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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
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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


For the salmon cakes

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

For the sauce

  • 2 Tbsp avocado oil mayo
  • 1 tsp lemon juice
  • parsley leaves - a few


  • 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!


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.


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
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