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Baked Salmon Cakes Recipe

Gluten-Free Baked Salmon Cakes

  • Author: Meghan Telpner
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 1x


Delicious baked gluten-free salmon cakes or salmon patties,


  • 2 6-ounce tins of wild salmon (bones in), drained
  • 2 eggs, beaten
  • 2 Tbsp minced red onion or green onion
  • 1 clove of garlic, minced
  • 1/4 cup chopped red pepper
  • 2 tsp dijon mustard
  • 1/4 cup chickpea flour
  • 1/4 tsp sea salt


  1. Preheat oven to 350 and line cookie sheet with parchment paper.
  2. Mix all ingredients together. If consistency remains too wet, add a little more flour.
  3. Using a 1/3 cup measure, form mix into patties on a cookie sheet.
  4. Bake for 12 minutes. Remove from oven, flip salmon cakes over with a spatula and bake for another 5 minutes.
  5. Remove from oven and serve warm or at room temperature.


Freeze for Later
These salmon cakes are an awesome make-ahead-meal. Follow the cooking directions above. Once cooled, freeze on parchment lined cookie sheet. Once frozen, transfer to a freezer bag or freezer container. To defrost, you can do so at room temperature or place in the oven at 250 for 20 minutes.

  • Category: Entree