Baked Salmon Cakes with Sage and Cranberry — 32g Protein

These baked salmon cakes with sage and cranberry are the Thanksgiving appetizer that disappears first. Flaky salmon, fresh sage and sweet-tart dried cranberries get bound with egg and breadcrumbs, shaped into patties and baked until golden — 32g of protein per serving, no frying, and dinner on the table in 40 minutes.

The trick is chilling the mixture before shaping. Ten minutes in the fridge firms the patties up so they hold together in the oven instead of crumbling. The sage and cranberry do the rest of the work: the sage keeps the cakes savoury and firmly Thanksgiving, and the cranberries add little bursts of sweetness against the rich salmon.

Why you’ll love it

• 32g protein per serving, about 340 calories
• Baked, not fried — golden outside, flaky inside, in 40 minutes total
• Fresh sage and cranberries make it taste like Thanksgiving in one bite
• Works as an appetizer, a light main, or a next-day sandwich filling

Ingredients

• 500g cooked salmon, flaked (about 2 cups, skin and bones removed)
• 1/2 cup panko breadcrumbs, plus extra for coating
• 1 large egg, lightly beaten
• 1/3 cup dried cranberries, roughly chopped
• 2 tbsp fresh sage leaves, finely chopped
• 2 tbsp Greek yogurt
• 1 tbsp Dijon mustard
• 2 spring onions, finely sliced
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 tbsp olive oil, for brushing

Equipment used

• A large mixing bowl, for combining the salmon cake mixture
• A baking tray lined with parchment paper, for baking the cakes
• A pastry brush, for brushing the cakes with olive oil
• A fish spatula, for turning and lifting the cakes without breaking them

Instructions

1. Heat the oven to 200°C (400°F) and line a baking tray with parchment paper.
2. Put the flaked salmon, panko, egg, cranberries, sage, Greek yogurt, Dijon mustard, spring onions, lemon zest, salt and pepper in a large bowl and mix gently until just combined.
3. Chill the mixture in the fridge for 10 minutes so the patties hold their shape.
4. Divide the mixture into 8 equal portions and shape each into a patty about 2 cm thick. Press the tops lightly into extra panko for a crisp coating.
5. Place the cakes on the lined tray, brush the tops with olive oil, and bake for 18–20 minutes, turning once halfway, until golden and hot all the way through.
6. Rest the cakes for 3 minutes, then serve warm with lemon wedges and a little extra Greek yogurt on the side.

Tips

• Don’t overmix — stir just until the mixture holds together, or the cakes turn dense instead of flaky.
• If the mixture feels too wet, add a spoonful more panko; if it feels dry, add another spoonful of Greek yogurt.
• The cakes keep 3 days in the fridge. Reheat in a hot oven for 8 minutes so the coating crisps up again.
• Swap the cranberries for chopped dried apricots if you want a sweeter, softer bite.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• High Protein Salmon and Quinoa Bowl — 42g Protein
• High Protein Tuna and White Bean Salad — 38g Protein
• Garlic Butter Baked Salmon for a Light Thanksgiving Dinner

FAQ

Can I use canned salmon for these baked salmon cakes with sage and cranberry? Yes — two 400g cans, drained well, work perfectly. Pick out any large bones and squeeze the salmon gently in a clean cloth so the mixture is not too wet.

Can I make the cakes ahead? Yes. Shape them a day ahead, cover and keep them in the fridge, then bake straight from cold, adding 2–3 extra minutes to the bake time.

How do I know when they are done? The tops turn golden and the cakes feel firm when pressed. If you cut one open, the centre should be hot all the way through with no raw egg visible.

Can I freeze salmon cakes? Yes. Freeze the baked cakes in a single layer, then bag them for up to 2 months. Reheat from frozen in a 190°C (375°F) oven for 15–18 minutes.

Baked Salmon Cakes with Sage and Cranberry — 32g Protein

Sophia Martinez

Flaky baked salmon cakes with fresh sage and sweet-tart cranberries. 32g protein — 40 minutes, serves 4.

Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 340 kcal

Equipment

• A large mixing bowl
• A baking tray lined with parchment paper
• A pastry brush
• A fish spatula

Ingredients

  

• 500 g cooked salmon flaked (about 2 cups, skin and bones removed)
• 1/2 cup panko breadcrumbs plus extra for coating
• 1 large egg lightly beaten
• 1/3 cup dried cranberries roughly chopped
• 2 tbsp fresh sage leaves finely chopped
• 2 tbsp Greek yogurt
• 1 tbsp Dijon mustard
• 2 spring onions finely sliced
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/2 tsp black pepper freshly ground
• 1 tbsp olive oil for brushing

Instructions

 

• Heat the oven to 200°C (400°F) and line a baking tray with parchment paper.
• Put the flaked salmon, panko, egg, cranberries, sage, Greek yogurt, Dijon mustard, spring onions, lemon zest, salt and pepper in a large bowl and mix gently until just combined.
• Chill the mixture in the fridge for 10 minutes so the patties hold their shape.
• Divide the mixture into 8 equal portions and shape each into a patty about 2 cm thick. Press the tops lightly into extra panko for a crisp coating.
• Place the cakes on the lined tray, brush the tops with olive oil, and bake for 18–20 minutes, turning once halfway, until golden and hot all the way through.
• Rest the cakes for 3 minutes, then serve warm with lemon wedges and a little extra Greek yogurt on the side.

Notes

Chill the mixture 10 minutes before shaping so the cakes hold together. Don’t overmix or they turn dense. Keeps 3 days refrigerated.

Keyword cranberry, high protein, sage, salmon cakes, seafood, thanksgiving

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