Oven baked salmon cakes

Oven baked salmon cakes

Mar 4 2020


30-40 mn

Serves 5

These are the easiest salmon cake ever. Be sure to make extra and freeze them for later...


  • 2 6 oz canned wild salmon
  • 1 egg
  • 1/2 cup of almond flour
  • 1 small sweet potato, cooked and peeled
  • 2 tbsp of fresh parsley chopped
  • 2 scallions, chopped
  • 1/2 tsp of paprika
  • 1/2 tsp pepper
  • 1 tsp of salt
  • Sriracha aioli: 4 tbsp of mayonnaise or vegenaise and 1 tsp of sriracha


Preheat oven at 425F.

In microwave, cook sweet potato on high until tender, about 8 minutes. Let cool. (or use canned sweet potato as well or just omit it completely)

Drain the liquid from the salmon and crumble the fish in a large bowl. Check for bones and skin  and discard. Add the sweet potato, flour, egg, scallions, parsley and spices and combine it all.

Line up a baking sheet with parchment paper and using  a 1/3 measuring cup, scoop up the salmon on to the greased sheet and flatten them a bit.

Bake for 20 minutes, then flip each patty and bake for another 10 minutes until golden brown.

You can also pan fry them for 5 minutes on each side until golden brown and crispy.

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