Easy Canned Salmon Patties (Baked, Not Fried)
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Fast, nourishing, and freezer-friendly, these oven-baked canned salmon patties are a healthy staple you’ll want to keep on repeat. They’re packed with protein, omega-3s, and herbs for flavor—perfect for quick lunches, simple dinners, or adding to salads straight from the refrigerator.
These canned salmon patties are a staple in our house—especially when time is tight or the fridge is nearly empty. I keep a batch stashed in the freezer to reheat for lunch salads.
Oven-baked instead of fried, they’re a simpler option that still delivers on flavor. The mixture of protein, healthy fats, and fresh herbs makes them light, yet satisfying, and they’re naturally gluten-free, dairy-free, grain-free, and soy-free.
Serve them with roasted veggies, or add them to a simple bowl of chickpea pasta or a Mediterranean salad for dinner. They taste great both hot and cold, and reheat easily in the oven when you need a quick meal.
If you love the convenience of canned salmon, don’t miss my salmon dip (it only takes five minutes) or my salmon casserole for leftovers you can eat all week.
Reasons to Love Canned Salmon Patties
- Freezer-friendly and convenient for meal-prepping
- Gluten-free, dairy-free, grain-free, and low-carb
- Packed with protein and omega-3s
- Baked—not fried—for easier cleanup
- Quick and easy to reheat for lunch or dinner
Health Benefits
These canned salmon patties are a convenient and nutritious option that supports your body with every bite
- Rich in Omega-3s: Wild-caught salmon provides essential omega-3 fatty acids, which help support heart, brain, and skin health.
- High-Quality Protein: Helps maintain energy, supports metabolism, and keeps you full for hours.
- Source of Antioxidants: Almond flour and herbs like parsley and dill offer natural antioxidant support, which helps the body manage oxidative stress and supports the immune system.
Ingredients
- CANNED SALMON – Boneless, skinless, wild-caught salmon works best. I recommend Safe Catch No Salt Added, available at Thrive Market (enjoy 40% off your first box) or Amazon.
- ALMOND & TAPIOCA FLOUR –A gluten-free, grain-free binder that holds the patties together and keeps them low-carb.
- GARLIC AIOLI – Adds creaminess and flavor. I like Primal Kitchen Garlic Aioli, but a plain avocado oil mayo works too. (Just add about 2 teaspoons of minced garlic.)
- CELERY – For subtle flavor and crunch. I recommend organic celery since it often shows up on the Environmental Working Group’s Dirty Dozen list. Thicker, lighter stalks have a more delicate flavor than thin, darker green stalks.
- SHALLOT – Offers a gentle onion flavor without overpowering. 2 tablespoons of finely chopped onion works in a pinch.
- EGG – Helps bind the patties together and adds extra protein.
- HERBS – I use flat-leaf parsley, dried dill, and dried savory for bright, fresh flavor.
- LEMON JUICE – Adds a touch of acidity for balance.
- SALT & PEPPER – I use Real Salt and freshly ground black pepper.
See the recipe card below for a complete list and measurements.
Substitutions
Cooked Salmon Fillets – This recipe is a great way to use up leftovers! Just remove the skin and flake the salmon with a fork.
Arrowroot for Tapioca – They work the same in this recipe, so use what you have.
Flax Egg – I haven’t tested it, but a flax egg should work. To make one, combine 1 tablespoon ground flax with 3 tablespoons water, stir, and let it gel for about 5-10 minutes. Let me know in the comments if you try it!
How to Make Canned Salmon Patties
- Preheat your oven to 400º F. Line a rimmed baking sheet with unbleached parchment paper.
- Add the canned salmon (including the liquid) to a large mixing bowl. Flake it with a fork, allowing the juice to absorb.
- Add all the remaining ingredients and mix well with the fork until well combined.
- Form into 1 ½–2-inch patties using a heaping tablespoon of the mixture and the palm of your hand. Place on the prepared baking sheet.
- Bake for 18 minutes. Flip the patties, then bake for another 10-12 minutes until golden and crisp. The internal temperature should reach 160º F on a meat thermometer.
- Serve warm, room temperature, or chilled straight from the fridge—on salads, veggie bowls, or as a high-protein snack.
- Cool and store extras in an airtight glass container for up to 3 days—or freeze for later (see tip below).
Tips for Baked Salmon Patties
Don’t drain the salmon – The liquid is full of beneficial omega-3s and helps with moisture.
Adjust the salt if your canned salmon is already salted. Reduce to about ½ teaspoon + 1/8 teaspoon.
Finely dice the shallots and celery to help the patties hold together better. Avoid using a food processor, or they’ll be too mushy.
Avoid overcooking if you plan to freeze and reheat later. This prevents them from becoming overdone once reheated.
Freezing Trick
These canned salmon patties freeze beautifully and make quick meals easy:
- Large silicone zip-top cups or bags are great for freezing.
- Place a small square of parchment between each patty to prevent sticking. This makes it easier to separate a few at a time once frozen.
- To reheat, place frozen patties on a baking sheet and bake at 400ºF for 10-12 minutes, or until warmed through.
Final Thoughts
These canned salmon patties are a simple, nourishing protein to keep on hand for busy days. Whether you’re making a fresh batch to enjoy in the moment or pulling a few from the freezer for later, they deliver on flavor, nutrition, and convenience.
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FAQs
Yes! Baking makes them easier to handle, keeps them from falling apart, and is less messy (and healthier) than frying.
Absolutely. Canned salmon is rich in protein, essential omega-3 fatty acids, and vitamin E. Look for wild-caught options for the highest quality.
This gluten-free recipe uses almond flour, tapioca flour, and an egg to bind everything together without needing breadcrumbs (and remaining low-carb).
You bet! Let them cool completely, separate each patty with parchment, and store in a freezer-safe container for up to 3 months.
Canned Salmon Patties
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 patties 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Fast and freezer-friendly, these oven-baked canned salmon patties are a healthy staple you’ll want to keep on repeat. They’re packed with protein, omega-3s, and herbs for flavor—perfect for quick lunches, simple dinners, or adding to salads straight from the refrigerator.
Ingredients
2 (5-ounce) cans of boneless, skinless salmon
2/3 cup fine almond flour
1/3 cup garlic aioli
1/4 cup fresh flat-leaf parsley, finely chopped
1 large stalk celery, minced
1 large shallot (or two small), diced
1 egg, whisked
1 tablespoon tapioca flour
1 tablespoon dried dill (or 2–3 tablespoons fresh, finely chopped)
1 teaspoon dried summer savory
Juice from 1/2 of 1 large lemon
3/4 teaspoon fine sea salt (see note)
10–15 spins fresh black pepper
Instructions
1. Preheat your oven to 400º F. Line a rimmed baking sheet with unbleached parchment paper.
2. Add the canned salmon (including the liquid) to a large mixing bowl. Flake it with a fork, allowing the juice to absorb.
3. Add all the remaining ingredients and mix well with the fork until well combined.
4. Form into 1 ½–2-inch patties using a heaping tablespoon of the mixture and the palm of your hand. Place on the prepared baking sheet.
5. Bake for 18 minutes. Flip the patties, then bake for another 10-12 minutes until golden and crisp. The internal temperature should reach 160º F on a meat thermometer.
6. Serve warm, room temperature, or chilled straight from the fridge—on salads, veggie bowls, or as a high-protein snack.
7. Cool and store extras in an airtight glass container for up to 3 days—or freeze for later (see tip below).
Notes
TIPS:
Don’t drain the salmon – The liquid is full of beneficial omega-3s and helps with moisture.
Finely dice the shallots and celery to help the patties hold together better. Avoid using a food processor, or they’ll be too mushy.
Adjust the salt if your canned salmon is already salted. Reduce to about ½ teaspoon + 1/8 teaspoon.
Avoid overcooking if you plan to freeze and reheat later. This prevents them from becoming overdone once reheated.
FREEZING & REHEATING:
Large silicone zip-top cups or bags are great for freezing.
Place a small square of parchment between each patty to prevent sticking. This makes it easier to separate a few at a time once frozen.
To reheat, place frozen patties on a baking sheet and bake at 400ºF for 10-12 minutes, or until warmed through.
Thank you.
You’re welcome Laura, I hope you enjoyed them!
Hi,
The Easy Canned Salmon Patties with Herbs (Gluten Free) looks great. What if I don’t have & don’t want to use parchment paper? Will it stick to a casserole dish or custard cup. I bake muffins in custard cups. I only have a small toaster oven.
Thank you.
Laura
Hi Laura,
I would try greasing a casserole dish with avocado oil, butter or coconut oil. That should help them from sticking to the bottom. Keep an eye on the cooking time as a glass dish may require longer cooking. You could also try silicone muffin cups. I haven’t tried either of these methods so let me know how they turn out. Good luck! Chelsea