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.
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!!!
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
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 & 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 for a gluten-free version, 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.
More Recipes You’ll Love!
- Skinny Oven Fried Pork Chops [KETO friendly]
- Skinny Glazed Salmon
- Skinny Oven Fried Chicken
- Easy Skinny Arroz con Pollo
- Lentil Patties – Eggless
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Recipe Card 📖
Easy Eggless Salmon Patties
Equipment
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
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
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.
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 =)
Hi Oriana, I just made this recipe, my patties held pretty good, nice color. I used half almond flour & half pork rinds. I didn’t have any eggs so it’s the first time I use flaxseed as a substitute. One question, I let the flaxseed mixed w water rest for 5 mins but it didn’t thicken. It was really tasty tho. Thanks
Hello Patty! I am glad you liked this recipe. How much water did you add to the flaxseed? Thanks so much for trying my recipe and for taking the time to come back and let me know!
Made these tonight but forgot the almond meal. They turned out great. Well liked by the whole family. Stayed together but did need to handle with care.
Hello Regan! So glad you enjoyed this recipe. Thanks so much for trying my recipe recipe and for your feedback.
I’ve found so many recipes here that we now use as our go-to recipe (the corn bread is amazing!) but I’ve never even thought to look for a salmon patty recipe, as I always assumed you had to use eggs to make it stick together. I made this exactly as the directions were written, the only exception was that I doubled the recipe to make sure there would be some left overs for lunch tomorrow and I used AP flour instead of the Almond flour since we have both an egg allergy and a nut allergy in the family. I was a little worried about the patty not sticking together, as a few other commenters mentioned, but I had zero issues. The salmon held together perfectly and after cooking for 4 minutes per side, it was golden brown and perfectly crispy. No issues at all with crumbly salmon. My salmon loving daughter loved it and I will definitely make this for her again. Thanks for the awesome recipe!
Hello Jen! Sounds like you nailed it. My kids LOVE these patties too. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi Oriana, I understand that the nutritional amounts are approximate. I was just wondering if the 232kcal is for 1 pattie.
Thank you,
Karen 🙂
Hello Karen! Yes, 232 kcal per pattie (1/2 cup of mixture per pattie). Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Same here I had the same problem, Even when I increased the flax meal from 2 tbsp to 4 tbsp still did not work,it crumbled. My suggestion to the chef: this recipe needs more experimentation to get it so that it does not crumble. I won’t try this again as it will be a waste of time.
Hello Luisa! I am sorry this recipe didn’t work for you. I never had that problem when making these patties. Thanks for trying my recipe though.
Our salmon patties didn’t hold together at all and were just a pan full of crumbles. I looked over the recipe and followed it exactly. Help please, because I would like to try this recipe again.
Hello Michelle! You can add one more flax egg. To make a flax egg mix 1 tablespoon of golden flaxseed meal + 3 tablespoons water. Hope this helps!