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    Home » Recipes » Savory » Crispy Healthy Fresh Salmon Cakes (Gluten free)

    Published: Oct 28, 2021 by Ansley Beutler

    Crispy Healthy Fresh Salmon Cakes (Gluten free)

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    Jump to Recipe

    These healthy salmon cakes are crispy on the outside and tender on the inside. They're made with fresh salmon and coated in a gluten free oat and herb crust. They make the perfect easy weeknight dinner even the kids will love!

    Two salmon cakes on a pink plate with sauce drizzled on top and a salad on the plate.

    These healthy salmon cakes make the best easy weeknight dinner! I don't know about you, but when it comes to making dinner for the family in the middle of the week I like quick and easy - which is exactly what this recipe is!

    Be sure to check out my beanless turkey chili and gluten free turkey lasagna too!

    Jump to:
    • Recipe characteristics
    • Ingredients
    • Fresh salmon vs canned salmon
    • Step by step directions
    • Serving
    • Storing
    • Frequently asked questions
    • Recipe
    • Reviews

    Recipe characteristics

    • Dietary characteristics - gluten free, dairy free, paleo options
    • Cooked in olive oil
    • Soft and tender inside with a crispy outside
    • Kid friendly
    • Great for a weeknight dinner

    Ingredients

    Image of salmon cake ingredients on a white surface with labels in black.
    • Salmon - This recipe uses fresh, un-cooked salmon. Wild caught and skinless is best.
    • Avocado oil mayo - Used to provide moisture to the salmon cakes. The Primal Kitchen brand is my go-to. Lite mayo will work in this recipe if needed.
    • Oat flour - This is for the coating. Use gluten free oat flour to make these salmon patties gluten free.
    • Olive oil (not pictured) - Used to pan fry the salmon patties. The olive oil will provide a savory rich flavor to the cakes. I also will use avocado oil which is a great substitute.

    Fresh salmon vs canned salmon

    When it comes to seafood, fresh is typically always best. Fresh salmon is going to give these salmon patties that nice fish flavor.

    However, I know canned salmon is an easier option for some and it does work in this recipe. I recommend Wild Planet or Safe Catch. Use in the same manner as the fresh salmon in this recipe, but you won't need to chop it up.

    Salmon cake on a pink plate with a fork taking a bite our of it.

    Step by step directions

    This is an easy dinner that's perfect to whip up during the week. You'll need a large bowl and a pan to cook the salmon cakes in. I used a cast iron but a non-stick will work as well.

    Step 1 : Chop the salmon

    Because we are using a fresh salmon filet, first we need to chop it up into pieces. Use a really sharp knife for this and a cutting board that you can wash off easily.

    If your salmon filet has skin, remove the skin first and then chop into pieces. This doesn't have to be perfect, you just want smaller pieces of salmon to make the cakes.

    No, we are not going to cook the salmon filet first. A lot of salmon cake recipes do this and I think it dries out the salmon since you end up cooking it twice. Salmon doesn't take that long to cook so when we pan fry it, it will cook through perfectly and have a soft and tender inside.

    Wooden cutting board with chopped salmon and a knife resting on the board.

    Step 2 : Mix in the rest of the salmon cake ingredients and coat

    In a large bowl, add the chopped salmon along with the egg, avocado oil mayo, dijon mustard, diced onions, chives, lemon zest and juice, paprika, garlic, parsley, and salt. Toss to fully incorporate the salmon.

    Then sprinkle in ⅓ cup of the oat flour. This is used to help bind all of the ingredients together. Place the other ⅓ cup in a separate shallow bowl.

    Use a large cookie scoop or a ¼ cup measuring cup to scoop out the mixture. Use your hands to pat it down into a patty. Disclaimer - your hands will get dirty. Lay the patty down in the shallow bowl and coat with the oat flour.

    • Glass bowl with salmon cake mixture inside and a spatula resting on the side.
    • Salmon cake in a bowl of oat flour.

    Step 3 : Pan fry the salmon cakes

    Place the salmon patties in a hot skillet with olive oil. Allow the patty to cook for about a minute before flipping it over to cook for another minute.

    When the salmon cake is golden brown on both sides, it's done cooking. Place each salmon cake on a wire rack to cool down slightly before serving.

    Black cast iron pan with a salmon cake cooking in olive oil.

    Step 4 : Prepare the sauce

    The sauce on top is super simple to make. Simply mix together avocado oil mayo with lemon juice and chopped parsley until creamy. I like this sauce because it adds some citrus flavor and uses ingredients I already have on hand from making the salmon cakes.

    If you prefer a tartar sauce, I recommend the Primal Kitchen tartar sauce which is found in most grocery stores.

    Person whisking sauce in a white bowl.

    Serving

    It's best to have the salmon cakes cool down a little before serving. This will allow any excess oil to drip off and soak into the crust. If you serve the patty straight from the pan to a plate you will grab extra oil.

    A wire rack or a cloth or paper towel is the best spot for the patties to cool down before plating.

    Serve with a fresh salad, a few lemon wedges, and a drizzle of the sauce on top of the cakes.

    Salmon cakes piled on a purple plate with sauce drizzled over top and a salad on the side.

    Storing

    • Store cooked salmon cakes in an airtight container in the fridge. They will keep for up to 4 days. To reheat, warm up a pan with a little olive oil and and place the patty in the pan. Allow it to warm up for about 30 - 45 seconds on each side. You can also microwave in 10 second intervals to warm it up.
    • Store uncooked patties by wrapping each individual patty in saran wrap tightly and storing them in an airtight container. They will keep for 3 days in the fridge. When ready to cook, heat olive oil in a pan and cook both sides for a minute until the salmon is cooked through.
    • To freeze, wrap each cooked salmon cake individually and store in an airtight container in the freezer. Thaw to room temperature and reheat on the stove when ready to eat.

    Frequently asked questions

    How do you make salmon patties that don't fall apart?

    You need to have good "binding" ingredients in salmon patties. This recipe uses an egg and avocado mayo to keep all the ingredients together so it doesn't fall apart once baked.

    Are salmon cakes healthy?

    This depends on your version of "healthy" but salmon cakes contain great Omega 3 fatty acids, lean protein, and both vitamins B and D.

    How can I make this recipe paleo?

    Swap the oat flour with almond flour to make this recipe paleo friendly.

    Can I make these salmon cakes in an air fryer?

    Yes, these salmon patties work great in an air fryer. I recommend drizzling some olive oil over top when they are in the fryer basket.

    For more easy weeknight dinners, check out my:

    • Firecracker Bang Bang Shrimp
    • Vegan Butternut Squash Mac and Cheese
    • Roasted Red Pepper Whipped Feta Pizza with an Oat Flour Crust

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Crispy Healthy Fresh Salmon Cakes (Gluten free)

    These healthy salmon cakes are crispy on the outside and tender on the inside. They're made with fresh salmon and coated in a gluten free oat and herb crust. They make the perfect easy weeknight dinner even the kids will love!
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Keyword: gluten free salmon cakes, healthy salmon cakes, salmon cakes with fresh salmon
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 6 patties
    Calories: 239kcal
    Author: Ansley Beutler

    Ingredients
     
     

    For the salmon cakes

    • 3 tablespoon olive oil
    • 1 lb salmon filet - skinless
    • 1 egg
    • 3 tablespoon avocado oil mayo
    • 1 teaspoon dijon mustard
    • ¼ cup white onion - diced
    • 1 tablespoon chives - chopped
    • 1 tablespoon lemon juice
    • 1 tablespoon lemon zest
    • 1 teaspoon paprika
    • 1 clove garlic - chopped
    • 1 tablespoon fresh parsley
    • 1 teaspoon sea salt
    • ⅔ cup gluten free oat flour - divided

    For the sauce

    • 2 tablespoon avocado oil mayo
    • 1 teaspoon lemon juice
    • parsley leaves - a few

    Instructions

    • Go ahead and heat the olive oil in a pan over medium heat.
    • While the oil is warming up, chop the salmon into small pieces. This doesn't need to be perfect, you just want the salmon in small chunks.
    • Place the chopped salmon in a large mixing bowl and add the egg, avocado oil mayo, dijon mustard, white onion, chives, lemon juice, lemon zest, paprika, garlic, parsley, and sea salt. Mix well to coat the salmon in the mixture. This is best done with a rubber spatula or a large spoon.
    • Add ⅓ cup of the oat flour to the bowl and mix to distribute.
    • Use a large cookie scoop or a ¼ measuring cup to scoop out the mixture. Use your hands to pat it down into a patty and place it in the pan with oil. Cook for a minute, then flip the patty over and cook on the other side for another minute. When both sides of the salmon cake are golden brown, it's done cooking.
    • Place each salmon cake on a wire rack or a cloth or paper towel to cool down slightly before plating. This also allows any excess oil to run off and soak into the crust.
    • Prepare the sauce by mixing together the avocado oil mayo, lemon juice, and parsley in a bowl until smooth. Serve the salmon cakes on a plate and drizzle with the sauce and enjoy!

    Notes

    Oil : You can substitute the olive oil with avocado oil if needed in this recipe.
    Salmon : Canned salmon will work in this recipe. Use a 15-oz can of wild salmon.
    Paleo option : Swap the oat flour with almond flour to make these paleo and whole30.
    Storing : Store cooked salmon cakes in an airtight container in the fridge. They will keep for up to 4 days. To reheat, warm up a pan with a little olive oil and and place the patty in the pan. Allow it to warm up for about 30 - 45 seconds on each side. You can also microwave in 10 second intervals to warm it up.
    Freeze : Wrap each cooked salmon cake individually and store in an airtight container in the freezer. Thaw to room temperature and reheat on the stove when ready to eat.

    Nutrition

    Calories: 239kcal | Carbohydrates: 10g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 444mg | Potassium: 455mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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    Reader Interactions

    Comments

    1. Danielle says

      March 23, 2022 at 5:27 pm

      Curious what to do with the other 1/3rd cup of flour? I only see the part where 1/3 cup is mixed in but the recipe calls for 2/3 cup divided. Thank you!

      Reply
    2. Linda Ogel says

      November 03, 2021 at 3:19 pm

      5 stars
      Made these for the family this weekend and they were fabulous! Thank you.

      Reply
      • Ansley Beutler says

        November 09, 2021 at 9:39 am

        Hi Linda! So glad to hear that! We love them in our family too

        Reply
    3. Bonnie Sappington says

      August 15, 2019 at 3:09 am

      These sound good. We've been on the Keto diet for one week, and this will work with that plan. Low Carb. Thank you .

      Reply
    4. Bonnie Sappington says

      August 15, 2019 at 3:09 am

      These sound good. We've been on the Keto diet for one week, and this will work with that plan. Low Carb. Thank you .

      Reply

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