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Baked Salmon Cakes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 14 3-inch round cakes
Author: Shinee
Baked Salmon Cakes are a delicious way to have a healthy but flavorful dinner. Baked, not fried, these perfectly portioned salmon cakes are packed with fresh salmon, roasted red pepper, fresh herbs and zesty Worcestershire sauce!
Print Recipe


  • 1 cup ~7oz jarred roasted red pepper (Note 1)
  • 12 oz leftover cooked salmon Note 2
  • 2 eggs
  • ½ cup Panko Japanese bread crumbs
  • ¼ cup chopped fresh cilantro or parsley
  • 2 garlic cloves grated (Note 3)
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • Tartar sauce for serving


  • Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
  • Chop roasted red peppers into small pieces.
  • In a large bowl, add salmon and flake with a fork.
  • Add chopped roasted red pepper, eggs, panko, cilantro, garlic, Worcestershire sauce and salt. Mix well.
  • Scoop ¼ cup of mixture and form into a patty. Continue with the remaining mixture. Arrange on the prepared baking sheets 1-2 inches apart. (TIP: a large cookie scoop, like this one, makes this step super quick and easy. Plus, you'll get uniform patties!)
  • Bake for 15-18 minutes, or until the salmon cakes are cooked through.
  • Serve immediately with tartar sauce.


Note 1: I used and recommend jarred roasted red pepper. It adds a ton of flavor to these cakes.
Note 2: If you don’t have leftover salmon, you can bake a 12 oz salmon fillet in the oven at 400°F for 10-15 minutes, or cook it in an Instant Pot.
Note 3: I prefer grated garlic vs minced, or pressed, because super fine texture of grated garlic mixes into the mixture better, infusing the entire batter.
To freeze these salmon patties, place the unbaked patties onto a baking sheet and place in the freezer until firm. Then, place the frozen salmon cakes in a freezer bag and store in the freezer for up to 1 month.