Gluten-Free Salmon Patties (Dairy-Free)

Easy and flavorful, these gluten-free salmon patties elevate any table, and make a delicious appetizer or main dish, especially during the summer, but also anytime of the year. Totally dairy-free too.

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Flavorful Homemade Salmon Cakes

During the warmer months, there’s nothing I enjoy better than grilled salmon with fresh green salad, but I’ll also be the first to admit that sometimes just grilling the salmon can get a little boring…

So if you’re craving burgers but still want to get your quotient of fish, then these gf salmon burgers are your answer!

Fresh flaky salmon is mixed with breadcrumbs, sautéed veggies, and plenty of condiments for flavor, then shaped into patties and pan-fried till golden brown on both sides. YUUM!!

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for these tasty salmon burgers are easily accessible at the local grocery store (nothing fancy required, unless you consider salmon fancy, lol!).
• Easy to Make: While you’ll need to cook the salmon and the veggies before mixing the ingredients together and assembling the patties to be cooked, it’s really not complicated at all! In fact, if you’re short on time, you can also cook both the salmon and the veggies at the same time in two different skillets on two different burners.
• Totally Gluten-Free & Dairy-Free: The best part is that these simple salmon cakes are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it too!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free salmon patties recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Breadcrumbs: I used plain gluten-free breadcrumbs to keep this recipe gluten-free (you can buy storebought gf breadcrumbs or learn how to make your own!). If you are lactose intolerant, make sure to use dairy-free breadcrumbs too. However, if you are not Celiac or gluten-intolerant, go ahead and use regular breadcrumbs instead.
• Salmon: I used fresh salmon, but if you don’t have fresh, frozen salmon will work too.
• Bell Pepper: I like using red bell pepper to add a pop of color. However green bell pepper or red bell pepper will work too.
• Onion: I used a red onion for added color, but yellow onion or white onion will work just as well.
• Egg: The egg is necessary as it helps to bind the ingredients together, so make sure to add it in. I personally have not tried making these gf salmon patties without eggs, but if you are allergic to eggs, you can try using aquafaba or an egg-replacer instead.
• Condiments: I used salt, ground black pepper and ground paprika to add flavor. However, feel free to use other condiments such as garlic powder, onion powder, turmeric powder, or add a little more heat with ground cayenne pepper.
• Parsley: I like using fresh parsley, but if you prefer, you can use other fresh herbs such as cilantro or chives.
• Olive Oil: I like using extra virgin olive oil, but you can also use other types of vegetable oil (such as sunflower oil, canola oil, avocado oil, coconut oil etc)

How to Make Gluten-Free Salmon Patties (Step by Step):

1. Cook Salmon

Heat up 2 tablespoons of olive oil over low heat in a skillet then cook salmon for 10-12 minutes until fully cooked

(TIP: Make sure that the inside of the salmon is cooked through, but don’t overcook so the salmon isn’t too dry).

Use tongs to remove the skin quickly after. Transfer salmon to a bowl, shred the salmon meat using a fork, and remove any remaining bones.

2. Sauté Veggies

Add 1 tablespoon of olive oil into a large skillet and sauté finely chopped red bell pepper and diced red onion until softened—season with salt.

Add minced garlic and stir until fragrant.

3. Combine Ingredients

Mix the cooked salmon, sautéed vegetables, breadcrumbs, beaten egg, 1/2 teaspoon salt, pepper, chopped parsley, and paprika in a bowl.

Ensure everything is well combined.

4. Shape Mixture into Patties

Shape the salmon mixture into 16 evenly-sized patties using your hands.

5. Cook Patties

Heat up extra olive oil in a skillet over medium heat. Cook the salmon cakes until golden brown on each side, about 3-4 minutes per side.

6. Serve and Enjoy!

Serve these healthy salmon patties as an appetizer with mayonnaise, tartar sauce, dijon mustard or garlic aioli for dipping.

Alternatively, you can also serve these salmon burgers as an easy weeknight dinner with a gluten-free bun and a side of salad or potato chips.

Dish by Dish Tips/Tricks:

• Use Other Fish: Not a fan of salmon, or don’t have salmon on hand? Don’t worry, you can use other type of fish such as trout or cod too (preferably fish with a higher-fat content so the patties are tasty and not dry).
• Used Canned Fish: Short of time and want to skip the cooking fish part? Use canned salmon or canned tuna instead!
• Storing: To store, place any leftover salmon patties in an airtight container and store in the refrigerator for up to 3 days.
• Make and Freeze: Make a double batch and freeze so you can enjoy these gluten-free salmon patties anytime. To freeze, place them on a parchment-lined baking sheet and freeze for an hour until solid before transferring them to a freezer bag and freeze for up to 1 month. Reheat the frozen salmon cakes in a preheated oven at 350F for 15 to 20 minutes before eating.

Other Salmon Recipes to Enjoy:

• Baked Salmon Kabobs (Gluten-Free, Dairy-Free)
• Almond Crusted Salmon (Gluten-Free, Dairy-Free)
• Spicy Firecracker Salmon (Gluten-Free, Dairy-Free)
• Air Fryer Frozen Salmon (Gluten-Free, Dairy-Free)

Sauces and Dips to Serve these GF Salmon Cakes With:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Salmon Patties (Dairy-Free)

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5 from 1 review

• Author: Felicia Lim
• Total Time: 50 minutes
• Yield: 16 patties 1x
• Diet: Gluten Free

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Description

Easy and flavorful, these gluten-free salmon patties elevate any table, and make a delicious appetizer or main dish, especially during the summer, but also anytime of the year. Totally dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1/3 cup plain gluten-free breadcrumbs
• 1.5 pounds salmon
• 1 red bell pepper, finely chopped
• 1 small red onion, diced
• 2 garlic cloves, minced
• 1 large egg, beaten
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground paprika
• 2 tablespoons fresh parsley
• 3 tablespoons olive oil, divided + extra for cooking the croquettes
• 1/4 cup mayonnaise, for serving

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Instructions

1. Cook Salmon: Heat up 2 tablespoons of olive oil over low heat in a skillet then cook salmon for 10-12 minutes until fully cooked (make sure that the inside of the salmon is cooked through, but don’t overcook so the salmon isn’t too dry). Use tongs to remove the skin quickly after. Transfer salmon to a bowl, shred using a fork, and remove any remaining bones.
2. Sauté Veggies: Add 1 tablespoon of olive oil into a skillet and sauté finely chopped red bell pepper and diced red onion until softened—season with salt. Add minced garlic and stir until fragrant.
3. Combine Ingredients: Mix the cooked salmon, sautéed vegetables, breadcrumbs, beaten egg, 1/2 teaspoon salt, pepper, chopped parsley, and paprika in a bowl. Ensure everything is well combined.
4. Shape Mixture into Patties: Shape the mixture into 16 evenly-sized patties using your hands.
5. Cook Patties: Heat up extra olive oil in a skillet over medium heat. Cook the salmon cakes until golden brown on each side, about 3-4 minutes per side.
6. Serve and Enjoy! Serve the warm gluten-free salmon patties with a side of mayonnaise or garlic aioli for dipping.

Notes

Breadcrumbs: I used plain gluten-free breadcrumbs to keep this recipe gluten-free (you can buy storebought gf breadcrumbs or learn how to make your own!). If you are lactose intolerant, make sure to use dairy-free breadcrumbs too. However, if you are not Celiac or gluten-intolerant, go ahead and use regular breadcrumbs instead.

Salmon: I used fresh salmon, but if you don’t have fresh, frozen salmon will work too.

Bell Pepper: I like using red bell pepper to add a pop of color. However green bell pepper or red bell pepper will work too.

Onion: I used a red onion for added color, but yellow onion or white onion will work just as well.

Egg: The egg is necessary as it helps to bind the ingredients together, so make sure to add it in. I personally have not tried making these gf salmon patties without eggs, but if you are allergic to eggs, you can try using aquafaba or an egg-replacer instead.

Condiments: I used salt, ground black pepper and ground paprika to add flavor. However, feel free to use other condiments such as garlic powder, onion powder, turmeric powder, or add a little more heat with ground cayenne pepper.

Parsley: I like using fresh parsley, but if you prefer, you can use other fresh herbs such as cilantro or chives.

Olive Oil: I like using extra virgin olive oil, but you can also use other types of vegetable oil (such as sunflower oil, canola oil, avocado oil, coconut oil etc)

Storing/Freezing: To store, place any leftover salmon patties in an airtight container and store in the refrigerator for up to 3 days. To freeze, place them on a parchment-lined baking sheet and freeze for an hour until solid before transferring them to a freezer bag and freeze for up to 1 month. Reheat the frozen salmon cakes in a preheated oven at 350F for 15 to 20 minutes before eating.

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: American