Weeknight dinners need to be fast and easy like 99% of the time, am I right?
Getting healthy meals on the table that don’t take hours to prepare is always a win in my book. That’s why I have my 15 Real Food Weeknight Meals List to pull from. Now I have a new one to add to the rotation: gluten-free salmon patties that are ready in 15 minutes!
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? Bacon makes everything better.)
These salmon cakes are for people who “don’t like salmon”. Seriously – 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. 😉
These salmon patties can be whipped up in no time but if the kids in your house are chomping at the bit for food before you can get them on the table this customizable cooconut milk smoothie is sure to cure their munchies. It will fill you up tide you over too if you get a sip.
Or, if you need a warm option – try my Bulletproof Warm Milk with Collagen. It’s perfect for keeping that blood sugar stable, and warding off the hangry monster!
Benefits of Gluten-free Salmon Patties
- gluten-free & dairy-free
- quick & easy
- full of protein
- rich in Omega-3 fatty acid
- high in B Vitamins
- full of healthy fats
- great way to introduce your family to salmon
- all around healthy meal
How to Make Gluten-free Salmon Patties
These salmon patties are easy to whip up! I usually end up making them on those solo parenting nights, or when we’re in a rush.
- Add the salmon and tuna to a bowl. There may be a few tiny bones, that’s okay, they will blend right in as you mix everything together.
- Preheat your skillet on medium low with the coconut oil (or butter).
- Add all the other ingredients except for the coconut flour and gently mix together.
- Stir in the coconut flour, then let the mixture rest for about 2 minutes. Coconut flour is extremely absorbent, and the mixture needs to come to the right consistency so you can form it into patties.
- Use a melon baller or cookie scoop to scoop the mixture into the hot skillet. Press down on each scoop to give them that patty shape.
- Cook until golden brown on each side.
Salmon Patties: Expert Tips & Tricks
What Type of Salmon Should You Use for These Salmon Cakes?
I make these easy salmon patties with canned salmon and tuna. You could make them with freshly baked fish but that is not going to make this a quick and easy weeknight meal.
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).
What Makes Salmon Patties Stick Together?
Traditionally salmon cakes are made with a type of flour, and some egg to hold them together.
Here, coconut flour and eggs act as the binder for these gluten-free salmon patties, and it works great!
Can I Make Substitutions?
Suggested substitutions (leave a comment below if you try any subs!)
- Eggs. You can try and use flax “eggs” or chia “eggs”. I haven’t tried it, but I’ve used those subs for other recipes and I think they’d work fine here.
- Coconut Flour. Almond flour or a gluten- free flour blend might work but it would advisable to reduce the recipe by one egg because coconut flour acts like a sponge.
- Powder Garlic & Dried Onion. I’m usually a fan of fresh garlic and onions in a recipe, but I used dried and powdered in this recipe in order to keep it super quick and easy. If you want to use fresh garlic and onions I would start with 4-5 cloves of crushed garlic and a 1/4 cup of diced onion, and I would sauté them in some oil before adding to the recipe.
If you try any substitutions, let me know your experience in the comments! Please note that none of the substitutions have been tested so I can’t guarantee how the salmon cakes will turn out.
Can I freeze freeze these gluten-free salmon patties?
Yes, these can be frozen. Place them on a tray in a single layer to freeze until they are frozen solid. Then transfer them to a resealable bag or freezer safe container. They can be defrosted in the toaster oven or in standard oven on 350F/180C for about 10-15 minutes, but keep a close eye to make sure they’re not drying out.
These easy salmon patties are so easy to whip up that freezing them really isn’t necessary, but you certainly can if you want!
I use a cast-iron skillet, and it works amazingly well. Non-stick cookware is toxic and I dislike stainless steel as a skillet, so I stick with cast-iron and absolutely love it!
What to Serve with Salmon Patties?
There are so many great options that go with gluten-free salmon patties! I usually serve them over a steamed veggie as a totally grain-free meal, but you could easily add rice or my ridiculously delicious homemade fries.
Here are some other sides that would go great with gluten-free salmon patties:
- Ultimate Sour Cream Mashed Potatoes
- Instant Pot Potato Salad with Magical Bacon Superpowers
- Apple Walnut Kale Salad with Citrus Vinaigrette
- Thai Mango Salad with a Cashew Ginger Dressing
- Italian Cucumber Salad
15-Minute Salmon Patties ( Dairy-Free & Gluten-Free)
- 2 cans of salmon
- 1/3 cup coconut flour
- 3 eggs gently whisked
- 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 1-2 tablespoons
- Put the salmon and tuna (if using) into a bowl. Using a fork, smash the fish to mix. (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).
- Preheat your pan to medium-low (depending greatly on your stovetop of course) with some coconut oil.
- Add the eggs, garlic powder, onion flakes, lemon juice, mustard, tamari, salt, and pepper. Stir to combine.
- 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.
- Use a melon baller or cookie scoop to scoop the mixture into the hot pan. Lightly press each scoop down to form a patty. (You could also just form them with your hands.)
- Fry on both sides until golden brown – around 4-5 minutes. Make sure you used a generous slathering of coconut oil so they're nice and golden.
- Serve with steamed veggies and butter. You can also pair them with a starch, like rice or homemade french fries. Enjoy!
Hi friend! I had to jump on to say that these were really good! I used 1/4 cups minced green onion and added 1/4 cup minced cutting celery, since our garden is bursting with greens right now, and it was delicious. Lots of positive comments around the table at lunch! I found the amount of salt to be a bit much (even as a salt fiend), so I’ll just cut it in half next time.
Yay! Glad you liked them! 🙂 I haven’t made this one in a while so I will note the salt next time I do!
These are delicious.
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!!!
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! 🙂
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!
Almond flour would be a good sub.
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!
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! 🙂
What size cans? I have tuna in 3 oz and 5 oz cans, and salmon in 6 oz and 14 oz cans.
I think you want to use the 5 or 6 oz ones (the sizes are different here in Canada).
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!
I think the 5 or 6 oz cans is what you need. My tuna is in grams here in Canada, but I think that is about equivalent 🙂
Holly (Your Gardening Friend)
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!!! 🙂
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!
Holly (Your Gardening Friend)
The mango salsa was DEELICIOUS! Here’s the recipe: http://yourgardeningfriend.com/2012/07/09/recipe-mango-salsa/
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?
These look delicious! Do you think they could work with an egg sub, like flax?
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!