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Gluten Free Salmon Cakes

  • Author: Mish
  • Total Time: 45 mins
  • Yield: 12 1x


Dive into a seafood delight with this gluten-free salmon cake recipe, where succulent salmon blends with the medley of herbs and spices, creating a golden and crispy patties. It give out a burst of flavors that makes a perfect appetizer or main course.


  • 2 pounds salmon fillet
  • 1 medium onion chopped (any variety of onion will do)
  • 2 teaspoons minced ginger
  • 1-2 teaspoons of garlic 
  • 1/2 tsp salt (adjust to taste)
  • 2 tablespoon Sriracha sauce (depending on your tolerance level)
  • 1 small bunch cilantro finely chopped (optional)
  • 2 eggs
  • 3/4 cup oat flour
  • 4 Green chillies
  • 3 tablespoon neutral oil, like avocado oil.


  1. Steam or boil the salmon, cool and mash in a large mixing blowl.
  2. To this add the chopped onion, garlic, ginger, Sriracha sauce, salt, cilantro and chilies (if using). Note: Cilantro (also called coriander leaves) is optional because some people do not like them. I like the flavor so I always use it but leave it out if you’re not a fan.
  3. Mix everything together well using a fork or your hands.
  4. Now add the oat flour little by little so it absorbs the liquid and forms a “dough”.
  5. Test to see if you can form patties. If so, don’t add any more oat flour. If not add and keep adding till you can form patties.
  6. Shallow fry the patties and enjoy!


Feel free to use canned salmon. You will need 4-5 cans.

  • Prep Time: 20 mins
  • Cook Time: 25 mins

Keywords: Salmon Cakes