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.