Panko-Crusted Baked Mackerel Cakes

I absolutely love seafood. And I’m all about simplicity and ease. Using canned fish is fast and healthy.

Mackerel is full of omega-3 fatty acids which are fabulous for brain, skin, and heart health. The best part about these Panko-Crusted Baked Mackerel Cakes is that you can substitute the mackerel with other fish such as canned or fresh salmon or tuna.

There are many ways to get your omega-3s on. I enjoy eating my mackerel cakes over a bed of mixed greens tossed in some olive oil, salt, and pepper. This dish can be a main entrée – just add a chunk of crusty bread and a side vegetable for a complete meal.

5.0 from 1 reviews
Panko-Crusted Baked Mackerel Cakes
 
Prep time
Cook time
Total time
 
I absolutely love seafood. And I’m all about simplicity and ease. Using canned fish is fast and healthy. Mackerel is full of omega-3 fatty acids which are fabulous for brain, skin, and heart health. The best part about these Panko-Crusted Baked Mackerel Cakes is that you can substitute the mackerel with other fish such as canned or fresh salmon or tuna. There are many ways to get your omega-3s on. I enjoy eating my mackerel cakes over a bed of mixed greens tossed in some olive oil, salt, and pepper. This dish can be a main entrée – just add a chunk of crusty bread and a side vegetable for a complete meal.
Author:
Recipe type: Entree
Cuisine: American
Serves: 2
Ingredients
  • Cooking spray
  • 2 4.5 ounce cans of mackerel in olive oil
  • ⅓ cup panko or homemade breadcrumbs
  • ½ Tbsp dried parsley
  • ¼ cup red onion, finely diced
  • 1 egg
  • 2 Tbsp panko or homemade breadcrumbs
  • 1 tsp dried dill
  • ½ tsp paprika
  • 1 tsp lemon zest
  • Salt & Pepper to taste
  • Lemon wedges (optional)
  • Mixed greens (optional)
  • Olive oil (optional)
Instructions

  1. Preheat the oven to 325° Bake. Cover a baking sheet with tin foil for easy clean up and spray with a non-stick cooking spray. Open the cans of mackerel and drain the excess oil.

  2. In a small skillet, toast ⅓ cup of the panko over medium heat until light brown in color. Remove from heat. Put the panko in a small bowl, add the dried parsley, and stir to combine.

  3. Finely dice the onion. In a separate bowl, add the onion, egg, 2 Tbsp panko, dill, paprika, lemon zest, salt, and pepper to the mackerel. Mix together so everything is combined and the mackerel is still chunky. Form two fish cake patties using a ½ cup measuring cup.

  4. Place the toasted panko and parsley mixture on a plate. Gently coat each mackerel patty with the panko mixture. Place the coated patties on the baking sheet. Bake for 15 minutes.

  5. Serve with a lemon wedge over some mixed greens tossed with some olive oil, salt, and pepper (optional).
Nutrition Information
Serving size: 1 fish cake: ½ cup or 6 ounces Calories: 379 Fat: 22.6 Saturated fat: 5.0 Carbohydrates: 20.2 Sugar: 2.4 Sodium: 424 Fiber: 1.8 Protein: 22.5 Cholesterol: 117
For more canned fish recipes, check out:
Baked Salmon Burgers
Healthy Tuna Noodle Casserole
Green Bean Medley with Tuna Salad

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6 Comments

  1. Mary August 21, 2020 at 9:50 pm - Reply

    This is excellent receipt
    I enjoy very much

    • Sarah Koszyk, MA, RDN August 23, 2020 at 9:52 pm - Reply

      Thank you! It’s definitely a fav of mine too.

  2. Jackie M. Steelman July 4, 2021 at 9:37 pm - Reply

    Awesome recipe ! The bed of greens is a great touch !

    • Sarah Koszyk, MA, RDN August 15, 2021 at 6:08 am - Reply

      Thank you! It’s definitely tasty and we can always use a little more greens

  3. […] Algunos de mis favoritos incluyen Hamburguesas De Salmón Al Hornoque utilizan salmón enlatado; Pasteles de caballa al horno con costra de panko, que utilizan caballa enlatada; y Tacos De Pescado Pevre A La Parrilla. – Sarah […]

    • Sarah Koszyk, MA, RDN March 5, 2023 at 5:48 am - Reply

      Muchisimas gracias!

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