Preheat the oven to 350°F. Place salmon on a baking sheet and cook for 20-25 minutes, until the center is no longer translucent and the fish flakes well. Place in a bowl and, with a fork, flake the fish into small pieces. Allow to cool to room temperature. Add remaining ingredients and stir well. Refrigerate for 1 hour (this is not necessary but helps when forming the cakes).

Using a measuring cup, scoop some of the mixture into your hand and form into a patty. Repeat until you have 6 equal-sized patties, or until the mixture is gone. Place cakes on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping gently halfway through.