By Wendy Stoltz / Last Modified On March 15, 2023

These gluten-free salmon cakes are packed with flavor, are super moist and rich with omega-3 fatty acids making this a healthy kid-friendly weeknight meal. You can also change it into an elegant gluten-free appetizer. Use leftover salmon to save you time on those busy weeknights!

If you love to bring appetizers to parties, you'll love my gluten-free bacon tomato cups. My sausage and shrimp appetizers are also a quick and easy gluten-free finger food. If you want a different fish recipe, try out these ultra-crispy gluten-free fish and chips or these gluten-free fish sticks.

If you're looking for more appetizers, check out my round-up of gluten-free appetizers. Gluten-free latkes are a must-have appetizer at your next Hannukah or holiday celebration or these easy gluten-free meatballs that are so flavorful. If you prefer a sweet treat to end your day, these gluten-free vegan cannolis are just what you need. 

If you want to level up your cooking skills, explore these masterclasses from Dominique Crenn and Wolfgang Puck. 

GLUTEN-FREE SALMON CAKES RECIPE

Everyone in my family ate these Gluten-Free Teriyaki Salmon Cakes for dinner the other night. Even my kids! Do you know how rare it is that all four of us eat exactly the same thing for dinner?  My kids also really like this tuna salad with greek yogurt, so I thought salmon cakes would go over well, and I was right!

And I was surprised that both my girls ate these gluten-free salmon cakes. They are a scrumptious gluten-free salmon patty that's easy to make and full of flavors.

These gluten-free teriyaki salmon cakes are going to wow you! Don't forget to make the wasabi cream. It brings the spice in these salmon cakes up a whole notch.

WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE SALMON CAKES

Monthly dinner rotation - I knew this gluten-free salmon cake recipe was good, but I was sure someone in my family would complain. Since everyone loved them, and they were easy to make, I've added them to our monthly dinner rotation.

They make a great GF appetizer - I've also started making them as gluten-free appetizers. Just make them smaller for a bite-sized version.

Family-friendly - No more jumping up after the first bite and having to make your child another weeknight dinner. These have been tried, tested, and approved by kids.

Easy to make - Up until now, I've been skeptical about making salmon cakes. I've always thought there was some secret science to them. They were easier to make than I thought.

INGREDIENTS IN GLUTEN-FREE SALMON CAKES

FOR THE SALMON CAKES:

Salmon - 1 lb fresh salmon. You can try other fish, I have not as yet.

Tamari Sauce - ¼ cup Tamari sauce or gluten-free soy sauce.

Honey - ¼ cup pure honey. You can also try agave or maple syrup, but the taste will be different. 

Garlic - 1 clove garlic, minced.

Ginger - 1-inch piece fresh ginger, chopped.

Pepper - Cracked pepper.

Breadcrumbs - 1 cup gluten-free bread crumbs. You can also use crushed gluten-free crackers. Readers have used almond meal.

Eggs - 2 large eggs, lightly beaten.

Mayo - 3 tablespoons mayo.

Mustard - 1 tablespoon of spicy mustard.

FOR THE CREAMY WASABI DIPPING SAUCE:

If you don't want to make this dipping sauce, freshly squeezed lemon juice works well too.

Sour cream - ½ cup sour cream.

Wasabi - 1 teaspoon wasabi.

EQUIPMENT NEEDED FOR GLUTEN-FREE SALMON CAKES

Mixing bowls - These Pyrex mixing bowls are useful. 

Ziplock bags - Select the size and quantity of Ziploc bags you will use most often in the kitchen. Make sure they are food-grade.

Baking sheets - You need a rimmed baking sheet to bake the salmon patties. These sizes are useful.

Skillet - This is a great skillet to fry the salmon patties. Make sure you select the size for your family.

If you have any questions about making gluten-free salmon cake, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE SALMON CAKES

1. Combine tamari (or GF soy sauce), honey, garlic, ginger and cracked pepper in a bowl.
2. Add fresh salmon and sauce to a zip-lock bag and shake until well coated. Refrigerate for 2 hours or overnight.
3. After the salmon marinades, preheat Oven to 425˚F. Line a rimmed baking sheet with parchment paper. Place salmon skin-side down and bake uncovered for 10-14 minutes or until cooked.
4. Remove from oven and let cool to room temperature. Discard the skin and flake with a fork in a large mixing bowl.
5. Add gluten-free bread crumbs, eggs, mayo, and spicy mustard and stir to combine. Refrigerate the salmon mixture for one hour. This helps the salmon cakes stay together when frying.
6. Form 6-8 salmon cakes. Heat oil in a skillet over medium heat. Cook the salmon patties for 3-4 minutes per side or until golden brown.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free salmon cakes, please see the complete recipe below.

TIPS FOR MAKING THE BEST GLUTEN-FREE SALMON CAKES

Ratio of dry and wet is correct - There are two important things to know about making gluten-free salmon cakes, even these gluten-free Teriyaki Salmon Cakes. First, you need to make sure your dry ingredient to wet ingredient ratio is spot on, otherwise your cakes will be too dry or fall apart.

Chill your salmon cake mixture - Chill your salmon cake mixture before you shape them into cakes. This helps the salmon patties to hold together better when frying.

FREQUENTLY ASKED QUESTIONS

HOW DO YOU STORE GLUTEN-FREE SALMON CAKES?

Store the cooked gluten-free salmon patties in an airtight container in the fridge. They can be stored for up to 4 days.

CAN I FREEZE GLUTEN-FREE SALMON CAKES?

Yes, you can freeze these GF salmon cakes for up to 2 months. I make a double batch for meal prep. 

CAN YOU MAKE THESE GLUTEN-FREE SALMON CAKES AHEAD OF TIME?

Yes, you can cook them and then reheat them. They need to be used in under 4 days or alternatively freeze them and use them within 2 months.

WHAT SUBSTITUTIONS / REPLACEMENTS CAN I MAKE IN THESE GLUTEN-FREE SALMON CAKES?

Fish - Use tuna or experiment with other types of fish.

Tamari Sauce - You can also use gluten-free soya.

Honey - If you don't have honey, try agave or maple syrup, but the taste will be different. 

Breadcrumbs - You can also use crushed gluten-free crackers. Readers have used almond meal I have not tried it as yet.

WHICH TYPE OF SALMON SHOULD YOU USE FOR SALMON CAKES?

I like to use Sockeye salmon over Atlantic salmon. If you want to spend more, you can use King Salmon. If you prefer, use leftover cooked salmon from another meal or canned versions. 

WHAT’S THE DIFFERENCE BETWEEN FRESH AND CANNED SALMON?

There is no difference really, they both have the same nutritional benefits. I do, however, prefer using fresh where possible as there is a slight taste difference. Choosing safe foods, especially when it comes to seafood, is important.

CAN I USE SOMETHING OTHER THAN SALMON?

Yes, you can. Try some fresh or canned tuna. 

WHAT CAN I USE BESIDES BREADCRUMBS?

You can use crushed gluten-free crackers if you don't have gluten-free breadcrumbs. I've had a few readers use almond meal, but I haven't personally tried these gluten-free salmon cakes with almond meal.

WHAT CAN I USE INSTEAD OF HONEY?

The combination of honey with the tamari and ginger is what makes these gluten-free salmon cakes teriyaki salmon cakes. If you can't have honey, you can try agave or maple syrup, but the flavors will be different.

CAN I USE CORNMEAL TO MAKE GLUTEN-FREE SALMON CAKES?

Yes. After you press the gluten-free salmon cakes together, and before you place them in your pan, dip them in cornmeal. The cornmeal will give the gluten-free salmon cakes an extra crunch.

DO I HAVE TO ADD GINGER TO THESE GLUTEN-FREE SALMON CAKES?

No, you don't have to add in the ginger. Just note that the flavor profile will be a little different. The ginger isn't strong, and it complements the other flavors. I haven't personally tried making these gluten-free salmon cakes with other types of fish. If you make them with another type of fish, please let me know.

HOW CAN I MAKE THE GF SALMON CAKES PALEO?

Yes, you can make these GF salmon cakes into paleo salmon cakes by omitting the crumbs. Replace the crumbs with almond flour. You would need to replace the tamari sauce with coconut aminos. The sour cream in the sauce will need to be replaced too. Check all other ingredients labels too. 

HOW DO YOU SERVE GLUTEN-FREE SALMON CAKES?

You can serve them with:

• Roasted potatoes and broccoli
• Gluten-free coleslaw
• Gluten-free mashed potatoes
• Instant Pot carrots

For another amazing salmon recipe, you might like All Day I Dream About Food's garlic butter salmon. More of a crab cake person? You'll want to make these Gluten-Free Crab Cakes. For more easy appetizers, check out these jalapeno poppers. Looking for gluten-free dinner recipes or other salmon recipes, I have you covered.

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Yield: 4-6 Salmon Cakes

Gluten-Free Salmon Cakes

Print

These gluten-free salmon cakes are packed with flavor, are super moist and rich with omega-3 fatty acids making this a healthy kid friendly weeknight meal. You can also change it into an elegant gluten-free appetizer.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

For the salmon cakes:

• 1 lb fresh salmon
• ¼ cup Tamari sauce (or gluten-free soy sauce)
• ¼ cup pure honey
• 1 clove garlic, minced
• 1-inch piece fresh ginger, chopped
• Cracked pepper
• 1 cup gluten-free bread crumbs
• 2 large eggs, lightly beaten
• 3 tablespoons mayo
• 1 tablespoon spicy mustard

For the creamy wasabi sauce:

• ½ cup sour cream
• 1 teaspoon wasabi

Instructions

1. Combine tamari, honey, garlic, ginger and cracked pepper in a bowl.
2. Add fresh salmon and sauce to a zip lock bag and shake until well coated. Refrigerate for 2 hours or overnight.
3. After the salmon marinades, preheat Oven to 425˚F. Line a rimmed baking sheet with parchment paper.
4. Place salmon skin-side down and bake uncovered for 10-14 minutes or until cooked.
5. Remove from oven and let cool to room temperature.
6. Discard the skin and flake with a fork in a large mixing bowl.
7. Add breadcrumbs, eggs, mayo, and spicy mustard and stir to combine. Refrigerate for one hour. This helps the salmon cakes stay together when frying.
8. Form 6-8 salmon cakes.
9. Heat oil in a skillet over medium heat. Cook the salmon cakes for 3-4 minutes per side or until golden brown.
10. Remove to a paper-towel lined plate and repeat until all salmon cakes are cooked.
11. In a small mixing bowl, combine sour cream and wasabi paste. Serve with warm salmon cakes.

Notes

• Refrigerate the GF salmon cakes for one hour prior to cooking them.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Kikkoman Gluten Free Tamari Soy Sauce, 10 Ounce
• 
  Nature Nate’s 100% Pure, Raw & Unfiltered Honey; 32oz. Squeeze Bottle; Award-Winning Taste
• 
  SENSARTE Nonstick Frying Pan Skillet, Swiss Granite Coating Omelette Pan, Healthy Stone Cookware Chef's Pan, PFOA Free (8/9.5/10/11/12.5 Inch) (9.5 Inch)
• 
  Schar Gluten Free Bread Crumbs - Net Wt. 8.8 oz.
• 
  NutriChef Non-Stick Kitchen Oven Baking Pans-Deluxe & Stylish Nonstick Gray Coating Inside & Outside, Commercial Grade Restaurant Quality Metal Bakeware with Red Silicone Handles NCSBS3S, 3 Piece Set
• 
  Ziploc Quart Food Storage Bags, Grip 'n Seal Technology for Easier Grip, Open, and Close, 80 Count
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set

Nutrition Information:

Yield:

6

Serving Size:

1 Salmon Cake
Amount Per Serving: Calories: 299Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 124mgSodium: 890mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 21g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.