Paleo Salmon Cakes

Made with fresh salmon fillets, these Paleo Salmon Cakes are tender, juicy, and packed with Thai-inspired flavor—thanks to fresh herbs, red curry paste, and zesty lime.

They’re crispy outside, juicy inside, and totally gluten-free without breadcrumbs or flour. Perfect for meal prep or a light weeknight dinner! Serve with greens and my Whole30 ranch yogurt dressing.

Main Ingredient Notes

These Whole30 salmon cakes use fresh, nourishing ingredients that add flavor, color, and texture—no fillers or breadcrumbs needed. Asian-inspired seasoning brings them to the next level.

• Fresh Salmon: Use boneless, skinless salmon fillets for the best flavor and texture. Fresh salmon has a clean, slightly sweet taste—never overly “fishy”—and gives the patties a light, flaky bite. Because you’re working with raw fillets, you can control how finely it’s chopped and how moist the mixture is, which helps prevent dryness or mushiness once cooked.
• Herbs and Veggies: Carrots, shallots, parsley, and optional spinach add color, texture, and flavor. They also help keep the cakes moist without needing breadcrumbs. Just be sure to squeeze out any excess liquid from the spinach if using.
• Egg: Acts as the binder and keeps the patties from falling apart. If you’re egg-free, swap in a chia or flax egg (see recipe notes for how).
• Seasoning: Lime zest and juice brighten up the flavor, while Thai red curry paste adds a punch of umami and also helps bind the mixture. Garlic and onion powder round out the flavor while a bit of olive oil helps bind and adds moisture.

How to make Paleo salmon cakes

These fresh salmon patties are easy to make and work great for meal prep! Follow these simple steps to get tender, juicy Paleo patties that hold together beautifully.

1. Mix the chopped ingredients in one direction

2. Shape into patties

1. Use a Food Processor for Even Texture
   Patties that fall apart often have uneven veggie pieces or too-wet ingredients. Using a food processor to finely chop the vegetables will help everything bind more easily.
   • Tip: If using frozen spinach, make sure to squeeze out as much water as possible—it should feel almost dry.
2. Rough-Chop the Salmon First—Don’t Overprocess
   Cut the salmon into chunks before pulsing in the food processor. This gives you more control and prevents the mixture from turning mushy. You want a chopped texture with small, visible flakes—this gives the cakes that bouncy, tender bite.
3. Mix in One Direction Until It Binds
   Combine the chopped ingredients and seasonings in a bowl. Mixing in one direction helps the proteins in the salmon break down slightly and bind better. It might feel loose at first, but after a minute or two, you’ll notice it becoming sticky. That’s your cue that it’s ready to shape.
4. Shape with Oiled Hands for Better Binding
   Measure the mixture using a ¼ cup scoop—patties of the same size will cook evenly. Lightly oil your hands to prevent sticking and gently press the mixture into patties. They’ll feel softer than typical burger patties—that’s totally fine. As long as they’re well-mixed, they’ll firm up as they cook. For baking or air frying, place them on a lined sheet pan so they don’t stick.
5. Cook Gently—Pan, Oven, or Air Fryer
   • For pan-searing: Start on medium-low heat and let the pan warm up before adding oil. This helps the cakes set without burning. Cook for 3 minutes on the first side, then flip once the bottom is golden. Don’t rush the flip—if they stick, they’re not ready yet.
   • You can also bake or air fry them—just be sure to flip halfway and avoid overcrowding. Details for each method are in the recipe notes.

6. Whole30 ranch yogurt dressing to serve on the side

6. Plate and Serve
   These salmon patties are a great summer meal! I love them with a mixed green salad and my Whole30 ranch dressing. They’re just as good reheated, so make extra for the week!

What to serve with gluten-free salmon patties

Here are some serving and topping ideas to turn your salmon patties into a healthy and vibrant summertime meal the whole family will love.

• With potatoes: I love these with potatoes on the side! These Paleo sweet potato cakes or simple oven-roasted crispy potatoes are great.
• Light sides: Keep the spring and summer vibes going with light sides, like an easy Asian carrot slaw, some air fryer bok choy, or my tasty marinated olives.
• More sauces: Change the flavor profile of your Paleo salmon burgers with alternate sauces. Try a Whole30 salad dressing (5 options here), creamy Thai peanut sauce, or bacon aioli.

More healthy salmon recipes you might like

Try these low-carb, gluten-free, and Paleo-friendly salmon recipes next!

• Smoked salmon salad
• Air fryer teriyaki salmon
• Whole30 gochujang baked salmon