Baked Canned Salmon Cakes

To prevent the cakes from falling apart, drain the salmon thoroughly, flake it well, use large eggs, and mix the ingredients thoroughly. Different canned salmon products can have different textures. It's important to drain the salmon so that it's visibly dry - place it on paper towels to drain if needed. You can keep the leftovers in an airtight container in the fridge for 3-4 days.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to the "keep warm" setting (170℉).

Step 2

Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.

Step 3

Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.

Step 4

Mix in the chopped parsley.

Step 5

Line a rimmed baking sheet with parchment paper. Preheat the oven to 400°F.

Step 6

Measure ¼ cup per patty with a scoop, packing the mixture in. Place the mounds on the parchment and gently flatten. Spray the patties with olive oil and bake them for 10 minutes. Flip, spray with more oil, and bake for 10 more minutes. If you’d like to brown them, replace the parchment with foil and broil them in the middle of the oven for 2 minutes.

Step 7

Serve immediately

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