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These freezer-friendly Gluten Free Salmon Cakes are outrageously tasty! Using canned or fresh salmon, this recipe is a speedy gluten-free dinner. You’ll flip for these salmon patties!
These quick and tasty gluten-free salmon cakes are the best weeknight dinner. Ready in under 20 minutes, they taste amazing. Oh, happy day!
And while this recipe involves pan frying, if you’re looking for an air fryer option, check out our Air Fryer Salmon Patties.
Ingredients
This recipe uses:
- Salmon – leftover grilled or canned work well
- Eggs
- Celery
- Fresh garlic
- Almond flour
- Onion
- Old Bay seasoning – or make your own seafood seasoning
- Mayo – try our Whole30 Mayo recipe
- High-heat oil (ghee works too)
- (optional) Hot sauce – I used Frank’s Red Hot
How to Make Gluten Free Salmon Patties
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
In a medium mixing bowl, whisk eggs and add the salmon. Flake with a fork to break up any large pieces.
Add the rest of the ingredients and stir to combine. Pinch some of the mixture to test the texture. Too dry? Add a bit more mayo. Too wet? Mix in more almond flour 1 tablespoon at a time.
Make a golf ball-sized ball and gently flatten it between the palms of your hands. Set aside and repeat until all the mixture has been formed into patties.
Heat a cast-iron skillet over medium heat for at least 5 minutes. Add ghee or oil and let it warm up for 1-2 minutes.
Add the patties and cook until the bottom is light brown and has a crunchy sear (2-3 minutes). Flip and cook the other side. Remove to a plate lined with a paper towel or newspaper.
If you’re new to cooking with cast iron, check out this post on how to use, season, and love cast iron cookware.
How to Store and Reheat
Storing Leftovers: Store cooled leftover salmon croquettes in an airtight container in the refrigerator for 2-3 days.
Reheating Leftovers: You can reheat them in the air fryer at 350°F for 2-3 minutes. Alternatively, you can place the salmon patties on a baking sheet and heat them in a 350°F oven for about 10 minutes, or until warmed through.
You can also microwave them for 60 seconds. Just don’t do it at work in a communal microwave, or everyone will hate you so hard.
Freezing Leftovers: Fully cook the salmon patties and allow them to cool on a plate. Transfer to a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag and they’ll store for three months.
You can reheat them using the methods listed above. BUT, my favorite way to reheat them is to throw some veggies tossed with olive oil onto a sheet pan into the oven to roast. In the last 5-10 minutes of roasting, I add the salmon cakes for an easy one-pan meal.
Top with your favorite sauce; I use homemade tartar sauce or homemade cilantro chimichurri.
Pro Tips/Recipe Notes
- The types of salmon you use can impact the texture of these. To test that the consistency is correct, take some of the mixture and roll it into a ball. If it is too sticky, you’ll want to add a bit more flour. If the mixture crumbles when you roll it, it is too dry and needs more mayo.
- If you use canned salmon, make sure to drain it really well.
- To make your meal prep faster, use frozen celery, frozen garlic, and frozen onions.
- If you like peppers, feel free to add 1/3 cup of finely chopped peppers of choice.
- Use a high-heat oil like coconut or avocado. Ghee also works well and adds a delicious flavor to the salmon patties.
Gluten Free Salmon Cakes
Ingredients
- 2 eggs
- 2 cups cooked salmon {16 oz}
- 1/3 cup celery {diced}
- 2 tbsp hot sauce {optional}
- 4 cloves garlic {finely minced}
- 1 2/3 cup almond flour
- 1/2 cup onion {finely diced}
- 3 tbsp Old Bay Seasoning
- 1/2 cup mayo
- 3 tbsp high-heat oil {ghee, coconut, avocado}
Instructions
- Whisk eggs in a medium mixing bowl.2 eggs
- Add the salmon. Flake to break up any large pieces.2 cups cooked salmon
- Add the rest of the ingredients and stir to combine. Pinch some of the mixture to test the texture. Too dry? Add a bit more mayo. Too wet? Mix in almond flour 1 tablespoon at a time.1/3 cup celery, 2 tbsp hot sauce, 4 cloves garlic, 1 2/3 cup almond flour, 1/2 cup onion, 3 tbsp Old Bay Seasoning, 1/2 cup mayo
- Make a golf ball sized ball and gently flatten it between the palm of your hands. Set aside and repeat until all the mixture has been formed into patties.
- Heat a skillet over medium heat for at least 5 minutes.
- Add oil to the skillet and let it warm up for 1-2 minutes.3 tbsp high-heat oil
- Add salmon cakes and cook until the bottom is light brown and has a crunchy sear (2-3 minutes).
- Flip and cook the other side. Remove to a plate lined with a paper towel or newspaper.
Notes
- If you use canned salmon, make sure to drain it really well.
- If you like peppers, feel free to add 1/3 cup of chopped peppers of choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
