This gluten free salmon cakes recipe has been updated and includes a cooking video so you can watch how to make your salmon cakes. You’ll find the video right above the recipe card at the bottom of the post.
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. 😊
Are salmon patties good for you?
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. Gluten free 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!
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.
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.
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.
Here are the ingredients you’ll need to make delicious gluten free salmon cakes
- butter to cook your salmon in
- salmon
- onion
- chives
- salt and pepper
- lemon
- Old Bay Seasoning
- eggs
- garlic
- gluten free mayonnaise (we like Primal Kitchen avocado mayo)
- and avocado oil
How To Make Gluten Free 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’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. 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.
I cook the salmon cakes for 3 minutes on each side, and they’re ready to enjoy!
Pro Tips And Recipe Notes
- This recipe has been updated with a cooking video so you can watch how to make your salmon cakes. You’ll find it right above the recipe card at the bottom of the post.
- No avocado mayo? If you prefer regular mayonnaise, feel free to go with it.
- And if you like a slight coconut taste, add two tablespoons of coconut flour.
- Canned salmon also works with this recipe. 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.
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.
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.
More Fun Recipes!
Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions
Slow Cooker Braised Short Ribs
How To Cut And Prepare Spaghetti Squash (Includes video!)
Gluten Free Cauliflower Flatbreads Serve warm from the skillet and piled with your favorite toppings.
P.S. If you make these salmon cakes, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.
Enjoy this recipe? Pin it for later!
Watch How To Make It
Gluten Free Salmon Cakes (Paleo, Low-carb, and Keto)
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. 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. Divide into six salmon cakes. Allow to set in the refrigerator for 30 minutes.
- Now, 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.
Notes
- This recipe has been updated with a cooking video so you can watch how to make your salmon cakes. You'll find it right above the recipe card.
- No avocado mayo? If you prefer regular mayonnaise, feel free to go with it.
- And if you like a slight coconut taste, add two tablespoons of coconut flour.
- Canned salmon also works with this recipe. 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 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
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- Spaghetti Squash Carbonara (No Egg) - October 21, 2020
- Easy Creamy Broccoli Cheddar Soup - October 17, 2020
- Philly Cheesesteak Lettuce Wraps - September 25, 2020
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. 💕
Ruth says
I consider it my lucky day when I came across your salmon cake recipe. I make them almost weekly now. Reminds me of my favorite seafood restaurant. I use canned salmon and so so delicious ! I sometimes add extra shot of lemon juice which then makes me have to add a bit of cornstarch to thicken, but wow, thanks so much for this wonderful recipe. It’s the best.
Barbara Bianchi says
Oh I love hearing this, Ruth. They sure can be addictive. I could eat them for breakfast, lunch, and dinner! Thanks for the stars, too. I really appreciate it.
Have an amazing week. 😊