Crispy Salmon Potato Cakes Gluten-Free Recipe

These gluten-free salmon and potato cakes are the perfect balance of textures and flavors: crisp on the outside, warm and fluffy inside, and cool and creamy when served with a yogurt sauce. Scallions, garlic and ginger brighten the cakes, while a touch of toasted sesame oil and tamari (or soy) gives them a subtle Asian-inspired note. They’re simple to prepare, make excellent leftovers, and can be assembled ahead of time for an easy weeknight meal or appetizer. Don’t miss the video in the recipe section for a quick visual guide.

Salmon potato cakes without breadcrumbs or eggs

These salmon and potato patties are naturally binder-free: no breadcrumbs, no eggs. Mashed red potatoes supply enough starch and body to hold the cakes together while keeping the interior tender. That makes them an ideal option for anyone avoiding gluten or egg-based binders.

How to make fish cakes from scratch

• Boil peeled red potatoes until fork-tender, then mash them gently until light and fluffy.
• Bake a salmon fillet until just cooked through but still pink in the center. Flake the salmon and fold it into the mashed potatoes.
• Add chopped scallions, grated garlic, grated ginger, tamari (or soy sauce) and a drizzle of toasted sesame oil. Stir until evenly combined.
• Shape the mixture into ½-cup patties for evenly sized cakes.
• Pan-fry the cakes in a neutral oil until golden and crispy, then finish them in the oven to ensure they are heated through.

Ingredients and helpful swaps for gluten-free salmon potato cakes

• Red potatoes: Use red potatoes for the best texture and browning. Their lower moisture and creamy flesh help the cakes hold their shape and develop a crisp exterior. Yukon Golds or Russets have a different moisture profile and can make the patties less likely to brown.
• Salmon: Wild salmon is preferred for flavor and texture, but farmed salmon works when wild isn’t available. Frozen salmon that has been properly thawed is a convenient option—just defrost in the refrigerator or under cold running water and bake as directed. Bake the fish to medium-rare so it remains slightly pink in the center; it will finish cooking when you fry and bake the patties.
• Aromatics: Garlic, fresh ginger and scallions add brightness and warmth. If you lack ginger, omit it; shallots or cilantro can substitute for scallions if desired.
• Savory notes: Tamari or soy sauce contributes a savory umami depth. Liquid aminos are an acceptable swap. Toasted sesame oil brings a nutty finish—optional, but recommended.

Make-ahead notes

You can form the patties and store them, covered, in the refrigerator for up to 24 hours. When you’re ready to serve, pan-fry and finish them in the oven as instructed. This makes the recipe especially useful for busy evenings or for preparing appetizers in advance.

Creamy yogurt sauce

A simple garlic-and-herb yogurt sauce provides cool contrast to the hot cakes. Mix yogurt with lemon juice, grated garlic and chopped herbs such as dill or cilantro. The sauce is versatile—delicious spooned over fish, used as a burger condiment, or served as a dip for fries and roasted vegetables.

What to serve with fish cakes

These salmon potato cakes pair beautifully with fresh, bright or crunchy sides. Try a crisp green salad, an Asian-style slaw, coleslaw, roasted vegetables, or lightly dressed cabbage wedges. The yogurt sauce ties the whole plate together and keeps the meal feeling light and balanced.

Tips for success

• Use a large nonstick or well-seasoned cast iron skillet for even browning and easier flipping.
• A thin spatula makes turning the cakes easier without breaking them.
• Avoid higher-moisture potatoes like Yukon Gold or Russet for this recipe; red potatoes promote crisping.
• Bake the salmon until it is still slightly pink in the middle; the cakes will finish cooking when pan-fried and baked.
• Leftover cooked salmon is a great shortcut—use any flaked cooked salmon you have on hand.

Other salmon recipes to try

• Maple roasted salmon
• Spicy salmon sushi burrito-style wraps
• Slow-cooker salmon made simple
• Paleo salmon cakes using canned salmon

Dessert ideas

• Gluten-free crepes
• Healthy pumpkin bread
• Peach crisp with oat and pecan topping
• No-bake mascarpone cheesecake
• Strawberry galette
• Fudgy zucchini brownies

Watch the video

Get the recipe

Recipe and text adapted for clarity and ease of use. Images retained for reference. Enjoy these gluten-free salmon potato cakes with a bright herb-yogurt sauce for a satisfying meal that’s quick enough for weeknights yet elegant enough for guests.