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!
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, I’ll be sure to order salmon if it’s on the menu. 🙂 Salmon is one of the best kinds of fish you can add to your diet: it’s a wonderful source of lean protein and is loaded with Omega-3s for brain and heart health. Salmon cakes are a fun way to enjoy salmon for lunch or dinner. I tweaked my 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!
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. All Alaskan Salmon is guaranteed wild and sustainably caught. It is illegal to farm salmon in Alaska. Here’s an excellent site with information on Alaskan Salmon.
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 is 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 12oz package of salmon portions from Copper River Seafoods.
Here are the ingredients you’ll need to make delicious salmon cakes
- butter to cook your salmon in
- Salmon
- onion
- chives
- salt and pepper
- lemon
- Old Bay Seasoning
- gluten free coconut flour
- eggs
- garlic
- gluten free mayonnaise (we like Primal Kitchen organic mayonnaise)
- and coconut oil
How To Make Salmon Cakes
*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 is very easy to peel away the skin, and since salmon from Copper River Seafoods is already boneless, there is 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 will 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 coconut flour, the eggs, garlic, and mayonnaise. I use this coconut flour by Nutiva that is organic and certified gluten-free.
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 coconut oil in a large skillet over medium heat. I like to cook them slightly so they are nice and crispy on the outside. Compared to olive oil, coconut oil heats at a lower temperature. This means that it does not oxidize and form harmful free radicals which happens when frying with olive oil. Read more about why coconut oil is a healthy cooking oil here. I cook the salmon cakes for 3 minutes on each side, and they’re ready to enjoy!
Of course, no salmon cakes are complete without a delicious 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 organic mayonnaise. And if you buy it through my Primal Kitchen affiliate link, you’ll get 10% off. 🙂 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!
Have a happy and healthy week.
P.S. If you make these salmon cakes, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.
If you enjoyed this recipe, help support the blog by buying me a coffee. 🙂 Thank you!
Enjoy this recipe? Pin it for later!
Gluten Free Salmon Cakes
Ingredients
- 2 tablespoons butter
- 12 ounces. Wild Alaskan Sockeye from Copper River Seafoods.
- 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 tablespoons gluten free coconut flour
- 2 eggs
- 1 garlic clove minced
- 3 tablespoons gluten free mayonnaise we like Primal Kitchen organic mayonnaise
- 3 tablespoons coconut 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. 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. Mix in coconut flour and finally add the eggs, garlic, and mayonnaise. Divide into six salmon cakes. Allow to set in the refrigerator for 30 minutes.
- Now, heat coconut 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.
- Low-Carb Meatballs In Smoked Paprika Sauce - April 1, 2019
- How My Morning Routine Gives Me a Healthy Start to the Day - March 25, 2019
- Tastiest Low-Carb Keto Stuffed Cabbage - February 28, 2019
- Chicken And Peppers: Olive Oil And Garlic Style - January 2, 2019
- How To Cook Tomahawk Rib Eye Steak - October 3, 2018
Francene Stanley says
This recipe looks so delicious. In fact, I’m hungry now. However, the price of salmon here in England would put me off using the fish for cakes. But, oh boy, would I love to indulge myself. Your instructions are clear and easy to follow, photographs and all. The only thing you haven’t supplied is the actual smell, taste and texture. 😉
Barbara says
Ah ha Francene, I know, salmon is such a wonderful indulgence. haha
GRACE-SHANTI says
Im about to make this recipe using a good quality Canned WILD CAUGHT Pink Salmon. Coming from Australia ALL our Salmon is Farmed so this is my ‘alternative’ ….
Barbara says
Hi! The canned wild caught should work just fine. I’d love for you to come back and tell me how you liked them. Thanks.
Loretta says
These sound fantastic!
Barbara says
Thank you, Loretta. Please come back and tell me how you like them when you try ’em.
Julia @ Swirls and Spice says
These days we only eat sockeye salmon-canned and frozen. It’s tastes so much better than pink salmon. Your salmon cakes look delicious!
Barbara says
You’re sweet. Thank you.
Raia says
I love salmon, but I’ve never made salmon cakes before. These sound delicious! Thanks for sharing them with us at Savoring Saturdays!
Barbara says
Here you go, another great way to enjoy salmon. 🙂
GiGi Eats says
Oh baby heck yes! I really need to try PRIMAL mayo too!
Barbara says
Mmm. I’m loving that it ‘s made with avocado oil. No sugar, no gluten, just great taste.
Kelly J says
I made these cakes tonight using canned sockeye salmon. I accidentally used tapioca flour instead of coconut flour, but they still turned out great. The flavor is amazing! I’ll definitely be making these again! As another commenter said, your directions were very clear and easy to follow. Thank you!!
Kelly J says
I forgot to rate the recipe. 5 stars!!
Barbara says
Hi Kelly! Thank you so much for your kind comment! I am so glad you enjoyed them. The tapioca flour actually sounds quite delicious — I’ve been using it in quite a lot of my recipes lately. Does it make the cakes crispy?
Katie says
Made these tonight. Very very good. Used canned salmon. Old Bay seasoning is key and I used a copycat recipe I found online. Great post.
Barbara says
Hi Katie, I’m so glad that you enjoyed them. Thanks for stopping back and sharing. 🙂
Stacey says
Hi, I have just made these. I only had tinned salmon so used that. They taste great thanks. I shall definitely be making these again.
Barbara says
Hi Stacey, I love hearing that. Thanks for taking the time to come back and leave this note!
Beth Binder says
Where exactly is the recipe ingredients and amounts for these salmon patties? In the body of the “article” it mentions the ingredients but how much of them? I just don’t see it!
Barbara says
Hi Beth, Great question. The recipe including all the amounts of each ingredient, as well as, instructions is after the final photograph. You can even print it out if you would like to. I hope you enjoy them. 🙂
Kathy says
I made the patties last night and they were delicious! I used left over salmon that I had previously cooked. We like salmon in our house and I freeze the leftovers, this is a nice way to use that up, I will make again. Thanks.
Barbara says
Hi Kathy, Freezing your leftovers is a great idea. I’m so glad you enjoyed the salmon cakes. And thanks so much for coming back to share. 🙂
Vicki says
Wondering why the bones have to be removed from salmon? The bones in canned salmon are very soft and easy to mix in and I’ve heard the bones are good for you. Also, I’m just getting into gluten free and bought some gluten free bisquick.
I have made salmon patties for years using crushed crackers as binder. Could I use the bisquick in place of the flour or not?
Barbara says
Hi Vicki,
Thanks for your comments,
We used frozen wild salmon in this recipe and it is boneless. I have read that in canned salmon the bones are okay to eat. When using canned salmon however remember to make sure it’s wild and that the cans are BPA free. Wild Planet’s pink salmon is wild and comes in BPA-free cans. I’m sure the cakes would be just as delicious with this salmon.
I haven’t tried Bisquick in place of the coconut flour so I can’t say. Ever since I discovered that Bisquick has sodium aluminum phosphate as an ingredient I stopped using it. The aluminum concerns me. I hope this helps.
Anne Colagioia says
These look fantastic. I love that they’re paleo. I’ve never tried coconut flour as a binding agent in salmon cakes.
Barbara says
Hi Anne! Thanks so much. The slight coconut flavor from the flour goes so nicely with salmon. 🙂
It’s so nice connecting with you. Have a great week.
Bethany says
These look so fresh!
Raia says
I love salmon, but I’ve never tried making burgers out of it. They look delicious! Thanks so much for sharing them with us at Allergy Free Thursdays!
Nancy A Compton says
Barbara, these salmon cakes are absolutely delicious! As with another user, I had canned salmon which worked great! Thanks, Nancy
Barbara says
Wow Nancy, you made my day! I’m so glad that you liked them. Thanks so much for coming back and telling me. And thanks for the stars. 💕