Healthy Salmon Patties (Paleo, Whole30, Gluten-free)

Learn how to make healthy Salmon Patties that are Paleo, Whole30, Low Carb and Gluten-free using no breadcrumbs. The perfect high protein Omega 3 rich quick and easy weeknight dinner or lunch meal prep recipe.

Learn how to make Healthy Paleo Salmon Patties for a quick & easy weeknight dinner.

While I love many different types of fish, salmon might be my all-time favorite and the one I like to cook for myself most often. I don't go too fancy, a delicious salmon dinner can be as easy as this Salmon Sheet Pan Sinner, Smoked Salmon Topped Baked Potatoes or this easy Asian Glazed Salmon.

However, to keep things exciting in the kitchen, I'm always trying to come up with more creative ways to enjoy it.

These healthy salmon patties (aka. salmon cakes) are my latest obsession.  Now, while I am definitely not reinventing the wheel with a salmon patties/salmon cakes recipe, this recipe IS special in that it is gluten-free, Whole30, paleo and low carb.

These are incredibly moist and flavorful while being secretly good for us, as long as you don't put them into a buttered brioche burger bun and drown them in mayo, mkay?

What ingredients do I need for making Paleo Salmon Patties?

Apart from salmon, you only need a few simple ingredients.

This salmon cakes recipe uses no breadcrumbs, just a little bit of almond flour. Apart from saving us some carbs, I love how the almond flour doesn’t overpower the salmon flavor the way breadcrumbs sometimes do.

For seasoning,  I like a mixture of Dijon mustard, lemon for some zing, green onions (you can use chives), parsley or dill. A dollop of mayo adds extra moisture and makes these oh-so-delicious! Don't skip it but DO use either homemade or a paleo/whole30 compliant store-bought version.

Shall I use fresh or canned salmon for making Salmon Cakes?

I made these with canned salmon, but you could also use fresh salmon or frozen and thawed. Wild-caught, if you feel like a little splurge.

When using fresh, I simply bake 1lb of fresh salmon with a little bit of salt, pepper and olive oil for 15-20 minutes at 180C/360F. Then I let it cool down a bit, remove the skin, flake the flesh and proceed with the recipe. As drained canned salmon can be a bit dryer than fresh, you may need a bit less mayo.

If you are using canned salmon, look for wild Alaskan salmon and make sure to avoid Atlantic Salmon, which is usually full of pollutants, antibiotics, and many other toxins that have no business on our plates.  Try and look for salmon that has been sustainably caught in Alaskan waters.

Do you need to remove the bones and skin from fresh/canned salmon?

This is really just a matter of preference. I remove the big bones and most of the skin.

What's the best way to reheat Salmon Patties?

I usually just reheat them in the microwave for about a minute. But you could use the oven to heat them up. A toaster oven works as well.

How to make healthy Paleo Salmon Patties:

Step 1 - Crack the egg in a large bowl and beat with a fork.

Step 2 -  In the same bowl, add the drained salmon. Add almond flour, Dijon mustard, mayonnaise, garlic powder, lemon juice, green onion, and parsley.

Step 3 - Using your fork, break down the salmon and mix to combine.

Step 4,5 & 6 - Scoop out mixture into ⅓ cup, form into a pattie (about ½ inch - 1.5 cm each) with your hand. If the mixture is too wet to form patties, add a little bit of almond flour – just enough to be able to form patties (no more than 1 tablespoon).

Step 7 & 8  - Heat avocado oil in a non-stick skillet over medium heat and swirl to coat. Place the patties in the hot fat and fry for about 3-4 minutes or until deep golden brown and cooked through. You want to cook them gently, so they are brown on the outside and cooked all the way through inside.

Remove the salmon cakes from the skillet and serve them immediately with a squeeze of lemon juice, some fresh chopped parsley, and a dollop of Greek yogurt, sour cream or Whole30 tartar sauce.

Tips on making Paleo Salmon Patties:

• I prefer to use avocado oil for frying these because it has a higher smoke point than my usual go-to, olive oil. The smoke point is the temperature at which an oil will start producing visible smoke. But olive oil works too.
• Don’t be tempted to make the patties too big as they’ll be harder to flip and will break apart.
• Leave out the yogurt and sour cream dip to keep this paleo and Whole30. You can serve them with some cashew cream instead.
• Want to bake these instead of frying? Preheat the oven to 400F. Spray a baking sheet pan with some coconut or avocado oil spray and bake for 10-12 minutes each side, so about 20 - 24  minutes total.
• You can make a large batch of these for meal prep and store them in the fridge. They also freeze and reheat pretty well.

Ingredient Substitutions for making healthy Salmon Cakes:

• Instead of almond flour: ½ cup panko crumbs (but no longer GF and paleo/whole30)
• Instead of mayonnaise: ¼ cup greek yogurt or sour cream (but no longer paleo/whole30)
• Using fresh salmon: bake 1lb/500g fresh salmon with a little bit of salt, pepper and olive oil for 15-20 minutes at 180C/360F. Let it cool a bit (to avoid ending up with scrambled eggs), remove the skin, flake a bit and proceed with the recipe. You may need less mayo.

5 from 4 votes

Print

How to make Healthy Salmon Patties / Salmon Cakes ( Paleo, Gluten-free, Whole30)

Learn how to make healthy Salmon Patties that are Paleo, Whole30, Low Carb and Gluten-free using no breadcrumbs. The perfect high protein Omega 3 rich quick and easy weeknight dinner or lunch meal prep recipe.

Course Appetizer, Snack

Cuisine American, Paleo, Whole30

Keyword healthy salmon patties, paleo salmon cakes, salmon cake recipe

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6

Calories 252 kcal

Author Marie

Ingredients

• 1 large egg
• 1 x 15-oz can salmon 425 grams, drained
• ½ cup almond flour
• 1 tbsp Dijon mustard
• ¼ cup mayonnaise homemade or Whole30 compliant to keep paleo/Whole30
• 1 tsp garlic powder
• 1 tsp lemon juice
• 2 tbsp green onion minced finely, about 3 small
• 2 tbsp fresh parsley or fresh dill + more to serve
• 1 tbsp avocado oil  or olive oil - see notes
• tartar sauce Greek yogurt or sour cream, to serve - optional (leave out yogurt and sour cream to keep paleo/Whole30)
• lemon wedges to serve

Instructions

1. Crack the egg in a large bowl and beat with a fork.
2. In the same bowl, add drained salmon, almond flour, Dijon mustard, mayonnaise, garlic powder, lemon juice, green onion and parsley. Using your fork, break down the salmon and mix to combine.
3. Heat avocado oil in a non-stick skillet over medium heat and swirl to coat.
4. Scoop out mixture into ⅓ cup, form into a pattie (about ½ inch - 1.5 cm each) with your hand and place in the skillet. Repeat. If mixture is too wet to form patties, add a little bit of almond flour – just enough to be able to form patties (no more than 1 tablespoon).
5. Cook patties on each side for about 3-4 minutes or until deep golden brown and cooked through. You want to cook them gently, so they are brown on the outside and cooked all the way through inside.

6. Remove from the skillet and serve immediately with a squeeze of lemon juice, some fresh chopped parsley, and a dollop of Greek yogurt (pictured), sour cream or homemade healthy tartar sauce.

Recipe Notes

• Nutritional facts do not include dips. 
• I prefer to use avocado oil for frying these because it has a higher smoke point than my usual go-to, olive oil. The smoke point is the temperature at which an oil will start producing visible smoke. But olive oil works too.
• Don’t be tempted to make the patties too big as they’ll be harder to flip and will break apart.
• Leave out the yogurt and sour cream dip to keep this paleo and Whole30. You can serve them with some cashew cream instead.
• Want to bake these instead of frying? Preheat the oven to 400F. Spray a baking sheet pan with some coconut or avocado oil spray and bake for 10-12 minutes each side, so about 20 - 24  minutes total.
• You can make a large batch of these for meal prep and store them in the fridge. They also freeze and reheat pretty well.

SUBSTITUTIONS:

• Instead of almond flour: ½ cup panko crumbs (but no longer GF and paleo/whole30)
• Instead of mayonnaise: ¼ cup greek yogurt or sour cream (but no longer paleo/whole30)
• Using fresh salmon: bake 1lb/500g fresh salmon with a little bit of salt, pepper and olive oil for 15-20 minutes at 180C/360F. Let it cool a bit (to avoid ending up with scrambled eggs), remove the skin, flake a bit and proceed with the recipe. You may need less mayo.

Nutrition Facts

How to make Healthy Salmon Patties / Salmon Cakes ( Paleo, Gluten-free, Whole30)

Amount Per Serving (1 /6)

Calories 252 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 2g13%

Cholesterol 70mg23%

Sodium 130mg6%

Potassium 370mg11%

Carbohydrates 2g1%

Fiber 1g4%

Protein 17g34%

Vitamin A 195IU4%

Vitamin C 2.4mg3%

Calcium 34mg3%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

If you tried this healthy Paleo Salmon Patties Recipe don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

For more healthy salmon recipes:

• Easy Asian Glazed Salmon 
• Baked Potato with Smoked Salmon
• Sheet Pan Herbed Salmon
• Baked Salmon with Mango Jam 
• Oven Baked Salmon in Sauce Provence