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Salmon Patties (gluten-free, paleo)


Posted by on November 9, 2017 / 18 Comments

These salmon patties (salmon cakes) are incredibly moist, delicious and flavorful – they’re also gluten-free and paleo. I’ve made them with fresh salmon, but you could also use canned salmon for a quick and easy weeknight dinner.

Salmon patties are a deliciously healthy dinner recipe. They're incredibly moist and flavorful and also gluten-free and paleo. I used fresh salmon, but you could use canned salmon as well. #SalmonPatties #HealthyDinnerRecipes #GlutenFreeRecipes #PaleoRecipes #SalmonRecipes

While I love many different types of fish (especially halibut and tuna), salmon is hands down my favorite and the one I eat most frequently. I usually just bake salmon in the oven (easy peasy), but to keep things interesting I’m always dreaming up new and creative ways to enjoy it.

Now, let’s be very clear that salmon patties (also known as salmon cakes) are not new, nor creative, by any means. I mean, I had salmon patties as a kid. But in all honesty, I haven’t had a non-breadcrumb, gluten-free, paleo salmon patty since going gluten-free nearly 6 years ago. And one that tastes this darn amazing. Ever!

Watch this quick video of my Salmon Patties recipe:

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Which Type of Salmon Should You Use for Salmon Patties?

I’ve made this salmon patty recipe with fresh, wild caught salmon – and I feel the flavor enhancement is worth the splurge. But I also totally understand substituting canned salmon if it’s a weeknight and you want a quick, healthy meal to throw together.

When I first made this recipe I used King Salmon – and oh my word. I’d forgotten how indulgent King Salmon is. King Salmon is the highest in Omega-3’s and usually the most expensive salmon you’ll find at the fish monger. It’s thick, moist and buttery smooth texture makes it feel like you’re eating dessert, rather than dinner. It also means your salmon patties are naturally tender and moist inside. A splurge for sure.

Salmon patties are a deliciously healthy dinner recipe. They're incredibly moist and flavorful and also gluten-free and paleo. I used fresh salmon, but you could use canned salmon as well. #SalmonPatties #HealthyDinnerRecipes #GlutenFreeRecipes #PaleoRecipes #SalmonRecipes

Salmon patties are a deliciously healthy dinner recipe. They're incredibly moist and flavorful and also gluten-free and paleo. I used fresh salmon, but you could use canned salmon as well. #SalmonPatties #HealthyDinnerRecipes #GlutenFreeRecipes #PaleoRecipes #SalmonRecipes

But I’d probably recommend using Coho or Sockeye Salmon in this recipe, for a standard home-cooked dinner. It’s a bit cheaper, flavorful, light and flakey. And still packed with tons of healthy Omega-3 benefits.

If you opt for canned salmon, look for wild Alaskan salmon and avoid Atlantic Salmon, which is full of pollutants, antibiotics and other toxins. My favorite brand of canned salmon is Wild Planet and it’s sustainably caught in Alaskan waters.

Salmon patties are a deliciously healthy dinner recipe. They're incredibly moist and flavorful and also gluten-free and paleo. I used fresh salmon, but you could use canned salmon as well. #SalmonPatties #HealthyDinnerRecipes #GlutenFreeRecipes #PaleoRecipes #SalmonRecipes

Salmon patties are a deliciously healthy dinner recipe. They're incredibly moist and flavorful and also gluten-free and paleo. I used fresh salmon, but you could use canned salmon as well. #SalmonPatties #HealthyDinnerRecipes #GlutenFreeRecipes #PaleoRecipes #SalmonRecipes

How to Make Salmon Patties

As I’m sure you’ve gathered, there’s no breadcrumbs in this recipe. I do use a little bit of almond flour, but it doesn’t overpower the salmon flavor the way I feel breadcrumbs do in a traditional salmon patty recipe. If I’m making salmon patties, I surely want it to taste like salmon and not bread.

So you’ll bake up a pound or so of salmon and while that’s baking dice an onion and red bell pepper. You can use any color, I just like the vibrancy of the red bell pepper. Then, sauté both of those in a little olive oil until translucent and tender and let cool.

Salmon patties are a deliciously healthy dinner recipe. They're incredibly moist and flavorful and also gluten-free and paleo. I used fresh salmon, but you could use canned salmon as well. #SalmonPatties #HealthyDinnerRecipes #GlutenFreeRecipes #PaleoRecipes #SalmonRecipes

Once your salmon, onion and bell pepper have cooled, add them to a bowl along with some almond almond flour, mayo, dijon mustard, garlic, an egg, fresh parsley and fresh dill. Use your hands to mix everything together and form little patties. Don’t go big on these as they’ll be harder to flip and will break apart.

Then, heat some olive oil or avocado oil in a saute pan and cook them in batches, for about 4-5 minutes each side or until golden.

I served mine up with a very simple lemon dill mayonnaise (using my homemade mayonnaise recipe as the base). But feel free to serve with your favorite sauce or aioli.

For more fresh seafood recipes, make sure to check out my Citrus Shrimp Ceviche, Roasted Branzino with Citrus Pesto, Zucchini Pasta with Lemon Garlic Shrimp, Baked Halibut with Herbed Mayonnaise Crust and Grilled Albacore with Citrus Ginger Sauce.

Enjoy!

Click HERE to pin this Salmon Patties recipe to your Pinterest Board

Salmon patties are a deliciously healthy dinner recipe. They're incredibly moist and flavorful and also gluten-free and paleo. I used fresh salmon, but you could use canned salmon as well. #SalmonPatties #HealthyDinnerRecipes #GlutenFreeRecipes #PaleoRecipes #SalmonRecipes

Salmon patties are a deliciously healthy dinner recipe. They're incredibly moist and flavorful and also gluten-free and paleo. I used fresh salmon, but you could use canned salmon as well. #SalmonPatties #HealthyDinnerRecipes #GlutenFreeRecipes #PaleoRecipes #SalmonRecipes

Salmon Patties (Salmon Cakes)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 patties

These salmon patties are incredibly moist and flavorful and also gluten-free and paleo. I used fresh salmon, but you could use canned salmon as well. Read the notes for more information. 

Print

Ingredients

  • 1 pound fresh salmon
  • 1/3 cup olive oil (divided)
  • 1 medium onion finely diced
  • 1 red bell pepper finely diced
  • 1-2 garlic cloves minced
  • 1/2 cup almond flour
  • 2 large egg beaten
  • 2 tbsp homemade mayonnaise
  • 1 tbsp Dijon mustard
  • 1/3 cup fresh parsley finely chopped
  • 2 tbsp fresh dill finely chopped
  • salt and pepper

Lemon Dill Mayonnaise

  • 1 cup homemade mayonnaise
  • 2 tbsp fresh dill finely chopped
  • 1/2 lemon zested and juiced
  • salt and pepper

Instructions

  1. Preheat the oven to 425 degrees fahrenheit.

  2. Drizzle the salmon with a tablespoon of olive oil and generously season with salt and pepper. Cook for 10-13 minutes, or until just cooked through. 

  3. While the salmon is cooking, dice the onion and bell pepper and chop the fresh dill and parsley. 

  4. Remove the salmon from the oven and cool in the refrigerator for 5-10 minutes. 

  5. While the salmon is cooling, add one tablespoon of olive oil to a large pan and sautee the onion and bell pepper for 6-8 minutes, or until soft and translucent. Remove from the heat and let cool. 

  6. Use your hands to flake the cooled salmon (removing the skin) into a large mixing bowl. Add the cooled onion and bell pepper along with the dill, parsley, mayonnaise, mustard, garlic, almond flour and eggs. Combine all ingredients with your hands until well mixed. 

  7. Form the salmon mixture into small patties with your hands and place them to the side. 

  8. Heat several tablespoons of olive oil in a large pan on medium heat and cook the salmon patties for 3-4 minutes on each side. Remove the salmon patties to a paper towel lined plate. 

  9. Serve the salmon patties with the lemon dill mayonnaise. 

Lemon Dill Mayonnaise

  1. Add all ingredients to a small mixing bowl and stir to combine. 

Recipe Notes

King Salmon has a high oil content and is naturally a more moist fish. You may only need one beaten egg if using King Salmon. 

Canned Salmon can be dryer than using fresh salmon. You may want to double the amount of mayonnaise, to 1/4 cup, to keep your salmon patties nice and moist. 

  • Carrie Turansky

    These look delicious. Thanks for the video. I enjoy learning by watching!

  • caroline lewis

    Could I shorten the recipe with correct measurements? I don’t think I will need 10 patties, and I certainly do not want to waste anything!
    Thank you.

    Also, love the blog. Delicious recipes and wonderful content!

    • Thanks so much Caroline! Yes, you could easily cut the recipe in half. Or, you could make the whole recipe and freeze the leftover salmon patties. That’s what I did last week and just reheated two for lunch – they were delicious! :)

  • Tina Lindquist

    I have never used avocado oil before, does it have a high smoke content? I always wondered.

  • Steph Jenkins

    oh, I love how you used almond flour in it!

  • Liz S.

    Yes, this is definitely a nostalgic childhood dish for me! Love your recipe.

    • Totally. I remember when my mom made fish patties as well when I was a kid. Although, I think this recipe tastes better than hers (but I won’t tell her that – ha!). ;) x

  • rika

    My family love salmon! We usually buy salmon patties from the store! Sure, your recipe tastes better and healthier than store bought patties.

    • I sure think so! And there’s none of the yucky fillers that most store-bought salmon patties would have. :)

  • Brian Jones

    They sound superb, I love fish cakes and often use different types of fish, mackerel being my absolute favourite.

    • Thanks Brian! I’ve never made mackarel fish cakes. Looks like I have a new recipe on my “to do” list! :)

  • Edyta

    These salmon patties look fantastic. Great gluten free recipe!

  • brispi

    oh my goodness…I just made these and they are amazing! Thank you so much. I am on Whole30 and this is such a pleasant change of pace. I even made them with canned salmon, so can’t wait to try with fresh. I couldn’t use the dijon because of the wine in it so put in a squirt of yellow mustard and they still were amazing. I’m sure even better with dijon. 5 stars!

    • Yay! That makes me so happy to hear. And yes, you’ll definitely have to give them another try with fresh (but I do both as well). And this is the dijon I use (that’s Whole30 approved) – http://amzn.to/2hHgdNI :)

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