Gluten-Free Salmon Patties: Gut-Healthy + Anti-Inflammatory

These easy gluten-free salmon patties are one of my favorite quick and nourishing meals when I want something simple, satisfying, and healing. This recipe is anti-inflammatory, gut-healthy, and packed with high-quality protein and healthy fats to keep you fueled and balanced.

Fresh parsley, dill, lemon zest, and lemon juice create a fresh flavor that pairs perfectly with wild-caught salmon. I love serving these gluten-free salmon patties over a simple green salad — spinach, kale, and arugula are my go-to — with cucumber and fresh fruit on the side for a light yet filling meal that supports digestion and reduces inflammation.

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This is a recipe I come back to again and again for last-minute lunches. These gluten-free salmon patties come together quickly, reheat beautifully, and are just as delicious served cold. Which also makes them perfect for travel days, camping trips, or quick lunches when life feels busy.

Another reason I love these gluten-free salmon patties is how freezer-friendly they are. They freeze and thaw really well, making them an ideal meal-prep option. In the coming months, I plan to make a large batch and individually wrap them for the freezer. Having these on hand will be such a gift while we are busy soaking up sweet time with our newborn. This will allow us to continue prioritizing nourishing, anti-inflammatory meals.

If you are interested in another easy gut-healthy, anti-inflammatory meal using salmon, I’m sure you’ll love my “Simple Gremolata Salmon Salad“

What Makes These Gluten-Free Salmon Patties Gut-Healthy + Anti-Inflammatory:

Wild-Caught Salmon:

Wild-caught salmon is rich in omega-3 fatty acids, which are known for their anti-inflammatory properties. Omega-3s support brain, immune, and heart health while also calming inflammation. Salmon is a wonderful source of high-quality protein and essential vitamins and minerals that support overall health, making it a nourishing foundation for these gluten-free salmon patties.

Lemon Juice + Lemon Zest:

Fresh lemon juice and zest add flavor while also supporting digestion and detox pathways. Citrus is full of vitamin C and antioxidants, which help reduce oxidative stress and inflammation in the body. Lemon is a wonderful addition to gut-healthy, whole-food meals.

Parsley:

Parsley is a powerful herb, packed with antioxidants and essential vitamins. It is rich in vitamin K, which supports bone health and overall wellness. Parsley also contains compounds that support natural detoxification and digestion. It’s one of my favorite herbs to grow in our garden and we use it often because of how nourishing and versatile it is.

Dill:

Dill is a soothing herb that has traditionally been used to support digestion and ease stomach discomfort. It contains antioxidants and compounds that help calm inflammation. Dill’s fresh, slightly sweet flavor pairs wonderfully with salmon.

Almond Flour:

Almond flour is a nutrient-dense, gluten-free option that provides fiber and healthy fats to support gut health and help stabilize blood sugar levels. It also contains protein, magnesium, and vitamins, all of which play a role in reducing inflammation and supporting metabolic health.

Ingredients You’ll Need:

This recipe makes about 6 salmon patties.

• 2 (5oz) cans Wild-Caught Salmon (I use ‘Safe Catch’ brand) – drained
• 2 Eggs- beaten
• 1 Lemon – zest + juice
• 1/2 tsp Himalayan Salt
• 1/4 tsp Pepper
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 3/4 cup Almond Flour
• Handful of Parsley- chopped
• Handful of Dill – chopped
• Extra Virgin Olive Oil for frying

How to Make the Salmon Patties (Step by Step):

Preheat a skillet over medium heat. I prefer using a cast iron skillet for even cooking and a naturally non-toxic surface (you can read more about why I love cast iron and how to care for it here).

In a medium bowl, add the salmon, egg, lemon juice, lemon zest, salt, pepper, garlic powder, onion powder, parsley, dill, and almond flour. Stir until everything is well combined. If the mixture feels too wet, add a little more almond flour until the mixture easily holds together and can be shaped into patties.

Add a small amount of extra-virgin olive oil to the preheated skillet. Allow the oil to heat for a minute while you shape the salmon patties.

Divide the mixture into 6 equal portions and gently shape each into a patty, about ¼–½ inch thick.

Place the gluten-free salmon patties into the hot skillet and cook for 3–5 minutes per side, or until crisp, golden brown on the outside and cooked throughout.

Remove from the skillet and serve warm, or allow to cool and enjoy cold. These gluten-free salmon patties are especially delicious served over a fresh green salad.

How to Store Gluten-Free Salmon Patties:

Refrigerator Storage:
Once cooled, store leftover gluten-free salmon patties in a glass container with a tight-fitting lid. We usually keep them in glass tupperware in the refrigerator, where they stay fresh for 3–4 days. They reheat well in a skillet or can be enjoyed cold on top of a salad.

Freezing Instructions:
These gluten-free salmon patties freeze wonderfully and are perfect for meal prep. Allow the patties to cool completely before freezing. I like to individually wrap each patty in unbleached parchment paper. Once wrapped, place the patties into a reusable Stasher bag or another freezer-safe container.

To reheat, thaw overnight in the refrigerator or warm gently in a skillet over low heat until heated through. They can also be enjoyed cold, which makes them a great grab-and-go option.

Tips, Substitutions, FAQ for Perfect Gluten-Free Salmon Patties:

Nut-Free Option:
If you need these gluten-free salmon patties to be nut-free, coconut flour works well as a substitute for almond flour. Keep in mind that coconut flour is much more absorbent, so you will need significantly less. I’ve had the best results using about ¼ cup coconut flour. The patties will be slightly more dense, but still flavorful and delicious.

Herb Substitutions:
Fresh herbs add so much flavor to these gluten-free salmon patties, but they are flexible. If you don’t have parsley or dill on hand, you can leave them out or substitute another light, fresh herb such as basil or cilantro.

Why Are My Salmon Patties Falling Apart?
If the mixture feels too wet or isn’t holding together well when shaping, you’ll want to adjust the flour slightly. This can happen if your lemon is especially juicy or if there is excess moisture in the salmon. Simply add a bit more almond flour (or coconut flour, if using) until the mixture holds together easily.

Best Cooking Tips:
For the best texture, make sure your skillet and oil are fully preheated before adding the patties. This helps the gluten-free salmon patties form a crisp exterior. Avoid flipping too early — let them cook until golden and firm on the bottom before turning so they hold together.

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5 from 6 votes

Gluten-Free Salmon Patties

These gluten-free salmon patties are made with wild-caught salmon, fresh herbs, lemon, and simple whole-food ingredients. A quick, anti-inflammatory, gut-healthy meal that’s perfect for lunch, dinner, or meal prep.

Author thispurelyjoyfullife.com – Kimberley

Ingredients

• 2 5oz cans Wild-Caught Salmon drained
• 2 Eggs beaten
• 1 Lemon zest + juice
• 1/2 tsp Himalayan Salt
• 1/4 tsp Pepper
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 3/4 cup Almond Flour
• 1 handful Parsley chopped
• 1 handful Dill chopped
• Extra Virgin Olive Oil for frying

Instructions

• Preheat a skillet over medium heat. I prefer using a cast iron skillet for even cooking and a naturally non-toxic surface.
• In a medium bowl, add the salmon, egg, lemon juice, lemon zest, salt, pepper, garlic powder, onion powder, parsley, dill, and almond flour. Stir until everything is well combined. If the mixture feels too wet, add a little more almond flour until the mixture easily holds together and can be shaped into patties.
• Add a small amount of extra-virgin olive oil to the preheated skillet. Allow the oil to heat for a minute while you shape the salmon patties.
• Divide the mixture into 6 equal portions and gently shape each into a patty, about ¼–½ inch thick.
• Place the gluten-free salmon patties into the hot skillet and cook for 3–5 minutes per side, or until crisp, golden brown on the outside and cooked throughout.
• Remove from the skillet and serve warm, or allow to cool and enjoy cold. These gluten-free salmon patties are especially delicious served over a fresh green salad.

Notes

I love using the Safe Catch brand of Wild-Caught canned Salmon

Thank you for being here:

If you try these gluten-free salmon patties, I would love to hear how you enjoy them. This simple, whole-food recipe is one of our favorite go-to meals when we want something nourishing, anti-inflammatory, and supportive for gut health. Whether you serve them fresh off the skillet, mixed into a salad, or pulled from the freezer on a busy day, these gluten-free salmon patties are an easy and delicious way to prioritize real food and healing ingredients.

If this recipe was helpful, be sure to save it for later, share it with a friend, or leave a comment and star rating below — your feedback truly helps support my work and allows others to find these gut-healthy, gluten-free recipes more easily. You can also subscribe to my email list for more anti-inflammatory meals, gut-healing tips, and simple whole-food recipes delivered straight to your inbox.

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