Mini Salmon Cakes for Baby Led Weaning (BLW and Freezer Friendly!)
Looking for a protein-packed, iron-rich lunch or dinner idea for your little one? These Mini Salmon Cakes are soft, flavorful, and just the right size for tiny hands. Whether you’re introducing fish for the first time or trying to mix things up with something new, this recipe is a win for both babies and grown-ups alike!
They’re perfect for baby-led weaning: easy to grab, soft to chew, and made with simple, wholesome ingredients. Bonus – you can batch-make and freeze them for those days when cooking from scratch just isn’t happening (we’ve all been there!).
Age: 9 Months +
Prep Time: 10-15 minutes
Cook Time: 10 minutes
Servings: 10-12 mini cakes
Ingredients:
• 1 can of Alaskan salmon (wild caught boneless, skinless and no salt added) or 120g of fresh salmon steamed
• 1 small potato, peeled and boiled until soft
• 1 egg
• 2 tablespoons finely chopped green onions (optional – skip if you prefer milder flavor)
• 2 tablespoons breadcrumbs (or oat flour for a gluten-free option)
• 1 tablespoon plain Greek yogurt (or mashed avocado for dairy-free)
• A small pinch of garlic powder or paprika (optional – for flavor exposure)
• Olive oil for cooking
Instructions:
1. Prep the Base:
Peel and cube the potato then boil it until soft (about 10 minutes). Mash it in a large bowl until smooth.
Add the flaked salmon and mix it well. If fresh salmon, steam it until fully cooked. Then flake it and mix it well.
2. Add the Remaining Ingredients:
Stir in the egg, chopped green onions, breadcrumbs, yogurt, and seasoning (if using). Mix everything until well combined. The mixture should be moist but hold its shape when pressed – if it’s too wet, add a little more breadcrumbs.
3. Form Mini Cakes:
With clean hands, scoop out tablespoon-sized portions and gently form into small patties. You should get about 10–12 mini cakes.
4. Cook:
Heat a little olive oil in a non-stick pan over medium heat. Cook the salmon cakes for about 3–4 minutes on each side, until golden brown and cooked through.
5. Cool and Serve:
Let them cool slightly before serving to your baby. They should be soft and easy to break apart with little fingers.
How to Serve for BLW
• 9 to 12 months: halve or break apart for easier grip and gumming
• 12 to 18 months: serve hole or bite-size pieces
•12 months+: great as a finger food with dipping sauces (yogurt or hummus)
Storage Tips
• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked patties on a tray, then transfer to a freezer-safe bag. Reheat from frozen in a pan or oven until warmed through.
Allergy Notes & Nutrition Tips
• Eggs and fish are common allergens – introduce them separately before combining in recipes.
• Salmon is rich in omega-3s and iron, which support brain development and energy.
• For dairy-free babies, swap the yogurt for mashed avocado or a spoon of olive oil.
Parent Tip:
These salmon cakes are a total lifesaver for busy nights. I often double the batch and freeze half – my toddler still loves them with a dollop of no sugar ketchup or yogurt dip!
Pair with steamed veggies or a smear of mashed avocado on the side for extra nutrients and flavor variety.