These Easy Eggless Salmon Patties are juicy, moist, flavorful, and super easy to make!! They come together in about 30 minutes. The recipe includes step-by-step photos and lots of tips.
Oriana’s Thoughts On The Recipe
These Easy Eggless Salmon Patties are packed with protein, bursting with flavor, and naturally egg-free and dairy-free, so they’re the perfect way to get a stress-free dinner. I created this recipe out of necessity—my family adores salmon, but my kids’ picky eating habits keep me on my toes. Finding a meal that pleases everyone can feel like a miracle, but these juicy, moist, and perfectly crispy salmon patties check all the boxes! They come together in no time, using simple pantry ingredients, and are perfect for busy weeknights.
What I Love About This Recipe
Ingredients You’ll Need & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
In a perfect world, I would make these Easy Eggless Salmon Patties with fresh salmon leftovers, but rarely do I have any, so I used canned salmon, and they turned out perfect. If you decide to use canned salmon, make sure you buy skinless and boneless wild pink salmon.
- Golden flaxseed meal: This will help to bind the mixture.
- Salmon: Canned salmon OR fresh salmon will work great. I prefer using canned wild pink salmon.
- Panko crumbs: You can substitute the same amount of Almond meal for a gluten-free version.
- Herbs: Fresh parsley and dill for flavor!
- Veggies: Shallot and green onion.
- Seasonings: Salt, garlic powder, and black pepper.
- Lime juice
- Olive oil
Food Allergy Swaps
- Gluten-Free: Instead of Panko crumbs, use gluten-free breadcrumbs, crushed gluten-free crackers, or almond flour.
- This recipe does not contain soy or sesame, but always check labels on canned salmon and breadcrumbs for hidden allergens.
How To Make Salmon Patties Without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Make the Flaxseed Egg
Add flaxseed meal and water to a small bowl and stir. Let rest for 5 minutes to thicken.
- Prepare the Salmon Mixture
Flake the salmon apart in a medium bowl. Add almond meal, parsley, shallot, green onion, salt, garlic powder, dill, black pepper, lime juice, and the flaxseed mixture. Mix until well incorporated.
- Form into Patties
I use a ½ cup measuring cup to portion the mixture and to make sure all the patties are the same size.
- Cook
Heat olive oil over medium heat in a nonstick skillet. Fry the patties for 4- 5 minutes on each side until golden brown and crispy. Serve with cilantro lime cauliflower rice, if desired.
How To Serve Salmon Patties
Serve these Easy Eggless Salmon Patties with white rice, Cilantro Lime Cauliflower Rice, roasted potatoes, green salad, or steamed veggies.
Storing and Freezing Instructions
Kept in an airtight container in the refrigerator for up to 3 to 4 days. Or freeze for up to 2 months. Reheat them in a 350º F (180º C) oven until heated through.
Frequently Asked Questions
Absolutely! My favorite is skinless and boneless wild pink salmon.
You can use almond meal as a gluten-free alternative, using the same amount.
Yes, you can! Bake at 425º F (218º C) for 15 minutes. Flip, spray the tops with oil spray, and bake for five more minutes.
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Recipe Card
Easy Eggless Salmon Patties
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 6 tablespoons (90 ml) water
- 2 tablespoons golden flaxseed meal
- 18 oz Wild Pink Salmon (about 3 cans), well-drained (see notes)
- ½ cup Panko crumbs (see notes for substitute)
- 1/2 cup fresh parsley ,chopped
- 1 shallot ,finely chopped
- 1 green onion ,sliced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon dill weed
- ¼ teaspoon black pepper
- 2 tablespoons (30 ml) lemon or lime juice
- 2 tablespoons olive oil
Instructions
- Add flaxseed meal and water to a small bowl and stir. Let rest for 5 minutes to thicken.
- Flake the salmon apart in a medium bowl. Add panko bread crumbs, parsley, shallot, green onion, salt, garlic powder, dill, black pepper, lime juice, and the flaxseed mixture. Mix until well incorporated.
- Form into 6 patties. I use a ½ cup measuring cup to portion the mixture and to make sure all the patties are the same size.
- Heat olive oil over medium heat in a nonstick skillet. Fry the patties for 4- 5 minutes on each side until golden brown and crispy.
- Serve with cilantro lime cauliflower rice, if desired
-
- Gluten-Free: Instead of Panko crumbs, use gluten-free breadcrumbs, crushed gluten-free crackers, or almond flour.
-
- This recipe does not contain soy or sesame, but always check labels on canned salmon and breadcrumbs for hidden allergens.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This is by far the best eggless recipe we have seen. Love the ingredients.
Hello gpkru! That means so much—thank you! 😊 I’m thrilled you loved the recipe and the ingredients. It truly makes me happy to know it stood out for you. Thanks for the love and support! 💛
Can I make this recipe in an air fryer?
Hello D! Yes! Air fry them at 400 F 8-10 minutes, flipping halfway until golden brown. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made these and froze them for quick dinners and they were delicious.
These are delicious and sophisticated! I prepared this dish for me and my 5 and 9 yo sons and they both loved it. Served with Greek yogurt (almond yogurt for the dairy- & egg-allergic kid), plus orzo and a lettuce & cucumber salad. Love that this uses pantry & fridge ingredients and comes out tasting fresh and bright. FWIW, lacking listed ingredients I skipped parsley and subbed dried thyme for the dill; still came together beautifully. Excellent recipe.
Hello Beth! I’m so thrilled to hear that you and your sons enjoyed the recipe! 🌟 It sounds like a wonderful family meal, and I’m delighted that it was a hit with everyone. Thank you so much for trying out the recipe and for your kind words.
Just made these tonight! Amazing especially with the cilantro lime cauliflower rice. Definitely plan on making these every few weeks.
Hello Kim! It’s great to hear that it was a hit! Thanks a lot for the review and good feedback.
Worked out beautifully – crispy on the outside, tender in the middle. For those of you who experienced crumbling, you should be aware that 2 tablespoons of flax meal is actually 20 ml in total (10 ml per tablespoon), not 15ml for each tablespoon. Measurements differ based on the ingredient used. If you used 30ml of flax meal to 6 tablespoons of water (90ml in total), the result would be too thick to allow the ingredients to stick together. Hope this helps!
Hello Angela! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
They turned out great!! Can we also bake these?
Hello Bhuvaneshwari! Yes, bake at 400°F for 20 minutes, turning once. Thanks so much for trying my recipe and for taking the time to come back and let me know =)