This baked salmon cakes recipe with homemade tartar sauce is easy, healthy, budget friendly AND delicious!
I remember when I was younger, my mom used to make salmon cakes. It was always one of my favorite meals. But for some unknown reason, I’ve never tried making my own version.
But these days we are trying to eat more fish, and so I decided to re-create an old childhood favorite. I think my mom may have fried them, but honestly I don’t really remember. You could certainly fry these if you chose to as well, but I think you’ll find this baked salmon cake recipe to be a bit healthier.
I wanted to make them as easy as possible, because as you know I have a busy schedule following my kids around from game to game and meet to meet.
I’m a little behind on downloading and editing (okay, a lot behind), but here’s a picture of my youngest anchoring the 4 x 400 relay in their meet last week…he’s a fierce competitor.
And my oldest playing in his last season of soccer since he’s graduating and heading to college in the fall. I’m going to miss watching him…he plays with such pure joy.
No picture of my daughter this week, because unfortunately she has a stress fracture in her foot. She’s cross training right now and hoping to make a comeback before the end of the season.
We’re also getting ready for out of town visitors because this coming weekend we have my daughter’s confirmation, and the following weekend, my son’s graduation.
As you can see, these days we don’t have a whole lot of time, but making sure my family eats as healthy as possible is important to me.
These easy salmon cakes definitely fit the bill.
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Baked Salmon Cakes with Homemade Tartar Sauce
Combine all your ingredients in a bowl. No need to remove the salmon bones, unless they really bother you. They’re a good source of calcium. And when you mix everything together, they get crushed anyway, so you won’t probably won’t even notice them when you’re eating your salmon cakes.
Once you have everything mixed well, you can form your salmon cakes. Give them a light dusting with the extra cracker crumbs.
I lined my pan with tinfoil for easier cleanup, because I’m all for saving time whenever I can. I also brushed my tinfoil with a little olive oil so the salmon cakes wouldn’t stick.
Serve them over a bed of greens, with a dollop of that delicious homemade tartar sauce!
Don’t they look good?
- 2 14.75 oz cans of salmon, extra liquid drained
- 2 tablespoons chopped dill
- 1 teaspoon dijon mustard
- 1/2 cup gluten free cracker crumbs
- 1/2 onion, shredded on a grater
- 1 tablespoon Greek yogurt
- 1 egg
Easy Tartar Sauce
- 4 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons of capers, chopped
- 1/2 teaspoon chopped dill
Baked Salmon Cakes
- Preheat oven to 350 degrees.
- Place your crackers in a plastic bag and use a rolling pin to roll them until they are fine crumbs.
- Drain excess liquid from cans of salmon.
- Mix salmon with chopped dill, dijon mustard, cracker crumbs, grated onions, Greek yogurt and egg until all ingredients are blended together. .Don't over mix.
- Form into cakes. Give them a light dusting with the remainder of the cracker crumbs.
- Grease pan with a little olive oil before adding the salmon cakes. I lined my pan with tin foil for easier cleanup.
- Bake for about 25-30 minutes or until the internal temperature of the salmon cakes registers 160 degrees.
Easy Tartar Sauce
- Mix the mayonnaise, lemon juice, chopped capers, and chopped dill. Refrigerate until ready to use.
- Serve over a bed of greens, topped with a dollop of homemade tartar sauce.
I hope you enjoy this baked salmon cakes recipe as much as we do! And definitely do not skip the homemade tartar sauce…it is delicious! It would be perfect on any other kind of fish cakes as well.