Gluten Free Salmon Cakes (Paleo, Low-carb, and Keto)

Gluten free salmon cakes are a fun way to enjoy salmon with the perfect balance of crispy on the outside, moist on the inside, healthy ingredients, and wonderful flavor. And they fit right into a low-carb, keto way of eating!

This recipe has been updated and includes a cooking video so you can watch how to make your salmon cakes. 

Salmon is definitely my favorite fish. Actually, I should just say it’s one of my favorite foods. My family always jokes that when we go to a restaurant, if salmon graces the menu, it’s a guaranteed order for me. 😊

There’s just something about the rich flavor that never fails to entice me.

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Are salmon patties good for you?

But my love for salmon goes beyond its delicious taste. I am also captivated by its incredible nutritional benefits.

In fact, salmon is one of the best kinds of fish you can add to your diet: it’s a wonderful source of lean protein which is vital for building and repairing muscles and is loaded with Omega-3s for brain and heart health.

Gluten free salmon cakes are a fun way to enjoy salmon for lunch or dinner.

So, I tweaked my grain free salmon cakes recipe until it was just right: the perfect balance of crispy on the outside, moist on the inside, healthy ingredients, and wonderfully flavorful. 100% gluten free and paleo!

Wild salmon vs. farmed salmon

For the most delicious tasting salmon cakes, I recommend using wild Alaskan salmon. As I mentioned in my recipe for salmon chowder, I always prefer to buy wild fish because of the many problems associated with farmed fish.

Read more about the differences between wild and factory-farmed salmon here. 

Notably, all Alaskan Salmon is guaranteed wild and sustainably caught. It’s illegal to farm salmon in Alaska. Here’s an excellent site with information on Alaskan Salmon.

Hence, the salmon I used in these salmon cakes was frozen Wild Alaskan Sockeye from Copper River Seafoods. The salmon is vacuum sealed in a 12oz portion. Our local supermarket carries it, but you can also buy it from their online store.

From what I’ve read, it seems that frozen salmon is just as good for you as fresh salmon.

While the Alaskan wild salmon can be a little pricey, consider this: it’s less fatty and contains more protein than farmed salmon. It also contains more Omega-3s. And we know how good those are for us.

The bottom line is that a smaller wild salmon fillet packs more nutrition than a larger piece of farmed salmon. For these salmon cakes, I used just one 12 ounce package of salmon portions from Copper River Seafoods.

With the perfect blend of carefully selected salmon cakes ingredients, you simply can’t go wrong.

Ingredients 

• Butter to cook your salmon in.
• Salmon is our main ingredient! Your salmon cakes will not only be tasty, but you’re also giving your body a nutritious boost.
• Lovely onion and chives give our salmon cakes that extra burst of flavor. Onions add a touch of sweetness and fragrant chives bring a delightful freshness to the cakes.
• Salt, pepper, and lemon zest are essential. Salt enhances the flavors and brings out the natural taste of the salmon, while pepper adds a hint of spice. And a little bit of lemon zest adds a tangy brightness that perfectly complements the savory flavors of the salmon cakes.
• Old Bay Seasoning: a classic choice to give our salmon cakes a little kick. This classic blend of herbs and spices brings a delicious, savory flavor to the mix. It adds depth and complexity, making each bite of the salmon cakes even more enjoyable. 
  
• Eggs help hold everything together in the salmon mixture, giving it that perfect texture. 
• Garlic the flavor powerhouse gives our salmon cakes an extra punch of savory goodness. Just imagine the fantastic aroma filling your kitchen as you cook these mouthwatering salmon cakes.
• Gluten free mayonnaise for moist and creamy texture. (We like Primal Kitchen avocado mayo as it has no added sugar.)
• Avocado oil for the perfect balance of moistness and crispiness to fry your salmon cakes. 

Instructions

*Free printable recipe card is available at the end of the post.

Time to make the salmon cakes! First, I cook the salmon with butter in the oven skin side down for 15 minutes. Once removed from the oven, it’s very easy to peel away the skin, and since salmon from Copper River Seafoods is already boneless, there’s no need to remove any bones.

In a large mixing bowl, I break the salmon apart with a fork. Then I toss in the onion, chives, salt, pepper, and lemon zest, and old bay seasoning for a wonderful combination of flavors. 

To make the lemon zest, you’ll need a microplane. Grate only the outer layer of the skin, rotating the lemon for just the zest and not the white pith which can be bitter.

Finally, I mix in eggs, garlic, and mayo.

All that’s left to do is divide the mixture into six salmon cakes and wait for them to set in the refrigerator for 30 minutes.

When I’m ready for the final step of the salmon cakes, I heat the oil in a large skillet over medium heat.

I like to cook them slightly so they’re nice and crispy on the outside.

Which is the healthiest oil for frying?

I recommend frying your salmon cakes in avocado oil as I do with my healthier homemade french fries. Refined avocado oil is highly nutritious and loaded with antioxidants.

Read all about its health benefits here and here. With one of the highest smoke points, it’s very heat stable, making it one of the best possible oils for frying.

Whether you use avocado oil, coconut oil, or extra-virgin olive oil you don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.

I cook the salmon cakes for 3 minutes on each side, and they’re ready to enjoy!

Pro tips and recipe notes

• Can I use regular mayonnaise? If you prefer regular mayonnaise, feel free to go with it.
• Are gluten-free low carb salmon cakes keto-friendly? Yes! These salmon cakes are very low in carbohydrates, making them suitable for a keto or low-carb diet.
• Can I use canned salmon for this recipe? Absolutely! Canned salmon works perfectly fine and is convenient for making gluten-free low carb salmon cakes. Wild Planet’s pink salmon is wild and comes in BPA-free cans. Be sure to drain your canned salmon and dry it on paper towels so your salmon cakes will not be too wet.
• Are there any variations to this recipe? Yes. By adding your favorite herbs, spices, or vegetables to the mixture, you can customize the recipe. Some popular additions include fresh dill, chopped bell peppers, or coconut flour if you like a slight coconut taste.
• Can I bake the salmon cakes instead of pan-frying? If you prefer, you can bake the salmon cakes in a preheated oven at 375°F (190°C) for about 15-20 minutes or until they’re cooked through and lightly browned.
• Can I prepare the mixture ahead of time? Yes, these salmon cakes are an excellent meal prep idea. You can prepare the salmon mixture in advance and store it in the refrigerator for up to 24 hours. This way, you can save time on busy days.
• How do I store leftover salmon cakes? Allow the salmon cakes to cool, then refrigerate them in an airtight container. They can be kept for up to 3 days. To reheat, gently pan-fry or use a microwave.
• Can I freeze gluten-free low carb salmon cakes? Absolutely! Place the cooked and cooled salmon cakes, wrapped individually so they won’t stick together, and then in a freezer-safe container or bag for storage. They can be frozen for up to 2 months. So make a batch ahead of time, and reheat as needed for quick and satisfying meals.

What sauces are good with fish?

Creamy sauce for fish is fantastic.

Of course, no salmon cakes are complete without a delicious creamy dipping sauce. I decided to serve mine with two different choices: tartar sauce and spicy Sriracha mayo.

For the Sriracha mayo, you can follow my homemade recipe here or just use store bought Sriracha and mayonnaise. Sky Valley Sriracha is certified gluten free. I like Primal Kitchen avocado mayo. Read my full review here.

If you’re not a fan of spicy, you can try the tartar sauce. My recipe is quick and easy and very healthy too.  

Garnish your salmon cakes with chopped chives and enjoy!

Serve your fish cakes as an appetizer or as a meal.

Side dish suggestions for salmon patties:

1. A crisp green salad

2. Creamy cauliflower mash

3. Keto coleslaw with sugar free dressing

4. Cucumber salad

5. Sautéed broccoli with garlic

6. Bacon Brussels sprouts: restaurant-style

7. Or enjoy as a salmon burger on a gluten free bun (if you’re not low carb)

Don’t miss out on this mouthwatering treat – whip up these gluten-free and low-carb salmon cakes today!

And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.

Have a happy and healthy week.

More fun recipes

Low Carb Recipe Collection – This is my complete collection of low carb recipes.

Socca: A French Street Food Gem – When you make this naturally gluten free flatbread, you won’t believe the party vibes it brings!  Set up a toppings extravaganza, and let the good times and delicious bites roll. 

How To Cut And Prepare Spaghetti Squash – If you close your eyes, you’ll think you’re eating angel hair pasta. That’s why you’re going to love this satisfying, healthy, low carb alternative to pasta.

Gluten Free Cauliflower Flatbreads – Serve warm from the skillet and piled with your favorite toppings.

Creamy Cauliflower Mash – You can make cauliflower mash taste just like mashed potatoes. Promise.

Jambalaya – This is a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

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Gluten Free Salmon Cakes (Paleo, Low-carb, and Keto)

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Salmon cakes are a fun way to enjoy salmon for lunch or dinner with just the perfect balance of crispy on the outside, moist on the inside, healthy ingredients, and wonderful flavor. And they fit right into a low-carb way of eating!

Course Main Course

Cuisine American

Keyword easy gluten free low carb salmon cakes recipe, ketogenic salmon patties, salmon cakes meal prep ideas, salmon cakes paleo

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Set in the refrigerator time 30 minutes minutes

Servings 6

Calories 307kcal

Author Barbara Bianchi

Ingredients

• 2 tablespoons butter
• 12 ounces salmon
• 1/2 onion minced
• 2 tablespoons chopped chives
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• zest of 1 lemon
• 1 teaspoon Old Bay Seasoning for seafood
• 2 eggs beaten
• 1 garlic clove minced
• 3 tablespoons gluten free mayonnaise we like Primal Kitchen avocado mayo
• 3 tablespoons avocado oil

Instructions

• Preheat oven to 350 ℉

  Add 2 tablespoons of melted butter to a baking dish. Dip salmon fillets in the butter and bake skin side down for 15 minutes. Remove from the oven and peel away the skin.
  2 tablespoons butter, 12 ounces salmon
• In a large mixing bowl, break the salmon apart with a fork. Add onion, chives, salt, pepper, lemon zest, and old bay seasoning and combine. Finally, mix eggs, garlic, and mayonnaise.
  1/2 onion, 2 tablespoons chopped chives, 1/4 teaspoon salt, 1/4 teaspoon pepper, zest of 1 lemon, 1 teaspoon Old Bay Seasoning for seafood, 2 eggs, 1 garlic clove, 3 tablespoons gluten free mayonnaise
• Divide into six salmon cakes. Allow to set in the refrigerator for 30 minutes.
• When you're ready to cook, heat oil in a large skillet over a medium heat. Cook the salmon cakes for 3 minutes. Carefully turn over with a spatula and cook for an additional 3 minutes.

  Serve with tartar sauce or spicy mayo and garnish with chopped chives.
  3 tablespoons avocado oil

Notes

• Can I use regular mayonnaise? If you prefer regular mayonnaise, feel free to go with it.
• Are gluten-free low carb salmon cakes keto-friendly? Yes! These salmon patties are low in carbohydrates, making them suitable for a keto or low-carb diet.
• Can I use canned salmon for this recipe? Absolutely! Canned salmon works perfectly fine and is convenient for making gluten-free low carb salmon cakes. Wild Planet’s pink salmon is wild and comes in BPA-free cans. Be sure to drain your canned salmon and dry it on paper towels so your salmon cakes will not be too wet.
• Are there any variations to this recipe? Yes, you can customize the recipe by adding your favorite herbs, spices, or vegetables to the mixture. Some popular additions include fresh dill, chopped bell peppers, or coconut flour if you like a slight coconut taste.
• Can I bake the salmon cakes instead of pan-frying? If you prefer, you can bake the salmon cakes in a preheated oven at 375°F (190°C) for about 15-20 minutes or until they're cooked through and lightly browned.
• Can I prepare the mixture ahead of time? Yes, you can prepare the salmon mixture in advance and store it in the refrigerator for up to 24 hours. This way, you can save time on busy days.
• How do I store leftover salmon cakes? Allow the salmon cakes to cool, then refrigerate them in an airtight container. They can be kept for up to 3 days. To reheat, gently pan-fry or use a microwave.
• Can I freeze gluten-free low carb salmon cakes? Absolutely! Place the cooked and cooled salmon cakes in a freezer-safe container or bag for storage. They can be frozen for up to 2 months. So make a batch ahead of time, and reheat as needed for quick and satisfying meals.
• Which is the healthiest oil for frying? I recommend frying these salmon cakes in avocado oil as I do with my healthier homemade french fries. Refined avocado oil is highly nutritious and loaded with antioxidants.It’s very heat stable with one of the highest smoke points making it one of the best possible oils for frying. Whether you use avocado oil, coconut oil, or extra-virgin olive oil you don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.

Nutrition

Calories: 307kcal | Carbohydrates: 0.4g | Protein: 33.1g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.