These Sheet Pan Lemon Caper Salmon Cakes with asparagus and crispy potatoes are tangy, flavorful, easy, and delicious! This entire meal comes together in just 30 minutes. Paleo, Gluten Free, Dairy Free!

Lemon Caper Salmon Cakes

Salmon cakes are a delicious way to add protein and Omega 3’s to your diet! A classic, no-fuss recipe for salmon cakes has been a long time coming. I love my Southwest version, but this Lemon Caper recipe is a winner if you’re not in the mood for Mexican flavors! This sheet pan meal could not be easier to make. The cakes are topped with a simple lemon garlic aioli, which is also delicious on the potatoes and asparagus. Everything is baked on one pan, which makes for very easy clean up. Always a win in my book!

Lemon Caper Salmon Cakes in a Sheet Pan

What Ingredients You Need for These Sheet Pan Lemon Caper Salmon Cakes

  • Boneless, skinless canned salmon – I like to get 6 oz cans from Costco. It’s wild-caught, and delicious!
  • Simple Mills Crackers – You can use any brand you want, but these are my favorite paleo crackers. They make a great binder to hold these salmon cakes together.
  • Eggs
  • Mayo – I like Sir Kensington’s Avocado Oil Mayo, which can be found at Costco in a huge container!
  • Fresh dill
  • Capers
  • Minced garlic
  • Lemons
  • 1 lb potatoes (I used baby red)
  • 8 oz asparagus tips

That’s it! If you don’t have the Simple Mills crackers, you can also sub in almond flour. I would use 1/2 cup!

cooked salmon cake and vegetables

How To Make These Sheet Pan Lemon Caper Salmon Cakes

Preheat your oven to 425. Line a large baking sheet (15 x 21 inches) with foil or parchment paper. Drain the canned salmon and add it to a large bowl. Mix the salmon, crushed crackers, mayo, eggs, dill, lemon juice, minced garlic, salt, and capers together well. Refrigerate until ready to use. You can also make this up to 24 hours ahead of time.

Slice your baby potatoes into halves or fourths. Add them to the baking sheet and drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Make sure they are cut-side down for optimal crispiness! Push the potatoes to the sides of the baking sheet to make room for the salmon cakes.

Add an additional tbsp of olive oil to the middle of the baking sheet and use a pastry brush to spread it out evenly.

Use a 1/3 cup measuring spoon to scoop the salmon mixture. They should be heaping scoops to make 6 large salmon cakes, or you can do a smaller amount for 8 cakes. Form into cakes about 3.5 inches wide and 1 inch thick and place them on top of the oiled baking sheet. Brush some more oil onto the top of each cake. Bake the potatoes and salmon cakes for 20 minutes.

At the 20 minute mark, add the asparagus. You can either make some room on the baking sheet, or simply place them on top of the potatoes. Spray or drizzle with some additional olive and sprinkle with salt and pepper. Bake for an additional 10-12 minutes. Optional: broil for 3-5 minutes at the end to get the salmon cakes browned to your liking.

Make the Lemon Garlic Aioli

While the sheet pan is in the oven, make the lemon garlic aioli. Add the 3 ingredients to a bowl and stir. You can also make this up to 24 hours in advance.

Serve the salmon cakes, potatoes, and asparagus with a dollop of the aioli, and enjoy!

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collage of salmon cakes and text title of blog post

Sheet Pan Lemon Caper Salmon Cakes

These Sheet Pan Lemon Caper Salmon Cakes with asparagus and crispy potatoes are tangy, flavorful, easy, and delicious! This entire meal comes together in just 30 minutes. Paleo, Gluten Free, Dairy Free!
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Ingredients

  • 4 6 oz cans boneless, skinless salmon, I get these at Costco!
  • 1/2 cup crushed Simple Mills Sea Salt crackers
  • 1/3 cup mayo
  • 2 eggs
  • 2 tbsp fresh dill, minced
  • 2 cloves minced garlic
  • 2 tsp capers
  • 1/2 tsp sea salt
  • juice from 1/2 lemon
  • 1 lb baby red potatoes
  • 8 oz asparagus tips
  • 2-3 tbsp olive oil

Lemon Garlic Aioli

  • 1/2 cup mayo
  • Juice from 1/2 lemon
  • 1 clove minced garlic
  • 1/4 tsp sea salt

Instructions
 

  • Preheat your oven to 425. Line a large baking sheet (15 x 21 inches) with foil or parchment paper. Drain the canned salmon and add it to a large bowl. Mix the salmon, crushed crackers, mayo, eggs, dill, lemon juice, minced garlic, salt, and capers together well. Refrigerate until ready to use. You can also make this up to 24 hours ahead of time.
  • Slice your baby potatoes into halves or fourths. Add them to the baking sheet and drizzle with 1 tbsp olive oil and sprinkle with salt and pepper. Make sure they are cut-side down for optimal crispiness! Push the potatoes to the sides of the baking sheet to make room for the salmon cakes.
  • Add an additional tbsp of olive oil to the middle of the baking sheet and use a pastry brush to spread it out evenly.
  • Use a 1/3 cup measuring cup to scoop the salmon mixture. They should be heaping scoops to make 6 large salmon cakes, or you can do a smaller amount for 8 cakes. Form into cakes about 3.5 inches wide and 1 inch thick and place them on top of the oiled baking sheet. Brush some more oil onto the top of each cake. Bake the potatoes and salmon cakes for 20 minutes.
  • At the 20 minute mark, add the asparagus. You can either make some room on the baking sheet, or simply place them on top of the potatoes. Spray or drizzle with some additional olive and sprinkle with salt and pepper. Bake everything for an additional 10-12 minutes. Optional: broil for 3-5 minutes at the end to get the salmon cakes browned to your liking.
  • While everything is baking, make the lemon garlic aioli. Combine the ingredients in a bowl and mix well. You can also make this up to 24 hours in advance and store in the fridge.
  • Serve the salmon cakes topped with some of the aioli with the potatoes and asparagus. Enjoy!

Nutrition

Calories: 431kcal, Carbohydrates: 29g, Protein: 6g, Fat: 33g, Saturated Fat: 5g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 680mg, Potassium: 431mg, Fiber: 4g, Sugar: 4g, Vitamin A: 398IU, Vitamin C: 18mg, Calcium: 46mg, Iron: 2mg