These easy and healthy salmon patties are made with canned salmon, almond meal, egg, and fresh herbs for a quick and delicious meal. They are naturally gluten free, dairy free and the patties are also Whole30 friendly. Pair them with a green salad or roasted vegetables for a simple lunch or light weeknight dinner.
⭐⭐⭐⭐⭐ So good! The fresh herbs really elevate the flavor, I used chives, parsley, and dill. Topped them with some fresh lemon and hot sauce – perfection! This is definitely going in the regular Whole30 meal rotation. – Melanie
Over the years I have gone through phases with canned salmon. Sometimes I love it because it is super convenient and full of protein, rich in omega 3s and always ready when I need a quick healthy meal. Other times I am not so keen because canned salmon can be kind of stinky and weird. If you are not completely sold on it I completely understand, I really do.
But the good news is that when you turn that can of salmon into salmon patties (or salmon cakes if you prefer to call them that) the strong flavour disappears and you’ll forget all about how it looked before.
These salmon patties get delicious golden crispy edges, a soft flaky centre and the fresh flavour of herbs that makes these one of my favourite healthy canned salmon recipes. They are perfect for lunch, dinner or meal prep.
I promise you, it is worth putting a can of salmon in your trolley just for this recipe.
Making gluten free salmon patties
Traditional salmon patties are usually made with breadcrumbs, but in this recipe we replace them with almond meal which not only makes them gluten free but also keeps them paleo and Whole30 compliant. The almond meal gives a subtle nutty flavour and binds the mixture together beautifully.
Whether or not you are following a Whole30 round these Whole30 salmon cakes are a quick healthy and satisfying recipe to have in your regular rotation.
Key Ingredients
To make these healthy salmon patties, you’ll only need a few simple pantry and fridge staples.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Canned salmon – I use pink salmon and choose wild caught for the best flavour and quality.
- Egg – this recipe uses egg to bind the mixture together.
- Almond meal – as a gluten free alternative to breadcrumbs again to hold the patties together and to prevent them from becoming dry.
- Fresh herbs – adds so much flavour to the patties. I like to use a combination of parsley, dill and chives, but you can use just one, or any combination of these you like.
- Garlic powder and salt – for flavour.
Recipe tips and variations
- Double the recipe if you want to feed the family or have extras for lunches through the week.
- If you do not have fresh herbs use one teaspoon each of dried parsley dill and chives.
Step-By-Step Instructions
These salmon patties are really quick and easy to make, you’ll only need a large mixing bowl and a frying pan.
Step 1: Prepare the salmon by first draining the salmon, then emptying the can into a large bowl. Canned salmon contains edible bones (which is what often puts me off) so if you’re like me, you can remove the larger ones if you prefer. Break the salmon into flakes with a fork.
Step 2: Add the egg almond meal garlic powder salt and herbs to the bowl. Mix until well combined.
Step 3: Divide the mixture into four equal portions and shape into 4 similar sized patties. The mixture will be quite delicate but it will hold together.
Step 4: Heat a frying pan over medium heat with enough olive oil to coat the base. Cook the patties for three to four minutes on one side pressing gently to flatten as they cook. Flip and cook for another two to three minutes until golden on both sides.
Note: The canned salmon is already cooked so the goal is simply to create a golden crispy crust while warming them through.
How to serve these healthy salmon patties
You can serve these healthy salmon patties in a range of different ways.
- Serve with a simple green salad for a light lunch (this is my go to!)
- Pair with roasted vegetables or baked potato wedges for an easy weeknight dinner.
- Add a dollop of garlic aioli or my favourite herby lemon yoghurt sauce (pictured and included in the recipe card) for a bright and tangy addition that works so well with the salmon.
- Wrap in lettuce cups for a fresh low carb option.
They are also great for meal prep. Store them in an airtight container in the fridge for up to three days. They taste great cold but you can reheat them in a pan, microwave or air fryer if you prefer.
Herby lemon yoghurt sauce
If you are not following a strict Whole30 then I recommend serving these salmon patties with a herby lemon yoghurt sauce. The creamy fresh flavour really just takes these to the next level.
In a small bowl mix together some plain dairy free Greek style yoghurt, the juice of half a lemon, a little garlic powder, and some chopped fresh herbs such as parsley and dill. Season it with salt and pepper to taste. Stir until smooth and adjust the lemon juice to your taste. Drizzle it over the warm patties to serve.
Recipe FAQs
Yes you can. If you have fresh salmon on hand, cook it first by baking, grilling or air frying, then flake it into pieces before using it in the recipe. You will need about the same weight as the canned salmon. This is a great option if you just can’t with the canned stuff.
I like to use wild caught pink salmon as it’s easily found, has a lighter flavour and is good quality. You can also use red sockeye salmon which has a richer flavour.
Yes you can. Place cooked patties on a tray in a single layer until frozen, then transfer them to a freezer safe container or bag. They will keep for up to two months. Defrost in the fridge overnight before reheating.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More healthy lunch recipes:
Healthy Egg Salad Bagel
Vietnamese Noodle Salad
Chicken Salad Sandwich
Vegetable Fritters
Healthy Salmon Patties Recipe
Equipment
Ingredients
- 415 gram can pink salmon drained
- 1 egg
- ½ cup almond meal
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ cup fresh herbs parsley dill chives
- Olive oil for cooking
Herby Lemon Yoghurt Sauce
- ½ cup plain dairy free Greek style yoghurt
- Juice of half a lemon or to taste
- ¼ teaspoon garlic powder
- 1 to 2 tablespoons chopped fresh herbs such as parsley and dill
- Salt and pepper to taste
Instructions
- In a large bowl add the canned salmon removing any larger bones if preferred. Break the salmon into flakes with a fork.
- Add the egg almond meal salt garlic powder and herbs. Mix until combined.
- Heat a medium frying pan over medium heat with about a tablespoon of olive oil.
- Shape the mixture into four patties and place them in the pan pressing gently to flatten.
- Cook for three to four minutes on one side until golden. Flip and cook for another two to three minutes on the other side.
- If making the herby lemon yoghurt sauce combine all sauce ingredients in a small bowl and stir until smooth. Adjust the lemon juice to taste.
- Serve the patties immediately with salad vegetables or the yoghurt sauce if using.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in March 2021 and has been updated in 2025 to include a clearer, more detailed recipe, more helpful information and new photos.
Pamela Morris Gayhart says
Do I need to convert this recipe to American measurements
Sally says
Hey Pamela. The only conversion you should need to do for this recipe between Australian and America is grams to ounces. 415grams of salmon is approx. 14.5 ounces I believe!
Paleojulez says
I had a can of red salmon in the pantry so I whipped these up. Added some spring onions and they were delicious. Wasn’t sure they would hold together without mashed potatoes but they did. Very quick and easy. Will be having the leftovers for lunch!
Sally says
Sounds perfect! I love when I have leftovers of these for lunch!
Melanie E Wilkinson says
So good! I have a ton of canned salmon and this recipe was perfect to double and use up a good amount. The fresh herbs really elevate the flavor, I used chives, parsley, and dill. Topped them with some fresh lemon and hot sauce – perfection! This is definitely going in the regular Whole30 meal rotation.
Sally says
Glad you enjoyed them Melanie!
Lyn says
Anything salmon. I’m there. Thanks Sal xxx
Sally says
Thanks Lyn!
sherry says
i love fish patties. i like to use some red salmon as it is the best you can buy in a can, even if darn expensive (but worth it). and i like your idea of using almond meal to thicken it. i usually add a few slices of smoked salmon chopped up, in the patties. it gives such a great boost to the flavour. i don’t know what whole30 is, but i’m betting the mayo i usually add is not on the plan:-)
Sally says
Love that tip of adding smoked salmon – I imagine that gives such a good extra bit of flavour!