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5 from 1 vote

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

These salmon patties are for people who "don't like salmon". 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. Enjoy!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 6 -8
Calories: 82kcal
Author: Beth Ricci


  • 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


  • 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).
  • 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.
  • 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.
  • 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 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.
  • Fry on both sides until golden brown. Make sure you used a generous slathering of coconut oil so they're nice and fried. Yum.
  • Serve with veggies dripping in butter. And some kinda starchy thing, if that's what floats your boat. Enjoy!


Calories: 82kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 415mg | Potassium: 42mg | Fiber: 3g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 0.7mg | Calcium: 14mg | Iron: 0.8mg