Want a quick and easy gluten-free salmon patty recipe without having to buy speciality ingredients? My weeknight dinner win is making these golden, crispy salmon cakes without using breadcrumbs. Swapping out the simple almond flour and parmesan cheese binder doesn’t sacrifice taste, while creating a crisp outer crust and tender, flaky, perfectly-seasoned taste and texture.
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Make Easy Salmon Patties Gluten-Free!
When creating my collection of easy gluten-free dinner ideas, whenever possible I try to avoid using speciality, pricey ingredients I wouldn’t normally have on hand. That is where my mission to make tasty, crispy gluten-free salmon cakes without bread crumbs started.
I first started with a binder that has been clutch for me in many of my most highly-reviewed recipes, such as a moist and juicy gluten-free meatloaf, using GF quick oats. While this worked during recipe testing, the salmon patties were a little fragile during cooking and flipping.
Instead I mixed the canned salmon with another ingredient I always have on hand – almond flour. Bingo. Making salmon patties with almond flour is truly a winning combo. Almond flour’s natural oils adds a nice crispy exterior texture, the finer consistency binds the wetter texture of canned salmon better, and it has a neutral taste to let the other ingredients shine through.
In fact, using almond flour in this salmon patties recipe worked so well, I discovered you could even skip chilling or briefly freezing the cakes before cooking, which other recipes do to bind the ingredients better for cooking. Not only was it not necessary, but the salmon cakes seemed to hold together better if they were cooked from room temp. It’s the easy gluten-free win I’m always happy to take!
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Ingredient Tid Bits and Swaps
- “Canned” salmon – I have more on this below because I have thoughts on which is the best to use! However, the recipe also works with fresh salmon as well. You would need about 1 1/2-2 cups of flaked, cooked salmon to swap in for the canned.
- Parmesan cheese – This helps bind the patties during cooking, adds a nice salty flavor, and extra crunch on the exterior. However, if you are looking for a GF / DF recipe, it can be omitted or swap out an equal amount to nutritional yeast.
- Almond flour – Like I mentioned above, swapping out an equal amount of GF quick oats works as well and provides the same neutral flavor, yet helps with binding. However, I would then chill the salmon cakes for 30 minutes before cooking to give time for the oats to absorb the moisture.
- Seasonings – I prefer using pantry spices instead of having to buy fresh, but any fresh herbs would work in this as well, such as parsley, dill weed, tarragon, or oregano. Alternative seasonings could be Old Bay seasoning, a little cayenne pepper, or lemon zest.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with the “right” salmon the “right” way
Okay, to each their own, but when I tried this recipe with canned salmon I was totally grossed out. I didn’t like dealing with the bones (SO MANY) and skin, and I just wanted the whole experience over. Turns out, they make boneless, skinless salmon. 🙌 #gamechanger
The one pictured is the one I found at my local grocery store, but it is also sold in a can (Bumblebee, Chicken of The Sea, Starkist, Wild Planet and Safe Catch all make it).
BEFORE adding it to your mixing bowl, I highly recommend pouring it a mesh strainer and pressing down gently to extract any extra liquid. This will help with binding the cakes so you don’t have too much unintended moisture.
Start with a quick sauté
This is an extra step, but I do like the softened texture of finely diced onion and peppers. Plus, you will use this same pan to cook the salmon patties in, so no need to bust out extra pans! Cook them in a mixture of oil and butter, which gives a head start on coating the pan for nice nonstick cooking area.
Combine, shape, and cook
Combine all the ingredients in a large bowl and then you are ready to divide out your patties. You could shape them as they are cooked, but I like to knock this out ahead of time. I used a large 3 tablespoon trigger scoop to do this quickly and evenly, pressed them into patties, and transferred to a lined baking sheet.
When ready to cook, add the rest of the butter and oil to the skillet and cook about 3-4 minutes per side. My 12-inch cast iron skillet fit 6 in at one time, so I could cook them in two batches. To keep them warm, place another baking sheet in a 200℉ oven to transfer the cooked patties to before serving.
Air Fry Method
Good news for those of you devoted to your air fryer! You can make gluten-free salmon patties in an air fryer as well. After shaping the patties air fry at 400℉ 8-10 minutes, flipping halfway through. You will have to cook them in batches. I lined the bottom of my air fryer with a small piece of parchment for easy clean up. You can also spray each side with olive oil for a more “fried” crispier crust.
Love fish cakes? Use canned tuna or any other fish to make this into a gluten-free fish cake recipe. All the ingredients would remain the same, but use 15-16 ounces of well drained canned tuna or cooked, flaked fish.
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Crispy Gluten Free Salmon Patties (No Breadcrumbs)
Ingredients
- 2 tablespoons olive oil , divided
- 2 tablespoons butter, butter
- 1 small yellow onion , finely diced
- ½ red bell pepper , seeded and finely diced
- 1 large egg
- ½ cup almond flour
- ⅓ cup freshly grated parmesan cheese, omit for dairy-free
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon dried dill weed
- 1 teaspoon dried parsley
- ½ teaspoon garlic salt
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 15 ounces boneless, skinless canned salmon or packets, well drained (see recipe notes)
Quick Tartar Sauce
- ⅓ cup mayonnaise
- 3 tablespoons sweet relish
- 1 teaspoon dijon mustard
- salt and pepper
Instructions
- Combine the ingredients for the quick tartar sauce. Set aside or refrigerate.⅓ cup mayonnaise, 1 teaspoon dijon mustard, salt and pepper, 3 tablespoons sweet relish
- In a large skillet over medium heat heat 1 tablespoon olive oil and 1 tablespoon butter. Add the diced onion and bell pepper and sauté until softened, about 5-7 minutes. Remove from the heat and set aside.2 tablespoons olive oil , 2 tablespoons butter, 1 small yellow onion , ½ red bell pepper
- In a large mixing bowl, whisk the egg, then stir in the almond flour, parmesan cheese, mayo, dijon, dill, parsley, garlic salt, salt and pepper. Finally, mix in the drained salmon and pepper / onion mixture. Set aside the same frying pan (no need to clean out) to fry the patties in.1 large egg, ½ cup almond flour, ⅓ cup freshly grated parmesan cheese, 2 tablespoons mayonnaise, 1 teaspoon dijon mustard, 1 teaspoon dried dill weed, 1 teaspoon dried parsley, ½ teaspoon garlic salt, ¼ teaspoon salt, ⅛ teaspoon freshly ground black pepper, 15 ounces boneless, skinless canned salmon or packets
- Shape the mixture into patties. I used a large, 3 tablespoon cookie scoop to scoop a level amount out and shape into ½-¾ inch thick patties. These can be transferred to a lined baking sheet until ready to cook. To keep the patties warm before serving, place a baking sheet in a 200℉ oven.
- In the same pan as onions peppers, heat ½ tablespoon oil and ½ tablespoon butter over medium heat. Add the patties in a single layer. I was able to fit 6 in my 12-inch cast iron skillet, but the batches will depend on your pan size. Fry for 3 to 4 min per side, or until golden brown and cooked through. Reduce the heat if the patties brown too fast before they are cooked through.
- Transfer the finished patties to the oven baking sheet to keep warm. Repeat each batch with ½ tablespoon oil and ½ tablespoon butter. Serve immediately with the tartar sauce.
Notes
Draining Salmon
Even though there is little liquid in the packets, I still drain the salmon in a mesh strainer, pressing down slightly with the back of a spoon. Excess liquid will add too much moisture and can make the patties fall apart when cooking.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
We used your salmon patty recipe last night and it was wonderful. We only had a large can of salmon, so we adjusted some of the ingredients down. Patties were great. We will definitely make them again. We normally just use gf cracker crumbs, egg, and onion in the patties. This recipe definitely took the method to a different level. Thank you for sharing.
So great to hear, Susan! I was so happy to have great salmon patties back in a GF version. I have missed these!
Best,
Melissa