Why I Always Keep a Can of Salmon in My Pantry
I grew up thinking salmon patties were “old people food.” My grandma used to make them, and the house would smell like lemon and herbs for hours. As a kid, I hated it. But funny how things change when you grow up and realize your grandma had taste.
These days, I make my own version—crispy on the outside, tender inside, and paired with a homemade lemon dill sauce that’s better than anything you’ll find in a jar. They’re gluten free, affordable, and honestly, they taste expensive. They don’t need breadcrumbs. They don’t need fluff. They just need good ingredients and a hot skillet.
What Makes These Special
There’s no mystery here. This recipe leans hard on fresh herbs, zippy lemon, and good old-fashioned technique. They hold together beautifully without gluten, and they pan-fry like a dream. No falling apart, no mush. You get clean edges, a golden crust, and loads of flavor.
That lemon dill sauce? Think creamy, tangy, bright—like the kind you secretly double-dip in and don’t apologize for.
Serving Ideas
These salmon cakes are flexible. Serve them up warm with a simple side salad, or cold over baby greens. Tuck one into a gluten-free bun like a burger, or serve them mini-style for brunch with poached eggs.
They make great leftovers. Just reheat in a pan to crisp them back up.
Some great pairing ideas:
Roasted asparagus and quinoa
Chopped cucumber and tomato salad with feta
Steamed broccoli and mashed sweet potatoes
Notes from the Kitchen
Fresh salmon? You can totally use it. Just cook and flake it first. But canned saves time, money, and dishes.
No almond flour? Use oat flour, or even mashed cooked potatoes. Just make sure your mix isn’t too wet.
Too wet? Add a tiny bit more flour and let it sit for 5 extra minutes. It will firm up.
Too dry? A splash of lemon juice or a touch more egg will do the trick.
Ingredient Talk
Salmon
Go for wild-caught if you can. It has better texture and flavor. Sockeye and pink salmon both work great here.
Herbs
Fresh parsley and dill make a huge difference. Don’t use dried here unless it’s an emergency.
Flour
Almond flour adds protein and a nice nutty base. Oat flour is softer and more neutral. Use what fits your pantry and diet.
Lemon
You want fresh juice and zest. Bottled lemon juice just isn’t the same. It’s dull and lifeless. Go fresh.
Make-Ahead & Freezing
These patties freeze beautifully. Once they’re cooked, cool them completely, wrap individually, and store in a freezer-safe bag. Reheat in a skillet or air fryer straight from frozen.
You can also prep the mix ahead of time and store it (uncooked) in the fridge for up to 24 hours before shaping and frying.
Real-Life Tip: My “Monday Night Reset” Meal
After weekends filled with takeout and desserts, I use these salmon cakes as my reset button. They’re fast, protein-packed, and don’t make the kitchen look like a tornado rolled through. My go-to combo is salmon cakes, sautéed spinach with garlic, and a roasted sweet potato.
And yes, the sauce always gets more love than the actual cakes. I’ve seen my husband eat it by the spoon.
Print
Gluten Free Salmon Cakes with Lemon Dill Sauce
- Total Time: 25 minutes
- Yield: 6–8 patties 1x
- Diet: Gluten Free
Description
Crispy, herby salmon cakes made without breadcrumbs, topped with a tangy homemade lemon dill sauce. Fast, fresh, and perfect for a healthy dinner.
Ingredients
For the Salmon Cakes:
2 (6 oz) cans of wild-caught salmon (skinless, boneless if possible)
2 large eggs
¼ cup finely chopped red onion
¼ cup chopped green onions or chives
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup almond flour (or oat flour)
1 tablespoon dijon mustard
2 tablespoons olive oil (for frying)
For the Lemon Dill Sauce:
½ cup plain Greek yogurt (or sour cream)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh dill
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Open your cans and drain the salmon well. Don’t skip this. Too much moisture and you’ll be fighting soggy patties.
Break up the fish in a large bowl with a fork. Pick out any bones or skin if needed.
Add eggs, chopped onion, garlic, parsley, lemon juice, zest, paprika, salt, pepper, almond flour, and mustard to the bowl. Stir gently until everything’s combined but not mushy.
Let the mix rest for about 5 minutes. This lets the flour soak up the moisture and helps hold the cakes together.
Scoop about ¼ cup of the mix and shape into 6–8 small patties. If the mixture feels a little too wet, add a sprinkle more almond flour.
Lay them on a plate and chill in the fridge for 10–15 minutes. They’ll firm up a bit and fry easier.
Heat olive oil in a large nonstick or cast iron skillet over medium heat. Once the oil’s hot and shimmering, add the patties in a single layer.
Cook about 3–4 minutes per side until deep golden brown and crisp. Don’t crowd the pan. Work in batches if needed.
Place them on a paper towel-lined plate to drain any excess oil.
In a small bowl, mix together yogurt, lemon juice, zest, dill, mustard, and a pinch of salt and pepper. Taste and adjust. Want more tang? Add more lemon. Want more herb kick? Add more dill.
Refrigerate until serving.
Notes
Use wild-caught canned salmon for best flavor. Don’t skip the chill time before frying. Sauce can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 cakes
- Calories: 275
- Sugar: 1g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 120mg
