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baked salmon patties on parchment paper with mango yogurt sauce in a white bowl.

Mini Baked Canned Salmon Patties (without eggs)

These mini baked salmon patties with canned salmon are packed with vegetables and full of flavor! Perfect for baby led weaning!
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 14
Calories 67kcal


  • 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
  • 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


  • 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!


  • 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.


Calories: 67kcal | Carbohydrates: 5g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 86mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Calcium: 91mg | Iron: 1mg