Golden and crispy on the outside, soft and fluffy on the inside. These salmon patties have been a family favourite for years. With just a few adjustments to my mum’s recipe, it’s been easy to make them gluten free.
Why you’ll love these gluten free Salmon Patties
Gluten Free: by replacing the wheat flour with all purpose Gluten Free Flour these patties are tummy friendly.
Kid Friendly: As a young girl I loved when my mum made these for our family. I have carried on the tradition with my kids and they absolutely love them too.
Basic ingredients: Flour, egg, onion, baking powder, salt and pepper and of course a can of salmon. All things you are likely to have on hand, makes this recipe easy to whip up at short notice.
No defrosted meat?: So long as you have a can of salmon in the pantry it’s a quick main meal alternative.
Flavourful: The golden, crispy outside paired with the flakey, fluffy center makes these so enjoyable to eat. Simply add a side salad or some home-made fries and you have dinner sorted.
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Tips for successful Gluten Free Salmon Patties
When you take the salmon from the can, remove the bones and the dark skin. Doing this improves the appearance and texture of the final product.
Keep the salmon meat rather chunky – this helps retain the flakiness of the fish and keeps the patties fluffy and moist.
I like to blanche the onions in boiling water for a few minutes before adding them to the batter mixture. Just to make sure they are soft.
The two-step cooking process is what ensures a crispy outer and a fully cooked center. Nothing worse than a golden fried patty with a gooey, under-cooked middle. For this reason, I definitely recommend popping them in the oven to finish them off.
Ingredients needed to make Gluten Free Salmon Patties
- Pink Salmon – 1 large Can (approx. 415g)
- Eggs – 2 large
- Gluten Free Flour – 1 Cup
- Baking Powder – 1 teaspoon
- Onion – 1 small white onion
- Salt – 1/2 teaspoon
- Pepper – to taste
- Olive Oil – for frying
- Lemon – optional for serving
Tools you may need to make Gluten Free Salmon Patties
Medium/Large mixing bowl, whisk, spatula, cutting board, sharp knife, measuring cup, measuring spoon, frying pan (skillet or electric), baking tray, baking paper, pre-heated oven 180C (350F).
Making this gluten free Salmon Patty recipe
Please note: the images in this post are for a double mix.
Step one
In a large bowl pour just the liquid from the can of salmon.
Step Two
Add the eggs and whisk together with the salmon liquid.
Step Three
Add the gluten free flour and baking powder. Mix well until a thick ‘dripping’ batter forms. At this point the batter needs to be really thick as more moisture will come from the fish when it is added later.
Step Four
Add the salt and pepper and stir thoroughly.
Step Five
Finely dice the onion, place in a cup and cover with boiling water. Allow to blanche in the water for a few minutes then drain. Add the blanched onions to the batter mixture and stir through.
Step Six
Remove the bones and dark skin from the salmon meat. Try to keep the salmon rather chunky and carefully stir through the batter. You will notice some extra liquid from the fish will make the batter slightly less thick at this stage.
Step Seven
Allow the mixture to sit for a few minutes to ‘blend’ while you heat the oil in the frying pan. Either a hot skillet or electric frying pan works well. The oil needs to be approximately 1-1.5cm deep (0.5 inch) and hot. Drip a small amount of batter into the oil, when it starts to sizzle the oil is ready.
Step Eight
Spoon the mixture into the hot oil and shape into desired patty shape with a spoon. Be careful as the oil will bubble and spit a little. The patties will ‘rise’ as they cook so allow space between each patty to avoid sticking. Cook in batches as space allows.
Step Nine
Keep the temperature at a steady ‘bubbling’ fry. Allow each side to cook until golden and crispy (approx. 5-7 minutes.)
Step Ten
When golden and crispy remove from the frying pan and transfer to a baking tray lined with baking paper. Pop in the preheated oven (180C/350F) to ensure the patty is cooked all the way through (approx. 5-10 minutes). Cut one in half to check the inside is cooked.
When ready, serve hot with your choice of salad, home-made fries or other side dish. Garnish with a slice of lemon if desired.
Enjoy!
Gluten Free Salmon Patties
The golden, crispy outside paired with a flakey, fluffy center make these gluten free Salmon Patties so enjoyable to eat. A family favourite.
Ingredients
- Pink Salmon - 1 large Can (approx. 415g)
- Eggs - 2 large
- Gluten Free Flour - 1 Cup
- Baking Powder - 1 teaspoon
- Onion - 1 small white onion
- Salt - 1/2 teaspoon
- Pepper - to taste
- Olive Oil - for frying
- Lemon - optional for serving
Instructions
- In a large bowl pour just the liquid from the can of salmon.
- Add the eggs and whisk together with the salmon liquid.
- Add the gluten free flour and baking powder. Mix well until a thick 'dripping' batter forms. At this point the batter needs to be really thick as more moisture will come from the fish when it is added later.
- Add the salt and pepper and stir thoroughly.
- Finely dice the onion, place in a cup and cover with boiling water. Allow to blanche in the water for a few minutes then drain. Add the blanched onions to the batter mixture and stir through.
- Remove the bones and dark skin from the salmon meat. Try to keep the salmon rather chunky and carefully stir through the batter. You will notice some extra liquid from the fish will make the batter slightly less thick at this stage.
- Allow the mixture to sit for a few minutes to 'blend' while you heat the oil in the frying pan. Either a hot skillet or electric frying pan works well. The oil needs to be approximately 1-1.5cm deep (0.5 inch) and hot. Drip a small amount of batter into the oil, when it starts to sizzle the oil is ready.
- Spoon the mixture into the hot oil and shape into desired patty shape with a spoon. Be careful as the oil will bubble and spit a little. The patties will 'rise' as they cook so allow space between each patty to avoid sticking. Cook in batches as space allows.
- Keep the temperature at a steady 'bubbling' fry. Allow each side to cook until golden and crispy (approx. 5-7 minutes.)
- When golden and crispy remove from the frying pan and transfer to a baking tray lined with baking paper. Pop in the preheated oven (180C/350F) to ensure the patty is cooked all the way through (approx. 5-10 minutes). Cut one in half to check the inside is cooked.
When ready, serve hot with your choice of salad, home-made fries or other side dish. Garnish with a slice of lemon if desired.
Notes
The two-step cooking process is what ensures a crispy outer and a fully cooked center. Nothing worse than a golden fried patty with a gooey, under-cooked middle. For this reason, I definitely recommend popping them in the oven to finish them off.
