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.

Gluten-Free Salmon Cakes Using Canned Salmon

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

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Instructions

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

Notes

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.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Category: Seafood
Method: Stovetop
Cuisine: Homemade
Diet: Gluten Free

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