These Salmon Patties are flaky, simple to make, and full of flavor! They’re perfect to serve as a healthy main dish or easy appetizer. Made with canned salmon for convenience or fresh salmon if preferred. This recipe is also gluten free, dairy free, and paleo friendly.
Why You’ll Like This Recipe
Salmon cakes have been around for many years but for good reason. They are so simple to make and everyone enjoys them. Here are a few things I love about them…
- Family Favorite: My family loves this recipe. It’s often requested and I don’t mind since they’re healthy and quick to prepare.
- Easy Ingredients: Most of the ingredients you’ll probably already have on hand which makes these salmon patties great for weeknight dinners. If you don’t have canned salmon, you can use either cooked fresh salmon or canned tuna instead.
- Quick: I like to use canned salmon because it’s easily accessible and the whole recipe only takes a few minutes to prepare and cook.
These salmon patties remind me of our Ginger Turkey Meatball Recipe because it’s one that we go back to over and over again. When we don’t know what to make but want something healthy, it’s usually one of those that we go with.
I like using canned salmon in this recipe because it’s usually easy to find at the grocery store and it’s simple to prepare but sometimes fresh salmon is a great option too. If you’re looking for more salmon recipes, try our Honey Lime Salmon Bowls with Peach Mango Salsa and Baked Lemon Pepper Salmon with Brussels Sprouts!
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Ingredients You'll Need
- Canned Salmon: Salmon is packed with healthy fats and nutrients that are hard to beat. I love using canned salmon in this recipe for its convenience and I can usually find it at my local grocery store without any issue. If you prefer to use fresh salmon instead, make sure to cook your salmon and then flake it to incorporate it into the recipe. You can also use canned tuna instead of salmon if you prefer.
- Almond Flour: This recipe is gluten free and instead of using breadcrumbs or flour, we use almond flour. The almond flour binds the patties together and helps hold the shape.
- Egg: There is one egg in this recipe and it helps bind everything together while keeping the patties moist.
- Lemon: Fresh lemon juice is the perfect complement to the salmon and brightens up the flavor.
- Dijon Mustard: I like using dijon mustard for a bit of extra flavor. If you prefer a more mild flavor, you could try using mayo instead.
- Salt and Pepper: Feel free to adjust according to your taste.
- Seasoning: The unique blend of garlic powder, onion powder, paprika, and dried dill is what makes these salmon patties stand out. And they’re pantry staples that you probably already have!
How To Make Salmon Patties
In a medium bowl, mix together all of the ingredients.
Next, using a spoon or ¼ cup measuring scoop, form six equal-sized patties that are about ½ inch thick.
Heat olive oil in a skillet or frying pan at medium-high heat. Place the patties in the pan and fry each side for 3 to 4 minutes. Feel free to reduce the heat if they are getting browned too quickly. The patties should be golden brown when cooked through.
Tips For Making Salmon Patties
- Make sure to drain the liquid when using canned salmon. Extra moisture will make it harder for the salmon patties to stay together when frying. You can also let the salmon patties rest in the fridge for 20 minutes before frying them to help them firm up and ensure they keep their shape.
- I prefer using a cast iron skillet for frying the salmon patties. The skillet gives the cakes a nice golden brown color and doesn’t let them stick to the pan.
- If you can’t find canned salmon at the store you can use fresh salmon or canned tuna instead. Make sure to cook the fresh salmon before flaking it for this recipe.
How To Serve
Salmon patties are delicious on their own but here are some suggestions on what to serve them with.
- Serve them with dip: Feel free to serve them with mayonnaise, greek yogurt, aioli, or tartar sauce.
- On a salad: Another way I like to serve salmon patties is on a bed of greens. Use them in your favorite salad and top with a creamy dressing.
- With veggies: Serve them with roasted Brussels sprouts or asparagus for an extra healthy meal.
How To Store
To Store: These salmon patties can be made ahead of time and refrigerated uncooked for up to 1 day. Store cooked salmon patties in the refrigerator for up to 2 days.
To Reheat: Reheat the salmon patties in a skillet with a little bit of olive oil. You’ll just need to heat them back up so it won’t take long on each side.
More Recipes To Try!
- Honey Lime Salmon Bowls with Peach Mango Salsa
- Baked Lemon Pepper Salmon with Brussels Sprouts
- Ginger Turkey Meatballs
- Easy Spicy Honey Garlic Shrimp
- The Best Buffalo Turkey Meatballs
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Gluten Free Salmon Patties
Equipment
Ingredients
- 2 6-oz cans canned salmon, skinless and bonelesss drained
- ½ cup almond flour
- ¼ tsp sea salt
- ⅛ tsp ground black pepper
- 1 egg
- 1 tsp dijon mustard
- 1 tsp fresh lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp dried dill
Instructions
- In a medium bowl, mix together all of the ingredients.
- Next, using a spoon or ¼ cup measuring scoop, form six equal-sized patties that are about ½ inch thick.
- Heat olive oil in a skillet or frying pan at medium-high heat. Place the patties in the pan and fry each side for 3 to 4 minutes. Feel free to reduce the heat if they are getting browned too quickly. The patties should be golden brown when cooked through.
- Serve warm and enjoy!
Rachel
Made this with leftover baked salmon filets, they turned out delicious! Would definitely shred the salmon a bit more than I did to ensure the patties stayed together better but overall flavor and texture was perfect!
Katelyn | With Sweet Honey
Thank you for your review Rachel! I'm glad to hear using the leftover salmon filets worked well!