Recipe: Salmon Cakes :: Easy Like a Sunday Morning

Recipe: Salmon Cakes :: Easy Like a Sunday Morning

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Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

In my Recipe Book, these Salmon Cakes rate  ♥♥♥♥♥ (or 5 stars). It’s one of those dishes I’ve made for so long, I can’t remember where I got the recipe. I think it may have been off the back of a box of Ritz Crackers because I used to use crushed crackers, before I discovered Gluten Free Corn Flakes.

After I went gluten free, I tried replacing the crackers with some of my GF Bread Crumbs but our favourite version, is this one with the crushed Gluten Free Corn Flakes. It only takes minutes to throw these Salmon Cakes together and 5 to 10 minutes to cook, dependent on the size of the patties.

This is one of those easy recipes that you can really play with. You can double the recipe and bake it as a casserole (bake at 375 F for 30 mins).  I found the casserole a bit dry for my tastes. I think if I go the casserole route again, I will add a teaspoon or two of melted coconut oil to the salmon mixture. Plus add a blend of melted coconut oil and a half cup of crushed Gluten Free Corn Flakes for a crunchy topping. Yep, that sounds good to me. I think I will give that a try next time.

Do you like to experiment with recipes? I think I’ve always enjoyed playing around with different ingredients when it comes to cooking meals. Not so much with baked goods but lately, I having more luck when modifying recipes for my gluten free baked goodies.

In fact, I recently made a Gluten Free version of a “Guinness Cake”, and it is  just fantastic!! I’ve almost finished writing up the recipe. It will be ready to post in the next day or two. I definitely plan on sharing it with you before St Patrick’s Day. So make sure you check back here or even better, why not sign up (in the upper right corner) to connect with me? You will automatically receive updates from my Fox in the Kitchen blog.

Oh and one more thing…if you’re planning an escape to a vacation cottage or condo, these Salmon Cakes make for an easy pack along, do it yourself, main course. All you need is a couple of eggs, a can of salmon and some crushed GF Corn Flakes. I pre-measure my GF Corn Flakes and crush them inside a heavy-duty zip-lock style bag to pack along.

Recipe: Salmon Cakes

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Summary: Definitely a 5 Star recipe in our house. These Salmon Cakes are versatile and dead simple to make. Great as dinner sized servings (as pictured), medium for lunch or one bite cocktail size cakes.

Gluten Free | Dairy Free | Refined Sugar Free


  • 2 eggs, beaten
  • 1 Can sockeye salmon (6 ounce) drained, flaked, skin and bones removed (if desired)
  • 1 1/2 Cups Gluten Free Corn Flakes, crushed
  • 1/2 tsp freshly ground black pepper
  • 1 tsp coconut oil
  • Toppings
  • sour cream or plain unsweetened yogurt (I used my homemade)
  • green onions or chives, chopped
  • fresh dill, chopped


  1. In a medium bowl, beat the eggs, add the salmon, corn flakes and pepper. Mix thoroughly.
  2. Shape into 4 or 6 patties, or to desired size. I make large patties (as pictured) for dinner or bite size patties for serving at a party.
  3. In a large skillet over medium heat, heat the coconut oil. Fry patties, turning once, until crispy and golden brown.
  4. Serve with sour cream or plain unsweetened yogurt. Top with green onions or fresh dill if desired.

Quick notes

  • If you have some fresh dill on hand, try adding a teaspoon or two to the salmon mixture before cooking.


  • For a change of pace, you can double the recipe and bake the salmon mixture as a casserole (bake at 375 F for 30 mins). I would recommend adding a teaspoon or two of melted coconut oil to the salmon mix. For a crunchy topping, melt some coconut oil, mix with a half cup of crushed Gluten Free Corn Flakes and sprinkle on top of the casserole before baking.

Recipe by Laureen

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Diet tags: Gluten Free | Dairy Free | Refined Sugar Free

Number of servings (yield): 2-4


This posting is linked to the following events:

Pennywise Platter Thursday hosted by Kimi at The Nourishing Gourmet

It’s a Keeper Thursday hosted by Christina at It’s a Keeper

Gallery of Favorites hosted by Alea from Premeditated Leftovers

Make Your Own! Mondays hosted by Lea at Nourishing Treasures

Slightly Indulgent Tuesdays hosted by Amy at Simply Sugar and Gluten Free

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Whole Food Wednesday hosted by France at Beyond The Peel

Allergy Free Wednesdays hosted by Laura at Gluten Free Pantry

Cast Party Wednesdayhosted by Sheryl at Lady Behind The Curtain

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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

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  1. Sockeye salmon is my favorite fish. These salmon cakes look so tasty and something my entire family would enjoy.

    Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

  2. K says:

    Made these tonight and they were delicious! We didn’t have any Corn Flakes (and we didn’t think Lucky Charms would cut it), so we used crackers, which worked perfectly. We served them with roasted butternut squash and brown rice. Looks like this will become a staple- thanks!

    • Laureen says:

      Thanks for stopping by, I love hearing from people who have enjoyed recipes I’ve shared! I do have to agree with you about the Lucky Charms, glad you went with the crackers instead :-)

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