Crispy on the outside and tender on the inside, these easy homemade Salmon Cakes can be baked, air-fried or pan-fried! They’re seasoned with onion, garlic, fresh parsley and more for an explosion of flavor in every bite. Gluten-free, refined sugar-free, paleo, Whole30, keto and low-carb compliant.
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Updated September 2022
Fail-Proof Salmon Patty Recipe
These savory salmon patties are easy to put together in less than 30 minutes no matter which cooking method you choose. They make a crave-worthy snack, appetizer or main dish for the whole family – and the creamy Greek yogurt sauce that goes with them is just as irresistible. If you have leftover salmon hanging around in the fridge, do yourself a favor and whip up these crispy croquettes.
Not only are they full of tangy, herby, garlicky goodness, but they’re also a great source of various nutrients that your body needs to thrive, including protein, potassium and Vitamin B. On top of that, they’re low in calories and can be made without any oil! The salmon cakes at your favorite restaurant will pale in comparison to these crispy little rounds of heaven.
What You’ll Need
I’m all about keeping things simple, and so is this flavorful salmon patty recipe. Scroll down to the printable recipe card to see the amounts associated with each item.
For the Salmon Cakes
- Cooked Salmon: Cooled and flaked.
- Eggs: Whisked.
- Superfine Blanched Almond Flour: Note that this is not the same thing as almond meal.
- Diced Onion
- Fresh Minced Garlic
- Fresh Chopped Parsley: Chop it up as finely as you can.
- Salt & Pepper
- Paprika
- Nutritional Yeast: If you’re not paleo or Whole30, feel free to use parmesan cheese instead.
For the Greek Yogurt Sauce
- Dairy-Free Yogurt: Greek-style or regular.
- Lemon Juice: Freshly squeezed.
- Pinch of Salt
- Fresh Minced Garlic
- Fresh Chopped Parsley
- Almond Milk: Or the alternative of your choice.
Can I Use Canned Salmon?
Absolutely! If you’d prefer to use canned salmon for your fishcakes, just be sure to drain it very well. The excess liquid would mess with the texture of the patties. The softened bones, however, are totally fine to include – they’re actually an amazing source of calcium. Just mash them up and enjoy that nutritional boost!
How to Make Salmon Croquettes
Let’s go over the oven method first and follow up with the Air Fryer and stovetop methods. You can’t go wrong with any of the three!
- Prep for Baking: Preheat the oven to 425°F and prepare a baking sheet with nonstick spray or parchment paper.
- Combine Ingredients: Add all of the salmon cake ingredients to a large bowl and mix until everything is well combined.
- From Into Balls: Scoop out 1/3 cup of the salmon mixture, form it into a ball and place it onto the prepared baking sheet. Repeat this process until your bowl is empty – you should have 7 salmon balls.
- Flatten: Firmly press on each ball to create salmon patties that are evenly thick. You can use the bottom of a glass or the palm of your hand.
- Bake: Bake the salmon cakes in the oven for about 20 minutes, or until they turn golden brown. Flip the patties over halfway through.
- Make Sauce: While the cakes are baking, gently combine all of the sauce ingredients in a small bowl.
- Enjoy! Garnish your salmon cakes with a sprinkle of fresh parsley and serve them warm alongside the Greek yogurt sauce.
Air Fryer Method
- Grease or Line Air Fryer Basket: Spray your Air Fryer basket with avocado oil spray or line it with a fitted piece of parchment paper.
- Combine Ingredients: Add all of the salmon cake ingredients to a large bowl and mix until everything is well combined.
- From Balls: Scoop out 1/3 cup of the salmon mixture, form it into a ball and place it into the prepared Air Fryer basket. Repeat until your bowl is empty, working in batches if needed to avoid crowding the basket.
- Flatten: Firmly press on each ball to create salmon patties that are evenly thick. You can use the bottom of a glass or your palm.
- Cook: Close your Air Fryer and cook the patties at 385°F for 13-15 minutes, or until the croquettes have reached your desired crispness. Flip the salmon cakes over and spray them lightly with nonstick spray halfway through the cooking process.
- Make Sauce: While the cakes are in the Air Fryer, gently combine all of the sauce ingredients in a small bowl.
- Enjoy! Serve the salmon cakes warm with your homemade Greek yogurt sauce and a sprinkle of chopped parsley.
Stovetop Method
- Heat Oil: Heat 2 tablespoons of avocado oil in a large cast-iron or nonstick skillet over medium heat.
- Combine Ingredients: Add all of the salmon cake ingredients to a large bowl and mix until well combined.
- Form Patties: Scoop out 1/3 cup of the salmon mixture, form it into a ball and place it onto the prepared skillet. Repeat until the skillet is full (but not over-full), then use your spatula or the back of a glass to firmly press on each ball, creating patties that are evenly thick.
- Fry: Fry the salmon cakes until they’re golden brown on both sides and crispy all around, about 4-5 minutes per side. Transfer the cooked croquettes to a plate lined with a paper towel.
- Repeat: If you weren’t able to fit all of the patties onto your skillet with some breathing room, form and fry the remaining salmon cakes.
- Make Sauce: While the cakes are cooking, add all of the sauce ingredients to a small bowl and gently combine them.
- Enjoy! Serve your salmon cakes warm with the prepared sauce and a sprinkle of chopped parsley.
Tips for Success
Remember the following pieces of advice when you’re whipping up your salmon cakes. That way, they’re sure to turn out perfect!
- Weigh the Salmon to Ensure Accuracy: Since you need exactly 12 ounces of salmon for this recipe, I recommend using a food scale to weigh out the fish. This applies to both canned and leftover salmon.
- Don’t Forget to Flip Your Patties: No matter how you decide to cook your salmon cakes, you’ll have to flip them over halfway through. This ensures that they cook evenly throughout and that both sides get nice and crispy.
- Work in Batches if Needed: It’s super important to avoid overcrowding your skillet or Air Fryer basket. If you try to shove too many patties in at once, they won’t cook properly.
What Goes With Salmon Cakes?
These savory croquettes go well with Avocado Dip, Cashew Cheese Sauce, mustard, Ketchup, sriracha mayo – all sorts of dipping sauces. As delicious as it is, you don’t have to feel confined to the Greek yogurt sauce! Try slathering a warm salmon patty with any of these condiments and stuffing it between two pieces of Fluffy Keto Bread. Perfection!
If you’re looking for a side dish that’ll pair well with your patties, the options are truly endless. From Broccoli Pasta Salad to Roasted Butternut Squash, building a family-favorite meal has never been so simple.
Storage and Reheating
Once they’ve cooled to room temperature, transfer your salmon cakes to an airtight container and keep them in the fridge. They’ll stay good for up to 3 days if you store them properly. You can pop the patties into a 350°F oven or Air Fryer until they’re warmed through if you’d like, but we like to serve our leftovers cold in our favorite salads!
Do These Freeze Well?
They sure do – arrange the cooled patties in a single layer on a baking sheet and freeze them uncovered until they’re firm. Then, transfer them to a freezer-safe container or storage bag and keep them frozen for up to 3 months. Thaw them out completely in the fridge before you reheat them.
More Tempting Salmon Recipes
Crispy on the outside and tender on the inside, these easy homemade Salmon Cakes can be baked, air-fried or pan-fried! They're seasoned with onion, garlic, fresh parsley and more for an explosion of flavor in every bite. Gluten-free, refined sugar-free, paleo, Whole30, keto and low-carb compliant.
- 12 oz salmon (one large fillet) previously cooked, cooled and flaked OR sub with canned salmon that has been drained
- 2 eggs whisked
- 2/3 cup superfine blanched almond flour
- 1/4 cup onion diced
- 2 cloves garlic minced
- 1/3 cup parsley finely chopped
- 1 pinch salt
- 1/8 tsp black pepper
- 1/4 tsp paprika
- 2 tsp nutritional yeast can also sub with parmesan if not paleo or Whole30
- 1 cup plain dairy-free yogurt Greek-style or regular
- 2 tbsp fresh lemon juice
- 1 pinch salt
- 2 cloves minced garlic
- 1 tbsp chopped parsley
- 1 tbsp almond milk or alternative of choice
Preheat oven to 425°F. Prepare a baking sheet with nonstick spray or parchment paper.
Combine all salmon patty ingredients in a large bowl and mix until well combined.
With 1/3 measuring cup, scoop out the salmon mixture. Form the salmon mixture into a ball and place on prepared baking sheet. This should make 7 salmon balls.
After all the salmon has been scooped, firmly press on each ball to create an even salmon patty. Repeat the process until all patties have been created.
Bake the salmon cakes in the oven for about 20 minutes, until golden brown in color. Flip the salmon patties halfway through at 10 minutes.
While croquettes are cooking, gently combine all sauce ingredients in a small bowl. Serve salmon cakes warm with sauce and more chopped parsley.
Spray air fryer basked with avocado oil spray or line with parchment paper cut to size to avoid sticking.
Combine all salmon patty ingredients in a large bowl and mix until well combined.
With 1/3 measuring cup, scoop out the salmon mixture. Form the salmon mixture into a ball and place on in the air fryer basket, an inch apart. After all the salmon has been scooped, firmly press on each ball to create an even salmon patty. Repeat the process until all patties have been created.
Close air fryer and cook at 385°F for 13-15 minutes (or until desired crispness), flipping and spraying halfway through.
Gently combine all sauce ingredients in a small bowl while cakes are cooking. Serve salmon croquettes warm with sauce and more chopped parsley.
Heat 2 tablespoons avocado oil in a large cast iron or non-stick skillet over medium heat.
Combine all salmon patty ingredients in a large bowl and mix until well combined.
With 1/3 measuring cup, scoop out the salmon mixture. Form the salmon mixture into a ball and place on the skillet. After all the salmon has been scooped, firmly press on each ball to create an even salmon patty. Repeat the process until all patties have been created.
Fry until golden brown on both sides, about 4-5 minutes per side or until golden and crispy.
Transfer to a paper towel-lined plate. Repeat with remaining batter.
While croquettes are cooking, gently combine all sauce ingredients in a small bowl. Serve salmon cakes warm with sauce and more chopped parsley.
- To Store & Reheat: Transfer cooled salmon cakes to an airtight container and refrigerate for up to 3 days. Pop patties into a 350°F oven or Air Fryer until warmed through – or serve cold in your favorite salad.
- To Freeze: Arrange cooled patties in a single layer on a baking sheet and freeze uncovered until firm. Transfer frozen cakes to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge before reheating.
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