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A stack of five salmon cakes topped with a dollop of homemade Greek yogurt sauce

Salmon Cakes

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.

Course Main Course
Cuisine American
Keyword how to make salmon cakes, salmon croquettes, salmon patties
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 7
Calories 176 kcal
Author Kelly

Ingredients

For the Salmon Cakes

  • 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

For the Greek Yogurt Sauce

  • 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

Instructions

Oven Method

  1. Preheat oven to 425°F. Prepare a baking sheet with nonstick spray or parchment paper.

  2. Combine all salmon patty ingredients in a large bowl and mix until well combined.

  3. 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.

  4. 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.

  5. 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.

  6. While croquettes are cooking, gently combine all sauce ingredients in a small bowl. Serve salmon cakes warm with sauce and more chopped parsley.

Air Fryer Method

  1. Spray air fryer basked with avocado oil spray or line with parchment paper cut to size to avoid sticking.

  2. Combine all salmon patty ingredients in a large bowl and mix until well combined.

  3. 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.

  4. Close air fryer and cook at 385°F for 13-15 minutes (or until desired crispness), flipping and spraying halfway through.

  5. Gently combine all sauce ingredients in a small bowl while cakes are cooking. Serve salmon croquettes warm with sauce and more chopped parsley.

Stovetop Method

  1. Heat 2 tablespoons avocado oil in a large cast iron or non-stick skillet over medium heat.

  2. Combine all salmon patty ingredients in a large bowl and mix until well combined.

  3. 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.

  4. Fry until golden brown on both sides, about 4-5 minutes per side or until golden and crispy.

  5. Transfer to a paper towel-lined plate. Repeat with remaining batter.

  6. While croquettes are cooking, gently combine all sauce ingredients in a small bowl. Serve salmon cakes warm with sauce and more chopped parsley.

Recipe Notes

  • 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.
Nutrition Facts
Salmon Cakes
Amount Per Serving (1 serving)
Calories 176 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 87mg29%
Sodium 224mg9%
Potassium 229mg7%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 16g32%
Vitamin A 424IU8%
Vitamin C 11mg13%
Calcium 221mg22%
Iron 1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.