Salmon Cakes {Croquettes}

Salmon cake closeup

We’ve had Copper River Salmon several times over the past two weeks, mostly because it’s that time of year in the Pacific Northwest (and Alaska). I’ve been eating vegetarian for the past 3 months (and loving it, btw) but I couldn’t resist the idea of getting some healthy, cold-water salmon into my older son’s body. And he ate salmon for the first time – a major victory for my fish-averting kid. He did pile a ton of sea salt on it, but hey, it’s all good.

I finally have a bit of leftover salmon – just enough to test this recipe I’ve been planning for a while.

Salmon cakes

I use almond flour in place of the traditional panko or bread crumbs, but if you don’t eat nuts you can make this without the added almond flour. Besides almond flour, I tried them with coconut flour and they were ok (the texture was slightly unusual), so I prefer almond flour or no flour.

Tip The trick to keeping these cakes together in one piece and easy to flip, is to not make them too big. Keep them between 2 to 2.5 inches in diameter when you spoon them into the frying pan, and let the bottom fry for a while to give them a solid foundation. Don’t flip them until they’re browned around the edges and on the bottom, and feel solid when you slip a spatula under them. Also, these cakes are lactose-free when you use lactose-free yogurt.

Salmon Cakes

Ingredients (makes about 6-8 cakes)

  • 1 1/2 cups of cooked salmon (or you can use canned salmon)
  • 1/2 cup of dripped yogurt (or Greek yogurt)
  • 1/4 cup of diced green onion (scallions)
  • 2 tablespoons of lime juice
  • 2 teaspoons of Dijon mustard
  • 1/8 teaspoon of salt
  • 1 large egg
  • 1/4 cup of almond flour
  • about 3 tablespoons of olive oil for frying (or other oil)


  1. Combine all the ingredients, in order, and blend well (almost mashing the salmon) so you can form cakes that stay together.
  2. Add olive oil to a frying pan and bring to a steady low to medium heat.
  3. Spoon out the salmon mixture into cakes or patties that are no more than about 2.5 inches in diameter.
  4. Let the first side fry for a while (at least 6 minutes or so) to give them a solid foundation. Don’t flip them to the other side until they’re browned around the edges as well as on the bottom, and they feel solid when you slip a spatula under them.
  5. Flip each cake to the other side and fry for less time than the first side; just enough to brown them on this second side.
  6. Enjoy with a salad, on a salad, or any which way. They reheat well too!

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Posted in Dairy-Free, Gluten-Free, Lactose-Free, Low-Sugar, Paleo, SCD, Wheat-Free  |  20 Comments

20 Responses to Salmon Cakes {Croquettes}

  1. Berneda says:

    Hi. I have dill growing in my garden. Do you think the dill would work in your recipe? Thanks and I LOVE YOUR WEB SITE.

  2. I have been wanting to make salmon cakes for awhile now, just hadn’t pulled together a recipe. Yours looks delicious! Thanks

  3. Jerry says:

    I am a fan of all types of seafood cakes and this one here is no exception. I am looking forward to using some of my home grown scallions to make these salmon cakes. They look absolutely delicious! Love your blog and thanks for sharing this awesome recipe 🙂 I also have a Korean stir fry fish cake to share with you if you are interested in making it here at:


  4. Sophie says:

    MMMMM,…Divine & fab salmon cakes! I loved them a lot!

  5. my spatula says:

    your salmon cakes look amazing! move on over crab!! 🙂

  6. Thanks for the tip of using almond flour. Will have to try it the next time I make tuna or salmon cakes.

  7. Awesome! I love salmon cakes and your recipe sounds simple and delicious! Your photography is beautiful too.

    Traditional Maryland Blue crab cakes don’t actually have any flour… but Blue crabs are hard to come by these days. I’m guessing you would used Dungeness in your area? Would love to see what kind of a recipe you come up with!

  8. Stopping in to say I loved this recipe so much I blogged about it! You can check the post on my blog.

    Emily@ Emily’s Frugal Tips!

  9. wendy says:

    Loved these, very moist. Great tip on the almond flour. Thank you!

  10. Donna Peters says:

    I’m looking for great recipes like this to use up the last of
    last years salmon – so you are an angel at the precise second I needed you! Emily Frugal Tips sent me to you BTW Thanks!>

  11. Pingback: Salmon Cakes: A Recipe Review!

  12. Aziza says:

    I made these for dinner tonight and my 15 month old devoured them. They were delicious!

  13. Jenn says:

    Thank you so much, this recipe is amazing! I’m 28yrs old and have never made salmon before,let alone any kind of seafood cakes! So I bought a fresh salmon fillet just for this recipe and had to learn how to bake a salmon fillet! I know, I sound like a sad case. I actually made this recipe for my 9 month old son (and myself) and I love them, and he loves them!! Super easy(ish) for a newbie Martha Stewart in the making!

    • Erica says:

      Nice! Try the blackened salmon if you’re up for some spice. It’s my favorite. The secret to good cooking is having basic, fresh ingredients (in my opinion). Best wishes, Erica

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