Easy gluten-free salmon cakes that are full of flavor from Old Bay and dill, crispy on the outside with tasty bites of salmon with a creamy dill sauce. Dairy-free with a Paleo option.
Originally published April 2017, photos updated April 2018
Gluten-Free Salmon Cakes
I have been trying to find different ways to eat more salmon.
Salmon is so good for you because it is high in omega-3 fatty acids, which are incredibly important for your body and brain. Fresh salmon (or even frozen), can be expensive especially for larger families like mine.
I decided I would create a recipe for gluten-free salmon cakes that I knew would help with my family’s food budget and be something everyone would enjoy. I also included an option for Paleo salmon cakes as well.
I tapped into my college days of living in Baltimore, Maryland and choose Old Bay as one of the main seasonings in the recipe. These gluten-free salmon cakes are so full of flavor from the Old Bay and dill.
They are crispy on the outside with tasty bites of flaked salmon.
How To Make Gluten-Free Salmon Cakes
These gluten-free salmon cakes are my easy go-to dinner meal when I want something fast and delicious. It only takes a few ingredients to make these delicious Old Bay salmon cakes.
They are easily whipped up and cooked in just 20 minutes. It takes only a few easy steps to make these gluten-free salmon cakes.
- Whisk the eggs with the dill and Old Bay seasoning in a medium-sized bowl. Add the drained salmon, gluten-free bread crumbs and sweet relish. Stir to fully combined.
- Start heating your oil in a large pan on medium/high. With your hands form patties and place on a plate.
- When the oil is hot, carefully place the salmon patties in the oil and fry on both sides until golden brown (3 or 4 minutes on each side).
Baked Versus Fried
These salmon cakes can also be baked for 10 minutes at 375° F. Make sure you turn them over after 5 minutes of baking so both sides will be golden brown.
I have also had a reader message me and let me know that they grilled the salmon cakes and they turned out perfect. I think that’s pretty awesome, but I have not tried it…yet.
I personally preferred the salmon cakes nice and crispy from being pan-fried.
Gluten-Free and Dairy-Free Dill Sauce
I found an amazing dill sauce recipe from Taste of Home. I modified it a bit, and I only make it with the mayonnaise because my husband and I are dairy-free.
These gluten-free salmon cakes are a super easy meal to prepare and have become my husband’s favorite.
Looking for more easy dinner recipes? Take a look at these gluten-free dinner recipes.
Dill Sauce recipe adapted from Taste of Home.
Gluten-Free Salmon Cakes With Dill Sauce
- 1 cup vegetable or canola oil , for frying (I like peanut oil the best for frying.)
- 2 cans of 5oz salmon
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon dill
- 2 eggs beaten
- 1 cup gluten-free breadcrumbs (I like 4C Crumbs Gluten-Free Plain)
- Paleo option: use 1 cup almond flour
- 2 tablespoons sweet relish (optional, omit if Paleo)
- 1/2 cup mayonnaise
- Paleo option: use 1/2 cup Paleo Mayonnaise
- 1 tablespoon dill
- 1 teaspoon horseradish sauce (I use Silver Spring. If you don't have the sauce you can use 1/2 or 1/4 teaspoon of horseradish)
- Paleo option: 1/2-1/4 teaspoon horseradish
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic salt
- Make this dill sauce first.
- Combine mayonnaise, dill, garlic salt, lemon, and horseradish sauce in a small bowl. Chill in the refrigerator while cooking salmon patties.
- Drain the canned salmon.
- In a bowl beat the two eggs, add the Old Bay, dill, bread crumbs and relish(optional). Mix until all ingredients are combined.
- Add the drained canned salmon and mix to combine the ingredients well.
- Heat vegetable oil in a large pan on medium/high.
- Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 cakes.
- Pan Fried:
- Fry cakes until golden in a single layer 3 or 4 minutes on each side.
- Drain on a paper towel-lined plate.
- Place the salmon patties on a parchment lined (or use cooking spray) baking sheet. Bake the salmon cakes for 10 minutes at 375° F. Make sure you turn them over after 5 minutes of baking so both sides will be golden brown.