Golden on the outside and moist and flavorful inside, these salmon patties are loaded with omega-3’s, selenium, and the powerful antioxidant astaxanthin. My kids love to dip them in homemade Thousand Island, which is fine with me because weekly DHA-rich fish consumption is associated with higher intelligence scores and improved sleep in children. (1)
Of course, there are lots of benefits for grown-ups, too:
- Improved Skin Elasticity – In one small study, people who were given a combination of 2 mg of astaxanthin (the antioxidant found in wild salmon) and 3 grams of collagen for 12 weeks experienced significant improvements in skin elasticity and hydration. (2) For more info on benefits of collagen for skin, sleep, mood and more, check out this article.
- Heart Health – Regular consumption of fatty fish like salmon has been shown to have a positive impact on blood lipids and other markers of cardiovascular health. (3)
- Supports A Healthy Inflammatory Response – Inflammation at the site of an injury is a healthy response that supports healing, but chronic inflammation is associated with negative outcomes. Studies show that omega-3 fatty acids found in salmon and other fatty fish support a healthy inflammatory response. (4) (5)
If you want to incorporate more salmon into your family’s diet, I think you’ll love the recipe below. They’re delish, gluten-free, and easy enough to make on a busy weeknight.
But first, you might be wondering…
What dipping sauces go well with salmon patties?
Creamy sauces are most definitely the way to go – I serve it with this homemade Thousand Island because the tangy sweetness complements the savory rosemary in the salmon patties.
What kind of salmon should I use?
You can make this recipe with fresh salmon or canned salmon. Here are some sources I recommend:
SafeCatch Pink Salmon – This wild, sustainably-caught pink salmon is one of the most affordable options I know of. It’s lower in astaxanthin than sockeye salmon – however, Safe Catch uses a lower-temp cooking process that they say preserves omega-3’s better than traditional packing methods, so it may be higher in overall omega-3’s than other brands. Also, the BPA-free can is made with a resin that is one of the best options I know of.
365 Wild Caught Sockeye Salmon – Fillets are wild caught and frozen for maximum freshness. Each fillet is packaged individually so you can open as many or as few as you’d like.
How do I keep my salmon patties from falling apart?
To make this recipe gluten-free, I’ve swapped panko bread crumbs with a mixture of eggs and coconut flour to help bind the salmon cakes together, plus mayo to keep them from becoming overly dry.
Easy Salmon Patties (Salmon Cakes or Croquettes)
Ingredients
- 5 – 6 oz chopped or finely diced cooked salmon (You can use a salmon filet that has been baked in the oven or canned salmon that is already cooked. SafeCatch Pink Salmon is a good source I use)
- ¼ cup blanched almond flour
- 1 tsp dried rosemary (I like to crumble mine a little with my hands before using it in this recipe)
- ¼ tsp paprika
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- 2 whole eggs
- 2 tbsp mayo (I use this homemade recipe)
- 2 tbsp coconut flour
- ¼ cup olive oil (avocado oil or ghee for cooking)
Instructions
- Add salmon, almond flour, rosemary, paprika, salt, black pepper and garlic powder to a medium bowl and mix.
- Add eggs, mayo and coconut flour and mix again.
- Scoop out two tablespoons and form the salmon mixture into a patty – continue this process until the bowl is empty.
- Heat oil over low/medium heat, place patties in the pan, and fry until golden brown on both sides.
Notes
Tried this recipe? Nutrition
More Recipes To Try
Gluten-Free Crab Cakes – Seasoned with lemon zest and bright, fresh herbs, these crab cakes are so yummy when served with homemade tartar sauce.
Easy Italian Oven-Baked Meatballs – Juicy and flavorful, these meatballs are delicious with homemade marinara sauce and gluten-free pasta, or tossed in teriyaki sauce, or even served on top of cauliflower mashed potatoes with gravy.
Sloppy Joe-Style Stuffed Bell Peppers – These tomatoey, cheesy stuffed peppers get a big thumbs up from my kids, and they’re super easy to make.
Sources for this article:
1. Science Daily (2017) Weekly fish consumption linked to better sleep, higher IQ
3. Bradberry, J. (2013) Overview of Omega-3 Fatty Acid Therapies
4. Weitz, Daniel. (2010) Fish Oil for the Treatment of Cardiovascular Disease
5. Calder, Philip C. (2013) Omega‐3 polyunsaturated fatty acids and inflammatory processes: nutrition or pharmacology?
6. Zhang, M.J. (2012) Resolvins: anti-inflammatory and proresolving mediators derived from omega-3 polyunsaturated fatty acids
This looks really good. I haven’t eaten much Salmon since I started doing Keto again so I was looking for some recipes to incorporate more fish (well, Salmon) and this is definitely on the list.
Appears to be Keto-friendly from the recipe?
Hi,
Is there a way to make these without eggs?
Thanks!
I can’t do coconut flour…is arrowroot ok to use? more almond?
Thanks!
I love this recipe.
Looks so alluring and eye catching with bright color. I like to enjoy salmon. The recipe you described sounds good. Thanks for sharing this.
I made these tonight for dinner, and quadrupled the recipe because we were hungry and I was so lazy I didn’t make a side dish. I used two 14 oz cans of wild caught salmon from Trader Joe’s. We all (my hubby and two toddlers) loved them! I didn’t have coconut flour but they turned out great without it. It’s possible I added in a little extra almond flour…I didn’t measure real carefully. Thank you, we will make them again!
Excellent! How can food this good for you be so tasty? I had everything on hand for the salmon patties and for the homemade thousand island except my Organic Mayo – which I have been meaning to buy for a month now – so I replaced with my always-on-hand Greek yogurt. Yummy yummy yummy.
I have made these numerous times, doubling or quadrupling the recipe. These are the best salmon croquettes I have ever had, my family loves them. They ever conjure flavors of deviled crab for me. I do add finely diced onion and peppers if I have. Being made with non-grain flour is perfect as I’m following the GAPS diet, and have a gluten allergy.
Thanks Mommypotamus. 😊
Hi.
Recently I made the Gingerbread Biscuits and the Salmon Patties and they are absolutely delicious.
Have been searching for years for a grain free recipe for these and you have made me one very happy lady.
Just have to make sure I don’t eat them all in one sitting now.
Many Thanks.
I’ve made these several times and they are a big hit. Wondering about baking them in the oven? Any thoughts?
I like to pan fry them because it makes the outside crispy, but the flavor would probably be good if they were baked, too.
How about cooking them in an air fryer?
I’ve made these 4 or 5 times. Once in the oven, flavor was good, but didn’t have the nice crispy outside. A couple times I made them in the frying pan, but today I’m making them in a well-greased waffle iron and it is a success! You still get some of the crisp ones without needing to clean up after frying! 🙂
Great idea, Hannah! So you make as the recipe described but just put in the waffle iron instead of frying?
anything I could substitute for the mayo? I am not a fan at all. I’ve made my own and tried a lot of paleo brands. Can’t even stand the smell of it. Would love your suggestions, as I’d love to try these salmon patties!
I used hummus instead of mayo. Worked great.
I’m hoping the calorie count is for all 4 servings? Not one serving?
These look delicious! Think I could use a flax or chia egg instead of regular egg?
I haven’t tested it so I’m not sure, sorry!
I use chia seed for making my egg free bison meatloaf loaves… But never tried to make salmon patties with chia seed. I’m going to try but not dump the whole egg sub in …will add small amounts to see how it mixes.. holds together. Should work!
My son who is a super picky eater ate these no problem.. I called them “magic burgers” and he and his sister chow them down! He didn’t know what they had in them but ate the anyways and I have to say I’m tickled pink! Thank you.
I’m happy that I finally got around to making this recipe, and I will make it again! I did double the seasoning, which, in my case was a good thing, because I think the salmon that I used, leftover baked, was closer to 8 ounces. They turned out a little dry likely because of the extra amount as well. But now that I know what a too dry texture is, etc. I could add more mayo I’d needed.. they did not crumble a part in any case. 😉 Copious amounts of fresh squeezed lemon also helped out!
The only other thing I would do differently is use about half the oil in the pan, otherwise golden crispy, and nice to dip into sweet chilli sauce!
Thanks!
These were delicious! My 6 oz can of Alaskan pink salmon from Costco, when drained, was barely 4.5 oz, but it worked perfectly and made 7 small patties as the recipe is written. I’m trying to figure out if the calorie count is really true. 1400+ per the whole recipe, which means if I ate half of them that mean would be over 700 calories, even without any sauce? I couldn’t have just two per the recipe and three were perfect with a yogurt goat cheese sauce made for a recipe of turkey meatballs. I sill definitely be making these again and try to find one of the other salmon sources mentioned.
I have made these several times. It is a GREAT recipe!
the last 2 times, I have quadrupled the recipe. I added small diced onions and onion powder, increased the spices, used mayo and drained plain whole milk kefir (that’s all I had!) I also add some oat fiber to help them hold together. I also added about 1/4 cup lemon juice (I usually just add a few Tablespoons of lime juice powder, but ran out) I found that frying them, they broke apart, so I now bake mine. I use a shot glass, fill it and round the top, dump it out onto my hand and form..it just requires a bit of flattening and making sure the edges are firm. I use the shot glass mostly to maintain an even shape and size. I bake at 350* for about 30 minutes.
I LOVE this recipe!!! THANK you!
I use canned salmon. How much should I use?
5 oz?
6 oz? or
5x 6oz cans?
Thank you
One 5 ounce or 6 ounce can will work.
Hi Heather,
These are fantastic!!! Thank you so much, so delicious – I used canned trout instead.
I’ve been waiting and looking for a recipe like this that doesn’t use potato.