Perfect Baked Kosher Salmon Cakes – Crispy & Flavorful

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I’ve been making salmon cakes for years, but it took me a while to perfect the baked version. There’s something satisfying about skipping the stovetop frying and still getting that golden, crispy exterior. These baked salmon cakes deliver all the flavor you want without the mess of oil splattering on your cooktop.

The key to great salmon cakes lies in the balance of ingredients and technique. I use a combination of fresh and canned salmon, which gives you the best of both worlds. The fresh salmon adds that clean, bright flavor while the canned salmon provides the perfect binding texture. I always drain the canned salmon thoroughly and pick through it for any stray bones. The breadcrumb mixture needs to be just right too. Too much and your cakes fall apart, too little and they’re dry as cardboard.

The Secret to Perfect Salmon Cake Texture

What makes this recipe work so well is the technique of chilling the formed patties before baking. This step prevents them from falling apart in the oven and helps them hold their shape beautifully. I brush the tops with a little oil and dust them with panko breadcrumbs for extra crunch. The internal temperature should reach 145°F, and you’ll know they’re done when they’re golden brown and firm to the touch.

These salmon cakes are perfect for a weeknight dinner served alongside roasted vegetables or a simple green salad. They also make excellent appetizers for Shabbat dinner when you cut them into smaller portions. I love serving them with a dollop of fresh dill sauce or a squeeze of lemon. They’re substantial enough to be a main course but elegant enough for company.

Serving Salmon Cakes for Any Occasion

Perfect Baked Kosher Salmon Cakes - Crispy & Flavorful - Jewish recipe
I've been making salmon cakes for years, but it took me a while to perfect the baked version. There's something satisfying about skipping the stovetop frying and still getting that golden, crispy exterior. These baked salmon cakes deliver all the flavor you want without the mess of oil splattering on your cooktop. The key to great salmon cakes lies in the balance of ingredients and technique. I use a combination of fresh and canned salmon, which gives you the best of both worlds. The fresh salmon adds that clean, bright flavor while the canned salmon provides the perfect binding texture. I always drain the canned salmon thoroughly and pick through it for any stray bones. The breadcrumb mixture needs to be just right too. Too much and your cakes fall apart, too little and they're dry as cardboard. What makes this recipe work so well is the technique of chilling the formed patties before baking. This step prevents them from falling apart in the oven and helps them hold their shape beautifully. I brush the tops with a little oil and dust them with panko breadcrumbs for extra crunch. The internal temperature should reach 145°F, and you'll know they're done when they're golden brown and firm to the touch. These salmon cakes are perfect for a weeknight dinner served alongside roasted vegetables or a simple green salad. They also make excellent appetizers for Shabbat dinner when you cut them into smaller portions. I love serving them with a dollop of fresh dill sauce or a squeeze of lemon. They're substantial enough to be a main course but elegant enough for company.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh salmon fillet skin removed, cut into chunks
  • 1 can salmon 14.75 oz, drained and flaked
  • 3 large eggs lightly beaten
  • 3/4 cup panko breadcrumbs divided
  • 1/3 cup mayonnaise
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 2 tbsp fresh dill chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp olive oil for brushing

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Pulse fresh salmon chunks in a food processor until coarsely chopped, about 6-8 pulses. Don't over-process - you want texture, not paste.
  3. In a large bowl, combine the chopped fresh salmon, flaked canned salmon, beaten eggs, 1/2 cup panko breadcrumbs, mayonnaise, diced onion, minced garlic, dill, lemon juice, lemon zest, salt, and pepper. Mix gently until just combined.
  4. Using your hands, form the mixture into 6 patties, about 3/4 inch thick. Place on prepared baking sheet and refrigerate for 15 minutes to firm up.
  5. Brush tops of chilled salmon cakes with olive oil and sprinkle with remaining 1/4 cup panko breadcrumbs.
  6. Bake for 16-18 minutes, until golden brown and internal temperature reaches 145°F (63°C). The tops should be crispy and the cakes should hold together when gently pressed.
  7. Let cool for 3-4 minutes before serving. Serve immediately with lemon wedges or your favorite sauce.

Notes

These salmon cakes can be formed and refrigerated up to 4 hours ahead of baking. For extra crispy results, flip the cakes halfway through baking. Leftover salmon cakes keep in the refrigerator for 3 days and can be reheated in a 350°F oven for 8-10 minutes.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 420mg 18%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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