I have made these at least once a week for the past few weeks, definitely a new favorite. I made a few changes to the salmon burger recipe so the salmon mixture would hold up when making smaller cakes, and also a few additions to make things easy and delicious.
If you are already using the oven to bake the salmon cakes, why not roast some veggies for an easy side dish? I served these with roasted root vegetables- potatoes, carrots, and parsnips in this batch. Since the salmon cakes don't take as long as the veggies to cook, it helps to start the veggies in the oven first, then make the salmon cakes while the veggies are getting a head start.
Easy Salmon Cakes:
Ingredients for 4 servings:
3 small cans boneless, skinless salmon
1/2 cup rolled oats
2 scallions, sliced
1/2 a medium onion, finely diced
1 T lemon juice
1/4 t garlic powder
salt & pepper to taste
Preheat oven to 400 degrees. Combine all ingredients except salmon in a bowl & mix well. Drain the salmon, then add to the bowl with the other ingredients- stir until combined.
Coat a nonstick foil-lined baking sheet with cooking spray. Form salmon mixture into 8 small cakes, placing on baking sheet as you go. Spray top of cakes with cooking spray. Bake for 25 minutes, flipping halfway through. Cakes should be golden brown on each side when they're done. Top with your favorite sauce.