Salmon Patties (gluten-free, paleo)

These salmon patties (salmon cakes) are incredibly moist, delicious and flavorful – they’re also gluten-free, paleo and low carb. 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

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

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.

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 its 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

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 (That are Low Carb)

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. Here’s how you make them:

  • 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.
  • 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.
  • Heat some olive oil or avocado oil in a sauté pan and cook them in batches, for about 4-5 minutes each side or until golden.
  • Serve them up with a simple lemon dill mayonnaise (I use my homemade mayonnaise recipe as the base). But feel free to serve with your favorite sauce or aioli.

More Fresh Seafood Recipes

Looking for more tasty ideas? Check out these recipes!

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 (gluten-free, paleo)

5 from 120 votes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 10 servings
Author: Lisa Bryan
These salmon patties (also known as salmon cakes) are incredibly moist and flavorful. They're also gluten-free and paleo. I used fresh salmon, but you could use canned salmon as well. Read the notes below for more information.


  • 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 eggs, 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 (optional)

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


  • Preheat the oven to 425 degrees fahrenheit.
  • 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.
  • While the salmon is cooking, dice the onion and bell pepper and chop the fresh dill and parsley.
  • Remove the salmon from the oven and cool in the refrigerator for 5-10 minutes.
  • While the salmon is cooling, add one tablespoon of olive oil to a large pan and sauté the onion and bell pepper for 6-8 minutes, or until soft and translucent. Remove from the heat and let cool.
  • 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.
  • Form the salmon mixture into small patties with your hands and place them to the side.
  • 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.
  • Serve the salmon patties with the lemon dill mayonnaise.

Lemon Dill Mayonnaise

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

Lisa's Tips

  • To bake these in the oven rather than pan fry: spray a baking sheet with oil spray (my favorite is avocado oil) and bake at 400F for 10-12 minutes each side.
  • 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.
  • I've made a large batch of these for meal prep and they're delicious. They freeze and reheat beautifully.


Serving: 2patties, Calories: 420kcal, Carbohydrates: 6.3g, Protein: 25.6g, Fat: 33.2g, Saturated Fat: 4.6g, Cholesterol: 134.8mg, Sodium: 194mg, Fiber: 2.1g, Sugar: 2.5g
Course: Main Meal
Cuisine: American
Keyword: Low Carb Salmon Patties, Paleo Salmon Cakes, Paleo Salmon Patties, Salmon Cakes, Salmon Patties
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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290 comments on “Salmon Patties (gluten-free, paleo)”

  1. should I freeze before frying or baking or after?

    thank you!

  2. I’m using many of your methods for cooking, especially poached eggs since quarantine. Made salmon cakes with Pantry remains: wild pink salmon in pouches; tapioca flour. Consistency good but I didn’t notice your recipe calls for twenty cakes (10 servings/2 per serving) I made six. Aside from nutrition alterations, what do you think?

  3. Thought I followed it to a T, but wet.  Used Costco Thawed salmon.  Did pan and then did baked.  Should I have kept adding almond flour until better consistency? 
    Taste was great, with corn on cob & zucchini/cucumber/tomato arugula salad. 

    • Hi Krista – It may have just been due to the type of salmon that you used. But yes, you can always add a little more almond flour (or coconut flour) to absorb the extra moisture. Glad you loved the flavor!

  4. Fantastic recipe!!! Made this and put over butter lettuce. Yum!!5 stars

  5. Hi! I tried this recipe and chose to add 3 eggs instead of two. The result was a very wet patty that fell apart as soon as I tried to flip it. I put 3 eggs because my eggs looked small, but I suppose that made the substance too wet. What are your thoughts?

    • Hi Virginia – yes, three eggs would definitely make your mixture too wet for this recipe. But you could salvage by turning it into more of a salmon patty hash and stir fry it!

  6. Hi Lisa,
    I have a question. If you can’t eat eggs what can I replace it with?

  7. Just made these for my husband and kids, they all LOVE them! Excellent recipe for paleo diet.5 stars

  8. Very delicious! I subbed green bell pepper for red. It’s my new favorite way to eat salmon. 5 stars

  9. Hi Lisa, thanks for sharing; I’ve made this in past with eggs but I’ve since changed my diet. Do you think I can sub chia egg for egg? And what suggestions do you have for limiting oil. Thanks so much:)

    • Hi Dana – unfortunately, I haven’t tried this recipe with any egg substitutes but you’re welcome to give it a try. And you can bake these on parchment paper without oil as well.

  10. Absolutely delicious! Followed the recipe exactly. Thank you! 5 stars

  11. Excellent, I can’t wait to try the salmon patties.

  12. This is the best recipe I’ve ever made. I even used canned salmon. 🙈🙈🙈5 stars

  13. This recipe is A.MA.ZING !! My mom is very sceptical of any new recipes and she LOVED it !! We paired it with tartare sauce and some roasted broccolis, so good ! 100% would recommend, Lisa you’ve done it again !! 5 stars

    • Hi Lauranne- Glad to hear your mom enjoyed this recipe, for someone who is skeptical of new recipes! Sounds great with roasted broccoli as well :)

  14. I made this using fire roasted poblano peppers and cilantro instead of bell peppers, dill and parsley. They were amazing!! Thank you for your wonderful recipes!5 stars

    • Hi Rachel- Adding peppers and cilantro sounds great! Definitely will add a hint of spice and freshness :)

  15. Hey, this recipe is PHENOMENAL. It is absolutely one of my go-to’s as a college student who has a lot of canned salmon (my grandparents were like, “ah yes, canned salmon, this is what she needs a boatload of before moving into her own apartment haha.) It makes at least a couple nights of dinner for me and is wonderful paired with roasted veggies. I also use corn flour instead of almond, works just great! My tummy is full of salmon and stoked, so thank you :)5 stars

    • Hi Clara- Thrilled to hear you love this recipe! It definitely is a great and delicious way to use up your canned salmon, plus it freezes well :)

  16. One of my favorite Downshiftology recipes! The flavor is amazing! I baked my patties and made them with canned wild caught salmon, yet they still came out moist and delicious. I recommend eating them taco style with lettuce or large spinach leafs, as it really balances the savory taste. 5 stars

  17. Delicious and filling! This yielded about 16 patties for me which will be great to freeze and enjoy later. I did have a little trouble with the patties staying together – I used frozen, dethawed salmon and baked for 13 min. and yielded a very wet salmon still. I think next time I will try cooking the salmon a bit longer and also dicing the pepper and onions even more finely so that it’s not such a wet patty and more easily comes together during frying.

    I served these over mixed greens with the mayo dill dip drizzled over the top. Yum! 5 stars

    • Hi Leah- Ah yes, make sure to remove as much moisture from the dethawed salmon before creating your patties and that should do the trick! But, I’m glad you enjoyed this recipe overall :)

  18. Oh my did i love this recipe!! It is time consuming to make so i made 4 pounds of salmon and then made it all up. I have 4 college age boys and it made enough for leftovers. I think i like them just as good cold. Needless to say they were gone the next day. Did not even last 24 hour. This recipe is going in the recipe box for sure!!5 stars

    • Hi Trudy – Wow! I’m so glad everyone loved these salmon patties. Definitely sounds like they were a hit with your boys. I would recommend to make extra next time and store in the freezer :) I always have a batch in the freezer for a quick and easy meal.

  19. My son and I made this tonight. It was delicious! Thank you for what you do!5 stars

  20. Hi Lisa, made these for lunch today, I used canned wild Alaskan salmon and Arrowroot Flour as I had no Almond, they were delicious and moist. Can I freeze the leftovers? These are the best Salmon Patties I have ever made, thank you Lisa.5 stars

    • Hi Priscilla – So glad to hear you enjoyed these salmon patties! And yes, you can always freeze the leftovers. I always keep a batch in my freezer :)

  21. Hi, love your recipes and site. What would you recommend as a substitute for mayonnaise and how much? Thank you. 

  22. I did the canned version for convenience. I normally love fresh salmon ! But wow these were still delicious!5 stars

  23. Love this recipe! So flavorful! And my daughter and I always enjoy the leftover patties the next morning topped with a poached eggs.5 stars

  24. Dear Lisa,

    thank you for this great recipe. I made this last week and hoped my son will like it since he is eating GF and also salmon is not his favorite. It took some time for him to try but then he ate 2:) The rest I left in the freezer and I had one for lunch:)5 stars

  25. I have made this recipe twice,but first time I baked them amd today I fried them.This recipe makes the most delicious salmon patties that I have ever tried or attempted to make.They even taste delicious cold5 stars

  26. How much canned salmon and are other ingredients quantities the same/proportionate?
    Thank you kindly — 

    • Hi Teri – Canned Salmon can be dryer than using fresh salmon, so you’ll want to double the amount of mayonnaise, to 1/4 cup, to keep your salmon patties nice and moist :)

  27. What is the best way to reheat the patties?

  28. This recipe looks delicious and I can’t wait to try! I have a sensitivity to almond flour- is there a substitue for it?5 stars

    • Hi Dolores – you could certainly try another flour, but as I haven’t done so I’m not sure what the impact on the texture would be. If you try something and like it, be sure to let us know how it turned out. :)

  29. I tried this recipe this week. Due to the availability of ingredients, I replaced dill and parsley with coriander and spring onion. Super delicious and satisfying. I made a small batch to share with a friend. Have been asked to make it again! Thank you Lisa for coming up with healthy and wholesome recipes. Love all the way from Sarawak (Borneo), Malaysia!5 stars

    • Hi Caren – I’m glad this recipe still tasted great with the coriander and spring onion :) I hope you and your friends continue to enjoy my recipes!

  30. These salmon patties are so delicious. The whole family loves them. They have become an almost weekly dinner and lunch in our house, especially while we are doing a Whole30.  5 stars

    • Hi Sarah – So glad to hear you and your family enjoyed these salmon patties! It’s such a great meal to freeze as well if you have leftovers :)

  31. I made these for meal prep and only had time to use canned salmon. They were so perfect, easy and delicious!!! My kids loved them too! I served mine on top of some garlic mashed potato and sautéed spinach the first night and then used the leftovers for lunches. 5 stars

    • Hi Danielle – These patties sound delicious on top of mashed potato and spinach :) Definitely a great recipe to freeze for leftovers as well!

  32. These are absolutely delicious and I used canned premium salmon. My husband liked them even though he never eats salmon. I will be making these again. Thank you for sharing the recipe. 5 stars

  33. Tried one your recipes for the first time and totally loved it. Was a hit with my hubby who got bored of eating plain sautéed fish. To my surprise even my 3.5 year old relished it. I’m so going to try more of your recipes. Thank you for sharing your knowledge. XO5 stars

    • Hi Shalini – Amazing! When the hubby likes it, you know it’s a good recipe :) Can’t wait to see which recipe you try next!

  34. I just made these. Amazing! A party in my mouth! Thanks Lisa! 5 stars

  35. What about freezing these after sautéing them? Would this work do you think?
    Thank you
    Stacey Rae5 stars

    • Hi Stacey – Yes! You can definitely freeze these salmon patties :) I always do and get excited when I come across these in the freezer.

  36. OMG, I made these for the second time on m air fryer, beyond delicious, my 18year old son said (again) that they are amazingly tasty! I used canned salmon and am just glad I made a double batch, we all know how teenagers eat!!5 stars

  37. These were great! I baked mine and then froze some for later. What temperature and for how long should I cook frozen patties in the oven?5 stars

  38. Clearly a new favorite! I used coconut flour as I didn’t have almond flour on hand (about 3 tbsp) and the patties were perfect!5 stars

  39. This recipe is a staple for me. I’ve made it multiple times and it’s so easy and yummy. I make a batch and they last me all week and I eat them over a bed of greens, topped with tarter sauce. I’m horrible at frying so I bake them at 425 for 15 or so minutes. I also don’t cook the onion or bell peppers before hand. I just chop everything up and form the patties. I accidentally forget to cook the onions and bell peppers one time and it turned out to good I just don’t do it anymore. It gives it a nice crunch which I like.5 stars

    • Hi Kristin – I’m glad these worked out for you after baking! That definitely will give it a nice crispy exterior :)

  40. My husband said this is one of his favorite things I’ve ever made! So yummy, quick, and nutritious. My three year old even gobbled them up!5 stars

  41. To be honest, I was skeptical when i made the patties. I was not patient enough to wait for the salmon to cool completely. My patties were wet. However i was amazed by the end product. They are so delicious, full of flavors. Defiantly making this again. Lisa, you are so talented.5 stars

  42. These are delicious. Made them cause the kids always complain about fish. They were a hit. Thanks for the great recipes. 5 stars

  43. One of my favorite recipes. Stress free and so yummy. Always have some extra in the freezer for an easy and quick lunch of diner. I make the sauce with coconut yoghurt instead of mayonaise which is also very delicious. 5 stars

    • Hi Babette – This is also one of my favorite freezer friendly meals :) And coconut yogurt sounds like a great substitution.

  44. Hi, can I use a good quality canned salmon in place of the fresh salmon? Thanks and I love your site!

  45. Hi Lisa,
    I love your recipes! I want to try this salmon patty recipe, but I already have a 7.5oz. can of wild salmon. Is one can enough or do I need 2? Thank you.

    • Hi Wendi – I think you might need two cans for this recipe as it requires about 1 pound of salmon :) Enjoy the recipe!

  46. This is literally the best recipe on the face of the earth!!! Ive made this many times swamping out the fish for different types such as sea bass and cod. My absolute favorite!!5 stars

  47. What can I use instead of red peppers

  48. These are fantastic! My favorite Downshiftology recipe ever. Making them with fresh wild salmon is such a treat, but they are still good with my canned wild salmon. They’re a staple in our house, thank you!5 stars

  49. I make these often!  Delicious!5 stars

  50. Very good way to enjoy salmon! I have used canned salmon but I am sure fresh is even better!5 stars