Name: Easy Baked Fish Cakes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 (6 oz.) portions wild-caught fish, cooked; 1 egg; ¼ cup celery stalk, finely chopped; ¼ cup red bell pepper, finely chopped; ¼ cup red onion, finely chopped; 3 tablespoons mayonnaise or plain greek yogurt; 2 tablespoons dijon mustard; 2 tablespoons chopped parsley, plus extra for garnish; 1 tablespoon extra-virgin olive oil; 2 teaspoons garlic, minced; ⅓ cup almond flour or breadcrumbs, plus more as needed

Make a Tray of These for Healthy Meals All Week

This recipe for fish cakes repurposes leftover, cooked fillets by adding lots of flavor to the fish, reviving them in a fun new format. The fish cakes are delicious when served with a green salad or any hearty vegetable side dish.

Unlike some fish cakes recipes, these are baked. Knowing how to bake fish cakes in the oven makes it easier to prepare these, as they’re less likely to fall apart — no flipping required.

These fish cakes use almond flour rather than breadcrumbs to help bind them together. That means they’re gluten-free and lower in carbs than your average fish patties. As a health bonus, almonds also bring healthy monounsaturated fats to the recipe, which enhance the fish cakes with immune and brain benefits of omega-3s. A mix of fresh veggies give the fish cakes a zing of flavor and added texture.

The WAC recipe team featured Easy Baked Fish Cakes in a live event! Watch the recording of the cooking demo to see how it's made.

Print Recipe

Easy Baked Fish Cakes

By Wild Alaskan Company

Prep time

5 minutes

Cook Time

30 minutes

Total time

35 minutes

Yield

4 servings

Ingredients

2 (6 oz.) portions wild-caught fish, cooked
1 egg
¼ cup celery stalk, finely chopped
¼ cup red bell pepper, finely chopped
¼ cup red onion, finely chopped
3 tablespoons mayonnaise or plain greek yogurt
2 tablespoons dijon mustard
2 tablespoons chopped parsley, plus extra for garnish
1 tablespoon extra-virgin olive oil
2 teaspoons garlic, minced
⅓ cup almond flour or breadcrumbs, plus more as needed

Instructions

1. Preheat the oven to 375F.

2. In a large bowl, flake fish with a fork to desired consistency — large or small flakes, depending on your preference.

3. In the same bowl, add egg, celery, red bell pepper, onion, mayo/yogurt, mustard, olive oil, garlic, and parsley. Mix until well combined and vegetables are evenly distributed throughout the mixture. Add ⅓ cup almond flour and mix well.

4. Line a baking sheet with parchment paper. Using a spoon or your hands, form a palm-sized scoop into a cake and place it on the baking sheet. Using your palm, slightly press down to flatten the cake slightly to create a consistent cook time.

5. Cook in the oven for 18 to 20 minutes, or until lightly browned.

6. Let cool for about 5 minutes before serving. If meal prepping, transfer completely cooled fish cakes to a covered container and store in refrigerator for up to 3 days. Alternatively, wrap individual fish cakes tightly in plastic, place in freezer bag, and freeze for up to one month for best quality.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Easy Baked Fish Cakes

Make a Tray of These for Healthy Meals All Week

Easy Baked Fish Cakes

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