These gluten free salmon cakes (salmon patties) are a delicious and easy salmon recipe made with fresh (or canned!) salmon, herbs, and no breadcrumbs, panko, or flour. Easy enough to make on a weeknight but impressive enough for a dinner party! Crispy, loaded with flavor, and wholesome. They are paleo, gluten free, dairy free, low carb, and keto friendly.
The best gluten free salmon cakes
These homemade salmon cakes, also known as salmon patties, are a great recipe to make when you’re looking to switch up what you typically make with salmon at home!
You can make them by quickly cooking a fresh salmon fillet (our favorite option, with leftover flaked salmon, or even canned salmon! I’ve included details instructions for all options in the recipe below.
They are great for the whole family and absolutely perfect for meal prep. An easy-to-follow recipe that can be eaten as an appetizer, with a salad, a variety of side dishes, or even as a salmon burger / sandwich situation!
Our favorite way to serve them is with this garlic herb aioli, but they would also be delicious with tartar sauce or even this avocado herb green sauce!
Why you’ll love these salmon cakes
They are:
- Tender on the inside and crispy on the outside
- Super flavorful
- Made with wholesome ingredients
- Whole30 compatible
- Low carb / keto friendly
- Filling + satisfying
- An easy salmon recipe
- SO delicious!
Ingredients and substitutions
What do you need to make salmon cakes from scratch? They’re actually made with a really simple list of ingredients! No flour, breadcrumbs, panko, gluten, or dairy required.
Here’s exactly what you’ll need
- Salmon – Either fresh and cooked as detailed in the recipe below, or leftover cooked salmon work well!
- Egg – To help bind the patties together and add some moisture.
- Avocado oil mayonnaise – A small amount adds a little moisture and flavor. Any type of mayonnaise can be used, but avocado oil mayo is used here to keep the recipe Whole30 compatible.
- Lemon juice – To brighten everything up.
- Dijon mustard – For a bit of savory flavor. Make sure to double check the ingredient list to make sure it is Whole30 compatible. Can otherwise be omitted.
- Mixed herbs – Fresh parsley, dill, and chives are my favorite, but any combination of those can be used. You could also substitute with chervil or tarragon. If you don’t have any fresh herbs on hand dried can be used instead, just reduce the quantity from 1 tablespoon each to 1 teaspoon each.
- Dried spices – Garlic powder, onion powder, salt, and pepper are used to boost the umami rich flavor of these patties.
- Avocado oil – For cooking.
Can you make these salmon cakes with canned salmon?
Yes, these salmon fish cakes can be made with canned salmon if you make a few simple adjustments to the ingredient quantities!
Instead of 1 pound of salmon, you should use three, 6-ounce cans of salmon, drained well and flaked. Use 2 eggs instead of 1, and add an additional 1/2 tablespoon mayonnaise. These changes will make a slightly larger quantity of patties.
How to make
Making these salmon patties at home is relatively easy once you’ve prepped all of the ingredients!
Here’s the step-by-step
- Cook and flake the salmon. Preheat the oven to 475 degrees. Place salmon filet on a baking sheet and rub with avocado oil, kosher salt, and black pepper. Transfer to the oven and bake until cooked through – about 15-20 minutes. Remove from the oven and allow to rest until cool enough to handle. Flake salmon using your hands or 2 forks, leaving the skin behind. Transfer to a bowl and move to the refrigerator while you prep and measure the remaining ingredients.
- Make the patty mixture and chill. Add egg, mayonnaise, lemon juice, Dijon mustard, fresh herbs, garlic powder, onion powder, salt, and pepper to a large bowl. Add salmon last and stir thoroughly to combine. Move mixture to the refrigerator to chill for at least 20-30 minutes, or up to several hours to make it easier to handle. If making a sauce like this garlic herb aioli or any side dishes to serve with the salmon cakes now is the perfect time to do that.
- Shape and cook patties. Once salmon mixture has chilled and firmed up a bit, form into 4-6 medium to large cakes. In a large skillet heat 2 tablespoons avocado oil over medium high heat. When oil is hot, carefully add salmon cakes, making sure to not to crowd the pan. If your pan isn’t big enough to fit them all at once, cook in two batches. Fry for 3-4 minutes per side, until golden brown, flipping carefully so that they don’t fall apart. Using two spatulas (one to hold from each side) can be helpful during this part.
- Serve and enjoy! Serve with herbed aioli and lemon wedges as desired. Enjoy!
Serving suggestions
These salmon cakes are delicious as an appetizer or as a starting point for your hearty lunch or dinner. They are versatile and portable which makes them a great addition to a weekly meal plan!
Perfect on their own with a yummy sauce like this garlic aioli, or with a simple side dish or two!
We love serving them…
- On their own with a zesty aioli and some big wedges of lemon
- Over a big green salad
- With roasted asparagus, oven roasted broccolini, sautéed spinach, garlic green beans, or roasted sweet potatoes
- Alongside rice, quinoa, or a simple grain salad
Storage and reheating
If you have leftovers from this recipe they keep quite well in the refrigerator, and reheat nicely to enjoy later in the week!
Storing in the refrigerator: Leftover cakes should keep in the refrigerator for 3-4 days in a sealed container.
Freezing: They can be frozen either before or after cooking. Either way, you’ll want to place them on a parchment lined sheet pan or large plate with space in between each patty to freeze for an hour or so before transferring them to a freezer safe bag or container. This will keep them from sticking together. They should keep in the freezer for up to 2 months, and should be thawed slowly in the refrigerator before cooking / reheating.
Reheating: For the best texture, I recommend reheating in a skillet with a small amount of oil over medium low heat, or in the oven at 350 until warmed through. They can also be warmed in the microwave for 1-2 minutes until hot.
Did you love this gluten free salmon recipe? Try these other easy dinner recipes!
- Gluten Free Chicken Patties
- Roasted Veggie Protein Bowls
- Classic Gluten Free Meatloaf
- Super Easy Classic Chicken Salad
- Cashew Cream Smothered Pork Chops
- Beanless Chili
- Nourishing Chicken and Cauliflower Rice Soup
- Garlicky Grilled Shrimp Skewers
If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
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Gluten Free Free Salmon Cakes – Made Without Breadcrumbs
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These gluten free salmon cakes (salmon patties) are a delicious and easy salmon recipe made with fresh (or canned!) salmon, herbs, and no breadcrumbs, panko, or flour. Easy enough to make on a weeknight but impressive enough for a dinner party! Crispy, loaded with flavor, and wholesome. They are paleo, gluten free, dairy free, low carb, and keto friendly.
Ingredients
- 1 pound salmon filet or 2 packed cups leftover cooked and flaked salmon (to make with canned salmon see recommended ingredient adjustments in the notes below)
- 1 tablespoon avocado oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1 tablespoon avocado oil mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons mixed herbs – we love a combination of dill, chives, and parsley – can substitute with 3 teaspoons dried of the same herbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2–4 tablespoons avocado oil for cooking
-
Garlic herb aioli, fresh herbs, and lemon wedges for serving
Instructions
- Cook and flake the salmon. Preheat the oven to 475 degrees. Place salmon filet on a baking sheet and rub with avocado oil, kosher salt, and black pepper. Transfer to the oven and bake until cooked through – about 15-20 minutes. Remove from the oven and allow to rest until cool enough to handle. Flake salmon using your hands or 2 forks, leaving the skin behind. Transfer to a bowl and move to the refrigerator while you prep and measure the remaining ingredients.
- Make the pattie mixture and chill. Add egg, mayonnaise, lemon juice, Dijon mustard, fresh herbs, garlic powder, onion powder, salt, and pepper to a large bowl. Add salmon last and stir thoroughly to combine. Move mixture to the refrigerator to chill for at least 20-30 minutes, or up to several hours to make it easier to handle. If making a sauce like this garlic herb aioli or any side dishes to serve with the salmon cakes now is the perfect time to do that.
- Shape and cook patties. Once salmon mixture has chilled and firmed up a bit, form into 4-6 medium to large cakes by pressing mixture together firmly in your hands. They’ll be delicate, but if they’re really not sticking together, add a little bit more mayo at a time until they stick well enough to hold their shape. In a large skillet heat 2 tablespoons avocado oil over medium high heat. When oil is hot, carefully add salmon cakes, making sure to not to crowd the pan. If your pan isn’t big enough to fit them all at once, cook in two batches (adding more oil as needed). Fry for 3-4 minutes per side (depending on how large they are), until golden brown, flipping carefully so that they don’t fall apart. Using two spatulas (one to hold from each side) can be helpful during this part.
- Serve and enjoy! Serve with herbed aioli and lemon wedges as desired. Enjoy!
Notes
To make with canned salmon: Instead of 1 pound of fresh salmon, you should use three, 6-ounce cans of salmon, drained well and flaked. Use 2 eggs instead of 1, and add an additional 1/2 tablespoon mayonnaise. These changes will make a slightly larger quantity of patties.
Storing in the refrigerator: Leftover cakes should keep in the refrigerator for 3-4 days in a sealed container.
Freezing: They can be frozen either before or after cooking. Either way, you’ll want to place them on a parchment lined sheet pan or large plate with space in between each patty to freeze for an hour or so before transferring them to a freezer safe bag or container. This will keep them from sticking together. They should keep in the freezer for up to 2 months, and should be thawed slowly in the refrigerator before cooking / reheating.
Reheating: For the best texture, I recommend reheating in a skillet with a small amount of oil over medium low heat, or in the oven at 350 until warmed through. They can also be warmed in the microwave for 1-2 minutes until hot.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stove top
- Cuisine: American
Gayle Daniels says
Love your detailed information about the canned salmon when I do not have much time to cook more in the kitchen. Truly appreciate that and will follow you. Thanks so much for your hard work here. ❤️
Nyssa Tanner says
Absolutely! Always hoping to share as many helpful tidbits as I can. Thank you for your thoughtful note, and happy cooking to you! – Nyssa