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Baked Salmon Cakes with Creamy Avocado Dressing
Original recipe: 4 servings · Prep: 15 min · Cook: 20 min · Total: 40 min
By PowerProteinPlates Editorial TeamPublished Apr 3, 2026 | Updated Oct 17, 2026
American
40 mins
gluten-freeeasy-recipeswhole-foods
Canned-salmon cakes baked with bell pepper, onion, oat flour and eggs, served with avocado-yogurt dressing. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 5 minutes; total about 40 minutes. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
20 min
Total
40 min
Servings
4
Difficulty
easy
Cuisine
American
Ingredients
Servings
4
- 14 oz canned wild salmon, drained and skin removed
- 1/2 cup finely chopped red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup gluten-free oat flour
- 2 tbsp fresh parsley, chopped
- 2 large eggs, lightly beaten
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 ripe medium avocado
- 1/4 cup plain Greek yogurt or dairy-free yogurt alternative
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh cilantro, chopped
- 1 garlic clove, minced
- 1 tbsp fresh lime juice
- Salt and pepper to taste
Instructions
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
-
In a large bowl, gently flake the salmon with a fork, breaking up any large chunks.
-
Add chopped red bell pepper, red onion, parsley, oat flour, beaten eggs, lemon juice, Dijon mustard, sea salt, black pepper, and garlic powder to the salmon. Mix gently until just combined to keep the cakes tender.
-
Shape the mixture into 8 evenly sized patties, approximately 2.5 inches in diameter. Arrange them on the prepared baking sheet.
-
Bake the salmon cakes for 18-20 minutes, flipping halfway through (after about 9-10 minutes), until golden brown and fully cooked. Check centers reach 160 F (71 C).
-
While cakes bake, prepare the avocado dressing by mashing the ripe avocado in a small bowl until smooth.
-
Stir in Greek yogurt, olive oil, cilantro, minced garlic, and lime juice. Mix well to create a creamy dressing, seasoning with salt and pepper to taste.
-
Remove salmon cakes from the oven and let sit for a few minutes.
-
Serve the warm salmon cakes topped or dipped in the avocado dressing. Garnish with extra parsley or cilantro if desired.
-
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Timing note
Allow for preparation and preheating, the stated baking phase and cooling. Cooking in additional batches extends total elapsed time.
Storage
Refrigerate salmon cakes and dressing promptly in separate covered containers for up to 3 days. Reheat cakes to 165 F (74 C); keep dressing chilled.
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