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Crispy Baked Salmon Patties with Creamy Peanut Sauce (Gluten-Free!)

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.
Servings 3

Ingredients

  • For the salmon patties
  • - 12 oz 340g Atlantic salmon (3 fillets)
  • - 2 large eggs
  • - ½ cup gluten-free breadcrumbs
  • - ¼ cup fresh cilantro finely chopped
  • - 1 tbsp black sesame seeds
  • - 1 tbsp coconut aminos or gluten-free tamari
  • - 1 tbsp gluten-free gochujang sauce
  • - 1 tsp toasted sesame oil
  • - 1 tsp garlic powder
  • - 1 tsp onion powder
  • - ½ tsp ground ginger
  • - ½ tsp sea salt or to taste
  • - ¼ tsp black pepper
  • - Avocado oil spray for baking
  • For the creamy peanut dipping sauce
  • - ¼ cup creamy natural peanut butter
  • - 1 tbsp coconut aminos or gluten-free tamari
  • - 1 tbsp maple syrup
  • - 1 tbsp gluten-free gochujang sauce
  • - 1 tbsp rice vinegar
  • - ½ tsp garlic powder
  • - ¼ tsp ground ginger
  • - ¼ tsp onion powder
  • - 2–4 tbsp warm water to thin

Instructions

  • 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 8 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.
    • To double the recipe: Double all ingredients, using 24 oz (1½ lbs) of salmon to make approximately 12 large patties. Spread the patties between two parchment-lined baking sheets, leaving space between each one. Bake at 425°F for approximately 12–15 minutes, flipping halfway through. Rotate the baking sheets if needed for even browning.
    Macro note: Doubling the recipe does not change the approximate macros per serving, provided you still serve 2 patties with 2 tablespoons of peanut sauce.

Notes

Approximate Macros
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.