These Gluten Free Salmon Cakes are a staple in our home. We use this recipe for nearly every hosting occasion. Our guests always love them! The buffalo sauce and the old bay seasoning pairs add a nice kick while the celery and red onions add a nice crunch. We like to top this recipe off with the creamy dill aioli You can use this easy recipe as a fun appetizer or even a meal. This fun dish can be ready in less than 30 minutes!
While this recipe is a staple in my home, it is also a staple for my meal prep company. We deliver all over and within Western PA. You can get more details from my meal prep company on my website. If you do do not like salmon, you can also make this recipe with crab to make Gluten Free Crab Cakes.
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Why I Love This Recipe
- This is such a fun and easy appetizer to make at home! No one even knows it is gluten free. When I am hosting an event I love making this recipe along with a ton of my other favorite appetizers like my Dairy Free Crab Dip, Dairy Free Buffalo Chicken Dip, Beetroot Dip, Air Fryer Potato Skins, Gluten Free Crab Cakes, Gluten Free Pigs in A Blanket, and Keto Chicken Tenders.
- This is one tasty recipe yet so simple to make!
- You can make this salmon recipe with either canned salmon or fresh salmon.
- This recipe can be made into a fun appetizer or an easy weeknight dinner.
- You can make this recipe ahead of time and freeze or even freeze any leftover salmon cakes.
- You can swap the salmon in this recipe to make homemade tuna patties.
- I love to serve this recipe with lemon wedges and dill aioli.
- This recipe only requires simple wholesome ingredients.
Simple Ingredients Required
- Cooked salmon–You can for sure use canned or fresh that is cooked.If you are using canned be sure to use a brand where they keep the salmon in olive oil or water. I like the salmon that is in water. I like to use Butcher Box. Every month they send me a monthly supply of all of my meats and seafood that are all sustainably sourced. They ship them frozen and I thaw out whatever I need the night before making what I need to make. If you use my link, you can get freeze bacon for life! If you are using canned salmon, I love the Wild Planet brand. If you need help knowing how to cook your salmon, check out my Air Fryer Salmon recipe.
- Almond flour-This helps hold all of the ingredients together. Please keep in mind almond flour and almond meal are different. This recipe calls for almond flour. I use the almond flour in-this recipe as an alternative to gluten-free breadcrumbs.
- Chopped celery-This gives these salmon cakes a nice crunch.
- Purple onions-Add to the flavor and add a nice crunch, if you are not an onion person skip the onions and double the celery for the crunch.
- Buffalo sauce- Adds a nice kick! This is a must for the best flavor.
- Old bay seasoning-A key ingredient in this recipe.
- Garlic powder-Garlic always enhances the flavor!
- Avocado mayo–This adds a layer of creaminess!
- Eggs-To bind everything together.
See recipe card below for a full list of ingredients and measurements.
Recipe Substitutions and Variations
- Salmon-While wild caught atlantic salmon and sockeye salmon is my favorite farm-raised salmon will also do the trick. You can also use this recipe to make crab cakes.
- Almond flour-This is my go to flour for this recipe. By using almond flour this recipe is low carb. You can use cassava flour if you would like this recipe to be nut free. I do not suggest using other gluten free flours like coconut flour as it has a different consistency.
This recipe has not been tested with any other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Photo #1: Preheat the oven to 350 degrees F. Now add all ingredients to a large glass bowl.
Photo #2: Mix the salmon mixture all throughout. Now using a large cookie scoop, scoop up the salmon into the cakes. Bake in the oven on a cookie sheet for 20 minutes.
Recipe Tips
- Tip #1: Make sure your salmon is shredded into small pieces.
- Tip #2: If you decide to cook the salmon cakes on the stove top, be sure you do not burn them. I like cooking on medium heat.
Recipe FAQs
I love serving this recipe with my Dill Aioli, tartar sauce, sour cream or even dijon mustard. I like squeezing fresh lemon juice on top! You can eat these salmon cakes over a bed if greens, by themselves or even with a gluten free bun to eat as a salmon burger.
I suggest keeping this recipe in an airtight container in the fridge for up to 4 days.
Yes you can. Cooking them on the stovetop is more time consuming but it will work. I would use a large skillet and add a little but of coconut oil to the skillet. I would pan sear on both sides then cook until warm throughout. Keep in mind the salmon is already cooked so it does not need to cook for long.
Yes! You can freeze them in the freezer for up to 1 month.
Other Gluten Free Salmon Recipes You Will Love
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Gluten Free Salmon Cakes
Equipment
- baking sheet
Ingredients
For the salmon cakes:
- 2 whole eggs
- 1/2 cup avocado mayo
- 1/4 cup new bae seasoning or old bay seasoning
- 1/2 red onion chopped small
- 6 cloves garlic minced
- 1/2 cup celery chopped small
- 2 cups almond flour
- 1 pound cooked salmon You can use canned or fresh. If it is canned be sure to drain all of the water and buy the oil free kind.
- 1/4 cup buffalo sauce
- avocado oil spray if you do not have the spray, you can use the oil
For the dill aioli:
- 1 cup avocado mayo
- 1 tbsp dried dill
- 1 tsp dijon mustard
- 1 whole lemon juiced
Instructions
For the salmon cakes:
- Preheat the oven to 350. Mix all ingredients (except the spray) together in a bowl. Spray the bottom of a non-stick baking sheet with the avocado oil. Using a large cookie scooper, scoop the salmon cakes and release on to the baking sheet. Do this until you are out of the mix. Bake the salmon cakes for 20 minutes. Let the salmon cakes sit for 10 minutes prior to serving.
For the aioli:
- Mix all ingredients together in a bowl until mixed throughout.
- If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
Lori says
This is one of my favorites. They are so good and flavorful and so filling!
Allianna Moximchalk says
One of my favorites too!