I’ve always loved crab cakes, even as a child. I realized there are never any gluten-free or egg-free versions of crab cakes or salmon cakes at restaurants, so it was time to experiment! I like to use the Wild Planet Boneless & Skinless Sockeye Salmon for this recipe.

Crispy Wild-Caught Salmon Cakes

Crispy Wild-Caught Salmon Cakes




  • 2 6-ounce cans wild-caught salmon completely drained
  • 1/2 cup red onion minced
  • 1/2 cup spinach finely chopped
  • 1/2 small avocado mashed
  • 5 basil leaves finely chopped
  • 1 clove garlic minced
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp unsweetened coconut milk
  • 2 tsp apple cider vinegar
  • 2 Tbsp flax seeds
  • 6 Tbsp hot water
  • 1 Tbsp collagen gelatin
  • 1/4 cup brown rice flour or coconut flour
  • 2 Tbsp coconut oil plus more for frying salmon cakes


  1. Using a clean towel squeeze salmon to remove excess water. Flake salmon with a fork to restore texture.
  2. In a large bowl, mix salmon, red onion, spinach, avocado, basil, garlic, salt, pepper, coconut milk, and apple cider vinegar with your hands.
  3. In a blender, combine flax seeds and hot water. Start blender on low and slowly add gelatin. Increase speed and mix well for 30 seconds.
  4. Add to salmon mixture and mix with a wooden spoon. Add flour as needed to thicken up texture. Shape mixture into 6 to 7 patties. Let sit in the refrigerator covered for 30 minutes to an hour.
  5. To cook, heat large pan over medium-high heat with 1-2 tablespoons coconut oil. Add salmon cakes and cook for about 5 minutes on each side until crispy.