If you’re looking for an easy, protein-packed dinner that tastes like something you’d order at your favorite restaurant, these Crispy Baked Salmon Patties with Creamy Peanut Sauce are about to become a new favorite! They’re golden and crispy on the outside, tender and flaky on the inside, and packed with delicious flavors from fresh cilantro, garlic, ginger, and a little gochujang sauce.
And can we talk about the peanut sauce?! It’s creamy, slightly sweet, savory, and has the perfect little kick. Trust me when I say you’ll want to put it on absolutely everything.
The best part? These healthy salmon patties are completely oven-baked, made with simple ingredients, and require no pan-frying. They’re also naturally high in protein, easy to meal prep, and can be made gluten-free with the right breadcrumbs and sauces.
Whether you’re making them for a quick weeknight dinner, prepping lunches for the week, or looking for a new way to enjoy salmon, this recipe checks all the boxes!
Why You’ll Love These Crispy Baked Salmon Patties
They’re packed with protein. Salmon and eggs provide a satisfying amount of protein, making these patties a fantastic option for a balanced lunch or dinner.
No frying required! Both the salmon and the patties are baked in the oven. You still get a delicious golden exterior without standing over a hot skillet.
They’re made with simple ingredients. No complicated chopping or hard-to-find ingredients. We’re using pantry-friendly seasonings like garlic powder, onion powder, and ground ginger.
The peanut sauce is everything. Creamy peanut butter, coconut aminos, maple syrup, and gochujang create an irresistible sweet, savory, slightly spicy dipping sauce.
They’re perfect for meal prep. Make a batch at the beginning of the week and enjoy them with rice, salads, or vegetables.
They’re gluten-free friendly. Simply use gluten-free breadcrumbs and verify that your gochujang and other sauces are gluten-free.
What Makes These Salmon Patties So Delicious?
The secret is baking the salmon before mixing it with the other ingredients.
Instead of working with raw salmon or relying on canned salmon, we’re baking fresh salmon until tender and flaky, then combining it with eggs, gluten-free breadcrumbs, fresh cilantro, and seasonings.
This creates patties with an amazing texture. They’re tender and flaky rather than dense or overly processed.
The second bake gives the outside a beautiful golden finish, especially with a little avocado oil spray.
And then there’s the creamy peanut dipping sauce.
The combination of peanut butter, gochujang, coconut aminos, and maple syrup creates the perfect balance of savory, nutty, sweet, and spicy flavors.
It’s such a delicious combination with salmon!
Ingredients You’ll Need
For the Crispy Salmon Patties
Fresh salmon: The star of the recipe! Salmon provides protein, omega-3 fatty acids, and a naturally rich flavor. I recommend using boneless salmon fillets.
Eggs: Help bind the patties together so they hold their shape during baking.
Gluten-free breadcrumbs: Give the patties structure and help create a golden exterior without making them overly dense.
Fresh cilantro: Adds freshness and balances the richer flavors of the salmon and peanut sauce.
Coconut aminos: Add savory, slightly sweet flavor. Gluten-free tamari works beautifully, too.
Gochujang sauce: Brings a delicious sweet and spicy element to the patties. Choose a gluten-free variety if needed.
Toasted sesame oil: A little goes a long way and adds wonderful nutty flavor.
Garlic powder, onion powder, and ground ginger: These pantry staples make the recipe incredibly easy without sacrificing flavor.
Salt and pepper: Bring all the flavors together.
For the Creamy Peanut Dipping Sauce
Natural peanut butter: Creates a rich, creamy base. I recommend using a smooth, runny peanut butter without added sugar.
Coconut aminos: Add savory depth and balance the peanut butter.
Maple syrup: Provides just enough sweetness to complement the spicy gochujang.
Gochujang sauce: Gives the sauce a subtle kick and delicious depth of flavor.
Garlic powder, onion powder, and ground ginger: Add flavor without any additional chopping.
Warm water: Helps thin the sauce to your desired consistency.
Rice vinegar (optional): Adds a little acidity and brightness. Highly recommended if you have it!
How to Make the Best Baked Salmon Patties
These salmon patties are surprisingly simple to make, and the oven does most of the work!
Bake the Fresh Salmon First
Start by baking your salmon at 400°F until it’s cooked through and easily flakes with a fork.
Allow it to cool slightly before removing the skin and breaking it into small pieces.
You want the salmon to be flaky, not mashed into a paste. Keeping some texture makes a huge difference in the finished patties.
Mix Everything Together
Add the cooked salmon to a large mixing bowl with the eggs, gluten-free breadcrumbs, fresh cilantro, coconut aminos, gochujang sauce, sesame oil, and seasonings.
Gently mix until everything is combined.
Allow the mixture to rest for approximately five minutes so the breadcrumbs can absorb excess moisture.
Shape and Bake Until Golden
Form the salmon mixture into eight evenly sized patties.
Place them on a parchment-lined baking sheet and lightly spray with avocado oil.
Bake at 425°F until the outsides are lightly golden, flipping carefully halfway through.
For an extra-crispy finish, broil them briefly at the end.
Whisk Together the Peanut Sauce
While the patties bake, whisk together the peanut butter, coconut aminos, maple syrup, gochujang, and seasonings.
Slowly add warm water until the sauce is smooth and creamy.
The consistency should be thick enough to cling to the patties but thin enough for dipping or drizzling.
Tips for Perfectly Crispy Salmon Patties
Don’t overmix the salmon. Keeping some larger flakes creates a much better texture.
Allow the cooked salmon to cool. Adding eggs to very hot salmon can cause them to begin cooking before the patties are formed.
Don’t skip the breadcrumbs. They absorb moisture and help everything hold together.
Let the mixture rest. Five minutes allows the breadcrumbs to hydrate and makes shaping much easier.
Use avocado oil spray. A light coating helps the patties brown in the oven.
Broil for extra crispiness. If you want that beautiful golden finish, broil for one or two minutes at the end, keeping a close eye on them.
Adjust the peanut sauce to your preference. Add more water for drizzling, or keep it thick for dipping.
What to Serve with Salmon Patties
One of my favorite things about these healthy salmon patties is how versatile they are!
Jasmine or basmati rice: A delicious base that pairs perfectly with the creamy peanut sauce.
Crunchy cucumber salad: Adds a refreshing contrast to the rich salmon and peanut butter.
Roasted broccoli: A simple, nutritious side that tastes amazing with extra peanut sauce.
Lettuce wraps: For a lighter option, tuck the patties into crisp lettuce leaves with shredded carrots and cilantro.
Rice bowls: Add rice, avocado, cucumbers, carrots, and extra peanut sauce for an easy, balanced meal.
Salmon burgers: Serve the patties on gluten-free buns with crunchy slaw and a generous spoonful of peanut sauce.
Are Salmon Patties Healthy?
Absolutely! These homemade baked salmon patties are a nutritious option for lunch or dinner.
Salmon is naturally rich in high-quality protein and omega-3 fatty acids, which support heart health and normal brain function.
Eggs provide additional protein and important nutrients, while the cilantro and seasonings add flavor without requiring heavy sauces or mayonnaise in the patties.
Because these salmon patties are baked instead of fried, you can achieve a delicious exterior with minimal added oil.
The peanut sauce also provides satisfying fats and additional flavor, making this a balanced and filling meal when paired with vegetables and your favorite whole grains.
Can I Make These Salmon Patties Ahead of Time?
Yes! These are fantastic for meal prep.
You can bake the salmon ahead of time, refrigerate it, and assemble the patties when you’re ready.
Alternatively, prepare the entire recipe and store the cooked patties in an airtight container in the refrigerator for up to 3–4 days.
I recommend storing the peanut sauce separately so the patties maintain their texture.
Can I Double This Salmon Patty Recipe?
Yes! These Crispy Baked Salmon Patties are incredibly easy to double, making them perfect for feeding a family, entertaining, or meal prepping for the week.
Simply double all of the ingredients, including the creamy peanut dipping sauce. You’ll need 24 oz (1½ lbs) of salmon to make approximately 12 large patties, or 6 servings.
Depending on the size of your baking sheets, you may need to bake the patties in two batches or use two baking sheets to avoid overcrowding.
The baking time should remain approximately the same as long as the patties are the same size. Just make sure they’re heated through and golden on the outside.
Cooked patties can be refrigerated for up to 3–4 days or frozen for up to 2–3 months for best quality.
How to Store and Reheat Salmon Patties
Refrigerator: Store cooled salmon patties in an airtight container for up to 3–4 days, counting from when the salmon was initially cooked.
Freezer: Freeze the cooked patties in a freezer-safe container for up to 2–3 months for best quality. Separate layers with parchment paper to prevent sticking.
Reheating: Reheat in the oven at 350°F or in an air fryer until heated through to 165°F. This helps restore some of their crispy exterior.
Peanut sauce: Store separately in an airtight container in the refrigerator for up to 4 days. Stir well before serving and add a splash of warm water if it thickens.
Frequently Asked Questions
Can I Use Canned Salmon Instead?
Yes! You can substitute drained canned salmon for the freshly baked salmon. Just make sure to remove any large bones or skin if preferred and drain the salmon thoroughly.
Because canned salmon has a different moisture content, you may need to adjust the breadcrumbs slightly.
Can I Make These Salmon Patties Without Breadcrumbs?
Breadcrumbs help bind the mixture, but you can experiment with certified gluten-free oat flour or crushed gluten-free crackers.
Start with a smaller amount and add more as needed until the mixture holds together.
Can I Make These in the Air Fryer?
Absolutely! Once the salmon is cooked and the patties are formed, air fry at 375°F for approximately 8–10 minutes, flipping carefully halfway through, until golden and heated through. Cooking times will vary depending on your air fryer.
Are These Salmon Patties Spicy?
They have a mild kick from the gochujang sauce, but the peanut butter and maple syrup help balance the heat.
If you’re sensitive to spice, start with a smaller amount of gochujang and adjust to taste.
Is Gochujang Gluten-Free?
Not always! Traditional gochujang frequently contains wheat or barley, so check the ingredient label carefully.
For a gluten-free recipe, use certified gluten-free gochujang sauce, gluten-free breadcrumbs, and gluten-free tamari or coconut aminos.
Can I Use Almond Butter Instead of Peanut Butter?
Yes! Creamy almond butter is a delicious alternative. The flavor will be slightly different, but it still pairs beautifully with the gochujang and seasonings.
How Do I Keep Salmon Patties from Falling Apart?
Make sure to use the eggs and breadcrumbs, let the mixture rest before shaping, and avoid flipping the patties too early.
If the mixture seems too wet, add another tablespoon or two of gluten-free breadcrumbs.
Chilling the formed patties for 10–15 minutes before baking can also help them hold together.
A New Favorite Way to Make Salmon!
If you’re tired of making salmon the same way every week, these Crispy Baked Salmon Patties with Creamy Peanut Sauce are such a fun and delicious way to switch things up!
They’re easy, flavorful, packed with protein, and made with ingredients you probably already have in your kitchen.
Between the golden, tender salmon patties and the creamy, sweet and spicy peanut sauce, this is one of those recipes that feels a little fancy without requiring much effort.
Perfect for busy weeknights, healthy meal prep, or whenever you’re craving something different!
If you make these gluten-free salmon patties, be sure to leave a comment and rating below. I absolutely love hearing what you think of my recipes!
And don’t forget to tag @upbeetandkaleingit on Instagram so I can see your creations!
Crispy Baked Salmon Patties with Creamy Peanut Sauce (Gluten-Free!)
Ingredients
Method
- Bake the salmon: Preheat the oven to 400°F. Line a baking sheet with parchment paper and add the salmon. Bake for 12–16 minutes, depending on thickness, until the internal temperature reaches 145°F. Allow to cool for 5–10 minutes, remove the skin, and flake into small pieces using a fork.
- Prepare the patties: Transfer the flaked salmon to a large mixing bowl. Add the eggs, gluten-free breadcrumbs, cilantro, black sesame seeds, coconut aminos, gochujang sauce, sesame oil, garlic powder, onion powder, ground ginger, salt, and pepper. Gently mix until everything is evenly combined.
- Shape the patties: Allow the mixture to rest for 5 minutes so the breadcrumbs can absorb excess moisture. Divide into 6 equal portions and form into thick patties, approximately ¾ inch thick. If the mixture seems too wet, add another 1–2 tablespoons of breadcrumbs.
- Bake until crispy: Increase the oven temperature to 425°F. Arrange the patties on a parchment-lined baking sheet and lightly spray with avocado oil. Bake for 12–15 minutes, carefully flipping halfway through, until golden and heated through. For extra crispiness, broil for the final 1–2 minutes, watching closely.
- Make the peanut dipping sauce: While the patties bake, whisk together the peanut butter, coconut aminos, maple syrup, gochujang sauce, rice vinegar, garlic powder, ground ginger, and onion powder. Gradually add warm water, one tablespoon at a time, until smooth and creamy.
- Serve: Serve the crispy salmon patties warm with the creamy peanut dipping sauce. Garnish with additional cilantro and a sprinkle of black sesame seeds, if desired.
Notes
Per Serving (2 Large Salmon Patties + 2 tbsp Peanut Sauce)
Calories: ~460 kcal
Protein: ~29g
Carbohydrates: ~24g
Fat: ~28g
Per Patty (Without Sauce)
Calories: ~175 kcal
Protein: ~12g
Carbohydrates: ~8g
Fat: ~10g
Macros are estimates based on 12 oz Atlantic salmon, 6 patties total, and 2 tablespoons of peanut dipping sauce per serving. Actual values will vary based on ingredient brands and the final sauce consistency.
