Gluten-Free Salmon Cakes (Salmon Patties)

Flaky, moist, and flavorful, these gluten-free salmon cakes (salmon patties) are easy to make and filled with healthy ingredients. Served with a delicious lemon-dill crème fraîche sauce on the side, they’re perfect for brunch or dinner along with your favorite roasted vegetables.

Jump to:

• Why You'll Love These Gluten-Free Salmon Cakes
• Gluten-Free Salmon Cakes Ingredients
• Ingredient Notes
• How To Make Gluten-Free Salmon Cakes
• Serving Suggestions
• Cooking Techniques
• Storage
• FAQ
• More Healthy Meals You'll Love
• Recipe
• Reviews

Why You'll Love These Gluten-Free Salmon Cakes

I love the versatility and health benefits of salmon, which is why we make my orange maple glazed salmon recipe at least once a week. It's packed full of anti-inflammatory omega-3s which help combat disease, and is a great source of protein to help keep you full while maintaining muscle. These gluten-free salmon cakes are packed full of nutrition using simple wholesome ingredients with restaurant-worthy flavors. Here are more reasons why you will love this recipe:

• No gluten-free bread crumbs. We use a little bit of almond flour to help bind the salmon cakes, which keeps this recipe low carb and keto-friendly.
• Easy recipe to make with simple ingredients.  Freshly baked salmon makes all the difference in flavor combined with sautéd vegetables and fresh herbs.
• Great for meal prep. These healthy salmon patties make a great breakfast, lunch, or dinner.

Gluten-Free Salmon Cakes Ingredients

You’ll need the following ingredients to make these amazing gluten-free salmon patties.

Ingredient Notes

• Fresh Salmon: I'm using fresh wild-caught sockeye salmon which gives this recipe an incredible flavor. If you opt for canned salmon, I recommend looking for the brand Wild Planet, which uses Alaskan wild salmon that is sustainably caught, and packaged in BPA-free cans. You'll need one pound which is around 3 cans. Make sure to drain the salmon cans before using. Canned salmon may be a bit drier, therefore add another tablespoon or two of mayonnaise to the mixture if needed.
• Oil: Olive oil or avocado oil can be used to cook the vegetables and keep the salmon moist.
• Vegetables: A mixture of red bell pepper, onion, and garlic adds texture and flavor.
• Binders: Almond flour, eggs, mayonnaise, and Dijon mustard give the salmon mixture structure to form into patties.
• Fresh Herbs: A combination of fresh parsley and fresh dill add flavor to both the salmon cakes and the sauce.
• Creamy Crème Fraîche Sauce (Optional): This tangy creamy sauce is a combination of crème fraîche, fresh lemon juice, lemon zest, minced garlic, capers, fresh dill, and a dash of black pepper. The sauce is completely optional but elevates the flavors of the salmon cakes. For those with dairy allergies, you can skip the sauce and still enjoy these mouthwatering salmon cakes.

Find the printable recipe with full instructions and measurements below.

How To Make Gluten-Free Salmon Cakes

Prepare The Patties

1. Bake the salmon. Preheat the oven to 425°F. Line two large baking sheets with parchment paper, and set one baking sheet aside for later. Place the large piece of salmon on top of one of the baking sheets. Blot the salmon with a paper towel to remove any excess moisture. Drizzle the salmon with a tablespoon of olive oil and generously season with salt and black pepper. Cook for 10 to 12 minutes, or until it reaches an internal temperature of 145°F. Lower the temperature to 400°F.
2. Cool baked salmon. Remove the salmon from the oven and cool completely in the refrigerator for 10 minutes.
3. Sauté the vegetables. In a large skillet, add one tablespoon of oil, the diced onion, and red bell pepper. Sauté on medium-high heat for 6 to 8 minutes, or until soft and translucent. Remove from the heat and let cool.
4. Combine ingredients. Once the salmon and vegetables have cooled, use your hands to flake the cooled salmon breaking it up into small pieces (removing the skin and tiny bones) into a large mixing bowl. Add the onion, bell pepper, freshly chopped dill, parsley, mayonnaise, Dijon mustard, minced garlic, almond flour, whisked eggs, salt and black pepper.

Cook The Patties

5. Stir to combine. Stir the mixture until everything is well combined.
6. Form the patties. Use a large cookie scoop, to portion 12 equal-sized salmon patties. Carefully mold each patty into a round ball with your hands and place the 12 patties onto the other parchment-lined baking sheet. Slightly flatten each salmon patty with your hands by pressing down on the top and molding the sides if needed.
7. Bake the patties. Place the baking tray in the oven at 400°F for 20-22 minutes, on until the bottoms are golden brown. Allow the salmon cakes to cool for 5 minutes before serving.
8. Make the lemon dill crème fraîche sauce (optional).  Add the crème fraîche, chopped dill, lemon zest, lemon juice, minced garlic, capers, and black pepper to a small mixing bowl and stir to combine. Serve alongside salmon cakes with lemon wedges and fresh herbs.

Serving Suggestions

These simple salmon cakes are delicious as an appetizer or as the main protein component for your breakfast, lunch, or an easy weeknight dinner. They are versatile and portable which makes them a great addition to a weekly meal plan. We love serving them with roasted delicata squash, roasted sweet potatoes, parmesan asparagus, or arugula salad.

Cooking Techniques

There are several cooking methods for these easy salmon patties including:

• Stove Top: If you want the outer service of the patties (salmon croquettes) to have a crispy exterior, pan frying is the best option. Heat two tablespoons of olive oil in a large frying pan on medium heat and cook the salmon patties (only a few at a time, making sure not to crowd the pan) for 3 to 4 minutes on each side. Add another tablespoon of olive oil to the pan if needed between batches. Remove the salmon cakes to a paper towel-lined plate.
• Air Fryer: Preheat the air fryer to 400°F. Cook 6 patties at a time, for 8 to 10 minutes, flipping halfway until golden brown.
• Baking: Place the parchment-lined baking tray of salmon cakes in the oven at 400°F for 20-22 minutes, or until the bottoms are golden brown. I prefer this method because there is less of a mess and oil used.

Storage

• Storage: Leftover salmon cakes should be stored in a sealed airtight container, in the refrigerator for 3-4 days. You can enjoy them cold or warmed. Perfect for throughout the week.
• Reheating: These salmon cakes can be warmed in the microwave for 1-2 minutes until hot.
• Freezing: Bake and let the cakes cool completely, then place parchment paper in between each patty to prevent them from sticking, and in a freezer-safe bag or container for up to 2 months. Thaw slowly in the refrigerator before reheating.

FAQ

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I hope you love these salmon cakes as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

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