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.

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!

Gluten-Free Salmon Cakes

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

Units Scale

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 1/2 teaspoon garlic powder
1/3 cup yellow onion, diced
1/3 shredded or riced vegetables* (See notes)
1/2 teaspoon regular or smoked paprika
1 teaspoon cumin
1/4 teaspoon fine kosher or sea salt
1/4 teaspoon black pepper
2-3 Tablespoons coconut flour (about 25 grams) *See notes for substitutes
2 large eggs
3 Tablespoons herbs or 1/2 teaspoon dried herbs

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Instructions

Prep:

In a large mixing bowl, combine the cooked flaked salmon, onion, riced vegetables (*See notes), spices, and coconut flour, and mix to combine.
Add the egg to the mixture, and stir to combine. Fold in the fresh parsley.
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 1/2 inch to 1 inch patties, about 3 inches wide.
Note- To help patties keep shape, chill precooked patties in the fridge fore 15-20 minutes before frying.

To Cook

Stovetop

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.
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

Spray the air fryer basket with cooking spray.
Add 4-5 patties to the air fryer basket, and cook at 400 degrees Fahrenheit for 12-14 minutes, flipping halfway through.
Remove the cooked patties out of the air fryer, and repeat the process until all of the patties have been cooked.

Oven

Preheat the oven to 400 degrees Fahrenheit
Place the uncooked patties in the oven for 20-25 minutes or until they are golden-brown, flipping them over halfway through cooking.
Remove the baking sheet from the oven, and let the salmon cakes cool completely.
Keep leftover patties in an airtight container in the fridge for up to 4 days or freeze

Notes

Storage– Freeze either cooked or uncooked salmon cakes by wrapping them individually and freezing for up to 3 months. Place frozen patties in fridge overnight before cooking or reheating.

Substitutes: Gluten-free oat flour or gluten-free all-purpose flour may be substituted for coconut flour, but amounts will need adjusting (about 3-4x more than coconut flour). Keep in mind the texture of the salmon cakes may vary depending on the flour used

Texture Tips – Peeled chopped or shredded carrot or cauliflower work best! (Do not use high water content vegetables). *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.

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

Prep Time: 10 minutes
chill time: 10
Cook Time: 15 minutes
Category: Appetizer, Main
Method: air fryer
Cuisine: American

Nutrition

Serving Size: 1 salmon cake
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