Name: Gluten-Free Salmon Cakes (Salmon Patties) Without Breadcrumbs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound salmon filet or 2 packed cups leftover cooked and flaked salmon; 1 large egg, lightly beaten; 1 tablespoon avocado oil mayonnaise; 2 teaspoons fresh lemon juice; 1 teaspoon Dijon mustard; 3 tablespoons mixed fresh herbs (dill, chives, parsley) or 3 teaspoons dried herbs; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt (additional for seasoning); 1/4 teaspoon black pepper (additional for seasoning); 1 tablespoon avocado oil (for rubbing salmon); 2–4 tablespoons avocado oil (for frying salmon cakes); Garlic herb aioli; Fresh herbs; Lemon wedges

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If you’re craving a comforting yet wholesome seafood dish that’s naturally gluten-free and bursting with flavor, these Gluten-Free Salmon Cakes (Salmon Patties) Without Breadcrumbs Recipe are exactly what you need. Made with tender salmon, fresh herbs, and a blend of simple pantry staples—without any breadcrumbs or flour—they stay delightfully crispy on the outside and moist inside. Whether you’re whipping them up for a quick weeknight supper or impressing guests at your next dinner party, these patties hit all the right notes: rich, satisfying, and wonderfully versatile.

Ingredients You’ll Need

A large piece of bright orange raw salmon fillet lies on a black tray in the center of the image. Around it are several small bowls arranged in a loose circle on a white marbled surface: chopped green herbs in a white bowl at the top left, salt and black pepper mixed in a small white bowl above the salmon, light yellow oil in another white bowl to the right, a small dark bowl with a yellow mustard dollop below that, and two lemon halves next to a bowl of white liquid at the bottom right. At the bottom left, there is a bowl with beaten egg, a bowl with light-colored sauce, and another bowl with a pale yellow mayo-like sauce. The colors are vivid with strong contrasts, and the image looks fresh and clean, photo taken with an iphone --ar 4:5 --v 7

This recipe calls for straightforward, quality ingredients that each play an essential role in creating those perfectly textured salmon cakes. From vibrant herbs that brighten every bite to creamy mayonnaise that binds everything without breadcrumbs, each component contributes to the irresistible taste and visual appeal of this dish.

1 pound salmon filet or 2 packed cups cooked and flaked salmon: the star protein, flaky and flavorful, fresh or leftover works great.
1 tablespoon avocado oil: adds subtle richness and prevents sticking during baking.
½ teaspoon kosher salt: enhances the natural flavors of the salmon.
¼ teaspoon black pepper: provides a gentle peppery warmth.
1 large egg, lightly beaten: the natural binder that holds the patties together without breadcrumbs.
1 tablespoon avocado oil mayonnaise: creamy texture and moisture to keep salmon cakes juicy.
2 teaspoons fresh lemon juice: a zesty brightness that lifts the overall flavor.
1 teaspoon Dijon mustard: a subtle tang that complements the richness of the salmon.
3 tablespoons mixed fresh herbs (dill, chives, parsley): fresh herbs bring vibrant color and aromatics; dried herbs can be used if fresh are unavailable.
½ teaspoon garlic powder: warm, savory depth without overpowering.
½ teaspoon onion powder: adds gentle sweetness and complexity.
Additional ½ teaspoon kosher salt and ¼ teaspoon black pepper: seasoning balance for the internal mixture.
2–4 tablespoons avocado oil for cooking: ensures a perfectly crisp golden crust in the skillet.
Optional garlic herb aioli, fresh herbs, and lemon wedges for serving: these fresh accents elevate the dish to restaurant-quality.

How to Make Gluten-Free Salmon Cakes (Salmon Patties) Without Breadcrumbs Recipe

Step 1: Cook and Flake the Salmon

Begin by preheating your oven to 475 degrees. Place the salmon filet on a baking sheet, then gently rub it with avocado oil, salt, and pepper. Pop it into the oven and let it bake for about 15-20 minutes until fully cooked but still tender. Once out of the oven, allow it to cool enough to handle, then flake the salmon carefully with your hands or forks—leave the skin behind. Transfer the flaky salmon to a bowl and chill it while you prepare the other ingredients. This step is crucial as it sets the foundation for perfectly textured salmon cakes that aren’t dry or crumbly.

Step 2: Mix the Pattie Ingredients and Chill

In a large mixing bowl, combine the lightly beaten egg, avocado oil mayonnaise, lemon juice, Dijon mustard, fresh herbs, garlic powder, onion powder, kosher salt, and black pepper. Add your flaked salmon last and stir everything together thoroughly until well incorporated. The mayonnaise and egg work together here to bind the mixture without the need for breadcrumbs or flour. For best results, refrigerate the mixture for at least 20-30 minutes. This chilling helps the patties firm up and makes shaping them a breeze.

Step 3: Shape and Cook the Salmon Cakes

Once your salmon mixture is chilled and more solid, divide it into 4 to 6 equal portions, shaping each one into a compact patty with your hands. They might feel delicate, but if they aren’t holding together well, add a splash more mayonnaise to help bind everything. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Carefully place the salmon patties in the hot oil, being mindful not to crowd the pan. If needed, cook in batches. Fry each side for 3-4 minutes or until a beautiful golden crust forms. Use two spatulas to gently flip and ensure the patties stay intact. This method yields salmon cakes with a crisp exterior and wonderfully moist interior every time.

Step 4: Serve and Enjoy!

Serve your freshly cooked salmon cakes warm with optional garlic herb aioli, fresh herbs, and bright lemon wedges. The creamy aioli pairs perfectly with the savory cakes, while the lemon juice adds a burst of fresh acidity to balance the rich flavors. This final touch makes your salmon cakes feel extra special and delicious.

How to Serve Gluten-Free Salmon Cakes (Salmon Patties) Without Breadcrumbs Recipe

The image shows three round, golden-brown salmon patties on a white plate with a white marbled texture background. One patty is broken open, revealing a flaky, pink inside with green herbs. Each patty has a dollop of creamy white sauce on top, sprinkled with chopped green chives and black pepper. There are bright yellow lemon wedges on the plate, and a sprig of fresh green dill beside the patties. A silver fork rests near the upper left edge of the plate. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes like garlic herb aioli, a sprinkle of fresh dill or parsley, and a cheeky squeeze of lemon juice instantly elevates these salmon patties. Not only do these little touches add visual appeal, but they also introduce layers of flavor that complement the mild, flaky fish beautifully.

Side Dishes

For a well-rounded meal, pair these salmon cakes with crisp garden salads, roasted vegetables, or creamy mashed potatoes. Lightly sautéed asparagus or green beans tossed with olive oil and garlic also work wonderfully alongside, creating an elegant yet approachable dinner plate.

Creative Ways to Present

Try serving the salmon cakes as sliders with gluten-free buns and crunchy slaw for a fun twist, or even crumbled on top of a hearty grain bowl with quinoa and roasted veggies. They also shine atop a bed of mixed greens drizzled with vinaigrette, making your meal feel fresh and vibrant no matter the occasion.

Make Ahead and Storage

Storing Leftovers

If you have any leftover salmon cakes, store them in an airtight container in the refrigerator for up to 3 days. Keeping them chilled well preserves their flavor and texture, making for a convenient ready-to-eat snack or second meal.

Freezing

These salmon patties freeze beautifully! Place them on a baking sheet and freeze individually until solid, then transfer to a freezer-safe container or bag for up to 2 months. This way, you can enjoy the Gluten-Free Salmon Cakes (Salmon Patties) Without Breadcrumbs Recipe anytime without needing to start from scratch.

Reheating

To reheat, pop the salmon cakes in a 350°F oven for about 10 minutes or warm them in a non-stick skillet over medium heat until heated through and crispy again. Avoid microwaving, if possible, to maintain their crispy exterior and moist center.

FAQs

Can I use canned salmon instead of fresh salmon?

Absolutely! Canned salmon is a great time-saver and works perfectly in this recipe. Just be sure to drain it well and pick out any bones or skin before mixing. You might want to reduce the salt slightly since canned salmon can be saltier.

What if I don’t have avocado oil? Can I use another oil?

Yes, you can substitute avocado oil with other mild oils like olive oil or light coconut oil. The flavor might vary slightly, but the cooking process and texture will remain deliciously satisfying.

How do I keep salmon cakes from falling apart?

Chilling the mixture before shaping is key to firm patties. Also, the egg and mayo bind everything together without breadcrumbs. If needed, add a tiny bit more mayo until the mixture holds well in your hands.

Are these salmon cakes suitable for paleo and keto diets?

They certainly are! This recipe uses no grains or fillers, making it both paleo, keto, dairy-free, and gluten-free friendly—perfect for a wide range of diets and lifestyles.

Can I bake the salmon cakes instead of frying?

Yes, baking is possible but the texture won’t be quite as crispy. To bake, place patties on a parchment-lined baking sheet, brush with oil, and bake at 400°F for 12-15 minutes, flipping halfway through. This is a great option if you want a lighter version.

Final Thoughts

There’s something truly comforting about these Gluten-Free Salmon Cakes (Salmon Patties) Without Breadcrumbs Recipe—they’re simple, packed with flavor, and perfect anytime you want something impressive but fuss-free. I hope you give them a try because once you sink your teeth into their crispy, tender goodness, they’re sure to become a beloved staple in your kitchen just like they are in mine.