Baked Salmon Cakes

These salmon cakes are baked in muffin tins. They are moist, tasty and healthy. They freeze well for future meals, and go great in lunch boxes.

Total Time: 30 minutes

Yield: 8-10 salmon cakes

Source: Taste of Home newsletter



  1. In a large bowl combine the first 11 ingredients.
  2. Spray muffin tins with cooking spray.
  3. Use 1/3 cup salmon mixture for each muffin tin. (The recipe says 8, but I filled 10 muffin tins). Put water in any unfilled tins.
  4. Bake at 425°F for 10-15 minutes, or until a thermometer reads 160°F.
  5. While the cakes are baking, combine the sauce ingredients in a small bowl.
  6. Serve the cakes with some sauce on the top.
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  8. Nutritional Facts: 2 salmon cakes with 1 1/2 teaspoons of sauce = 266 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 914 mg sodium, 17 g carbs, 3 g fiber, 28 g protein.

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June 26, 20160 found this helpful

Sounds good...and with less fat than when frying. I never thought of adding chopped celery to salmon cakes. Should be quite tasty. Thanks.

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