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Baked Salmon Cakes

You don’t want to miss these baked salmon cakes that are filled with a sweet potato, herbs and canned wild caught salmon.

Baked Salmon Cakes

I have declared this week Salmon Week – well at least it is on the blog.

Remember that I am the girl that used to hate seafood. Then I grew up (finally) and fell in love with seafood with the exception of salmon. Still despised it. Until I got married and one day fell in love with it.

With all that to say I am a true believe that taste buds change and I am praying that John Grayson will not be a picky eater as a kid like I was.

Baked Salmon Cakes

We had our last trip home last month before we move back in 27 days (for anyone keeping track). When we were there John’s mom made these awesome Oven Fried Salmon Cakes from the Well Fed 2 Paleo Cookbook she gave to me for Christmas last year. She also made some awesome Short Ribs that were not braised in beer so they were a little healthier that were from that cookbook as well.

Baked Salmon Cakes

These are a perfect substitution for salmon croquettes because the oven crisps them up enough so you don’t to fry them. So when Mama came up this month to visit we decided we needed to remake them.

Because I did not have some of the ingredients I chose not to make them paleo but you definitely can – check out the notes in the recipe if you choose to. I also decided to add some fresh herbs and switch up a few spices to make them better!!

Baked Salmon Cakes
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5 from 1 vote

Baked Salmon Cakes

Ingredients

  • 2 6 oz. cans wild caught pink or red salmon
  • 1 medium size sweet potato cooked & mashed (about 1 cup)
  • 2 eggs beaten
  • 1/2 cup whole wheat flour*
  • 1 1/2 tablespoons Old Bay seasoning
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon mustard powder
  • 1/4 cup fresh chives finely diced
  • 2 tablespoons fresh dill finely diced
  • 1/2 teaspoon black pepper
  • Zest from 1 lemon
  • 2 tablespoons butter melted

Instructions

  • Preheat oven to 425 degrees and cover baking sheet with parchment paper.
  • Drain the liquid from the canned salmon. Put the salmon in a large bowl and comb your fingers through it to make sure no bones are in it. Add all of the ingredients except for the melted butter.
  • Mix well and refrigerate for 15 minutes.
  • Brush the parchment paper with some of the melted butter. Use an ice cream scoop to scoop out the salmon mixture. Flatten each patty with hand. Brush the top of each patty with remaining butter.
  • Cook for 20 minutes.
  • Remove from oven and flip the patties. Cook for another 10 minutes.

Notes

*You can substitute the whole wheat flour for all purpose flour
**To make the recipe paleo - use almond flour and ghee instead of butter

 

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Sophia @ NY Foodgasm

Tuesday 21st of October 2014

These sound really good! I love how you made them perfect for fall with what's in season! Very original!

Joanne

Tuesday 21st of October 2014

Salmon is the only fish I still eat, and these sweet potato-infused cakes sound so tasty! And taste buds definitely DO change...I hated all veggies growing up, and now I love them!

Lauren Hall

Tuesday 21st of October 2014

Thank you! And good I have have high hopes for John Grayson!

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