Gluten-Free Salmon Cakes
Published Jan 14, 2019 | Last Updated May 1, 2026
A breadcrumb-free version of one of my favorite seafood dishes. Decadent, but easy! And still moist and tender as the original version. This one freezes well so make extra for an easy dinner later.
Fish cakes were one of the foods that I really missed when I started a gluten-free diet. I used to order them at my favorite seafood restaurants but had to stop as they typically contain breadcrumbs. I was pretty bummed until I realized that I could create my own gluten-free version!
It took a bit of experimenting to achieve just the right flavor and texture without the typical gluten breadcrumbs. In this recipe, I decided to use potato flakes to bind each patty. Gluten-free breadcrumbs are a suitable alternative, but they don’t offer the same level of lightness or binding power as the flakes. Potato starch acts as a thickener, which also helps to hold the salmon cakes together. Just note, the batter is quite delicate, which is why chilling is important.
Why I used canned salmon in this recipe
Wild salmon can be pricey, so I use a combination of fresh and canned salmon. Using a little of both helps keep the cost down. The additional ingredients work in perfect harmony to yield a moist, flavorful, restaurant-quality result.
AND... many of the cans of salmon available have a version with the skin and bones still intact. This adds a great boost of nutrients to your salmon cakes! Don't worry, they are pressure cooked before canning so the bones just fall apart in your hands. This really boosts the calcium in this recipe.
TIP: When you open the can of salmon, dump it into a bowl and squeeze the bones between your fingers to break them up.
Salmon Cake Ingredients
Fresh and Canned Salmon - I’ve used a 50/50 split of 6oz fresh salmon and 6oz of canned. This cuts your costs down and still gives you the wonderful flavor and moistness of fresh salmon
Parsley - adds freshness and aids in digestion
Celery and Shallots - these add some crunch and texture, cut them very small and do a quick saute to soften them a little before mixing in
Eggs - acts as a binder
Mayonnaise - helps add moisture
Potato Flakes - replaces breadcrumbs and acts as a binder
Coconut Oil - used for frying the salmon cakes
What to serve with Salmon Cakes
Serve your salmon cakes with a remoulade or tartar sauce for a truly authentic experience. Recipe below.
And try some of these sides:
A light, green salad tossed with a simple vinaigrette dressing.
Baked baby potatoes and roasted green beans
Cucumber salad
Lemon scented rice and steamed broccoli
These salmon cakes last in the fridge for up to 5 days, so make a big batch and enjoy them as a quick lunch. And they freeze well too.
A Remoulade is Tartar Sauce all grown up!
Tartar sauce contains these basic ingredients: mayo, chopped pickles or relish, lemon juice and herbs. And most of us are used to this kind of sauce with our fish cakes, that it ends up being expected, we can’t eat the fish cake without it. Just like french fries and ketchup (or mayo depending on what part of the world you are from) or pasta and parmesan cheese. I was taught this recipe by a chef I worked for and fell in love with its simple sophistication. She put roasted red bell peppers in hers, which I removed from mine, but you can make this your own with some small tweaks.
Remoulade Recipe
½ cup mayonnaise
1 tablespoon capers, chopped
2 cornichons, minced
½ green onion, thinly sliced
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh chives
1 teaspoon lemon juice
pinch salt and ground pepper
I’ve made this recipe hundreds of times for my clients, to go with any kind of fish cakes. I’ve made it with chicken tenders too. You can make some variations to my recipe by adding other herbs and spices.
Variations for Remoulade Recipe
Use my base recipe and add in a tablespoon of any of the following that sound good to you:
prepared horseradish for some heat
paprika and chopped sundried tomatoes
chopped roasted bell peppers
olives
hard boiled eggs
mustard
You can also omit the cornichons and capers from my recipe and add in your favorite pickle or prepared relish
Printer-Friendly Recipe
Gluten-Free Salmon Cakes
A breadcrumb-free version of one of my favorite seafood dishes. Decadent, but easy! And the canned salmon lowers cost and boosts the nutrition.
Ingredients
- 2 teaspoon olive oil
- 1 large shallot, minced, about ½ cup
- 1 stalk celery, minced, about ⅓ cup
- 6 oz. fresh salmon fillet, skin removed
- 6 oz. canned salmon
- 2 tablespoon chopped fresh parsley
- ½ teaspoon salt + more as needed
- Freshly ground pepper
- 2 large eggs
- 1 tablespoon mayonnaise
- 2 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- 3 tablespoon potato flakes
- 2 tablespoon potato starch
- Coconut oil
Instructions
- Pour olive oil into a small sauté pan and place over medium heat. Once hot, add the shallot and celery and sauté until soft, about 1 minute. Remove from the heat and let cool for 5 minutes.
- Cut fresh salmon fillet into smaller pieces and place in the bowl of a food processor. Add the cooled shallot and celery, canned salmon and parsley. Season with ½ teaspoon of salt and a pinch or two of pepper.
- In a small bowl, add the eggs, mayo, lemon juice, mustard, potato flakes and starch. Whisk well to combine. Add the mixture into the food processor.
- Pulse until the ingredients are just incorporated. The fresh salmon should break down into smaller pieces, but not turn into a paste. Transfer to a large bowl, cover and place in the refrigerator for at least 30 minutes.
- Heat about ¼ cup of coconut oil in a deep-sided frying pan over medium-high heat until a drop of flour sizzles in the oil. Using a ¼ measuring cup, scoop out the chilled mixture, form into a patty and drop into the oil. Place only about 4-5 patties into the pan at a time. Work quickly to ensure even cooking.
- Fry until golden brown, about 3 minutes. Flip and gently press down on the patty with a spatula. Cook for another 3 minutes or until golden brown. Add more oil between batches, if necessary.
- Transfer to a paper towel-lined plate or baking sheet. Sprinkle with salt while hot, if desired.
- Enjoy immediately or let rest in a 250° F degree oven. Serve with remoulade or tartar sauce.
Notes
- If you’re not sure if your salmon batter is seasoned properly, fry a small patty and taste it. Adjust seasonings before frying the rest of the batch.
- If you purchased the canned salmon WITH the bones: when you take the salmon out of the can, lightly press on the bones with your fingers, this will help to break them down so they get evenly distributed into the salmon mixture.
