Salmon patties are a classic and delicious way to enjoy canned salmon. Traditionally, salmon patties are made by combining canned salmon with eggs, breadcrumbs or crackers, seasonings, and binding ingredients. However, many people need or prefer to avoid eggs due to allergies, dietary restrictions, or simply not having eggs on hand. The good news is – yes, you absolutely can make tasty salmon patties without eggs!
Why Avoid Eggs in Salmon Patties?
There are a few key reasons why you may want to omit eggs when making salmon patties
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Allergies – Some people have egg allergies or sensitivities and need to avoid egg as an ingredient, Making eggless salmon patties allows these individuals to still enjoy this classic dish
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Dietary preferences – Those following vegan, vegetarian, or restrictive diets like paleo may avoid eggs and require an egg substitute in recipes.
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Simplicity – Salmon patties are a quick, easy meal. If you don’t have eggs on hand, eggless patties mean one less ingredient to pick up from the store.
Easy Ways to Bind Eggless Salmon Patties
Eggs act as a binder in salmon patties, holding the mixture together so it can be formed into patties and hold its shape during cooking. Without eggs, you need another ingredient to bind. Here are some simple egg substitutes and binding agents for eggless salmon cakes:
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Breadcrumbs or crackers – Use panko breadcrumbs or crushed crackers like Ritz to add extra binding power and soak up moisture.
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Oats – Rolled or quick oats not only bind, but also provide fiber and whole grains.
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Chia or flax seeds – When mixed with water, chia and flax form a gel that substitutes for eggs. Use 1 tablespoon seeds to 3 tablespoons water.
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Mashed potatoes – Cooked, mashed potatoes add moisture and act as a binder when used in place of eggs.
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Canned chickpeas – Rinse and puree chickpeas to make an eggless vegan binder.
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Ground flaxseed and water – Similar to chia and flax seeds, ground flax mixed with water substitutes for eggs.
Step-By-Step Instructions for Eggless Salmon Patties
Making eggless salmon patties is simple with just a few easy steps:
Ingredients:
- 1 (14.75 oz) can wild salmon, drained and flaked
- 1⁄2 cup breadcrumbs or crushed crackers
- 1⁄4 cup oats or mashed potatoes
- 1 tablespoon ground flaxseed + 3 tablespoons water, OR 1 tablespoon chia seeds + 3 tablespoons water
- 1⁄4 cup finely diced onion
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1⁄4 teaspoon salt
- Black pepper to taste
- Avocado or olive oil for pan frying
Directions:
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In a medium bowl, combine the salmon, breadcrumbs, oats, flaxseed/water or chia seed/water mixture, onion, garlic, lemon juice, salt, and pepper. Mix until thoroughly combined.
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Form the salmon mixture into 3-4 inch patties, packing them tightly so they hold together. Make patties about 1⁄2 inch thick.
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Heat 1-2 tablespoons of oil in a skillet over medium heat. Fry patties for 3-5 minutes per side until golden brown.
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Enjoy patties on a bun, over salad, or with roasted vegetables. Refrigerate leftovers up to 3 days.
Tips for Making the Best Eggless Salmon Patties
Follow these simple tips for the most flavorful, tender eggless salmon cakes:
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Use wild-caught canned salmon for better flavor and texture.
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Don’t overmix the salmon filling – this can cause dry or dense patties.
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Chill the formed patties in the fridge for 30 minutes to help them hold their shape during cooking.
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Cook over medium heat to prevent burning or overcooking.
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Switch up the herbs and spices to customize the flavor – dill, parsley, paprika all pair well with salmon.
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Serve patties warm with yogurt dill sauce for a delicious flavor combo.
With the right egg substitute and binding agent, you can easily make amazing salmon patties without eggs. Try this simple eggless salmon patty recipe for a quick, protein-packed meal the whole family will love. Let us know if you have your own tips for egg-free salmon cakes!
What goes with salmon patties
- Veggies. I served these salmon patties with these delicious and easy-to-make green beans. I like to serve sautéed vegetables as a side dish with salmon patties rather than mixing vegetables into the salmon patties. This way, the salmon patties’ texture will stay soft and crispy. Among vegetables, sautéed cruciferous vegetables such as cauliflower, kale, broccoli, Brussels sprout, bok choy, and cabbage go well with this dish too. Fresh turnips, radishes, and fresh spring salad are other great choices.
- Fruits. Quick grilled or oven-broiled fruits such as mango, pineapple, and apple are absolutely delicious with this dish.
- Sauce/Dip. A simple sauce made of lime or lemon, chopped herbs, and butter/olive oil complements the dish. Tartar sauce is another option.
- Bread. Serve them with baguette, ciabatta bread, pita bread, or my absolute easy sourdough discard flatbread.
I hope you get to love these healthy moist canned salmon patties (salmon cakes) as much as we do! This salmon pattie recipe with only a few pantry-stable ingredients is a winner and turns out perfect all the time!
Please let me know how you did it. I love to hear from you!
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The key ingredient to crispy and very moist salmon patties is the sourdough starter or (little water + either bread crumbs/ flour/ cracker) that helps to sear them fast and well on a hot cast-iron skillet. Adding egg also helps to keep the patties moist and firm so they do not fall apart.
You may use flour, cracker, cornmeal, or a mix of them instead of breadcrumbs.
How to make salmon patties perfect
The key ingredient to crispy and very moist salmon patties is the sourdough starter or (little water + either bread crumbs/ flour/ cracker) that helps to sear them fast and well on a hot cast-iron skillet.
Adding egg also helps to keep the patties moist and firm so they do not fall apart.
- Salmon. I used drained canned salmon and left the skin and bone in. I recommend wild-caught canned pink or red salmon. You may remove the skin and bones or just leave it. Fresh salmon works too. You may use other types of fish fillets. Remove their excess water if you use frozen fish to make these patties.
- Egg. Optional. It helps to bind everything together. you can skip it if you are using little water + either flour/cracker/bread crumbs or sourdough starter. Since they are sticky enough to bind the batter together.
- Sourdough starter. The key ingredient to make salmon patties crispy and moist, and extra delicious. You may use sourdough discard too.
- Onion and garlic powder. Adds lots of flavors. You may use sauteed diced onion and garlic.
- Seasonings. Usual salt and pepper as needed. Add on any herbs or spices you like the most too. You may even add into the mix some shredded cheddar or parmesan cheese for a cheesy salmon cake flavor.
- Oil. I used avocado oil to fry the patties.
Step 1. Heat up the skillet. Let the skillet warm up evenly on a medium-high flame.
Step 2. Mix the ingredients. Place the canned salmon into a bowl and remove any water and fishbone/skin necessary. Add sourdough starter, egg, garlic powder, and onion powder. Season them with salt and pepper to taste. Break the salmon fillet with a fork and mix the ingredients well. Use your hands to mix them well.
Step 3. Shape and fry. Add oil to the hot skillet. I used avocado oil which has a high smoke point. Then, take a spoon full of the mixture, place it into the hot skillet, and flatten it slightly. You may use your hands to make the patties.
Fry both sides of the salmon patties until golden and brown. Let each side brown completely and flip it only once.
Step 4. Serve. Serve the salmon cakes and enjoy them while they are hot!
- Use a cast-iron skillet to fry them. This will create a nice thick and crispy crust.
- Use less salt. Since canned salmon have salt in them.
- Remove the canned salmon bones. Otherwise, let them be for an extra calcium boost.
- Mix the ingredients with your hands. This will make it easy to bind the ingredients well.
- Use a high smoke point oil. Since we are frying salmon patties in a hot skillet, use a high smoke point oil such as avocado oil.
- Double the recipe. The leftover salmon cakes are a great option for quick weekday lunch with a green salad or a quick salmon patties burger with bun and lettuce.
- Leftover salmon can be used up in my salmon carpaccio recipe.
- Substitute canned salmon. Other canned, fresh, or frozen fish fillets work just fine. Ground beef or ground chicken breast are other options.
- Substitute onion and garlic powder. Leeks, chives, garlic, or shallot are great options. Or use your favorite vegetables such as broccoli, cauliflower, cabbage, and bell peppers. Just make sure to chop them finely (or grate them) and remove their excess water. For maximum flavor sautee them before adding them to the batter.
- Use high smoke point oil. Butter, ghee, and coconut oil are great substitutes and have a high smoke point, like avocado oil.
- Replace the sourdough starter. Use bread crumbs, flour, cracker, or rolled oats with the addition of little water if you are not using eggs in this recipe.
- Make it vegan. Substitute salmon with grounded chickpeas, beans, or legumes. Grounded nuts such as walnuts, cashews, or peanuts are the other alternatives to this recipe.
- Leave the egg out when making vegan variations. Adding flour (+little water) will make up for it and help the patties to bind together. Although, if you use a sourdough starter, you do not need to use eggs either and make salmon patties without eggs. Another substitute for the egg is ground flaxseed plus a little water.
- Make it gluten-free. Use plant-based flour such as almond flour instead.
- Make it keto-friendly. Replace the sourdough starter with a mixture of your favorite finely chopped fresh herbs such as cilantro, chives, parsley, oregano, mint, dill, or rosemary. Grated broccoli, cauliflower, and cabbage are other choices.
- Use your favorite spices and flavors. This is a great way to boost the flavor without adding many calories. Examples include cumin, ginger, pepper, or turmeric. Other options are lime or lemon juice, hot sauce, dijon mustard, and parmesan cheese.
- Bake the salmon cakes. Instead of frying them, add two tablespoons of oil to the mixture, and mix them all. Then, shape the salmon patties and place them on a greased sheet pan, and bake them at 400 °F for about 15 minutes or until crispy brown. Grilling them outside or baking them in an air fryer are other options.
- Tune it into a frittata. If you are in a hurry, you could make these salmon patties as one big skillet salmon patty. Pour all the salmon patty mixture into a preheated hot skillet over medium-low flame. Then, when one side of the patty is nice and brown, sprinkle some oil over it, transfer the skillet to the oven, and broil it for a few minutes until the top side is nice and brown. Then cut it into pieces and serve it.
Store these salmon patties in an airtight container in the fridge for up to 3 days. Whenever ready to serve them, let them heat up slowly on a stovetop or microwave them for a few seconds.
You can freeze them in a freezer-safe bag for up to 3 months. Let them thaw in the fridge the night before, then heat them on the stovetop or microwave them.
Salmon Croquettes/ Salmon Patties| No Eggs
FAQ
What can I substitute for an egg in salmon patties?
Flaxseed mixed with water is a common egg substitute. High in protein, too.
Can you make salmon burgers without eggs?
You can use either fresh salmon filets or canned salmon, depending on your preference. Floury Potatoes: These give structure to the patties and help bind the ingredients together without using eggs. Butter: Adds richness and enhances the overall flavor of the salmon mixture.
What can I use to bind salmon patties?
Salmon patties, or salmon cakes, are wonderfully easy to make. You make salmon patties with just a base of canned salmon, shredded bread (or breadcrumbs or even saltines), chopped onion, and egg to bind it all into patties.
What is a good egg substitute for binding fish cakes?
To make this you mix 1 tablespoon of ground flaxseed with 2 and a half tablespoons of water. Mix it up and then let it stand for 10 to 15 minutes until it looks a bit gloopy! It is then ready to use instead of an egg.