baked garlicky salmon cakes

Salmon

Baked Garlicky Salmon Cakes

These baked salmon cakes are super moist and packed with just the right amount of garlic. Brushing just a little oil on top of the patties gives the salmon cakes a brown, crispy crust. For a twist, swap out the salmon for tuna. Serve with your favorite burger or crabcake sides, like tartar sauce, mayonnaise, leafy greens and a sandwich bun, if desired.

Ingredients

3 (5-ounce) cans unsalted boneless, skinless pink salmon, drained
1 large scallion, thinly sliced
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons grated garlic
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup plain dry whole-wheat breadcrumbs
1/4 cup mayonnaise
1 large egg, lightly beaten
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon extra-virgin olive oil, divided

Directions

Preheat oven to 400°F. Lightly coat a large rimmed baking sheet with cooking spray.
Stir salmon, scallion, parsley, garlic, garlic powder and paprika together in a large bowl until evenly combined. Add breadcrumbs, mayonnaise, egg, lemon juice, salt and pepper; stir, breaking up the salmon, until well combined, about 30 seconds.
Scoop the mixture into 4 portions (about 1/2 cup each) on the prepared baking sheet. With clean hands, shape each portion into a 3 1/2-inch-wide patty. Lightly brush the top of each patty with 1/2 teaspoon oil.
Bake, carefully flipping and coating the opposite side with the remaining 1 teaspoon oil halfway through baking, until firm and golden, about 20 minutes. Serve warm with desired toppings.