Southern Salmon Patties {Gluten-Free!}


meatless friday redesignGrowing up in the South, I was fed on comfort food and my mama cooked like Paula Dean {only with a bit less butter and not so much frying}. One of her staple meals was salmon patties {not croquettes!}, and we adored them.

Now with my own family to feed, I have the challenge to provide meals that are both delicious and tailored to accommodate our gluten sensitivities.

So, Mom and I came up with a gluten-free and super healthy version of her classic Southern Salmon Patties. Whether you’re gluten-free or not, these are sure to be a Friday night crowd-pleaser!


3 6-oz. cans of wild-caught salmon
3 large eggs
heaping tablespoons of coconut flour
1/2 small onion
1 tablespoon dried dill weed {or seasoning of your choice}
Dash of garlic powder
Dash or two of sea salt
Dash or two of crushed black pepper
Coconut oil

Copyright 2016 Lydia Borja. All rights reserved.

Copyright 2016 Lydia Borja. All rights reserved.



Heat 1 tablespoon of coconut oil on medium-high heat. Dice onion and add to hot oil. Sauté until golden brown.

While onions are cooking, mix salmon, eggs, coconut flour, seasoning, garlic powder, salt, and pepper in a medium-sized bowl. When onions are done, add to mixture {onions only — do not add the hot oil from the pan}.

Shape salmon mixture into small patties. Consistency of the mixture should be just sticky enough to mash together and shape without falling apart. Add more flour if mixture is too wet.

Turn heat down to just under medium. Add 2 tablespoons of coconut oil to the pan. Once melted, carefully drop each raw patty into the oil; cook several minutes until golden brown on the under side. Flip them over and cook until golden brown on both sides.

Makes 12-14 patties.

Copyright 2016 Lydia Borja. All rights reserved.

Copyright 2016 Lydia Borja. All rights reserved.


Helpful Tips:

This recipe is easily customizable! It’s just one egg and one tablespoon coconut flour per one can of salmon. So you can increase or decrease the amount according to your family size.

We love to eat ours with homemade dill sauce. Just put equal parts mayo and sour cream in a dish, and add as much dill as you like, and you’ve got an easy and tasty dip!

Serve with rice and a veggie, and it’s a great meal. 🙂



Copyright 2016 Lydia Borja. All rights reserved.

You can find all our Meatless Friday featured recipes here.

Copyright 2016 Lydia Borja


About Author

Lydia is a happy wife, a busy mama of three cute and crazy little people, and a two-time overcomer of PPD. She loves strong coffee, dark chocolate, and all things Southern and Catholic. Follow her at, where she's building a community of hope and encouragement for postpartum women.

1 Comment

  1. You had me at gluten-free! These look great, and I’m Pinning this recipe next. In lieu of the coconut flour, we’ve also had success subbing regular bread crumbs with ground up GF Rice Chex.

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