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.
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 1/3 cup of salmon mixture and carefully place on hot baking sheet. This is easily done using a 1/3 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 3/4” thick. If you don’t have a scoop, use a 1/3 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.