WARNING: These baked salmon cakes are so delicious and scrumptious, that you will probably wind up eating the whole batch. Don’t say that I didn’t warn you…
Sweetheart’s First Birthday Gift
Back in December, my husband and I adopted Sweetheart from our local county animal shelter. I’m not just saying this because I’m her cat mamma, but she really is the sweetest and spunkiest Tabby cat you will ever meet. She’s also been one of the greatest blessings we’ve had. So to celebrate this very special day, I baked her a tiny little salmon birthday cake…a promise I made to her, since day 1. Let’s just say that being a foodie runs in our family, and my cat definitely picked up on this!
Baked Salmon Cakes for us, too! 🙂
Even though I made a pinky promise with Sweetheart that I would bake her a tasty salmon cake, I knew that we had to join in on this feast with her. Who enjoys eating alone?!?! From the moment I made that vow, I knew that I was going to prepare something really special.
As a result, I decided to make a batch of Salmon cakes for my husband and I to enjoy. And boy was my batch tasty! I don’t mean to brag or anything, but these savory baked salmon cakes were so tasty, that I knew that my fellow Funky Spork community would enjoy this recipe, too. Without further ado, let’s move onto that darn recipe, shall we?!
Baked Salmon Cakes
- Muffin/cupcake tin (12 count)
- 20 oz. fresh salmon
- 2 eggs
- ¾ cup bread crumbs
- 1 onion medium
- 1 bell pepper medium
- 4 garlic cloves finely minced
- 1 lemon (all of its juice)
- 1 tbsp. vegetable oil
- ¾ tsp. salt
- 1 tsp. black pepper
- 1 tsp. oregano dried
- 1 tsp. parsley dried
- 1 tsp. thyme dried
- Preheat oven to 375 Degrees F. While your oven is preheating, dice the onion and bell pepper roughly to the size of ¼ inch cubes. Then, heat your skillet to medium-high on your stove top. Once it begins heating up, add cooking oil to the skillet, and then gradually add the onion and bell pepper mixture. Cook on medium high, stirring frequently, and allow to cook for about 5-7 minutes, or until the onions turn translucent. Once finished, immediately remove cooked veggies form the heat and allow for them to cool for at least five minutes.
- Gently remove the salmon skin from the salmon with a knife, and set skin aside. Then, in a medium bowl, take two forks and begin to break the salmon meat apart until the pieces are about the size of a grain of rice.
- Once the salmon has been flaked, add in the remaining ingredients to the mixture, which will include the veggies, breadcrumbs, lemon juice, garlic, and seasoning, stir until all of the ingredients are well-dispersed.
- Assembling the cakes: Lightly grease your muffin tin, and set that aside. Afterwards, divide the mixture into 12 parts, and roll each part until a fairly compact ball. Then, place each of your ‘salmon balls’into one of the muffin slots, and (optional step) lightly spray the top of each salmon cake with a touch of cooking spray or cooking oil. Place in the center rack of your oven, and bake for 25-30 minutes, or until the cakes reach an internal temperature of 145 degrees Fahrenheit.
- (Optional, but HIGHLY RECOMMENDED!!) If you still have your salmon skins, place them on a separate greased small oven tray,place a dash of salt and pepper, and have them bake with the salmon cakes. Salmon skin is so tasty!
Nutrition Information per Serving:
414 Calories/ 38g. Protein/ 19.5g. Fat/ 20.5g Carbohydrates/ 1.6g Fiber