A reader baked these instead of frying with great success. I tested them and you can bake the cakes instead of frying them. Place them on a baking sheet with a non-stick mat or parchment paper and bake at 350°F for about 12 minutes. You can also flip them midway to cook both sides evenly.The trick to keeping these cakes together in one piece and easy to flip, is to not make them too big. Keep them between 2 to 2.5 inches in diameter when you spoon them into the frying pan, and let the bottom fry for a while to give them a solid foundation. Don't flip them until they're browned around the edges and on the bottom, and feel solid when you slip a spatula under them. Also, these cakes are lactose-free when you use lactose-free yogurt. To make them dairy-free, substitute the yogurt with dairy-free yogurt or mayonnaise.Note: I removed the canned salmon option from the recipe.
Combine all the ingredients, in order, and blend well (almost mashing the salmon) so you can form cakes that stay together.
Add olive oil to a frying pan and bring to a steady low to medium heat.
Spoon out the salmon mixture into cakes or patties that are no more than about 2.5 inches in diameter.
Let the first side fry for a while (at least 6 minutes or so) to give them a solid foundation. Don't flip them to the other side until they're browned around the edges as well as on the bottom, and they feel solid when you slip a spatula under them.
Flip each cake to the other side and fry for less time than the first side; just enough to brown them on this second side.
Enjoy with a salad, on a salad, or any which way. They reheat well too!