The Best Salmon Patties (Grain-Free, Dairy-Free)

I never used to like salmon. At least, that’s what I thought. Like many people, my tastes have changed over the years and my palate has broadened. I have brussels sprouts sitting in the fridge right now, actually, which is something my younger-self would never have believed. I’m thinking of cooking them with bacon, because, well, why not? Am I right?

These salmon patties are for people who “don’t like salmon”. Seriously. They are so flavourful and savoury. The recipe is adapted from Stephanie at Keeper of the Home’s recipe. I modified it to be grain-free and I tweaked a bit of the flavour too (I have a bit of a garlic addiction). I usually serve them over a steamed veggie as a totally grain-free meal, but you could easily add rice or homemade fries or whatever. They are the best salmon patties ever, as declared by me, because clearly I am an authority on all salmon patties ever in the world. Clearly.

I throw a can of tuna in with them because I had to introduce the taste of salmon gradually to my family. If you want to use all salmon then feel free – you’ll probably need to add an extra little bit of coconut flour to account for the extra moisture (the cans of salmon are bigger than the cans of tuna).

Also – I’m usually a fan of fresh garlic and onions in a recipe, but I used dried/powdered in this recipe in order to keep it super quick and easy. I usually end up making this on those solo parenting nights, or when we’re in a rush.


2 cans of salmon, 1 can of tuna (or any combination – just adjust the coconut flour accordingly to get the right texture)
1/2 cup coconut flour
3 eggs
1 teaspoon garlic powder
2 teaspooons minced onion flakes
1/2 tablespoon lemon juice
2 tablespoons brown mustard
1 tablespoon tamari (wheat-free soy sauce)
1/2 teaspoon real sea salt
a few shakes of pepper
coconut oil for frying


1. Dump fish into a bowl and smash all together with a fork. (If you’re not used to canned salmon, there are usually small bones included – just mash them with a fork – no need to remove them).

2. Preheat your pan to medium-low (depending greatly on your stovetop of course) with some coconut oil. I use a cast-iron pan and it works amazingly well. Non-stick cookware is toxic and I find stainless steel frying pans make me wanna tear my hair out, so I stick with cast-iron and absolutely love it.

3. Add all ingredients except coconut flour, and stir to combine. I use my fork to whisk the eggs a little before stirring them into the fish.

4. Stir in coconut flour. Let sit for 2 minutes. Coconut flour is extremely absorbant, and the mixture needs to come to the right consistency so you can form it into patties.

5. Use a small scoopy thingie to put blobs into the hot pan, then squish them down a little so they’re more or less in the shape of a little pattie. I think my scoopy thingie might be a melon baller, but don’t quote me on that. I use it as an All-Purpose Magical Scoopy Tool of Wonder.

6. Fry on both sides until golden brown. Make sure you used a generous slathering of coconut oil so they’re nice and fried. Yum.

7. Serve with veggies dripping in butter. And some kinda starchy thing, if that’s what floats your boat. Enjoy!

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I'm Beth. I created Red & Honey because I'm obsessed with the wild art of wellness.

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  1. Candace Maynard says

    Love this! Quick question. I also try to only use fresh garlic and fresh onions. Can you tell me what your amounts would be for using fresh instead of powdered? Since, clearly, your are the official salmon patty officiando! Thank you!!!

    • says

      Well to be honest, I’d be guesstimating it, but I would probably use around 4-5 cloves of crushed garlic and maybe 1/4 cup of diced onion. Hope it works for you! :)

  2. Julie says

    Do you have an idea of what I could sub for coconut flour and it still be “grain” free — my husband is allergic to coconut =( … any ideas would be great!

      • Julie says

        okay great!! I am needing to be grain free now — but most health sites and grain free sites use a lot of coconut oil , flour, and milk — and I love coconut — but I can’t cook anything for the whole family with it because of my husband!! silly husband!

        • says

          Hi Julie!

          Lisa’s suggestion of almond flour might work ok in this recipe, but I would suggest maybe adding a teaspoon of flax or chia seeds to help hold them together. Coconut flour is very “thirsty” and needs more liquid than other flours, so swapping them out for one another might have disastrous results. If I were experimenting with it I’d definitely add chia seeds (ground if you already have some on hand… I grind mine myself in a coffee grinder and keep them in the fridge). Otherwise you may have problems with them falling apart.

          Do let me know how it turns out! :)

  3. April says

    What size cans of salmon are you using? I have 2 different brands that come in different sizes…one is about twice as much as the other, so it would make a huge difference!

  4. says

    Yummy! I, too, have just started to enjoy homecooked fish. (I cooked some for the VERY first time last year to try out a mango salsa on the tilapia.)

    I’ll definitely have to make these salmon patties.


    P.S. I had never even tasted brussel sprouts until I got married. LOVE ‘EM!!! :)

    • says

      Mmm, a mango salsa? That sounds amazing! Did you like it?

      How do you make your brussels sprouts? I’ve got an idea I want to try, but I’m curious about what others do!

      • says

        The mango salsa was DEELICIOUS! Here’s the recipe:

        I like my brussel sprouts pretty “plain.” I think they have such a great flavor as-is, however … a little butter, salt, and pepper are always a nice addition. I’m curious and interested in your idea, too.

        I rinse them in a bowl, add a little water, cover the dish, and microwave (I don’t have a lot of time to do things the slower way :( ) for about 3 minutes (for about 2-3 ? cups worth). Then I pour out the excess water and add butter, etc. I’ve probably put some garlic powder on them, but couldn’t say for sure. Everything is better with garlic, right?

    • says

      Hey Erin! Ya know – I don’t see why not! I haven’t tried it personally, but I find this kind of recipe very tweakable… you just want to make sure you get the consistency right for forming patties so they don’t fall apart in the pan. Let me know if you make them!


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