Best ever Gluten-free Baked Salmon Patties recipe! These salmon burgers are easy to make ahead and freeze. Serve with a yogurt-based creamy lime sauce for salmon patties. Bake or fry these salmon patties for an easy weeknight meal!
These Crispy Baked Salmon Patties with Creamy Lime Sauce are part of my regular meal rotation. This is a recipe I've made for more years than I care to remember! It has definitely stood the test of time.
Now that I have an air fryer, I often use it to cook them. If you'd like air fryer instructions and tips for making salmon patties, see Crispy Air Fryer Salmon Patties with Lemon Aioli.
Gluten-free salmon patties, gluten-free salmon cakes, gluten-free salmon burgers--whatever you like to call them, they're easy, delicious and nutritious!
❤️You'll love this recipe because it's
- quick and easy
- made with either fresh or canned salmon
- freezable--great for meal prepping!
Ready to make a batch of healthy salmon patties? Here's what you'll need.
- salmon: about 14-16 ounces. That's 4 cans of wild sockeye salmon or a little less than 1 lb of freshly cooked salmon.
- panko crumbs: regular or gluten-free (better than bread crumbs)
- eggs: these act as a binder
- Parmesan cheese: for lots of flavour! Cheese also helps to bind the patties.
- green onions
- red bell pepper: for flavour, colour and crunch
- seasonings: lemon juice, parsley, dill, Dijon mustard and mayonnaise
Here's an overview of what you'll do. Complete instructions are in the recipe card below.
Mix all ingredients in a large bowl, then form patties with about ¼ cup of salmon mixture. Keeping them this size ensures that they hold together nicely while cooking. Bake in the oven at high heat, or fry in hot oil in a skillet, then drain on a paper towel. Serve with dollops of Creamy Lime Sauce, your favourite tartar sauce, or Lemon Aioli.
You can also make them appetizer size, about one inch in diameter. They make fun finger food to dip in the sauce!
👍🏼 Helpful Tip
Chilling the patties until you're ready to cook them helps to prevent them from falling apart.
🥶 Make ahead and freeze
If you were to open my freezer almost any day of the year, you'd find vacuum-packed salmon patties. Having healthy pre-made dinner options is a life-saver on busy days. And yes, even though I'm retired, my days can be busy!
Peeking in my freezer, you'd probably also find Crispy Baked Zucchini Patties, Chipotle Chicken Burgers, Greek Chicken Burgers with Spinach and Feta and possibly Harissa Chicken Burgers, my personal favourite.
Batch cooking, often on a quiet afternoon, allows me to fill the freezer with ready-made meals.
I usually freeze these patties unbaked. I line a baking sheet with parchment paper, lay the patties on it and put it in the freezer.
Once they're frozen, I transfer them to ziplock freezer bags in a single layer or vacuum seal them. I usually put four in a bag. However, if you have leftover baked patties, you can also freeze them if you'd like.
Sauce for gluten-free salmon patties
Don't forget the sauce for these salmon cakes! Avoid resorting to a dollop of ketchup 😊. This Creamy Lime Yogurt Sauce is so simple to make, yet incredibly flavourful.
Sometimes I make these salmon patties just so I can have this creamy lime sauce! Here's what you'll need for this dip:
- Greek yogurt
Simply stir these together and serve alongside your salmon cakes.
🍽 Serving Suggestions
Serve them as salmon burgers in a gluten-free bun! Add a few Easy Refrigerator Pickled Red Onions for some crunchy piquant flavour!
Storage and Reheating Instructions
Store leftover patties in the fridge in a covered container for up to 3 days. You can reheat them in the oven or in a skillet until heated through. They will lose their crisp exterior if you reheat them in a microwave.
Baked Salmon Patties with Creamy Lime Sauce
- 14 oz salmon, canned sockeye salmon (4 cans) or cooked salmon
- 1 cup Panko crumbs, gluten-free
- 2 large eggs
- ½ cup Parmesan cheese, grated
- 1 clove garlic, minced
- ½ cup green onions , sliced
- ½ cup red bell pepper, finely chopped
- 1 tablespoon lemon zest
- 1 tablespoon parsley, dried
- 1 tablespoon dill, dried
- 1 tablespoon Dijon mustard
- 3 tablespoon mayonnaise
Creamy Lime Yogurt Sauce or Dip
- ½ cup Greek yogurt
- 1 teaspoon lime zest
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon capers, drained, rinsed and chopped
- 1 tablespoon chives, snipped
- salt and pepper, to taste
- Preheat oven to 400°F. Line a baking sheet with parchment paper or spray lightly with oil.
- If using canned sockeye salmon, drain thoroughly. If using fresh salmon, flake with two forks.
- Add all salmon patty ingredients to a large bowl and stir to combine.
- Using a quarter cup measure, form patties about ¾ inch thick and 2 ½ inches in diameter.
- Place on the prepared pan and bake for 15 minutes, flipping the patties over half way through baking time.
- Alternatively, fry in a high-heat oil, like avocado oil, in a skillet, about 5 - 7 minutes on each side. Drain on paper towel to remove excess oil.
Creamy Lime Yogurt Sauce
- Stir together all sauce ingredients in a small bowl. Garnish with fresh dill or chives, if desired. Serve with salmon patties as a sauce to spoon on top of patties.