Crispy Baked Salmon Cakes: Easy Weeknight Patties

These oven-baked salmon patties combine cooked salmon, panko, mayonnaise, colorful bell peppers, fresh dill, and Old Bay. They bake with golden surfaces, lightly crisp edges, and moist, flaky centers.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

1 lb cooked cooled, and flaked salmon (454 g)
2 large eggs
¼ cup mayonnaise 60 mL; approximately 56 g
¾ cup panko breadcrumbs approximately 45 g, depending on the brand
1½ cups finely diced bell peppers approximately 225 g, preferably ½ small green, ½ small red, and ½ small yellow pepper
¼ cup finely diced red onion approximately 40 g
3 Tbsp finely chopped fresh dill approximately 9 g
2 tsp Old Bay seasoning
1 dash Tabasco or another hot sauce optional
2 Tbsp olive oil 30 mL, for the baking sheet
Lemon wedges optional for serving
Tartar sauce optional for serving

Method

Preheat the oven to 425°F (218°C). Coat a 13 × 18-inch rimmed metal sheet pan evenly with the olive oil.
Place the cooked, cooled salmon in a large bowl and break it into bite-size flakes. Add the eggs, mayonnaise, panko, bell peppers, red onion, dill, Old Bay, and optional hot sauce. Mix gently until evenly combined.
Divide the mixture into six equal portions and press each portion into a compact patty. Arrange them on the prepared sheet pan with space between them.
Bake for 15 minutes, carefully flip each patty, and bake for approximately 5 more minutes. Remove them when both surfaces are golden, the edges are lightly crisp, the cakes feel firm, and their centers reach 165°F (74°C). Serve with optional lemon wedges and tartar sauce.