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Home › Recipes › By Diet › Gluten-Free
★★★★★124 Comments

How to Make Salmon Cakes (3 Ways)

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by Lindsay Cotter Posted: January 11, 2022

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Sneak good fats and veggies into your diet when you learn how to make salmon cakes, cooked 3 ways! Eaten with a fork or held in your hand, these easy salmon patties come together in no time at all for a low carb appetizer or healthy addition to any meal. Make them in the air fryer, oven, or on the stove! Gluten and Dairy Free. 

salmon cakes on a plate with asparagus and a dipping sauce

Part 1 of our full week of omega-rich recipes, these salmon cakes are part of our Restorative Health Series, meaning they’re made with nutrient-dense ingredients to help nourish your body! 

Have Your Cake and Eat It, Too….Salmon Cake, That Is! 

Are you tired of ham and turkey? Me too. I mean, don’t get me wrong, I love Leftover Turkey Nachos Salad Bowls or Ham and Vegetable Soup. However, after the holidays, I’m ready for something different and super nourishing, especially after all the holiday desserts and beverages. That’s where salmon comes into play! Not only is it delicious and full of flavor, but it’s also packed with healthy fats, making it the perfect option to kick off our omega week! 

However, I know cooking (and eating) salmon can be a bit intimidating, especially for those who don’t particularly love fish. So, before we jump into recipes like Baked Salmon with Roasted Red Pepper Sauce or Maple Bourbon Glazed Salmon (both of which I highly recommend), I thought I’d ease us into things by teaching you all how to make salmon cakes! In my humble opinion, they’re the perfect kid-friendly option for appetizers, dinners, and more. The best part is, they’re so tasty you won’t even remember they’re good for you, and the kids will be excited to eat them! Score! 

3 salmon patties stacked on top of each other

Unlike frozen varieties, these easy salmon patties are made with whole food ingredients, are high in fiber, and ready in minutes. Plus, the omega fatty acids will help fight inflammation and leave you feeling energized. We’ll get into that later, though. For now, keep reading to learn how to make salmon cakes! 

Are Gluten Free Salmon Cakes Good for You? 

The short answer is yes, but let’s dig a little deeper than that. Shall we? Made with simple ingredients, these salmon cakes are full of healthy fats, vitamins, nutrients, fiber, and anti-inflammatory properties thanks to the inclusion of fresh vegetables, salmon, coconut flour, eggs, and spices. However, the real star of the show is the salmon as it’s full of omega 3 fatty acids!

Salmon – The King of Omega 3 Fatty Acids 

Crucial for optimal health, omega 3’s are a type of polyunsaturated fat and cannot be produced by the body. This means that we must get them from food sources such as salmon, leafy greens, chia seeds, eggs, and more. They exist in 4 different forms which you can read more about here and have many health benefits. For example, consuming adequate omega 3’s can help lower blood pressure, regulate cholesterol levels, fight depression and anxiety, reduce inflammation, reduce the symptoms of autoimmune diseases, support bone health, and more! 

Nutrition Tip: To get the most omega 3 fatty acids in every bite, opt for Sockeye salmon over Atlantic salmon! 

3 salmon cakes one made in the skillet, one made in the air fryer, and one baked

How to Make Salmon Cakes (Cooked 3 Ways)

These salmon cakes come together so easily, you’ll wonder why you ever bothered with store-bought varieties! Keep reading to find the ingredients you’ll need and step-by-step instructions to make easy salmon patties. 

Ingredients

ingredients for paleo salmon cakes

Salmon – Use either cooked salmon that has been removed of its skin and flaked. Or, opt for canned varieties instead, and make sure they are well-drained. Both options will provide you with healthy fats and delicious flavor. 

Pro Tip

Note: Leftover or freshly cooked salmon works best to shape the salmon patties/cakes. 

  • Shredded or Riced Vegetables – Peeled cauliflower, carrot, or sweet potatoes work best and pair well with chopped onions! Just be sure NOT TO USE vegetables that have a high water content. 
  • Herbs and Spices – I used garlic, paprika, cumin, salt, pepper, and fresh parsley for a slightly smoky, savory flavor somewhat reminiscent of curry. Feel free to experiment with your own flavor combinations if you’re feeling adventurous!
  • Eggs – Eggs act as a binder, helping hold the rest of the ingredients together while also adding protein, healthy fats, and flavor to these gluten free salmon cakes.
  • Coconut Flour – Made from the fruit of the palm tree, coconut flour is a great low-carb, gluten free alternative to regular flours that adds medium-chain triglycerides and a slightly sweet flavor to any recipe. 
Swap

Ingredient Swap: Gluten free oat flour or Gluten free all-purpose flour may be substituted. However, a rule of thumb is that you will need to adjust the amount used, substituting at a 1:4 ratio (coconut flour for gluten free all-purpose flour). Also, it is important to note that the texture of your salmon cakes will vary based on the type of flour you use. 

Instructions

Patty Preparation:

No matter which cooking method you choose, the first step is to form your salmon cakes. To do so follow the steps below.

salmon cake ingredients in a clear mixing bowl
mixed ingredients for salmon cakes

Combine. To begin, combine the salmon, vegetables, onion, spices, and coconut flour in a large bowl. Once mixed, add in the egg, and combine the ingredients again. 

  1. Fold. Add the fresh parsley (or herbs of choice) to the bowl, and gently fold it into the salmon mixture. 
  1. Form. Using your hands, form 6-7 patties that are about ½ inch to 1 inch thick and 3 inches wide. 
Pro Tip

Pro-Tip: Use a cookie scoop to make equal-sized salmon patties. 

two hands rolling a salmon cake
salmon cakes on a baking sheet

Then, follow the directions for whichever cooking method best fits your needs! 

Stove Top Method

  1. Heat. Place 1 tablespoon of oil or butter in a large pan over medium-high heat, and add 3-4 patties. 
  2. Fry. Let the patties cook for 3-4 minutes on each side or until they are golden-brown and cooked through. 
  3. Repeat. Remove the cooked salmon cakes from the pan, and place them on a paper towel or plate. Repeat the frying process, adding 1-2 teaspoons of oil or butter as needed until all of the mixture has been used.
baked paleo salmon cakes

Air Fryer Method

  1. Chill. Once formed, chill the cakes in the fridge for 10 minutes, so just the patties can hold their shape better before air frying.
  2. Air Fry. In the last few minutes of chilling, spray the air fryer with cooking oil, and preheat it to 400 degrees Fahrenheit. Then, cook the patties in batches for 10-12 minutes, making sure to flip them over halfway through cooking.
salmon cakes in an air fryer

Oven Method

  1. Preheat. To start, preheat the oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper before setting it aside.
  2. Bake. Add the salmon cakes to the prepared baking sheet, and let them bake for 20-25 minutes, flipping them over halfway through cooking. 

How to Make Salmon Cakes - 3 Ways (Gluten and Grain Free)

Tips for Easy Salmon Patties

Learning how to make salmon cakes is a pretty easy process. However, I’ve learned a few tips and tricks to ensure you get the best flavor and prettiest patties every time! 

Use Fresh Ingredients. Fresh salmon and herbs will result in the most robust flavors, making your salmon cakes even more delicious. 

Use a Big Spatula. Using a large spatula to flip the patties ensures that they stay intact. Make sure it can easily slide underneath the entire pattie to flip with ease! 

Be Sure to Flake the Salmon. The key to creating gluten free salmon cakes that don’t fall apart is in flaking the salmon. For the best results, use a fork to create pea-sized salmon pieces before adding it to the rest of the ingredients. 

Serving Suggestions

What I love about these easy salmon patties is how versatile they can be to serve! For example, they make great appetizers when paired with dips like tartar sauce, roasted red pepper sauce, or aioli. 

salmon cakes stacked on a plate with a fork

Or, serve them as part of a complete meal with sides such as rice, salad, roasted veggies such as asparagus, fries, sweet potato tots, and more!  

Storage

These easy salmon patties are best served right away. However, they can also be stored for easy meal prep using the following methods! 

Fridge: Place leftover gluten free salmon cakes in an airtight container, and store them in the fridge for up to 3 days. 

Freezer: Store your salmon cakes in the freezer either cooked or uncooked by wrapping them individually, and placing them in an airtight container. Then, they will stay fresh for up to 3 months. Just make sure to thaw them in the fridge overnight before frying or reheating. 

To Reheat: For the best results, reheat your gluten free salmon cakes in a pan over medium heat until the desired temperature is reached. You can heat them in the oven or microwave, but the patties may become slightly soggy. 

Common Questions

Can I Use Something Other Than Salmon?

Yes, the taste and nutrient content of your patties will vary, but you can use any other fish, crab meat, or lobster to form patties instead if you prefer.

What’s the difference between fresh and canned salmon?

When it comes to nutritional benefits, there’s not much difference between canned and fresh salmon varieties. This being said, an arguably more important debate is whether to use wild-caught or farmed fish. Farmed salmon fillets have as many grams of omega–3 fatty acids as wild salmon because farmed salmon are fattier. That being said, wild salmon is richer in other nutrients, due to the environment in which they feed (wild). Source

Can I use different seasonings /veggies?

Yes! Feel free to experiment and include your favorite herbs and spices to make these salmon cakes your own. For vegetables, peeled carrot, cauliflower, or sweet potato work best. However, starchier veggies such as green onion, cauliflower, or broccoli all work! Just make sure whatever you use doesn’t have a high water content.

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salmon cakes on a plate with asparagus and a dipping sauce

How to Make Salmon Cakes (Cooked 3 Ways)


★★★★★

4.5 from 11 reviews

  • Author: Lindsay Cotter
  • Total Time: 35 minutes
  • Yield: 7-8 patties
  • Diet: Gluten Free
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Description

Learn how to make salmon cakes in the air fryer, oven, or stovetop for an omega-rich recipe that is gluten-free, paleo, and easy to make!


Ingredients

Recipe updated 1-6-2022

  • 8-10 ounces cooked salmon (flaked and skin removed) or two 5 ounce cans of boneless salmon (drained) * (See notes)

  • 1 teaspoon garlic (minced) or ½ teaspoon garlic powder

  • ⅓ cup yellow onion, diced

  • ⅓ shredded or riced vegetables* (See notes)

  • ½ teaspoon regular or smoked paprika

  • 1 teaspoon cumin

  • ¼ teaspoon fine kosher or sea salt

  • ¼ teaspoon black pepper

  • 2-3 Tablespoons coconut flour (about 25 grams) *See blog for substitutes

  • 2 large eggs

  • 3 Tablespoons herbs or ½ teaspoon dried herbs


Instructions

Prep:

  1. In a large mixing bowl, combine the cooked flaked salmon, onion, riced vegetables (*See notes), spices, and coconut flour, and mix to combine.

  2. Add the egg to the mixture, and stir to combine. Fold in the fresh parsley.

  3. Next, using a large spoon or ice cream scoop, scoop the batter into equal-sized balls, spoon batter onto a prepared baking sheet. Shape/press into ½ inch to 1 inch patties, about 3 inches wide.

  4. Note- To help patties keep shape, chill precooked patties in the fridge fore 15-20 minutes before frying.

To Cook

Stovetop

  1. Heat 1 tablespoon of oil or 1 tablespoon of butter in a large pan over medium heat. Once the pan has heated and the butter is sizzling, add in 3-4 patties/cakes at a time. Fry each salmon cake for 3 to 4 minutes on each side or until they are golden brown and cooked through.* If salmon cakes brown too quickly, reduce the heat.

  2. Transfer the cooked salmon cakes to a paper towel or plate, and repeat the process, cooking the remaining salmon cakes, adding 1-2 teaspoons more oil as needed.

Air Fryer

  1. Spray the air fryer basket with cooking spray.

  2. Add 4-5 patties to the air fryer basket, and cook at 400 degrees Fahrenheit for 12-14 minutes, flipping halfway through.

  3. Remove the cooked patties out of the air fryer, and repeat the process until all of the patties have been cooked.

Oven

  1. Preheat the oven to 400 degrees Fahrenheit

  2. Place the uncooked patties in the oven for 20-25 minutes or until they are golden-brown, flipping them over halfway through cooking.

  3. Remove the baking sheet from the oven, and let the salmon cakes cool completely.

Notes

*Peeled shredded carrot or riced cauliflower work best! (Do not use high water content vegetables.)

*Tip: Leftover or freshly cooked salmon is best. Or, use 10 ounces of well-drained canned salmon.

*If the salmon mixture is too moist to hold the patty shape, add 1 Tablespoon more of coconut flour, and chill the batter for 30 minutes.

  • Prep Time: 10 minutes
  • chill time: 10
  • Cook Time: 15 minutes
  • Category: Main, appetizer
  • Method: Air Fryer
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 78
  • Sugar: 0.9 g
  • Sodium: 94.6 mg
  • Fat: 3.2 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 2.7 g
  • Fiber: 1 g
  • Protein: 9.7 g
  • Cholesterol: 69.7 mg

Keywords: paleo, salmon cakes, gluten free, freezer friendly, low carb, dairy free, gluten free, air fryer

We have a new cookbook!

Allergy Friendly Recipes for Everyone Around The Table! Pre-order here

Did you already know how to make salmon cakes? Either way, I would love it if you give this recipe a try and let me know in the comments below! 

Cheers,

LC

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Categories: Air Fryer, Dairy-Free, Gluten-Free, Grain-Free, Has Video, Low-Carb, Main Dishes, Nut-Free, Oven, Quick Meals, Snacks and Appetizers, Stovetop, Whole30 Tags: air fryer, appetizers, dairy free, gluten free, grain free, holidays, kid friendly, low carb, main dish, paleo, salmon, whole30

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How to Make Salmon Cakes Pinterest Image
Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. leslie

    07/27/2022 at 5:48 AM

    How can I make this using fresh ground salmon?

    Reply
    • Avatar photoLindsay Cotter

      07/27/2022 at 9:05 AM

      Is it already cooked?

      Reply
      • leslie

        07/27/2022 at 12:38 PM

        NO

        Reply
      • leslie

        08/01/2022 at 5:44 AM

        I have uncooked ground salmon. How much should I use for this recipe?

        Reply
        • Avatar photoLindsay Cotter

          08/02/2022 at 3:44 PM

          I would cook anywhere from 12-14 ounces the ground salmon then measure again after you cooked it. Use 10 -11 ounces cooked salmon for the cakes. I’ve never tried with ground salmon so keep me posted!

          Reply
  2. Sara

    01/14/2022 at 12:01 PM

    I can’t believe how easy these were to make! Love this recipe!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      01/14/2022 at 3:34 PM

      So glad you enjoyed it sara!

      Reply
  3. Steph

    01/16/2021 at 4:53 PM

    This is one of my favorites of your recipes.

    I used butternut squash, but baked it in the oven ahead of time.

    They’re seriously divine. Makes me feel so fancy eating them. And they are so easy and quick to make.

    I made a remoulade with veganaise, olive oil, tabasco sauce, lemon juice, Dijon, and black pepper. Perfect tangy complement.

    I can eat these every day.

    ★★★★★

    Reply
  4. Mary Ann

    11/12/2020 at 5:51 AM

    These look wonderful and full of flavor. I also love the napkin you used! Do mind sharing the brand?

    Reply
    • Avatar photoLindsay Cotter

      11/13/2020 at 10:59 AM

      It’s actually from Magic Linen. I love it!

      Reply
      • Zawa

        01/16/2021 at 10:10 AM

        I love cooking making a different flavor international food, Love your article it’s very interesting, Thank you for sharing

        Reply
  5. JP

    09/10/2020 at 8:34 PM

    Sorry – I wanted to like these but they didn’t work at all! They were super almond floury, fell apart, and tasted fishy…they looked like salmon pancakes. I also reduced amount of almond flour from the recipe.

    ★

    Reply
    • Lindsay

      09/16/2020 at 9:19 AM

      That’s odd! I’m sorry that happened. Did you use coconut flour? I don’t have almond flour in this recipe

      Reply
  6. Victoria

    08/15/2020 at 7:31 AM

    Lindsay,
    I was wondering if medium heat instead of medium high is ok for cooking for the same time? (Using caned salmon) with skillet on medium high I slightly burned the fish cakes, and wondering if skillet on medium would cook throughout the cakes.

    Reply
    • Avatar photoLindsay Cotter

      08/15/2020 at 1:09 PM

      sure! It really depends on the pan. Cast iron works best. But medium will do! Just takes longer to cook. Hope that helps! P.s you can also bake these.

      Reply
      • Steph

        01/16/2021 at 4:56 PM

        I cook them on low to medium heat. They cook through fine and stay more lightly golden. But yes you have to cook them longer.

        Reply
  7. jhon

    04/09/2020 at 4:44 PM

    thank you so much I like your amazing blog

    Reply
    • Baha

      06/29/2020 at 5:23 AM

      Dear Lindsay,

      Thank you for sharing this amazing article, i’m chef and i really like your blog

      Reply
  8. morocco sahara exploration

    03/24/2020 at 1:20 PM

    thank you so mush

    Reply
    • Avatar photoLindsay Cotter

      03/26/2020 at 3:38 PM

      You’re welcome!

      Reply
  9. Amber

    03/11/2020 at 5:21 PM

    I didn’t have the highest of expectations after seeing this recipe only had 3.5 stars but I made it for the first time tonight using sweet potatoes and they are amazing!! I used extra sweet potato but they are 💯

    ★★★★★

    Reply
  10. Jennifer

    01/30/2020 at 9:56 AM

    Great post as always! I will definitely consider it for my children. Thanks for saving the day Lindsay.

    Reply
    • Avatar photoLindsay Cotter

      01/30/2020 at 6:59 PM

      Keep me posted Jenn!

      Reply
  11. Summer

    01/23/2020 at 3:20 AM

    Hello from South Africa! 🙂 I’m keen to try these cakes out – would I be able to use gluten-free flour as supposed to coconut? That’s what I currently have in my cupboard 😂

    Reply
    • Avatar photoLindsay Cotter

      01/23/2020 at 9:02 AM

      Sure! I think that should be just fine. Keep me posted though!

      Reply
  12. Peggy

    07/21/2019 at 3:49 PM

    Hi, my family is allergic to eggs. Can we still make these with flax seed egg replacement? If so, what is the amount?

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      07/21/2019 at 8:37 PM

      Hi peggy! I think flax egg should work. I know a few readers have done that before. YOu might try using GF flour versus coconut flour so they bind better though. Does that make sense?

      Reply
  13. Joanna

    06/25/2019 at 3:17 PM

    Thanks for the great recipe! Salmon cakes used to be one of my go-to dinners until I went GF. Now they will be again! I used garlic powder to save time, the paprika was smoked, and I put in dried rosemary. The squash was kabocha, or Japanese pumpkin, steamed fresh. Salmon was canned. Didn’t have coconut flour, so I used 2 T of coconut milk powder. The result was very wet, but I was able to form them into cakes and they cooked up nice and firm yet soft and moist. Very flavorful, and my picky 11yo even finished his plate! The one leftover patty made a nice snack the next day. I will definitely make again, and I want to play around with the ingredients a bit. I love how versatile this recipe is!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/25/2019 at 6:06 PM

      Woohoo! Yes, these are a staple for us in our gluten free household 😉 I love how creative you got with this, keep it up! 😀

      Reply
  14. Aika Ignacio

    02/05/2019 at 12:27 AM

    This is a very appetizing post. The photos sure make me feel hungry. Thank you for sharing your Easy Paleo Salmon Cakes recipe. It’s a thumbs up for me that you were able to incorporate vegetables in the recipe for the festive season. Our Christmas table often includes delicious but not so healthy foods, so I am all for these vegetable-packed salmon cakes.

    Reply
  15. Lizaan Fraser

    01/22/2019 at 3:01 AM

    Lindsay,

    Can the salmon be substituted with any other fish?

    Reply
    • Avatar photoLindsay Cotter

      01/22/2019 at 11:58 AM

      For sure! I’ve made these with tuna. If you are using a white fish, like cod or halibut, they will probably fry a little faster. Does that make sense?

      Reply
  16. Chrys

    12/26/2018 at 6:58 PM

    Can I use almond flour instead of coconut flour for this recipe?

    Reply
  17. Kathi Black

    12/04/2018 at 6:31 PM

    These will literally save my life this winter. I am always looking for make ahead and freezer friendly options and this is just perfect. Thanks for saving the day again Lindsay.

    ★★★★★

    Reply
  18. Erin @ Texanerin Baking

    08/09/2018 at 2:59 PM

    Thanks for this recipe! I made them for my 9-month old son who is intolerant / allergic to seemingly everything. I used 2 chia eggs instead of eggs and omitted all the seasoning / spices. The only wild frozen salmon I can get where I live is pretty bad (it doesn’t really taste or resemble salmon) and this made it better! So I took the thawed filets, threw them in the food processor with the pumpkin, and when that was processed, I added the eggs. Formed into nugget shape (so they were quick to cook and easy for the baby to hold) and they fried up perfectly. They were the perfect texture for him! Plain salmon just falls apart and is too difficult for him to eat. I’m sure nobody cares about all this, unless they’re also searching for recipes for their kids (and I’m going to write “baby led weaning” and blw here so that people googling will find your recipe :)) Thanks, Lindsay! My husband and I are super excited to have found a recipe that will make salmon possible for him!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      08/10/2018 at 10:07 AM

      Oh I’m so glad you found an egg free substitute! I appreciate you taking the time to share this with me . Would you mind if I updated the recipe with your egg free notes. Happy to credit you

      Reply
  19. Victoria @ Salmon Recipes

    08/05/2018 at 1:37 PM

    This salmon looks so great, but I really could wolf down this at a minute and I concur, in case you don´t have access to fresh fish, frozen is best.

    Reply
  20. Kyla Mcauliffe

    08/01/2018 at 6:58 PM

    Really enjoyed this! I used boxed/prepared pumpkin, used curry, and served with Ranch and a side salad and cucumbers. Will make again!

    ★★★★

    Reply
    • Avatar photoLindsay Cotter

      08/02/2018 at 10:49 AM

      Oh wonderful! thanks for the feedback Kyla! Love the pumpkin addition

      Reply
  21. Victoria @ Salmon Recipes

    07/31/2018 at 2:25 PM

    Yeeeep, I’m now craving this whole bowl and I don’t care it’s not even 7am yet. Holy MOLY, Denise!! This salmon is dropdead gorgeous!

    Reply
  22. Bama

    05/18/2018 at 11:18 AM

    These are SO DELICIOUS!!! I have made this recipe almost once a week since I discovered it a couple months ago, & have sent it to multiple friends & said you have to try this! It is EASY, healthy, & so yummy it feels like an indulgence / comfort food. I love them best dipped in primal kitchen’s paleo chipotle lime mayo. Fabulous recipe, thank you for posting it!!

    Reply
  23. Anita

    03/04/2018 at 2:58 PM

    Do you think I could substitute the salmon for crab?

    Reply
    • Cotter Crunch

      03/04/2018 at 3:32 PM

      I think so! Just make sure it’s drained if using canned

      Reply
  24. Victoria

    02/05/2018 at 3:27 PM

    Looks good! Would it be alright to use another flour alternative? Is there a reason for specifically using coconut flour? Thanks!

    Reply
    • Avatar photoLindsay Cotter

      02/05/2018 at 7:06 PM

      what other flours do you have? I think a GF flour would work but not sure about almond meal because it doesn’t absorb much water.

      Reply
  25. kristen

    02/02/2018 at 12:51 PM

    I’m on my first Whole 30 and made these for dinner last night. They were SO delicious!! My whole (non-whole 30) family loved them and asked me to keep the recipe in the rotation. 😀 I was in a rush at the store after work and couldn’t find Whole 30 compliant canned sweet potatoes so I improvised and used organic sweet potatoes baby food! Worked beautifully. Thanks for the great recipe, I will be making again and again!

    Reply
    • Avatar photoLindsay Cotter

      02/03/2018 at 11:49 AM

      Awesome! Love the canned sweet potatoes. I use them too for quick option.

      Reply
  26. slither io

    01/16/2018 at 11:57 PM

    Thank you for sharing! I hope you will continue to have great articles like this to share with everyone!

    Reply
  27. wings io

    12/26/2017 at 11:16 PM

    One of the best cooking “revelations”! I wish i knew it before. What a great recipe! Thank you 🙂

    Reply
  28. Paul

    12/01/2017 at 3:31 AM

    This is the first time I heard of these salmon cakes! I really like salmon so it sounds like a great idea. I bet they would taste good with any dipping sauce. Thanks for sharing! I will definitely have to try them some day.

    Reply
  29. Traci | Vanilla And Bean

    11/28/2017 at 4:38 PM

    Oh my Gah! Linds… these are beautifully recaptured and look absolutely scrumptious! I can see why you’d want something quick, since you’re traveling. As far as traditions… many years ago, Rob and I started traveling over the holidays. Sometimes to see family, others just for fun.. and because we both take time off during the holidays, traveling just works for us! We don’t exchange gifts.. it’s all about traveling, spending time together and sharing new experiences.

    Reply
  30. Megan @ Skinny Fitalicious

    11/27/2017 at 10:29 AM

    I wish Thanksgiving was in October so there was more time to be in the Christmas spirit. It’s definitely too short!

    Reply
    • Cotter Crunch

      11/27/2017 at 10:51 PM

      me too! Maybe we should be Canadian. LOL!

      Reply
  31. Emily Swanson

    11/27/2017 at 10:14 AM

    They look so tender and moist and flaky and delicious! And your family’s Christmas traditions sound like so much fun!

    Reply
    • Cotter Crunch

      11/27/2017 at 10:56 PM

      it’s so fun! What are your traditions. I’d love to hear Em!

      Reply
  32. Brittney

    08/08/2017 at 10:34 AM

    Do you know if this would work using Almond flour instead?

    Reply
    • Cotter Crunch

      08/08/2017 at 11:05 AM

      I haven’t tried it. But it might! Do you have any other flour on hand?

      Reply
    • Amy

      11/06/2018 at 10:38 PM

      I drained any liquid with the salmon (I used cans). I then used blanched almond flour. It worked like a charm!

      ★★★★★

      Reply
      • Avatar photoLindsay Cotter

        11/07/2018 at 4:44 PM

        awesome! thanks for your feedback Amy!

        Reply
  33. Julie Cole

    05/09/2017 at 2:42 PM

    By the way, they look A-Mazing!

    Reply
  34. Julie Cole

    05/09/2017 at 2:41 PM

    Hi Lindsay,
    I realize I’m coming late to the party here…. 🙂 At what point to you freeze these, fully cooked or earlier? I’m thinking about sending them as a meal for a friend who is laid up with recent surgery.

    Reply
    • Cotter Crunch

      05/09/2017 at 2:44 PM

      no prob! I would cook them then freeze. Then all your friend has to do is reheat. Does that make sense?

      Reply
  35. April

    02/02/2017 at 1:02 PM

    How are you coming up with 5 mins prep time when you have to cook and either mash or puree the squash?

    Reply
    • Cotter Crunch

      02/02/2017 at 1:49 PM

      I should note that’s if you use the canned squash purée. But you can pop it in the microwave and then mash in 5 minutes. Still, I will update that. Thanks for letting me know

      Reply
  36. tessa

    01/18/2017 at 5:41 PM

    How do you prepare the mashed butternut squash? Do you do it yourself or buy it premade?

    Reply
    • Cotter Crunch

      01/18/2017 at 6:58 PM

      you can by it premade here.http://amzn.to/2jMLH0W Or just steam, scoop out the middle, then mash or blend. Does that make sense?

      Reply
  37. Anna Wright

    01/16/2017 at 2:10 AM

    It looks so delicious, I just love to have this yummm…!

    Reply
  38. Andrea

    03/13/2016 at 4:59 PM

    Hi I’m SO excited to make these! They sound and look AMAZING!!! Wondering if you (or anyone else) has a good dipping sauce they use? I will probably be good without one, but thinking my kiddos would like a dipping sauce of soe sort. Thanks! 🙂

    Reply
    • Cotter Crunch

      03/13/2016 at 10:09 PM

      Wonderful! And does it matter the sauce? I have a good yogurt sauce I use with dill or you can use ranch. Delish!

      Reply
  39. Hannah

    12/30/2015 at 12:42 PM

    Hi there! I’d love to try these, but baked in the oven. What would you recommend? These look wonderful, thanks!

    Reply
    • Cotter Crunch

      12/30/2015 at 2:30 PM

      Sure! You could bake them at 400F for 10 -12 minutes and flip once. Check the patties after to make sure they’ve reached 160F.

      Reply
  40. Jess @hellotofit

    12/25/2015 at 9:49 AM

    When we were growing up, my Mom used to bake salmon every year for Christmas Eve dinner. This looks delicious, friend!

    Reply
  41. Elle

    12/23/2015 at 2:40 AM

    This is a lot simpler than I imagined it would be. It’s great to incorporate a healthy dish during the holiday season and I think this one in particular would be a nice appetizer. I’m a big salmon fan and I try to incorporate it into my meals often as well.

    Reply
  42. Jolene

    12/22/2015 at 8:41 PM

    Yum! I LOVE salmon and have always wanted to try to make salmon cakes. Must try your recipe of course! XO

    Reply
    • Cotter Crunch

      12/22/2015 at 9:29 PM

      OMG you must make! I know you’d love!

      Reply
      • BeeBee

        05/17/2018 at 10:45 AM

        This recipe for salmon sounds delicious! i was looking for a recipe that I could batch make and freeze. How would you freeze these-before or after cooking? Thanks for any advice.

        Reply
        • Avatar photoLindsay Cotter

          05/17/2018 at 11:05 AM

          Oh totally! I usually cook them first then freeze. then just lightly heat in oven or microwave again before serving.

          Reply
  43. Laura @ This Runner's Recipes

    12/22/2015 at 1:56 PM

    Yum these look amazing! The inclusion of butternut is genius. Pinning this recipe for when Fish Fridays return soon!

    Reply
    • Cotter Crunch

      12/22/2015 at 2:43 PM

      woohoo! can i come to fish fridays?

      Reply
  44. [email protected]

    12/22/2015 at 3:14 AM

    Yum Lindsay! These look super simple and totally delicious!

    I love the fact you’ve put a little spice in there with the paprika and the curry powder.

    I would have these on a bed of delicious steamed spinach.

    Salivating here. Completely salivating!! 😀

    ★★★★★

    Reply
    • Cotter Crunch

      12/22/2015 at 7:18 AM

      curry just for you! hope you are well!

      Reply
  45. Sarah

    12/21/2015 at 8:54 PM

    Yum! These would be great as an appetizer for Christmas! We are hosting and have so much on our plates, well not literally, but I may have to see if I can pull these off and add them to the menu. We are also having a New Years Eve party but making pizzas has already been requested.

    Reply
    • Cotter Crunch

      12/21/2015 at 9:59 PM

      oh i want to come!!!

      Reply
  46. Jen

    12/21/2015 at 6:50 PM

    These sound incredibly delightful! The Hubs and I are big salmon fans! I’m with you though, I feel like the season has gone by so fast and I haven’t had much time to enjoy it! That just means I need to take the next few days slow!

    Reply
    • Cotter Crunch

      12/22/2015 at 7:19 AM

      i know, right? we need a pausebutton

      Reply
  47. Jody - Fit at 58

    12/21/2015 at 6:13 PM

    AND COOKIES!!!!! 🙂

    Have a wonderful Christmas!!!!!!

    Reply
  48. Sam @ PancakeWarriors

    12/21/2015 at 5:01 PM

    Lindsay, I’m coming over for paleo salmon cakes, I promise I will bring a gift 🙂 I still haven’t felt the holiday spirit. I think I need to turn on the Christmas music!!

    Reply
    • Cotter Crunch

      12/22/2015 at 7:19 AM

      you can come over ANy time!! gift or not.

      Reply
  49. Giselle

    12/21/2015 at 5:00 PM

    Yum! I usually make mine with kabocha squash but butternut would be good too!

    Reply
    • Cotter Crunch

      12/21/2015 at 6:23 PM

      oh I gotta try it with kabocha next, genius girl!

      Reply
  50. [email protected]

    12/21/2015 at 1:55 PM

    We kick off the festivities on Christmas Eve with a huge lunch with my mother, siblings and spouses. From there we go to my Da and step mom’s house for appetizer dinner (my favorite!!) with the rest of the family. It’s always crazy and always fun. Christmas morning is a giant breakfast complete with mimosas (and I totally intend to sip one this year; a doctor told me it was fine).

    HAPPY HOLIDAYS. Enjoy your family.

    Reply
    • Cotter Crunch

      12/21/2015 at 2:35 PM

      you can drink a glass a day (two on holidays). So i heard. haha not kidding

      Reply
  51. Laura @ Sprint 2 the Table

    12/21/2015 at 1:54 PM

    I haven’t ha salmon cakes in sooooo long. I love this with the butternut! Lucie gets here tomorrow. Why don’t you come meet us with these?

    Reply
    • Cotter Crunch

      12/21/2015 at 2:38 PM

      done! packing my bags. I need out of here! haha

      Reply
  52. Hannah @CleanEatingVeggieGirl

    12/21/2015 at 11:13 AM

    I tried making salmon cakes one time and they fell apart EVERYWHERE… so kudos to you for making it happen!

    Reply
    • Cotter Crunch

      12/21/2015 at 12:23 PM

      What binder did you use?

      Reply
  53. Christine @ Love, Life, Surf

    12/21/2015 at 10:19 AM

    Lindsay! I’m so exited that you posted this. I was just looking for some recipes to make this week and next that are Whole30 friendly and this is perfect. Can’t wait to try them. Merry Merry Christmas to you! LOVE YOU.

    Reply
    • Cotter Crunch

      12/21/2015 at 10:25 AM

      I have more to come! Just for you. ?

      Reply
  54. Christina

    12/21/2015 at 8:47 AM

    I was JUST thinking about that this morning – I cannot believe Christmas is 4 days away, I feel like the Christmas season slipped away from me 🙁 I absolutely love salmon cakes – I LOVE that you included bnut squash. Definitely pinning this for later!

    Reply
    • Cotter Crunch

      12/21/2015 at 10:26 AM

      I know, right? Crazy!! Hope you have a beautiful Christmas friend

      Reply
  55. Annmarie

    12/21/2015 at 8:24 AM

    I love salmon, these look fantastic!!!

    Reply
  56. Erin @ The Almond Eater

    12/21/2015 at 7:42 AM

    Ohhh people are going to love these! I mean, how could they not? Salmon will forever be a fan (or FAM) favorite 😀

    Reply
    • Cotter Crunch

      12/22/2015 at 7:28 AM

      haha yea! food twin, always

      Reply
  57. Linz @ Itz Linz

    12/21/2015 at 7:33 AM

    YUM! these look so awesome! i’ve been very into burgers lately and these salmon burgers (cakes, whatever lol) look amazing!!

    Reply
    • Cotter Crunch

      12/22/2015 at 7:31 AM

      burgers, patties, cakes.. all the same with seafood! haha right?

      Reply
  58. rAchel @ Athletic avocado

    12/21/2015 at 7:13 AM

    I seriously love salmon cakes, I got one a few days ago while in philly and it was delish! What a perfect and quick dinner!

    Reply
    • Cotter Crunch

      12/22/2015 at 7:49 AM

      we are so food sistas!!! love it

      Reply
  59. Susie @ SuzLyfe

    12/21/2015 at 7:05 AM

    Love the addition of the butternut squash puree! Genius.

    Reply
    • Cotter Crunch

      12/22/2015 at 7:51 AM

      you’re a genius! mwah!

      Reply
  60. taylor @ food faith fitness

    12/21/2015 at 6:59 AM

    The best thing is that they can be used for anything! They are so versatile on the table 🙂 These look so bomb though and I love not wasting anything!

    Reply
    • Cotter Crunch

      12/22/2015 at 7:54 AM

      totally! and there’s squash.. just for you!

      Reply
  61. Blair

    12/21/2015 at 6:19 AM

    So funny — I’ve had salmon cakes ON THE BRAIN recently! I have no idea why (because it’s not something I usually prepare), but I’ve been wanting to give them a shot. So glad to have a great recipe to use now. 🙂 Plus, the addition of veggies doesn’t hurt either!

    Reply
    • Cotter Crunch

      12/22/2015 at 7:53 AM

      oh i bet you’d love! let me know if you and the boys try it

      Reply
  62. Megan @ Skinny Fitalicious

    12/21/2015 at 6:13 AM

    I love that you put butternut squash in this. You are my hero!

    Reply
    • Cotter Crunch

      12/21/2015 at 7:15 AM

      so thougth of you!

      Reply
  63. Michele @ paleorunningmomma

    12/21/2015 at 6:07 AM

    I’m craving salmon cakes now – why haven’t I made these yet?! You’re reading my mind (or taste buds) 🙂

    Reply
    • Cotter Crunch

      12/22/2015 at 7:54 AM

      we are so on the same taste bud wave length

      Reply
    • Trip in Morocco

      02/04/2020 at 11:39 AM

      haha you should come to morocco once and try it and also try the Tagin you should try it once

      Reply

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Lindsay Cotter of Cotter Crunch

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Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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