Baked Salmon and Brown Rice Cakes with Dill Yogurt
These mini salmon and brown rice cakes are a nutritious, protein-packed option that transforms canned or fresh salmon into crispy-edged patties held together with brown rice and egg. The combination of wild salmon, whole grain rice, and fresh spring onions creates hearty texture with subtle briny depth, while a bright dill yogurt dip adds cooling contrast. What makes this version special is the balance of convenience—canned salmon works beautifully—with real ingredients and minimal processing. Baking rather than frying keeps them lean without sacrificing that golden exterior. Perfect for meal prep, lunch boxes, or light dinners, these cakes suit anyone seeking quick, satisfying seafood that doesn't rely on breadcrumbs or heavy binders. Serve warm or cold with crisp salad and lemon wedges. They're ideal for busy weeknights, lunch for one, or as an elegant appetizer for casual entertaining.
Ingredients
- 6 tablespoon Greek yogurt, plainsour cream or thick plain yogurt1:1Sour cream adds slight tang; regular yogurt thinnermay need 1/4 cup less
4
Full guide → - 1 tablespoon mayonnaise, reduced-fat
- ¼ teaspoon dill, dried
- ½ teaspoon onion powder
- lemon, juiced, quarter
- sea salt, to taste(optional)
- 7 oz wild salmon, canned or freshcanned tuna or white fish1:1no change
Tuna denser; white fish flakes more delicately
- 1 cup brown rice, cookedquinoa, farro, or cooked barley1:1no changeadds gluten
Gluten-free option: quinoa and brown rice have similar binding properties
Full guide → - 2 green onions, chopped, or small handful frozen peas as substitutechives or green garlic1:1 or 2 tbsp choppedno change
Chives milder; green garlic adds depth
Full guide → - 1 tablespoon mayonnaise, reduced-fat
- sea salt, to taste(optional)
- black pepper, to taste(optional)
- red pepper flakes, pinch(optional)
- 1 egg, large, beaten
- avocado oil sprayolive oil spray or butter spraythin coatno changeadds dairy
Butter spray adds richness; olive oil works but may smoke at 200C
Instructions
- 1
Preheat oven to 400°F fan or 400F or.
- 2
Combine salmon, cooked brown rice, mayonnaise, salt, black pepper, green onions, and red pepper flakes in a bowl with the beaten egg. Fold gently to combine without over-mixing, preserving salmon chunks.
- 3
Form mixture into 8 equal mini patties.
- 4
Arrange patties on a parchment-lined baking tray and spray lightly with avocado oil spray.
- 5
Bake for 15-20 minutes until lightly golden.
- 6
While baking, whisk together Greek yogurt, mayonnaise, dill, onion powder, lemon juice, and sea salt for the dip.
- 7
Serve warm patties with salad, lemon wedges, and dip on the side.
Tips
Gently fold rather than stir the salmon mixture to preserve chunky texture and visible salmon pieces, which create better mouthfeel and prevent dense, paste-like patties.
Canned salmon works as well as fresh and requires no cooking; drain thoroughly and remove any visible bones, which add calcium and are soft enough to eat.
Spray oil lightly and evenly; too much causes greasy patties, while too little results in dry edges. A light hand yields golden, crispy exteriors.
Good to Know
Refrigerate cooked cakes in airtight container up to 4 days. Freeze unbaked or baked patties up to 3 months; thaw overnight in fridge before reheating.
Prepare patties, cover, refrigerate up to 8 hours before baking. Mix dip up to 1 day ahead; keep covered.
Serve warm or chilled with crisp green salad, lemon wedges, and dill yogurt dip.
Common Mistakes
Over-mix the batter to avoid dense, mushy cakes that lose flaked salmon texture and structural integrity.
Spray patties too heavily with oil to avoid greasy, slick exteriors that fail to crisp properly in the oven.
Substitutions
Gluten-free option: quinoa and brown rice have similar binding properties
Full guide →4
Full guide →Chives milder; green garlic adds depth
Full guide →Tuna denser; white fish flakes more delicately
Butter spray adds richness; olive oil works but may smoke at 200C
FAQ
Can I freeze these salmon cakes?
Yes. Freeze baked or unbaked patties in a freezer-safe container up to 3 months. Thaw overnight in the refrigerator and reheat in a 180C oven for 10-12 minutes until warmed through. Freeze-thaw unbaked patties before baking for best texture.
What if I don't have spring onions?
Substitute chopped chives, green garlic, or the frozen peas mentioned in the recipe. Peas add sweetness and slight texture contrast. Omit entirely if unavailable; flavor will be milder but patties remain good. Red onion adds bite.
How long do cooked salmon cakes keep?
Store in an airtight refrigerator container up to 4 days. They're excellent cold straight from the fridge as a lunch protein or can be reheated gently in a 160C oven for 8-10 minutes without drying out.