Easy Salmon Cakes (Gluten Free)

Delicious, flavorful, and easy salmon cakes that are crispy, juicy, and loved by both adults and kids! Made with healthy and simple ingredients, they are fantastic with homemade tartar sauce.

We eat a lot of salmon in our house, and I’m always thinking of different ways to cook it for my family. Recently, I started making the most delicious salmon cakes (or salmon patties), and I’ve been getting requests to cook them often. Using fresh salmon instead of canned salmon makes such a huge difference in the flavor and quality of the cakes!

Easy Salmon Cakes Recipe

Most salmon cakes are made with eggs to bind the ingredients together, but you don’t need eggs in this version. I also use pork panko (ground up pork rinds) instead of bread crumbs to make them gluten-free and to increase the protein. However, if you aren’t gluten intolerant, feel free to use regular panko bread crumbs.

These salmon cakes come together quickly, and are pan fried for just 4 minutes to golden perfection with a delicious crispy exterior!

Ingredient Notes

• Wild Alaskan Company salmon filets: I’ve been a big fan of Wild Alaskan Company for a long time now, because they have incredibly flavorful seafood that are wild caught and frozen at the peak of freshness. Their salmon are our favorite, and never disappoint! You can get $30 off your first box with my code: JEANCHOI
• pork panko: These are ground-up pork rinds that are amazing to use for gluten free or keto breading in place of bread crumbs. I purchase them online. You can use regular panko bread crumbs if you aren’t gluten free.
• mayonnaise: Use vegan mayo if you want to make these salmon patties fully egg free.
• lemon juice
• dijon mustard: I love the flavor of dijon mustard, but yellow mustard will work in a pinch.
• green onions
• dill: I personally prefer fresh dill, but if using dried dill, use 1 tsp. You can also add other fresh herbs to enhance the flavor, like fresh parsley or fresh cilantro.
• paprika
• avocado oil: Or any neutral flavored oil like vegetable oil, for pan frying.
• homemade tartar sauce: This is my recipe for tartar sauce that all my family members rave about. Of course, it’s optional but I highly recommend it since it pairs with the salmon cakes so well.

Step-by-Step Instructions

1. If your salmon has skin, remove it. Chop the salmon until finely diced.
2. Add to a large bowl, along with 1/4 cup pork panko, mayo, lemon juice, dijon mustard, green onions, dill, salt, pepper, and paprika. Stir together until combined.
3. In a separate shallow bowl, add 3/4 cup of of the remaining pork panko.
4. Using a 1/4 cup ice cream scoop or a measuring cup, scoop and pack the salmon mixture tightly then shape into patties about 1 inch thick. Roll in the pork panko mixture until covered on all sides. Repeat until you have 8 cakes.
5. Add a thin layer of avocado oil in a skillet over medium high heat. Working in batches, place the salmon cakes down in a single layer. Pan fry for 2 minutes on each side until both sides are golden brown and crisp. You can reduce to medium heat as you cook if the salmon cakes are getting too browned.
6. Repeat with the remaining salmon cakes.
7. Serve warm, with homemade tartar sauce.

Expert Tips

• You can use pre-ground salmon if you can find it. I know Wild Alaskan Company offers this cut from time to time.
• Air Fryer Version: You can also air fry these salmon cakes. Preheat the air fryer to 400 degrees F, then spray both sides with cooking spray. Cook for 8 minutes, flipping halfway through.
• If you want to serve these as salmon burgers, I would shape them into bigger patties so you have 6 total. Cook them the same way, and serve in buns with your favorite toppings.
• You can turn these into crab cakes by substituting salmon with lunch crab meat.

Serving Tips

Serve these with a side of potatoes or rice, with vegetables like a green salad of steamed broccoli.

Storage Tips

• These easy salmon cakes are best enjoyed fresh. If you do have leftovers, store them in the fridge in an airtight container for 3-4 days.
• To freeze, place fully cooked patties in a single layer on a baking sheet and freeze for an hour. Transfer to a freezer-safe bag or airtight container, and freeze for up to 3 months. Thaw in the refrigerator, then reheat to serve.

More Delicious Salmon Recipes

Spicy Salmon Sushi Bake

Quick and Easy Air Fryer Teriyaki Salmon

Grilled Salmon Skewers with Lemon Garlic Marinade

Mustard Dill Walnut Crusted Alaska Salmon

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