Before I became a parent, I never really understood why nuggets were such a staple in kids’ meals. Then I started making food for my one year old’s lunch, and it all clicked! Nuggets are the perfect toddler food: easy to hold, soft to chew (especially for little ones without many teeth), low on mess, and endlessly convenient. You can make a big batch ahead of time, freeze them, and just reheat when needed. Genius.

The only problem? Most nuggets out there aren’t exactly the healthiest option. That’s what sent me down the path of creating cleaner, more nutritious alternatives that check all the boxes. These salmon and spinach cakes do just that.

Made with wild sockeye salmon (fresh or canned), spinach, and bold flavors like smoky paprika, these cakes help develop your little one’s palate from an early age. They’re packed with protein and omega-3s to keep growing bodies fueled. You can use either fresh or canned salmon—just be sure it’s high quality. My rule of thumb when cooking for babies and toddlers is simple: if I wouldn’t eat it myself, they won’t either. It has to be delicious enough that you’re excited to eat it too!

I originally made these salmon cakes for my toddler’s lunchbox, which is why I chose to bake them. The result is a soft, tender texture that’s perfect for little mouths—especially those with just a few teeth. But they turned out so good that I started making extra for myself, too.

If you’re cooking them for grown-ups, you can easily pan-fry the cakes in a bit of oil for a crispier, crab cake–style finish and serve them with a flavorful dipping sauce. The smoky paprika dip adds a bright punch of acidity and transforms these into a craveable appetizer you’ll be proud to serve to your “adult friends”—you know, the ones who don’t come with a sippy cup.

Whether you’re feeding a picky eater or just want a healthy, satisfying lunch that everyone can enjoy, these little cakes might be your new go-to.

Storage & Reheating Tips

These salmon and spinach cakes are made for meal prep. I usually flash freeze them first by laying them on a baking sheet in a single layer until firm, then transferring them to a zip-top bag or airtight container. This keeps them from sticking together so you can grab just a few at a time.

For my toddler’s lunchbox, I take them out the night before and let them defrost in the refrigerator. They’re great cold, which is perfect if your daycare doesn’t reheat meals.

If you want to reheat them at home, you can use a microwave and wrap them in a paper towel and heat for 30 seconds until warmed through. To reheat in an air fryer, cook at 350°F (175°C) for about 2 minutes, flipping halfway, until heated and slightly crisp.

Healthy Salmon and Spinach Cakes My Toddler Loves

Recipe by Danielle Prewett

Yields

cakes

Ingredients

1 egg, beaten
1 ½ tablespoons mayonnaise
1 teaspoon dijon mustard
¼ teaspoon coarse sea salt (omit or reduce for little ones)
¼ teaspoon sweet smoked paprika
¼ teaspoon garlic powder
1 teaspoon lemon juice
6 ounces of cooked salmon (fresh or canned in water, juices drained)
1 tablespoon thinly sliced chives
2 tablespoons minced spinach
½ cup panko breadcrumbs, plus extra if frying
Lemon wedges and flaky sea salt to serve (optional)
Smoky Dipping Sauce
¼ cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon lemon
½ teaspoon smoky paprika
¼ teaspoon garlic powder
Salt and pepper to taste

Directions

If baking, preheat the oven to 400°F and line a baking sheet with parchment paper. If air-frying, preheat the fryer to 400°F.
In a large bowl, blend together the egg, mayo, mustard, salt, paprika, garlic, lemon juice, chives, and spinach until well combined. Gently stir in the salmon, breaking it into chunky pieces—be careful not to overmix. Add the breadcrumbs gradually, folding the mixture with a spatula until it holds together. I use gluten-free panko breadcrumbs, but if you use regular panko, you may not need a whole ½ cup. The mixture will be wet and tacky, but it will stick when formed.
Roll the mixture into 10 golf-ball-sized balls, then flatten each into a patty. You can decide how you want to cook them: bake for a soft texture that’s great for toddlers, or either pan-fry/air-fry for a crispy texture that I personally love.
Baking:
Place the patties on the prepared baking sheet and bake for about 8 minutes, or until cooked through.
Pan-Frying:
For a crispier texture, lightly dredge each patty in additional breadcrumbs. Heat a bit of avocado oil in a skillet over medium-high heat and cook the patties for 3–4 minutes per side, until golden brown and cooked through.
Air–Frying:
Lightly dredge each patty in additional breadcrumbs. Air-fry the patties at 400°F for about 6 minutes total, flipping halfway through, until crisp and heated through.
Serve warm with smoky dipping sauce, or let cool completely before storing in an airtight container in the refrigerator or freezer (see tips above).
Smoky Dipping Sauce
Blend all the ingredients together in a bowl to make the dipping sauce. Store in an airtight container in the refrigerator until ready to serve.

Notes

These make about 10 patties. My toddler eats about 1-2 of these for lunch (with a side of veggies and fruit), and it is enough to serve 2-4 adults as an appetizer.
For my toddler, I prefer to bake the patties so they’re a little softer. If you’re serving adults and want a crispy texture, try pan or air-frying.