Gluten-Free Salmon Cakes (Salmon Patties) Without Breadcrumbs Recipe
These gluten free salmon cakes are a flavorful, easy-to-make recipe that uses fresh or leftover salmon without any breadcrumbs, panko, or flour. Crispy on the outside and tender on the inside, these patties are perfect for a quick weeknight dinner or an impressive dish for guests. They are paleo, gluten free, dairy free, low carb, and keto friendly, made with fresh herbs and simple ingredients for a wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4-6 salmon cakes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main 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
Seasonings
- 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)
Oils for Cooking
- 1 tablespoon avocado oil (for rubbing salmon)
- 2–4 tablespoons avocado oil (for frying salmon cakes)
To Serve
- Garlic herb aioli
- Fresh herbs
- Lemon wedges
Instructions
- Cook and flake the salmon: Preheat the oven to 475°F (245°C). Place the salmon filet on a baking sheet and rub with 1 tablespoon avocado oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bake the salmon for 15-20 minutes until cooked through. Remove from the oven and let cool until easy to handle. Flake the salmon with your hands or two forks, leaving the skin behind, then refrigerate while preparing the rest of the ingredients.
- Make the pattie mixture and chill: In a large bowl, combine the lightly beaten egg, avocado oil mayonnaise, fresh lemon juice, Dijon mustard, mixed herbs, garlic powder, onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the flaked salmon last and mix thoroughly to combine. Refrigerate the mixture for at least 20-30 minutes to firm up, which makes it easier to shape.
- Shape and cook patties: Form the chilled salmon mixture into 4 to 6 medium to large patties, pressing firmly to hold together. If the mixture doesn’t stick, add a little extra mayonnaise gradually. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Fry the patties in batches if necessary without crowding the pan, cooking 3-4 minutes per side until golden brown. Flip carefully using two spatulas to keep the patties intact.
- Serve and enjoy: Serve the crispy salmon cakes warm with garlic herb aioli, fresh herbs, and lemon wedges for added flavor. Enjoy this wholesome and delicious gluten free dish!
Notes
- If using canned salmon, drain well and substitute the fresh salmon with approximately 2 cups packed, flaked canned salmon. Reduce or omit added salt as canned salmon can be salty.
- Add herbs according to your preference; dried herbs can replace fresh with one-third the amount.
- Mayonnaise adds moisture and helps the patties bind; add more if patties are too fragile.
- Use avocado oil or another neutral, high smoke point oil suitable for frying.
- These patties freeze well uncooked; shape and freeze in a single layer, then transfer to a zip-lock bag. Cook from frozen, extending cooking time slightly.
