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5 from 2 votes

Gluten Free Salmon Patty Recipe

These gluten free 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!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Keyword: gluten free salmon cakes, healthy salmon cakes, salmon cakes with fresh salmon
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 oat flour gluten free, divided

For the sauce

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

Instructions

  • Go ahead and heat the olive oil in a pan over medium heat.
    3 tablespoon olive oil
  • 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.
    1 lb salmon filet
  • 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.
    1 egg, 3 tablespoon avocado oil mayo, 1 teaspoon dijon mustard, ¼ cup white onion, 1 tablespoon chives, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 1 teaspoon paprika, 1 clove garlic, 1 tablespoon fresh parsley, 1 teaspoon sea salt
  • Add ⅓ cup of the oat flour to the bowl and mix to distribute.
    ⅔ cup oat flour
  • 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!
    2 tablespoon avocado oil mayo, 1 teaspoon lemon juice, parsley leaves

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