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 123 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
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305 comments on “Salmon Patties (gluten-free, paleo)”

  1. These look so good. Would ground salmon work for this recipe?

  2. Hi Lisa.

    Haven’t tried recipe yet. Isn’t red bell pepper listed as nightshade vegetable?

  3. I absolutely love these. I used a heart shaped cookie cutter to mold the cakes. They turned out so good. I froze them and was concerned about what they would be like reheating but they were perfect, still delicious and moist. 5 stars

  4. These look so good! I get the frozen bulk bits and pieces of boneless/skinless king salmon from Vital Choice Seafood (comes in 8 oz packages). Would I use the same cooking method in your recipe for a whole piece of salmon or would I need to adjust the cooking time a bit since they are in pieces?

    Thank you! Can’t wait to give this recipe a try! :)

    • Hi Amy – you would need to reduce the cooking time of the salmon if it’s smaller pieces. Enjoy!

      • Thank you for your reply, Lisa! I’m hoping to make these tonight! Can you give me an idea of the cooking time for the salmon cut in pieces? Would it be 1/2 the time in your recipe?

  5. Hi Lisa, thank you for this delicious recipe! I’m following you from Hungary, Europe and cooked a lot of your recipes already, they’re all so good! Thank you for sharing them with us! I’m also looking forward to your cookbook, hope that it will be published in Hugary too! Have a nice day!5 stars

  6. If I freeze them for later, how would you suggest heating them up with Out drying them out or sacrificing the crispy outside 

  7. These are absolutely the best salmon cakes I have ever made! Made them appetizer size for gatherings on two consecutive nights and received requests for the recipe at both. I used canned wild red salmon, gluten free bread crumbs that I already had on hand instead of the almond flour, and plain greek yogurt instead of the mayo for the dip. Highly recommend this recipe.5 stars

  8. Hi – If you using canned salmon – How many cans meaning what is oz size of cans and quantity needed?  And then do not cook the salmon if it is from a can before you make the pattys? Correct?

    • There’s 1 pound of salmon in the recipe (which is 16 oz). And most cans are 6oz, so that would be 2.7 cans of salmon. And no, you don’t need to cook canned salmon!

  9. Really enjoyed this recipe !! We made a Cajun, Creole style remoulade to go with them.5 stars

  10. If wanting to bake the patties, is the info correct that they should be baked for 10-12 minutes on each side? This amounts to 24 minutes at 400* –seems too long to me, resulting in dried-out patties.

    Thanks! I can’t wait to make these.

    • It should be about right, but you can try baking for less time (6 to 10 minutes) and see if they’re cooked all the way through in the end!

  11. Best salmon cakes I’ve ever had. Messy to make, but worth it. It turned out fine with store bought mayonnaise.5 stars

  12. Hi! Came across your recipe while looking for a good way to use my leftover salmon from dinner tonight. Sounds delicious and I’m definitely down to give it a try!

    Any recommendations on substitution for the Dijon? Have to avoid mustard due to an allergy. Thanks in advance for your expertise! 😊

    • Hi Rachel – you can follow my best baked salmon recipe instead for a lemon, garlic, and butter topping :)

  13. Hello,
    I’m currently cooking my first batch. And I’m not a patient woman so I’ve already eat one. It’s so good!! Thank you for this great recipe.5 stars

  14. I loved salmon patties as a kid and these salmon patties brought back happy taste memories. But these days, I have to watch my egg consumption and I have a husband who dislikes dill. I adapted your recipe, using 1/2 avocado instead of 2 eggs and subbed thyme for the dill. Worked out very well and pleased all tastes!

  15. Two questions: My husband dislikes peppers, what substitution can I use? Using can salmon any additinal seasoning and frying time the same?

  16. Want to see the recipe and ingredients that goes in it. I would like to make them.5 stars

    • You can always find the full list of ingredients and instructions written towards the bottom of the post in the recipe card Peggy!

  17. Excellent!  My husband and I really enjoyed this recipe.  Turned out beautiful and delicious. 5 stars

  18. OMG these were da’bomb!! Seriously THE best salmon patties I have ever made and ( I have made MANY) I had these for breakfast for the Whole 30 this morning paired with a side of fresh sweet cherry tomatoes and a couple of artichoke hearts.

    Bless you and your healthy dish-lish-ous recipes Lisa!
    Jennifer5 stars

  19. A big hit. Delicious!!!5 stars

  20. These were delicious 🤤 the patties didn’t form well for me though. Any tips?

  21. What side dishes would you recommend?  I am horrible with pairing things. Love your website/YouTube channel!  So helpful!

    • Anything will work really! You can make roasted broccoli, sauteed cabbage, or even a simple side salad such as my massaged kale salad.

  22. Thank you for this recipe and so many others. You are my go-to Whole 30 recipe woman : )
    I wanted to share that I tried this recipe twice now. Once following your pan-fried directions and then again today baked. They turned out great both times!5 stars

  23. I just made/ate these tonight. They turned out really great. I am loving all your recipes. They’re really helping my husband and I eat a more healthy diet, without being bored. Thanks for all you do <35 stars

  24. Since I had left over kind salmon, I only used one egg, Although I questioned using the the almond flour, it definitely worked in making nice patties. I then opted to bake to again cut down on the oil. The resulting patties browned perfectly and their flavor was so good we nibbled away at the extrasvinhad planned on freezing!5 stars

  25. I’d like to make these. Can you do them in an air fryer as opposed to pan frying?

  26. Made these salmon patties today, everyone loved them! Since my family has a ton of allergies I substituted one avocado blended for the mayonnaise, and 2 flaxseed eggs. The came out great , this will be a recipe I will be making again. Thanks for posting it.5 stars

  27. Love your innovative recipes and easy to follow videos. My only comment is when you turn items over on the pan in the oven you do not remove the pan from the oven first which prevents oven cool down and unnecessary chance of burns on the person.

    • Hi Esther – happy you love my recipes! But not quite sure what you’re referring to as these salmon patties are not turned over in the oven, they’re done on the stovetop.

  28. My family loved these!  I baked the salmon on the gas grill instead of in the oven. I substituted 1 whole Hatch Chile for half of the red pepper5 stars

  29. Hi Lisa! 

    Thanks for your delicious recipes. 

    Wondering if I’m using canned salmon, do you also cook it on the oven first? 
    If I skip that step, does it taste different? Or the texture is different? 

    Greetings from Mexico 

    Linda 5 stars

    • Yes, you will need to bake the salmon first before flaking into patties. But if you have canned salmon, you can use that as well!

  30. We love these! I just tried these in the air fryer recently and they were wonderful, too!

    At present, our family is GF, dairy-free, egg-free and almond free. What would you suggest to replace the almond flour?

    Thank you!5 stars

  31. Does anyone know if I can substitute rice flour for the almond flour?
    I’m looking forward to trying these and would like to use what I have on hand.

  32. This had the perfect flavor. I used 3, 16oz canned tuna from Costco. I sautéed yellow peppers and shallots (didn’t have onions), I used dried dill and parsley, I pulsed the eggs first, then added the crumbled salmon meat. I add the cooled shallots and peppers and then added the rest of ingredients and processed on low for 15-25 seconds. I did add 2 more tablespoon of Mayo and then it got too wet so I added more almond flour. Make sure to make small patties. I started to large. Still tasted good just not very pretty! 5 stars

  33. Delicious! I make these word for word following the recipe and they always come out so flavorful and satisfying. It’s become a family staple, added to our monthly meal rotation. Even my 9 month old loves these patties!5 stars

  34. Made in food processor with canned salmon, spooned mixture into cast iron pan like pancakes. Everyone said they were yummy. ❤️5 stars

  35. Wow
    It is awesome. I appreciate your intelligently healthy recipe. I also enjoy your youtube channel. Thank you.5 stars

  36. When I see fresh quality wild caught salmon “on sale” my mind goes straight to this recipe. It is a huge hit for our entire family.
    On a broader comment: Finding this site a year ago when I was researching “healthy nutrition recipes” for a high school nutrition unit that I teach quickly became the single most impactful resource in my personal health as well as my families. I am the cook in our home and I keep trying new healthy recipes weekly. Thank you for sharing your passion and expertise!5 stars

    • So glad to hear I’ve been able to make a positive impact when it comes to healthy eating and vibrant living!

  37. Do you ever use frozen salmon for this recipe? {Salmon Patties}

  38. These were so good tonight. My husband commented on it’s a keeper 5 stars

  39. Thank you so much for this recipe!!!!! I used it tonight when I was tired of just eating plain salmon and wanted to spice it up. My whole family loved it! Thank you thank you5 stars

  40. Hi, can you freeze these before frying or should I freeze after cooking them?
    Thank you

  41. A wonderful salmon recipe that will be served on repeat in our house! We love fish cakes that don’t have a lot of bread crumb filling. Your recipe was perfect in flavor, texture, and eye appeal.5 stars

  42. This is an mazing recipe both the salmon cakes and lemon/dill aioli. I used a 4″ ring mold to press the salmon mixture into on top of disposable burger patty papers. They make it a lot easier to lift/flip the loose patties into the pan. I yielded six patties. I also let the patties sit for several hours in the fridge under plastic wrap to keep them moist. That helped to set the patties a bit more firm before frying. Doing that didn’t seem to bother the filing still becoming cooked through and hot. Nice and golden on the outside. I used a pound of fresh Norwegian salmon and fried in Madhava avocado oil. This is a superb recipe! Thank you!5 stars

  43. Made these for the first time. I used wild caught canned Salmon and they were DELICIOUS! I didn’t have high expectations with canned salmon but these were great. Even my husband (who doesn’t like salmon) liked them! 5 stars

    • Hi!  How many, and what size/ounce canned salmon would you use for this recipe? Also, how many salmon patties does this recipe make? 

  44. These look amazing, I’m so excited to try a new salmon recipe! I’m not a fan of mayonnaise, though, and I’m trying to cook with what I have on hand. Plain greek yogurt seems like it would work well in the patties, but do you have any recommendations for a dipping sauce? Thank you so much.

    • Hi Abby – you can use yogurt instead if you’d like! I might also recommend by chipotle sauce for something extra flavorful and spiced. Or, I have a garlic aioli recipe in my sweet potato curly fries post as well :)

  45. Hi Lisa, I love these salmon patties. They are so easy to make and also to store. You’re tipps and receipies are the best! Many thanks, Anne5 stars

  46. I tried this recipe for the first time and it TASTES AMAZING!!!! I made at least 5times so far and I am planning to do it again this week! This is the perfect breakfast/lunch/dinner for me and perfect for meal prep. I keep them in the freezer and eat it whenever I want, I eat it with veggie, egg or toast! Thank you for your recipe! I absolutely love it 😊 5 stars

  47. FAVORITE! So so easy and so so yummy. I always make extra to freeze and have for dinner later in the week. Have shared this recipe with so many people because it’s become a classic for me. Highly recommend.5 stars

  48. These are sinfully delicious.
    They I froze some for two weeks later and they were just as good then as they were out of the oven.
    Been making it over and over again.5 stars

  49. I have been wanting to try salmon cakes and need to be gluten free. This is a treasure of a recipe!! I want more!! So delicious with the lemon dill mayo!!! That’s all we had for our meal!! Going for more Salmon today to have in freezer to make these weekly!! Thank you! My first experience eating salmon cakes…the best!!5 stars