Oven Baked Pacific Salmon Cakes Recipe

  • Yield: 12 cakes
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 35m
  • Ready In: 45m

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    38.9 g
  • Carbohydrate

    25.3 g
  • Fat

    12.8 g
  • Cholesterol

    82 mg
  • Calcium

    64 mg
  • Fibre

    4.7 g
  • Sodium

    353 mg
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Oven baked Pacific salmon cakes recipe. Salmon cakes with vegetables baked in the oven. You can use them as appetizers or main dish. Also, you can cook salmon cakes in turbo (halogen) oven. Learn here how to make it. And more- you can cook salmon patties in a slow cooker. Before making oven-baked Pacific salmon cakes recipe, I’d like to share with you some small tips:

If you’re buying whole salmon look for these points. The skin should be brilliant, the eyes bright and clear, and the gills bright red. When buying fish fillets the color should be pinkish white with no gluey appearance and the flesh should be firm with a fresh salty smell.

Buying Fish

The best results are obtained by purchasing the fish just before you want to cook it. When stored in a refrigerator the ideal temperature is between 28º- 32º F. before placing the fish in refrigerator coat it with vegetable oil and wrap in aluminum foil, or cover with dry white wine and add finely chopped yellow onion, 2-3 bay leaves, and the dash of mixed herbs. It is important to remember that the fish should always be covered in liquid until used.

Cleaning Fish

Place the salmon on a flat surface, tail toward you. Hold the fish firmly by the tail and scrape with a knife from the tail toward the head, using a circular motion to remove all the scales. Cut off the fins and head if not required. Cut down the middle of the underside and gills. With the point of the knife scrape the bone on the inside of the fish to remove the blood and remove any that remains by rubbing with salt. Wash the fish under cold running water.

To Fillet Fish

Lay the fish on a board. With a sharp filleting knife make a clean cut from the back of the head to the tail, with the point of the knife on the backbone. Cut with clean strokes between the flesh and the bones to remove the fillet. Turn the fish over and detach the second fillet as above.

Flatfish is filleted as follows:

Lay the fish on a board with the tail toward you. Make a cut down the backbone from head to tail. Start from the head on the left fillet and cut with a sharp filleting knife between the bone and flesh and remove the fillet. Turn the fish around and remove the second fillet, working from tail to head. Turn the fish over and remove the other two fillets.

To Skin the Fish

Skinning is necessary for certain fish, particularly when frying them. To remove the skin from fish fillets, place the fish on a flat board with the skin side down, tail toward you, and, using a sharp knife, cut the flesh from the skin at the base of the tail. Pull the skin toward you with the left hand and push the knife along the fillet using a slight zigzag motion to remove the skin.

Flatfish may be skinned before filleting. Make a cut at the tail and run the thumbs between the skin and the flesh around the fins to loosen the skin. Dip the finger and thumb in salt and rip the skin off quickly from the tail. Turn the fish over and remove the skin on another side.

Are you ready? Oven baked Pacific salmon cakes recipe is coming:

Oven Baked Pacific Salmon Cakes Recipe


  • 1 pound (480 g) skinless pacific salmon fillet
  • 1 teaspoon olive oil
  • 1/3 cup finely diced yellow onion
  • 2 tablespoons corn kernels
  • 1 tablespoon thinly sliced green onions
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fine corn meal
  • 1 tablespoon unsalted butter


Step 1

Preheat the oven to 375 F (190 C). Evenly coat salmon fillet with olive oil. bake in preheated oven for 20-25 minutes or until firm. Remove baked fish fillets from the oven and let cool to the touch and flake salmon.

Step 2

In a medium mixing bowl, combine baked salmon, onion, corn, green onion, and seasoning. Mix well. Form fish mixture into 12 equal cakes.

Step 3

Lightly coat both top and bottom in cornmeal. Arrange on the plate, cover and refrigerate for at least 1 hour.

Step 4

Melt the butter in a large nonstick skillet over medium heat. Add salmon cakes and fry until golden brown, tirning once, for 2-3 minutes per side, adding more butter if necessary.

Step 5

Remove baked salmon cakes form the skillet. Transfer to a serving plate. Serve immediately.

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