These gluten-free salmon cakes are a delicious and easy salmon recipe made with fresh (or canned!) salmon, herbs, and no breadcrumbs, panko, or flour. They are easy enough to make on a weeknight, but impressive enough for a dinner party! Crispy on the outside, loaded with flavor, so wholesome & family friendly!
Our favorite 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 tested it both ways so that you can prepare it the way that works best for you.
They are great for the whole family and absolutely perfect for meal prep. It’s an easy-to-follow recipe that can be eaten as an appetizer, served on a green salad, with 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!
They don’t actually require any GF dry binding agent substitute like coconut flour or gluten-free breadcrumbs. One egg is included in the salmon mixture, and it’s enough to lightly hold everything together. It also helps add a little moisture to the salmon cakes!
And the fresh herbs, dried spices, lemon juice, and dijon mustard lend them all the savory flavor you could ask for!
If you love these salmon cakes and would love to try a similar recipe with chicken be sure to check out our yummy GF Chicken Patties!
A few quick ingredient notes
The salmon
You can use fresh salmon that you cook from scratch (our personal fave, if you have the time!), leftover cooked salmon from another meal, or canned salmon for a pantry-friendly option.
If using canned salmon:
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.
Binder ingredients that keep the patties nice and tender
Egg and mayonnaise in the salmon patty mixture helps to bind the ingredients together so that they don’t fall apart when cooking in addition to adding some moisture for excellent texture!
How we’re upping the flavor
A mix of lemon juice, dijon mustard, fresh herbs, and dried spices deepen the savory notes in the salmon cakes and balance them out with a little brightness.
How to make GF salmon cakes
Serving suggestions
These salmon cakes are delicious as an appetizer or as a starting point for your hearty lunch or dinner. They are so versatile 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
- For a salmon burger
- With roasted asparagus, oven roasted broccolini, sautéed spinach, oven roasted cabbage with olive oil, or roasted sweet potatoes
- In a rice bowl with your favorite sauce and a zippy slaw (!!!)
If you enjoyed these salmon cakes we’d love it if you would take a moment to rate and review it below! 🌟🌟🌟🌟🌟 It’s also a great place to get your questions answered, and 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: 1 hour
- Yield: 4 servings 1x
- Diet: Dairy-Free, Gluten Free
Description
These gluten-free salmon cakes are a delicious and easy salmon recipe made with fresh (or canned!) salmon, herbs, and no breadcrumbs, panko, or flour. They are easy enough to make on a weeknight, but impressive enough for a dinner party! Crispy on the outside, loaded with flavor, so wholesome & family 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 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 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: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stove top
- Cuisine: American
Carole says
Looks like a great recipe. Have you ever tried to make salmon loaf with this recipe?
Nyssa Tanner says
I haven’t! I have to say I’ve never had salmon loaf. The patties do hold together fairly well though so I imagine it would work for that type of recipe, as long as you put it in a loaf pan. I’d be interested to hear how it turns out for you if you give it a try! – Nyssa
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