Low FODMAP Salmon Cakes Recipe

This crispy, tender Low FODMAP Salmon Cakes recipe is made with canned salmon, fresh dill, and green onion tops, and ready in 25 minutes. The hero moment happens when you bite through the golden, crunchy crust into the moist, savory center without a hint of dryness. I love making these for a quick weeknight dinner that feels special but requires minimal effort.

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Why This Classic Works

The biggest challenge with Low FODMAP cooking is often replacing the savory depth of onions and garlic. I learned that using the green tops of scallions (which are low in fructans) provides that essential oniony bite without the stomach ache. For the garlic flavor, using garlic-infused olive oil is the secret weapon because the FODMAPs are not oil-soluble, giving you all the aroma with none of the risk.

Another common mistake with salmon cakes is making them too dry or having them fall apart. By using a combination of egg and just enough gluten-free panko breadcrumbs, these cakes hold their shape perfectly while staying light. Using canned wild-caught salmon makes this a pantry staple you can whip up anytime, proving you don’t need fresh filets to make a restaurant-quality meal.

Low FODMAP Salmon Cakes Ingredients

• 2 cans (14 oz total) wild-caught salmon, drained well
• ½ cup gluten-free panko breadcrumbs
• 2 large eggs, beaten
• ¼ cup green onion tops (green parts only), finely sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp garlic-infused olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp Dijon mustard (optional, check label for garlic/onion)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp avocado oil, for frying

How To Make Low FODMAP Salmon Cakes

1. Prep the Salmon: Drain the canned salmon thoroughly. Remove any skin or large bones if desired (though the bones are soft and calcium-rich). Flake the salmon into a large bowl using a fork.
2. Mix the Base: Add the gluten-free panko, beaten eggs, green onion tops, dill, garlic-infused oil, lemon juice, zest, Dijon, salt, and pepper to the bowl. Stir gently until just combined. The mixture should hold together when pressed; if it’s too wet, add a sprinkle more panko.
3. Shape the Patties: Divide the mixture into 8 equal portions. Using your hands, firmly shape them into round patties about 3/4-inch thick. If they feel fragile, pop them in the fridge for 10 minutes to firm up.
4. Fry to Perfection: Heat the avocado oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully add the patties. Cook for 3-4 minutes per side until deep golden brown and crispy. Transfer to a paper towel-lined plate.

Recipe Tips

• Drain well: Canned salmon contains a lot of liquid. If you don’t drain it thoroughly, your cakes will be soggy and may fall apart in the pan.
• The chill factor: If you have extra time, refrigerating the shaped patties for 20 minutes before frying helps the breadcrumbs hydrate and bind everything together more securely.
• Oil temperature: Make sure your oil is hot before adding the cakes. If the oil is cold, the breadcrumbs will absorb the grease rather than crisping up.
• Green means go: Strictly use the dark green tops of the green onions. The white bulb contains high levels of fructans and should be avoided for a Low FODMAP diet.

What To Serve With Salmon Cakes

These cakes pair beautifully with a homemade Low FODMAP tartare sauce made from mayonnaise, lemon juice, and chopped capers. For a complete meal, serve them alongside roasted baby potatoes or a crisp green salad with a simple lemon-olive oil vinaigrette.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a dry skillet over medium heat to restore the crispiness. You can also freeze the cooked patties for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

• Can I use fresh salmon instead of canned? Yes, you can use about 12 oz of cooked, flaked fresh salmon. Just ensure it is fully cooled before mixing with the eggs to prevent scrambling.
• Are all gluten-free breadcrumbs Low FODMAP? Most are, but check the label for hidden high-FODMAP ingredients like onion powder, garlic powder, or honey. Plain gluten-free panko is usually the safest bet.
• Can I bake these instead of frying? Yes, you can bake them at 400°F (200°C) for 12-15 minutes, flipping halfway. They won’t be quite as crispy as pan-frying but will still be delicious.
• What if I can’t find garlic-infused oil? You can make your own by sautéing garlic cloves in oil and discarding the cloves, or simply omit it and add a bit more fresh dill and chives for flavor.

Nutrition

• Calories: 240
• Total Fat: 13g
• Saturated Fat: 2g
• Cholesterol: 95mg
• Sodium: 480mg
• Total Carbohydrate: 9g
• Protein: 22g

Try More Recipes:

• Crispy Low FODMAP Roasted Potatoes Recipe
• Low FODMAP Scalloped Potatoes Recipe
• Low FODMAP Roasted Green Beans Recipe