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.

Plate with Eggless Salmon Patties, Cauliflower rice and avocado.

Eggless Salmon Patties Recipe Highlights

Today’s recipe is all about salmon! These Easy Eggless Salmon Patties are a healthy dream. Low Carb. Protein-packed. Gluten-free. Whole-30 and Keto friendly. Egg-Free, of course. Full of Omega-3s. And, most importantly, DELICIOUS!!!

This Easy Eggless Salmon Patties recipe came about for two main reasons: #1, my family loves salmon, and #2, my kids are driving me crazy with their pickiness about food.

There are many times that I find myself in a situation where I have to make different dinners for each one of them. Always is something. I mean, my boy likes meatballs, but she doesn’t, my girl likes Arroz con Pollo, but he does not.

One of the few things both of them like is salmon… so Easy Eggless Salmon Patties it is!!

They’re juicy, moist, flavorful, and super easy to make!!!

Two plates with Eggless Salmon Patties, Cauliflower rice and avocado.

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. This is flaxseed meal I use.
  • Salmon: Canned salmon OR fresh salmon will work great. I like to use canned wild pink salmon.  
  • Panko crumbs: You can substitute for the same amount of Almond meal for a keto-friendly version.
  • Herbs: Fresh parsley and dill for flavor!
  • Veggies: Shallot and green onion.
  • Seasonings: Salt, garlic powder, and black pepper.
  • Lime juice
  • Olive oil

overhead view of Plate with Eggless Salmon Patties, Cauliflower rice and avocado.

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).

  1. Make the Flaxseed Egg

     Add flaxseed meal and water to a small bowl and stir. Let rest for 5 minutes to thicken.

  2. 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.

  3. 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.

  4. 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.

Plate with Eggless Salmon Patties, Cauliflower rice and avocado.

Storing & 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

Can I use canned Salmon?

Absolutely! My favorite is skinless and boneless wild pink salmon.

What can I use instead of panko crumbs?

You can use almond meal for a gluten-free version, the same amount.

Can I bake these eggless salmon patties?

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.

Plate with Eggless Salmon Patties, Cauliflower rice and avocado and a fork

More Recipes You’ll Love!

❤️ Love what you see? Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! Follow along on Instagram, Pinterest, and Facebook for more fun! 

Recipe Card 📖

Easy Eggless Salmon Patties | Mommy's Home Cooking

Easy Eggless Salmon Patties

Oriana Romero
These Easy Eggless Salmon Patties are juicy, moist, flavorful, and super easy to make!! They come together in about 30 minutes. Whole-30 and Keto friendly.
4.51 from 77 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 patties

Ingredients
 

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

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
Oriana’s Notes
 
Flax Seed: I used flaxseed eggs in this because my daughter is allergic to eggs, but If you don’t have any food restrictions, you can substitute for two regular eggs.
Salmon: I prefer using leftover fresh salmon, but I rarely have any leftovers, so using canned salmon is totally okay. Make sure you use skinless and boneless wild pink salmon.
Panko Bread Crumbs: You can use almond meal for a gluten-free version, the same amount.
Oven Instructions: Bake at  425º F (218º C) for 15 minutes. Flip, spray the tops with oil spray, and bake for 5 more minutes.
Store: Store 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.
 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 232kcalCarbohydrates: 4gProtein: 22gFat: 14gSaturated Fat: 1gCholesterol: 70mgSodium: 717mgPotassium: 349mgFiber: 2gVitamin A: 495IUVitamin C: 8.8mgCalcium: 273mgIron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Share your Creations!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
Course Main Course
Cuisine American
Calories 232
Keyword eggfree Eggless grill patties salmon

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.

Similar Posts

4.51 from 77 votes (66 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

41 Comments

  1. 5 stars
    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.

    1. 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.

  2. 5 stars
    Just made these tonight! Amazing especially with the cilantro lime cauliflower rice. Definitely plan on making these every few weeks.

  3. 5 stars
    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!