Meal time just got easier with this recipe for Gluten-Free Salmon Cakes using canned salmon. Simply open the cans of salmon, mix with a few ingredients, and pan-fry to create a golden-brown crust. Serve with a salad and enjoy!

gluten-free salmon cakes on a white plate with salad.

These savory salmon patties are so easy and delicious! This is a healthy and delicious dinner that makes a great alternative to the average burger. My recipe is made egg free and grain-free using almond flour instead of breadcrumbs.

Salmon is a very healthy food full of omega-3 fatty acids.

So, the next time you want an easy salmon recipe using simple ingredients, try these easy salmon patties. Serving a simple salad or roasted veggies alongside these Salmon Cakes will knock this meal out of the park!

Why You Need This Recipe

  • These Salmon Cakes are the perfect solution when you are looking for a restaurant-quality dinner at a fraction of the price. An extra bonus? You’ll be able to enjoy this healthier, homemade version that includes only the best ingredients.
  • This recipe is both dairy-free and gluten-free, allowing this main course to fit into a variety of diets and lifestyles. You may also like my Crockpot Salmon recipe.
  • This meal is perfect for a busy night when you still want to serve something special. Using canned salmon, your cooking time will be cut down to just about an hour, making this an ideal weeknight meal!

Key Ingredients

ingredients needed for gluten-free salmon cakes.
  • Canned salmon cuts corners on prep time and has the main protein of this dish ready to go from the start. And don’t worry, this recipe will taste like you spent hours in the kitchen. I like to use a sustainable brand like Wild Planet.
  • Almond flour is the binding agent that allows the tasty seasonings and hearty fish to hold together while cooking. Best of all? It’s gluten-free and grain-free so it works for many types of diets.
  • Maple syrup adds a lovely, sweet flavor to balance out the green onions and Dijon mustard.
  • Dill makes for a savory, fresh flavor with a slightly sweet and earthy taste.
  • Dijon mustard adds a tangy, sharp note that marries so nicely to the sweetness of the syrup and dill.

Please see the full recipe card at the end of this post for the exact measurements.

Recipe Substitutions

  • If you prefer to use coconut flour instead of almond flour, just use one tablespoon to start. Add up to another teaspoon until you reach the right consistency to your salmon burger. See my article on the best substitutes for almond flour.
  • Tartar sauce is a great accompaniment to these paleo salmon cakes. Just read the label on any packaged sauces you buy to make sure the ingredients work for you. A squeeze of fresh lemon juice is always nice too.
  • You can adapt the seasonings to your liking. Feel free to include black pepper, garlic powder, or whatever you like.

Recipe Steps

the process for making gluten-free salmon cakes.

Step One

Drain the canned salmon and break up the meat with a fork. Add the meat to a large mixing bowl.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Pour the syrup, dill, green onion, mustard, almond flour, and salt onto the meat.

Mix the ingredients together well and form into a ball. Cover the bowl and chill for 30 minutes.

Step Three

Heat the oil in a skillet over medium heat or medium-high heat.

Divide the salmon mixture into four equal patties.

Step Four

Cook the salmon patties in the oil for about 5-6 minutes on each side, or until the patties turn golden brown. Serve hot!

I hope you agree that this easy recipe is perfect for an easy weeknight dinner.

a bite of gluten-free salmon cakes on a fork.

Recipe Tips

  • This recipe can be doubled to make more servings. You may need to cook the patties in two batches though to prevent overcrowding in the skillet.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. Serve reheated or at room temperature.
  • I like using wild salmon and my favorite variety is sockeye salmon. Look for the canned versions at the grocery store or online.

Recipe FAQs

Can I use fresh salmon instead of canned salmon to make salmon patties?

Yes, you can, but I tested this recipe using canned salmon. To use fresh salmon, you’ll want to lightly coat your fish in oil and bake it for 10-14 minutes at 425°F. Be sure to allow your salmon to cool completely before flaking it into small pieces. Or, just use leftover salmon that you’ve already cooked.

What to use to keep salmon patties from falling apart?

To keep salmon patties from falling apart, use a binder like almond flour or gluten-free breadcrumbs to help hold the mixture together. Chilling the patties in the refrigerator before cooking can also help maintain their shape.

Why are my salmon patties mushy?

Salmon patties can be mushy if there’s too much moisture in the mixture or if you don’t use a binder like almond flour. Draining the salmon well and adding enough binder can help achieve the right consistency and prevent your patties from being mushy or falling apart.

More Healthy Seafood Recipes You Might Like

Don’t Miss These Salmon Recipes!

Salmon Salad with Mayo

Instant Pot Salmon and Potatoes

Costco Stuffed Salmon (Copycat Recipe)

Instant Pot Salmon and Rice With Teriyaki Sauce

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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gluten-free salmon cakes on a white plate with salad.

Gluten-Free Salmon Cakes Using Canned Salmon

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5 from 2 reviews

Print Recipe

Meal time just got easier with this recipe for Gluten-Free Salmon Cakes using canned salmon. Simply open the cans of salmon, mix with a few ingredients, and pan-fry to create a golden-brown crust. Serve with a salad and enjoy!

  • Total Time: 65 Minutes
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 2 five–ounce cans of wild-caught salmon (I like the skinless and boneless varieties)
  • 1 teaspoon dried dill (feel free to use up to 1 tablespoon of fresh dill if you have it)
  • 2 green onions, sliced thinly
  • 1 teaspoon Dijon mustard
  • 2 tablespoons almond flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon maple syrup (feel free to leave out for sugar-free diets and for Whole30 diets; I think it adds a nice flavor)
  • 1 tablespoon coconut oil, for frying

Instructions

  1. Open the cans of salmon and drain. Use a fork to put the drained salmon into a medium bowl. Use the fork to help mash and break up the salmon.
  2. Next, add the dill, green onion, mustard, almond flour, salt, and maple syrup.
  3. Use your hands to form the mixture into a ball. Cover and place in the refrigerator to chill for 30 minutes.
  4. After the mixture has set, heat the oil in a medium skillet set over medium heat.
  5. Divide the salmon patty mixture into 4 portions and use your hands to shape them into patties.
  6. Place each patty into the skillet and cook for 5-6 minutes per side, flipping once so each side turns golden brown.
  7. Serve hot.

Notes

  1. This recipe can be doubled to make more servings. You may need to cook the patties in two batches though to prevent overcrowding in the skillet.
  2. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Serve reheated or at room temperature.

Nutrition

  • Serving Size: 1 patty
  • Calories: 157
  • Sugar: 1.9 g
  • Sodium: 484.6 mg
  • Fat: 7.9 g
  • Saturated Fat: 3.8 g
  • Carbohydrates: 4 g
  • Fiber: 1.4 g
  • Protein: 16.3 g
  • Cholesterol: 44.3 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.