These mini baked salmon patties with canned salmon are packed with vegetables and full of flavor! They are made without eggs and are a delicious way to boost brain health for babies and kids.
I wasn't exactly sure what to call these - salmon patties, cakes, or bites. They are the perfect size for baby led weaning and toddlers! Enjoy as a snack, meal, or add to school lunch boxes. They freeze beautifully too!
You should also try these salmon quiche and salmon balls next ;).
Ingredients
Salmon: Wild caught Alaskan salmon has been shown to be the best option. Choose "no salt added" or "low sodium." Also, look for BPA-free lining.
You may find small bones, which you don't need to go through the trouble of removing. They are edible and will provide a boost of calcium.
Vegetables: You can use whatever you have on hand. I personally like to use the three included here. You don't have to be super exact with the amounts either. Just as long as you get 1 cup total you’ll be fine.
Seasonings: Again, feel free to swap out with whatever you prefer. However, I highly encourage you to try with smoked paprika! It adds a subtle smoky flavor that is just so good!
Panko: you can also use breadcrumbs.
Ground flaxseeds : you can swap with 1 egg if there's no allergy. Here's everything you need to know about serving nuts and seeds to your baby!
Step-by-Step Instructions
- Finely chop the vegetables
- Cook until softened.
- Add all the ingredients together in a large bowl.
- Combine until well-incorporated.
- Shape into firm balls then flatten slightly using your palms.
Time-saving tips
Prepping the vegetables is the most time-consuming part. I love using my mini manual food chopper for small tasks like this. While you can chop all the different vegetables together, I like to do them separately so you don't over pulse Otherwise, they will get too mushy.
While you are at it, I recommend that you chop extra to enjoy throughout the week. Add them to:
Tips for preventing salmon cakes from falling apart
- Due to the variation in moisture content of canned goods, your cakes might not hold together well. If so, first try adding a bit more breadcrumbs. If that doesn't work, add another flax egg, although I've never had to do this.
- Remove extra moisture: Pat the salmon dry after rinsing. COOK the veggies! Raw vegetables hold a lot of water, which will get released during cooking. It will also add more flavor so definitely don't skip this step!
- Shape the mixture FIRMLY into balls first then flatten slightly between your palms.
Mango yogurt sauce
While these patties are delicious on their own, serving them alongside a dip/sauce can make them more approachable to kids.
You can blend the mango until completely smooth or leave it slightly chunky. I prefer the latter for added texture exposure. Just like with vegetables, puree a whole mango and enjoy throughout the week in different ways.
Salmon Cakes for baby
For 6-8 month old baby:
Start with just 2-3 pieces of food. Seeing too much food on their plate can be overwhelming for babies. You can preload the mango sauce onto a spoon and lay it directly on the tray for your baby to pick up or hand it to them. I absolutely LOVE this spoon. It's just the perfect design for tiny, clumsy hands.
This plate is pretty awesome too! It's attached to the most powerful suction and is super spacious, allowing plenty of space for exploration!
Is your baby 6 months old and up?
Learn all the secrets to starting solids safely while optimizing nutrition!
For 9-12 month old baby:
Once their pincer grasp develops, you can cut the salmon cakes into bite-sized pieces. But you don't have to. Serving the cake whole will be good practice for taking bites.
Related: How to serve the right food size and texture
Frequently Asked Questions
My favorite way is to reheat in the toaster oven at 350F until warm. You can also cook in a lightly greased skillet for a few minutes on each side over medium heat. If you want to microwave, do so briefly so they don't get too soggy. You can also enjoy these cold.
Transfer to an airtight container and keep in the fridge for up to 5 days.
To freeze, I highly recommend flash freezing so that they don't stick together in the freezer. This allows you to easily take out one at a time to thaw in the fridge.
Simply swap out panko with gluten free breadcrumbs or almond meal.
Yes! Combine all the ingredients, cover, and chill in the refrigerator. When ready to bake, simply take it out of the fridge, shape into patties, and place in the oven!
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
This recipe was originally published in 2014, when this blog was a fun hobby of mine, and my focus wasn't on infant and toddler nutrition. I modified this to make it baby and kid-friendly! Hope you enjoy!
Mini Baked Canned Salmon Patties
Ingredients
- 12 ounce canned salmon
- ¼ cup (30g) finely chopped yellow onion
- ¼ cup (40g) finely chopped red bell pepper
- ½ cup (40g) finely chopped broccoli florets
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ⅔ cup (38g) panko, or almond meal
- 1 tablespoon ground flaxseeds
Mango yogurt sauce
- ½ cup full fat, plain Greek yogurt
- 3 tablespoons mango puree
- 1 tablespoon finely chopped cilantro
Instructions
- Preheat oven to 400F. Grease or line a baking sheet with parchment paper or silicone baking mat.
- Combine 1 tablespoon ground flaxseeds with 3 tablespoons of warm water. Let it sit for at least 5 minutes until it thickens and turns into a gel-like consistency.
- Rinse and drain the salmon to remove excess sodium. Pat dry.
- Cook the vegetables in a lightly oiled skillet over medium heat for several minutes, until softened. Set aside to cool.
- In a large bowl, combine all the ingredients until well-incorporated.
- Scoop a large spoonful and using your hands shape into firm balls. You will end up with 14-16 balls. Then flatten slightly using your palms.
- Place on prepared baking sheet and bake for 10 minutes, flip and bake for an additional 5-8 minutes.
- Combine all the ingredients for the mango yogurt sauce.
- Enjoy together!
Notes
- Due to the variation in moisture content of canned goods, your cakes might not hold together well. If so, first try adding a bit more breadcrumbs. If that doesn't work, add another flax egg, although I've never had to do this.
- Remove extra moisture: Pat the salmon dry after rinsing. COOK the veggies! Raw vegetables hold a lot of water, which will get released during cooking. It will also add more flavor so definitely don't skip this step!
- Shape the mixture FIRMLY into balls first then flatten slightly between your palms.
- Transfer to an airtight container and keep in the fridge for up to 5 days or in the freezer for up to 3 months.
deb says
has anyone tried this with canned tuna??
Min says
Yes! will work!
Korean mom in Mexico says
Tried this recipe for the first time last night. My 3yo enjoyed it and my 14mo LOVED it. He couldn't have enough! I used the air fryer at 180 C for 5 mins on each side. It turned out a little crisp on the outside, but we liked it that way. Thank you for all the amazing kids recipes!
Min says
This makes me so happy! Yay!! And good to know you can make this in the air fryer! Still trying to convince the hubby that we need one haha
TN says
Just tried this recipe and it was really good! My little one loved it! Love that I can freeze them too 😊
Min says
Woohoo!! Thanks for sharing with me! So glad you guys enjoyed this recipe. Love that they're freezer friendly too ;).
Delphine says
Hi Min! Will fresh baked salmon work? Also can I leave out the panko? Thank you!
Angela says
Hi Min,
I would also like to know if fresh salmon will work?
Min says
Sure!
Linda says
Hello 🙂 sounds like a yummy recipe 🙂 Could I bake these in an air fryer ? If so for how long and what temperature? Thank you !
Min says
Hi! I haven't tried so I'm not so sure..I don't even own an air fryer so I'm afraid I can't provide any tips either..sorry!
Linda says
I used the oven and they turned out delicious! Thank you ! The only thing is I think I used less salmon then what the recipe calls for ,as I only had about 11 small patties. Is 12 ounces is the weight of the salmon after draining the liquid ? Or is it 12 ounces of a canned salmon including liquid? Thank you 😊 my 16 month old loved it !
Min says
SOO glad to hear! It's before draining so two 6 ounce cans is what I used.
Valentina | The Baking Fairy says
Happy Saturday! I just wanted to let you know your yummy recipe is one of my featured favorites from last week's Get Him Fed Party! You're welcome to come grab a featured badge and join the party again 🙂 Congrats!
Min says
THank you so much!! You just made my day 😉
Annamaria @ Bakewell Junction says
Thanks for linking this lovely recipe to #GetHimFed No. 28. I'm featuring your recipe on #GetHimFed No. 29. Hope you link up this week too.
Annamaria
Min says
Thank you so much for the feature! I look forward to partying with you from now on 😉
Farrah says
These look amazing! I adore salmon and mango, so I'm definitely going to have to try these out soon! *-*
Min says
Yay! Can't for you to try ;). Thank you for stopping by!
Chelsea @chelseasmessyapron says
A mango yogurt sauce?! Sounds amazing! You have the cutest kids 🙂 Pinned this recipe!
Ashley says
I made this last night and it was uh-mazing. I woke up wanting to eat it again, and thankfully I made a huge batch so I would have lunch leftovers. It's 10 a.m. and I'm considering a very early lunch... AND also, my fiance has it in his mind that he doesn't like fish (even though he eats sushi all the time) so he's always very skeptical about meals involving fish. He got home late, and I shouted from the bedroom "I made you a plate! Just heat it up for a minute." And I hear him rummaging around and then he stops and goes "Wait... what's in this?" And I explain that it tastes like his favorite sushi roll. He heats it up and I just hear his feelings for it going from cautious "hmm..." to "MM wow! I like this. I really like this!" It's a miracle. This will become a regular for me.
Min says
Aww..thank you so much for this lovely comment, Ashley!! I'm so glad you and your fiancé both enjoyed the recipe! So he likes sushi but not fish? Hmmm…scratching my head here hehe. In any case, you just made my day ;).
felicia | Dish by Dish says
Min, it's so lovely to see the pic of you and Noah holding hands....even though I definitely got distracted with those patties. the photos are just beautiful, and every time I read your blog, I'm amazed at how much your photography skills keep on improving. 🙂 Sending love!
Jelli says
I almost never buy canned salmon, but these look so delicious I'll have to pick up a can next week. I know my entire family would love this recipe, Min. Mango's in season right now, so it's even perfectly timed-at least for me 🙂
Gloria // Simply Gloria says
Min, I am in love with these baked salmon cakes! I'm a saucy kind of girl... and instantly fell in love with the sauce you serve over it! Commence drooling! Thank you for sharing with all of us at the Show Stopper party... pinning onto a few boards!
Serena says
So glad you got a vacation! Fun to hear about your internship!! Love school nutrition! And love this recipe w convenient canned salmon which I have in my pantry now. Congrats on the recipe development gig too1
Emily @ Zen & Spice says
I've always wanted to try Noosa but have never gotten around to it! This mango sauce sounds DELICIOUS!
jill conyers says
Great combination of flavors! Love that they're baked.
Jessica @ Nutritioulicious says
Mmm..these look great! Love the mango sauce too!
Pamela @ Brooklyn Farm Girl says
This post reminds me to have more baked salmon in my life! Looks delicious!
Ashley | Spoonful of Flavor says
I have the mango Noosa yogurt sitting in my fridge right now. I never would have thought to make this delicious sauce. I'm sure it tastes incredible served over these salmon cakes or perhaps crab cakes. Your nephew is too cute! Hope you are having a wonderful weekend, Min!
Min says
Yes, I think it would taste fabulous with crab cakes as well! Noah is so adorable, isn't he? ;). His bowl cut cracks me up though hehe. I'm not ready for another week…but what can I do? Hope you have a fruitful week, Ashley!
Katie @ 24 Carrot Life says
I just bought my first can of salmon ever and I'm excited (and a little scared) to try it out. I am definitely using this recipe as my introduction to the world of canned salmon. Can't wait!
Min says
Yay! Don't be scared, Katie. I think canned salmon is quickly going to become one of your pantry staples ;).
Diane Boyd says
Wow! Love the Asian twist on this salmon cake. Can't wait to try this one!
Selena @ thenutritiouskitchen.com says
Love how simple the ingredients are for these! And they look delicious!! I'll try anything that has sirracha or hot sauce involved 🙂 The mango yogurt sauce sounds like a great complement to the salmon cakes as well, will have to get some soon!
Jeanette | Jeanette's Healthy Living says
Love the combination of cilantro and mango Min! I can only imagine what goes into healthy menu planning for a school lunch program.
Min says
Thank you so much for stopping by, Jeanette! I seriously am obsessed with the cilantro + mango combo these days ;).
EA-The Spicy RD says
I love all the delicious flavors you've got going on here, and mango is always fabulous 🙂 Wow! Sounds like you have been super busy, and working with the school lunch program and menu development sounds like a daunting job indeed!
Min says
I seriously can't WAIT to try your chutney! I know right? I have a lot of respect for my preceptor!