How to make gluten free salmon cakes (recipe)
When I shared this quick throw together recipe on my stories- ya’ll loved it! It was born out of using up salmon that I cooked up from the weekend that needed new life. But you can use canned and it will come out equally as good! (This salmon salad is also delicious!) So if you’re looking for a delicious and easy weeknight dinner that’s both healthy and satisfying, these salmon cakes that happen to be gluten free are the perfect answer.
I like to make these because it’s one of the ways my husband actually enjoys eating salmon. He loves crab cakes, and these are very similar.
Table of contents
Ingredients and substitutions
Before we get started, let’s gather all the ingredients:
- salmon: Use what you have. Wild-caught salmon like sockeye salmon or leftover Atlantic salmon work just as well as a couple of cans of salmon.
- olive oil: Any neutral oil will do.
- onion: yellow or white onion works well. You can use pre chopped or even frozen.
- red bell pepper: Any bell pepper works for this one. I recommend yellow or orange. Green bell peppers may be bitter.
- garlic cloves: Use fresh, frozen or jarred. I like frozen for this one.
- almond flour: You could use regular breadcrumbs or gluten free breadcrumbs instead.
- eggs: Egg whites could be used. I do not recommend flax eggs for this purpose.
- mayonnaise: Sour cream could be used in a pinch.
- Dijon mustard:
- parsley: fresh or dried will work, feel free to use green onions or chives if you have them.
- dill: fresh or dried will work.
- Kosher salt and black pepper to taste
Step-by-Step Guide to Making Gluten-Free Salmon Cakes
Follow these simple steps to make the best gluten-free salmon cakes:
1. Prepare the Salmon Mixture
In a large mixing bowl, combine the flaked salmon, diced onion, red bell pepper, minced garlic, almond flour, beaten eggs, mayonnaise, Dijon mustard, parsley, dill, salt, and pepper. Mix until well combined.
I find that using my alligator chopper really helps to make this meal come together very quickly.
Tip: If the mixture feels too wet to form into patties, add a little bit of almond flour to help bind it together.
2. Form the Patties
Form the salmon mixture into 8 patties, depending on your desired size. These easy salmon patties should hold together well but may need a gentle touch.
3. Cook the Salmon Cakes
Heat 3 tablespoons of olive oil in a large skillet (I like using my cast-iron skillet) over medium heat. Once the oil is hot, add the salmon patties in batches. Cook each patty for about 4-5 minutes on each side, or until they turn a beautiful golden brown and are cooked through.
Alternative cooking methods:
- Air Fryer: Preheat your air fryer to 375°F. Place the patties on a parchment-lined baking sheet and air fry for 3-4 minutes on each side.
- Oven: Bake the salmon cakes on a parchment paper-lined baking sheet at 375°F for 15-20 minutes, flipping halfway through.
4. Serve and Enjoy
Serve your gluten-free salmon cakes with a dollop of tartar sauce or a squeeze of fresh lemon juice. These healthy salmon patties pair really well with a summer corn salad, mixed greens salad, or coleslaw.
Join my next round of the FASTer Way
Tired of endless diets and no results? Join the FASTer Way to Fat Loss and see real, sustainable changes in just 6 weeks!
Storage and Meal Prep Tips
- Leftovers: Store any leftover salmon cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven for the best flavor and texture.
- Freezing: Freeze uncooked patties on a parchment-lined baking sheet. Once frozen, transfer them to a bpa-free freezer bag. They can be cooked directly from frozen; just add a few extra minutes to the cooking time.
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with omega-3 fatty acids, these patties are a great addition to a gluten-free diet.
- Versatile: This recipe can be made with wild salmon, canned salmon, or even farm-raised salmon. Just choose your favorite kind of salmon for the best results.
- Easy: With minimal prep time and cooking time, these salmon cakes are perfect for an easy weeknight dinner or meal prep sessions.
FASTer Way Clients
Savet this recipe for a low carb or regular macro night. It’s higher in healthy fats and protein to help you meet your macro goals easily.
Whether you’re aiming to impress, or just trying to get a weeknight meal on the table, these salmon cakes are a surefire way to elevate your dinner table.
Ready to get started? Follow my easy recipe card below and don’t forget to rate the recipe with a star rating!
Note: Some links in this blog may be affiliate links. I earn a small commission if you make a purchase through them, at no extra cost to you.
Salmon Cakes
Ingredients
- 16 oz cooked salmon
- 3 tablespoons olive oil
- 1 medium onion finely diced
- 1 red bell pepper finely diced
- 1 to 2 garlic cloves minced
- ½ cup almond flour
- 2 large eggs beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ⅓ cup fresh parsley finely chopped
- Kosher salt and black pepper to taste
Instructions
- In a large mixing bowl, combine the flaked salmon, diced onion, red bell pepper, minced garlic, almond flour, beaten eggs, mayonnaise, Dijon mustard, parsley, dill, salt, and pepper. Mix until well combined.
- Form the salmon mixture into 8 patties, depending on your desired size. These easy salmon patties should hold together well but may need a gentle touch.
- Heat 3 tablespoons of olive oil in a large skillet (I like using my cast-iron skillet) over medium heat. Once the oil is hot, add the salmon patties in batches. Cook each patty for about 4-5 minutes on each side, or until they turn a beautiful golden brown and are cooked through.
Nutrition
