Seafood · ALWAYS FREE
Oven-baked salmon, pea & potato cakes
Flaked salmon, mashed potato and green peas form golden oven-baked cakes with lemon and parsley.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat the oven to 400°F (200°C). Put the salmon on a lined tray, brush with 0.176 oz oil and bake for 12-18 minutes until its center reaches 145°F (63°C). Check for bones while flaking; retain all edible flesh and juices.
- Meanwhile steam potato over simmering water for 12-15 minutes until very tender. Add the frozen peas to the steamer for the final 3-4 minutes and cook according to their package directions. Mash the potato and roughly crush the peas, then spread with salmon in a shallow bowl to cool for 15 minutes.
- Mix cooled potato, peas, salmon and juices with egg, breadcrumbs, lemon, parsley, salt and pepper. Divide into eight equal cakes about ¾ inch (2 cm) thick. Chill for 15 minutes while heating the oven to 425°F (220°C).
- Use the remaining 0.529 oz oil to brush both sides of all cakes. Bake on a lined sheet for 12 minutes, turn carefully with a wide spatula, then bake 10-13 minutes more until browned and the centers reach 165°F (74°C). Rest for 5 minutes. Serve two per portion. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 466 kcal
- Protein
- 32.2 g
- Total carbohydrate
- 30 g
- Total fat
- 23.7 g
- Total sugars
- 2.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Ingredient states match their named profiles: raw edible produce and proteins, dry grains, drained canned beans and frozen unprepared peas. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted bread wedges, sweet potato rounds, fish cakes, cabbage rolls, breakfast squares and cookies are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1Why it’s in this collection
- Dairy-Free: Complete ingredient review of Oven-baked salmon, pea & potato cakes: raw skinless boneless Atlantic salmon; peeled raw russet potato; frozen green peas; beaten egg without shell; plain dry breadcrumbs labeled milk-free; olive oil; lemon juice; flat-leaf parsley; fine salt; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference - High Protein: 500 g of the weighed raw edible protein ingredient supplies 25.52 g estimated protein per equal portion using the retained USDA profile; other ingredients are excluded from this conservative anchor. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
