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Gluten Free Salmon Cakes are perfectly crisp on the outside and tender on the inside. Featuring fresh salmon, sautéed veggies, mayonnaise and almond flour, these patties will become a new family favorite! Enjoy as an appetizer or main course with your favorite sides or over a fresh green salad.

 

Salmon cakes served with greens, rice and beans.

 

Gluten free baked salmon cakes are SO good and simple to make. They are very family-friendly too! They work great as an appetizer, main dish or served as a quick snack. Enjoy them with sides like rice, beans, greens and sour cream or avocado. Your family won’t be able to get enough of the crispy, yet tender texture and savory flavor.

 

Why you’ll love this recipe

  • Easy meal prep: A great way to meal prep fish with lots of flavors and it won’t dry out the next day. Double this recipe, freeze half and you’ll have dinner covered for the another meal.
  • Simple recipe with a lot of flavor: This recipe comes together with just 7 key ingredients, takes minimal effort in just 45 minutes total, and packs so much flavor!
  • High protein meal: This is salmon cake recipe will keep you fueled and satiated! This meal is packed with 30+ grams protein, anti-inflammatory omega-3’s and antioxidants found in wild salmon.

 

Salmon cakes on a baking sheet and also served in a bowl with rice and beans.

 

Ingredients needed

The ingredients needed to make this gluten free salmon cakes recipe are simple, and I bet that you can already find most of them in your pantry! Here’s everything you’ll need:

  • Wild coho salmon: 1 lb fresh salmon is baked before flaking it and adding it to the patty mixture.
  • Extra virgin olive oil: For sautéing the vegetables and baking the patties.
  • Vegetables: Diced and sautéed red onion and poblano pepper bring color and flavor to the patties.
  • Seasoning: Chili powder, sea salt and black pepper will add delicious flavor.
  • Mayonnaise: Along with the eggs, the mayo helps bind the ingredients together and adds a creaminess to the base. 
  • Eggs: Two large eggs bind all of the ingredients together making it easy to form patties.
  • Almond flour: An alternative to using regular flour or bread crumbs and gives the cakes a crispy crunch on the outside.

 

Flaked salmon in a bowl near mayo, red onion, chopped pepper and seasoning.

 

Nutritional highlights

  • Balanced meal with 30 grams of protein. Serve with beans to increase protein.
  • Salmon is a great source of anti-inflammatory omega-3’s.
  • Great source of many key nutrients, including selenium, phosphorus, and B vitamins. 

 

How to make this recipe

  1. Cook the salmon: Preheat the oven to 250°F (120°C). Place the salmon on a baking sheet lined with parchment paper. Bake on the middle rack of the oven for 20 minutes or until the salmon is cooked through and flakes easily with a fork. Once cooked, remove from the oven and let cool slightly. Flake the salmon into small chunks using a fork, discarding the skin.
  2. Sauté the veggies: While the salmon is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the red onion and poblano pepper, and cook until the vegetables are softened, about 5-7 minutes. Stir in the chili powder and cook for an additional 1 minute. Remove from heat and let cool slightly.
  3. Form patties: In a large mixing bowl, combine the flaked salmon, cooked vegetables, mayonnaise, salt, black pepper, eggs, and almond flour. Mix well until all ingredients are thoroughly combined, then using your hands shape the mixture into 10-12 patties, each about 3 inches in diameter.
  4. Bake patties: Increase the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon patties on the prepared baking sheet. Drizzle the patties with the remaining tablespoon of olive oil. Bake in the preheated oven for 8 minutes, flipping the patties halfway through the cooking time, until they are golden brown and cooked through.
  5. Serve: Remove the salmon cakes from the oven and enjoy them with rice, beans, greens and sour cream or avocado.

 

Gluten free salmon cakes baked on a sheet pan.

 

Substitutions/Variations

  • Pepper: Replace the poblano pepper with any type of bell pepper.
  • Flavorings: You can change the flavor of these by adding in fresh herbs such as dill and seasonings like old bay seasoning, lemon pepper seasoning, smoked paprika or cayenne pepper.
  • Sauces: Feel free to dip your cakes in any favorite sauces, from ketchup to tartar sauce. A garlic aioli would be delicious too!
  • Other types of seafood: Try this recipe with tuna or crab, instead of salmon.

 

Tips/FAQ

  • How do I know when the patties are cooked through? When done, they will be golden brown on both sides and have reached an internal temperature of 145 degrees Fahrenheit.
  • Can you make salmon cakes with canned salmon? Yes, you could use about 16 ounces wild salmon or even tuna, drained, from a can to make this recipe. However, we think fresh has the best texture and tastes more flavorful.

 

Storing/freezing/reheating

  • Storing leftovers: Place leftover salmon cakes in an airtight container in the refrigerator for up to about 4 days.
  • In the freezer: Once cooled, freeze patties in a freezer-safe storage container or bag in the freezer for up to 3 months. Thaw before reheating for best results.
  • Reheating: To reheat, cook over medium-high heat on the stovetop to warm up. You can also use an oven to bake them at 350 degrees F for 12 to 15 minutes or until warmed through. If they are frozen, add a few extra minutes of cooking time. 

 

Gluten free salmon cakes in a bowl served over spinach with rice and beans.

 

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Salmon cakes served with greens, rice and beans.

Gluten Free Salmon Cakes

  • Author: Alanna
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

Gluten Free Salmon Cakes are perfectly crisp on the outside and tender on the inside. Featuring fresh salmon, sautéed veggies, mayonnaise and almond flour, these patties will become a new family favorite! Enjoy as an appetizer or main course with your favorite sides or over a fresh green salad.


Ingredients

Scale
  • 1 lb wild coho salmon
  • 2 tablespoons extra virgin olive oil
  • 1 cup finely diced red onion, approx. 1 small onion
  • 1 medium poblano pepper, finely diced
  • 1 tablespoon chili powder
  • 3 tablespoon mayonnaise
  • 3/4 teaspoons sea salt
  • 3/4 teaspoons black pepper
  • 2 large eggs, beaten
  • 1/2 cup almond flour

Instructions

  1. Preheat the oven to 250°F (120°C).
  2. Place the salmon on a baking sheet lined with parchment paper. Bake on the middle rack of the oven for 20 minutes or until the salmon is cooked through and flakes easily with a fork. Once cooked, remove from the oven and let cool slightly. Flake the salmon into small chunks using a fork, discarding the skin.
  3. While the salmon is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the red onion and poblano pepper, and cook until the vegetables are softened, about 5-7 minutes. Stir in the chili powder and cook for an additional 1 minute. Remove from heat and let cool slightly.
  4. In a large mixing bowl, combine the flaked salmon, cooked vegetables, mayonnaise, salt, black pepper, eggs, and almond flour. Mix well until all ingredients are thoroughly combined, then using your hands shape the mixture into 10-12 patties, each about 3 inches in diameter.
  5. Increase the oven to 400°F (200°C).
  6. Line a baking sheet with parchment paper and place the salmon patties on the prepared baking sheet. Drizzle the patties with the remaining tablespoon of olive oil. Bake in the preheated oven for 8 minutes, flipping the patties halfway through the cooking time, until they are golden brown and cooked through.
  7. Remove the salmon cakes from the oven and serve them with rice, beans, greens and sour cream or avocado.

Notes

  • Storing leftovers: Place leftover salmon cakes in an airtight container in the refrigerator for up to about 4 days.
  • In the freezer: Once cooled, freeze patties in a freezer-safe storage container or bag in the freezer for up to 3 months. Thaw before reheating for best results.
  • Reheating: To reheat, cook over medium-high heat on the stovetop to warm up. You can also use an oven to bake them at 350 degrees F for 12 to 15 minutes or until warmed through. If they are frozen, add a few extra minutes of cooking time.

Nutrition

  • Serving Size: 3 patties
  • Calories: 438.3
  • Sugar: 3.4g
  • Sodium: 649.8mg
  • Fat: 31.7g
  • Saturated Fat: 4.7g
  • Trans Fat: 0
  • Carbohydrates: 9.4g
  • Fiber: 3.2g
  • Protein: 29.6g
  • Cholesterol: 160mg

Keywords: salmon patties, salmon cakes, gluten free salmon cakes

 

 

Want more recipes? Get the Energy Revival Cookbook:

Energy Revival Guide: Meal Plan & Hormone Balancing Guide

 

 

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