Gluten-Free Salmon Patties

Salmon patties are one of those meals I forget about—and then every time I make them, I wonder why I don't make them more often.

They're quick, easy, packed with protein, and much less expensive than crab cakes. You can make them for dinner, meal prep them for lunch, or eat the leftovers straight out of the refrigerator while standing in the kitchen.

A proper meal is always preferred.

But life happens.

These gluten-free salmon patties are made with wild-caught salmon, fresh dill, chives, and a few simple seasonings. They're crispy and golden on the outside, tender on the inside, and take less than 20 minutes to make.

Why I Love Salmon Patties

Salmon is one of my favorite protein sources because it provides protein along with omega-3 fatty acids. I try to encourage patients to rotate their protein sources rather than eating chicken seven days a week because it was the first thing listed on a meal plan in 2004.

Salmon patties are also an easy way to keep salmon in your pantry or refrigerator for quick meals. You don't need to thaw anything, marinate anything, or remember at 8:00 in the morning what you're making for dinner.

Open the salmon.

Mix the ingredients.

Make the patties.

Dinner is handled.

A Simple High-Protein Lunch or Dinner

One of the reasons I love this recipe is that it works for both lunch and dinner. Pair the salmon patties with roasted vegetables, a big salad, cauliflower tabouli, or sautéed zucchini for a simple balanced meal.

You can also make a salmon burger bowl with mixed greens, cucumber, tomatoes, avocado, and a simple lemon dressing. If you want something a little more traditional, serve the patties with tartar sauce and fresh lemon.

Healthy food does not have to involve eating plain fish and broccoli out of a meal prep container.

We've evolved.

Ingredients:

• 2 5-ounce packets wild-caught pink salmon, drained

• 2 large eggs, lightly beaten

• ¼ cup gluten-free panko breadcrumbs

• 1 teaspoon Worcestershire sauce

• ½ teaspoon onion powder

• 2 tablespoons fresh dill, chopped

• 2 tablespoons fresh chives, chopped

• ½ teaspoon sea salt

• ¼ teaspoon black pepper

• 1 tablespoon ghee

• Fresh lemon wedges, for serving

Directions:

1. Drain any excess liquid from the salmon and add it to a large mixing bowl. Use a fork to gently break the salmon apart.

2. Add the beaten eggs, gluten-free panko breadcrumbs, Worcestershire sauce, onion powder, fresh dill, fresh chives, sea salt, and black pepper. Stir until the ingredients are evenly combined.

3. Divide the salmon mixture into equal portions and gently form each portion into a ball. Flatten with the palm of your hand to create patties.

4. Heat the ghee in a large skillet over medium heat. Add the salmon patties and cook for approximately 4–5 minutes per side, or until golden brown and heated through.

5. Serve warm with fresh lemon wedges and optional tartar sauce.

Easy Homemade Tartar Sauce

You can absolutely use your favorite gluten-free tartar sauce, but a simple homemade version takes about 30 seconds to make.

Mix ½ cup avocado oil mayonnaise with 2 tablespoons finely chopped dill pickle or relish. Add a squeeze of fresh lemon juice and a pinch of black pepper.

Stir everything together and refrigerate until you're ready to serve.

That's it.

No complicated sauce-making ceremony required.

How to Keep Salmon Patties from Falling Apart

If your salmon patties fall apart the second they hit the skillet, there are usually two possible problems: the mixture is too wet or the patties haven't had enough time to set before you flip them.

Make sure you drain the salmon thoroughly before mixing the ingredients. After forming the patties, you can also refrigerate them for 10–15 minutes before cooking. This helps them hold their shape.

When cooking, resist the urge to repeatedly move the patties around the skillet. Let the first side become golden before gently flipping them with a spatula.

Sometimes dinner needs you to stop touching it.

Can I Use Canned Salmon?

Absolutely. The original recipe uses 5-ounce salmon packets, but canned salmon also works well.

Use approximately 10 ounces of drained canned salmon. Depending on the brand, you may need to remove excess skin or larger bones if you prefer.

You can also use leftover cooked salmon. Simply flake the salmon with a fork and measure approximately 2 cups before adding the remaining ingredients.

This is a great way to turn leftover salmon into a completely different meal instead of reheating the same sad piece of fish for the third day in a row.

Easy Recipe Swaps

If you don't have gluten-free panko breadcrumbs, you can use crushed gluten-free crackers or another gluten-free breadcrumb.

Fresh parsley can be substituted for the dill or chives, although I really love the fresh dill with salmon. You can also add a small amount of Dijon mustard or lemon zest for additional flavor.

If you don't tolerate ghee, cook the salmon patties in avocado oil instead.

Recipes should work in real kitchens with real refrigerators.

Use what makes sense for you.

💡 Dr. Stephanie's Tip: Don't be afraid of canned or packaged fish. Fresh salmon is wonderful, but it isn't the only way to eat salmon.

Keeping salmon packets or canned salmon in your pantry gives you a quick protein option when you haven't meal prepped and don't have anything thawed.

Because when you're starving and there's no protein ready, suddenly crackers and peanut butter start trying to convince you they're dinner.

Plan accordingly.

A Quick Gluten-Free Meal for Busy Days

These gluten-free salmon patties are simple, flavorful, and easy enough to make on a busy weeknight. The combination of salmon, fresh dill, chives, and lemon creates a meal that feels much more interesting than the amount of effort required.

Serve them with vegetables, a salad, or your favorite gluten-free side dish for a quick lunch or dinner.

Good food doesn't always need a complicated recipe. Sometimes you just need a can of salmon and 20 minutes.

Looking for More Gluten-Free Recipes?

If you love simple, allergy-friendly recipes made with real ingredients, check out my cookbook, Allergy-Free Tastes Good to Me. It's filled with practical recipes designed to make gluten-free and allergy-friendly cooking easier for real life.