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.
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-3’s. And, most importantly, DELICIOUS!!!
This Easy Eggless Salmon Patties recipe came about for two main reasons: #1 My family looooove 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
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 too, make sure you buy skinless and boneless wild pink salmon.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Water
- Golden flaxseed meal
- Salmon: Canned salmon OR fresh salmon will work great. I like to use canned wild pink salmon.
- Almond meal: You can substite for the same amount of panko breadcrumbs.
- Fresh parsley
- Shallot
- Green onion
- Salt
- Garlic powder
- Dill
- Black pepper
- Lime juice
- Olive oil
Step By Step Recipe Photo Tutorial
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.
Bring back your passion for baking, even if you cannot use eggs!
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 6 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.
Frequently Asked Questions
Absolutely! My favorite is skinless and boneless wild pink salmon.
I recommend Panko breadcrumbs, the same amount.
Yes, you can! Bake at 425º F (218º C) for 15 minutes. Flip, spray surface with oil spray, bake for 5 more minutes.
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.
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
Easy Eggless Salmon Patties
Equipment
Ingredients
- 6 tablespoons water
- 2 tablespoons golden flaxseed meal
- 18 oz Wild Pink Salmon (about 3 cans), well drained (see notes)
- ½ cup almond meal
- 1/2 cup fresh parsley ,chopped
- 1 shallot ,finely chopped
- 1 green onion ,sliced
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon dill
- ¼ teaspoon black pepper
- 2 tablespoons 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 almond meal, 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
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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!
Bless you, Oriana; I have a severe egg allergy and had given up on salmon patties!. I cannot wait to make these!!!
Thank you!
Hello Susan! I have lots of eggless recipes, make sure to check them out. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi,
What do you recommend to swap the almond meal with for someone who is sensitive to almonds and wheat? Any other alternative, paleo flours? Thanks.
Hello Carmen! One of my readers used cassava flour and he really liked the result. However, I haven’t tested it myself using this alternative ingredient though, if you do, please let me know how it turns out. Thanks for your interest in my recipe.
I’ve been looking for a salmon burger recipe without eggs, and this looks great. My step-son also has a nut allergy in addition to an egg allergy, but he loves salmon! I would like to make this for him. Any ideas what would be suitable to substitute for the almond meal?
Hello Dana! You can use 1/4 cup of regular flour. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I have an allergy to flax and egg. Could I use Chia instead?
Hello Nicole! Yes, you can use a chia egg too. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi! Just wondering if these are ok to freeze and would you freeze them before or after cooking? Thanks!
Hello Ashlee! You can freeze them before or after, up to you. Freeze the salmon patties for up to three months, or chill for 1-2 days. If frozen before cooking, defrost frozen patties overnight in the fridge and cook as instructed in the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
These were lovely. Quick to prepare and cook, tasty and best of all the kids loved them. Definitely a do again. Thanks!
Hello Desma! So glad everyone enjoyed these patties. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I made this today, and we really liked it 🙂 I have to say we’re not fans of regular salmon patties, but we like this. Hubby had a heart attack recently and I have an egg and chicken allergy. So I’ve been in search of healthy recipes that cut the salt and fat and add omega 3’s. This fit the bill. The only thing I might do differently next time is to use fresh salmon instead of canned so that it has less salt, I would like to know how to make your cilantro cauliflower rice. If you could provide a link here, it would be appreciated! Thanks for a wonderful recipe!
Hello Anita! I’m happy you enjoyed it. Fresh salmon works great for this recipe. Thank you for taking the time to come back and let me know!?
Loved the recipe. Delicious!
Hello Lavern!! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
This looks delicious! I can’t wait to make it. Do you have any recommendations for a substitute for the almond meal?
Hello Alexa! If you don’t have any food restriction you can use breadcrumbs or panko.
Salmon is my favorite protein! :]! These look awesome–love that it only takes half an hour to make!
Thanks for stopping by, Farrah!! Hope you give my recipe a try soon ????