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Plate of 4 salmon cakes with mayo dipping sauce
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4.89 from 9 votes

Salmon Cakes

These salmon cakes have a restaurant quality taste to them but they are quick to make with minimal wholesome ingredients and gluten-free flour
Course Appetizer
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6 servings
Calories 296kcal
Author Yumna Jawad


  • 1 pound fresh salmon skin removed and finely chopped
  • 2 large eggs
  • 1 shallot minced
  • 2 garlic cloves minced
  • 1 tablespoon lemon zest
  • 2 teaspoons dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 cup almond flour divided
  • 1 tablespoon corn starch
  • ½ teaspoon salt
  • Olive oil for cooking

Dipping sauce:

  • 3 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried dill
  • ¼ teaspoon ground pepper
  • ¼ teaspoon salt


  • In a small dish, combine all the ingredients for the dipping sauce. Cover and set aside in the fridge until ready to serve.

Salmon cakes:

  • In a bowl, combine eggs, shallot, garlic, lemon zest, mustard, cumin, paprika and salt. Whisk until well combined.
  • Add ½ cup almond flour, corn starch and the cubed salmon pieces and stir until thick and everything is distributed evenly.
  • Place the remaining almond flour in an even layer on a small plate.
  • Heat about 2 tablespoons of oil in a large pan over medium heat.
  • Scoop ¼ cup of salmon mixture and form into round patties, about ½ - ¾” thick. Coat each side of the patties in a thin layer of almond flour. Makes 4-6 patties.
  • Cook the salmon patties in the oil, 3-4 at a time until golden brown on both sides, about 2-3 minutes per side.
  • Remove the patties from the pan and drain on a paper towel. Cook the remaining salmon patties, adding more oil as needed.
  • Serve warm with dipping sauce.



Storage: These are best served immediately, but you can store leftovers in the fridge in an airtight container for up to 3 days.
Freezing Instructions: You can also freeze the individual patties before or after cooking. Thaw overnight in the fridge before cooking or reheat from frozen if already cooked in the oven at 400°F for 7-10 minutes. They will not be as crisp this way.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of fresh salmon, you can make these with canned salmon.
  • Instead of almond flour, you can use all-purpose flour.
  • Instead of dijon mustard, you can use mayonnaise or just skip it.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. It does not include the cooking oil though since that may vary.


Calories: 296kcal | Carbohydrates: 7g | Protein: 21g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 419mg | Potassium: 435mg | Fiber: 3g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg