 2 spatulas to prevent splatter, then bake for another 7 - 10 minutes until golden.
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Let me know!