Baked salmon cakes from Skinnytaste by Gina Homolka

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Accompaniments: Avocado cilantro lime dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute gluten-free breadcrumbs for seasoned regular breadcrumbs.

  • mharriman on May 02, 2019

    Very tasty. These made more flavorful cakes than other salmon cake recipes I’ve tried and were really good with the suggested avocado/ buttermilk/ cilantro dressing. I did make a few changes: turned them into entree sized cakes by using 1/2 cup measure. That made 4 good entree size cakes and a couple slightly smaller ones. Baked at 400 degrees for 22 minutes. I increased the salmon to two 6 oz. fillets, which made them more salmon than vegetable cakes. I refrigerated the salmon/ vegetable/ egg and bread crumb mixture for two hours which made the mixture very easy to work into cakes. Served with the recommended cilantro buttermilk dressing. I’ll definitely repeat even though this is a bit of a time consuming recipe.

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