Quick Takeaway
Yes, these salmon cakes are naturally low oxalate and a satisfying lunch or dinner. Tender baked salmon is folded with fresh dill, chives, capers, and lemon, then pan-fried until golden and served with a creamy avocado mayo and sour cream sauce. New here? Start with our Low Oxalate Foods List.
These low oxalate salmon cakes are crisp on the outside, tender inside, and full of bright, fresh flavor. Baked salmon is bound with a little oat and coconut flour, brightened with lemon, dill, chives, and capers, then pan-fried in avocado oil until golden. They come together quickly and make a protein-packed lunch or an easy weeknight dinner.
Why You’ll Love This Recipe
- Naturally low oxalate. Salmon, eggs, fresh herbs, lemon, and avocado oil are all low oxalate friendly.
- Protein-packed. A hearty, satisfying main built around salmon.
- Gluten-free. A little oat flour and coconut flour bind the cakes without any wheat or breadcrumbs.
- Bright and fresh. Dill, chives, capers, and lemon keep every bite lively.
- Lunch or dinner. Great warm off the skillet or packed for lunch the next day.
What Makes These Salmon Cakes Low Oxalate
A few simple choices keep these salmon cakes in the Low tier. Salmon is a naturally low oxalate protein, and the cakes are held together with just a little oat flour and coconut flour instead of breadcrumbs, which also keeps them gluten-free. Fresh dill, chives, capers, and lemon add big flavor without adding oxalates, and they are pan-fried in avocado oil rather.
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Ingredient Notes
- Salmon. Bake it first at 400°F for about 12 minutes, then let it cool before mixing. Cooked, cooled salmon flakes and binds best.
- Oat flour and coconut flour. Just enough to bind the cakes. Let the mixture rest a few minutes so the flours absorb moisture and the patties hold together.
- Capers, dill, and chives. These bring the briny, herby brightness that makes the cakes taste fresh. Chop the herbs finely.
- Lemon. Juice goes in the cakes and the sauce. Save half a lemon to slice for serving.
Low Oxalate Salmon Cakes
Print Recipe
Ingredients
- 1 lb baked salmon baked at 400 degrees for 12 minutes
- 1 egg beaten
- 1/4 cup oat flour
- 2 tablespoons coconut flour
- 3/4 teaspoon fine sea salt
- 2 tablespoons capers
- 2 lemons juice from 1 1/2 lemons; other 1/2 sliced for serving
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh chives chopped
- 2 tablespoons avocado oil
For the Remoulade Sauce
- 1/4 cup avocado mayonnaise
- 1-2 teaspoons hot sauce
- 2 teaspoons lemon juice fresh squeezed
- 1 tablespoon capers
Instructions
- Preheat the oven to 400 degrees. Bake the salmon for 12 minutes, then take it out and let it cool.
- In a medium bowl, beat the egg. Add the baked salmon and break it up with a fork to combine.
- Add the oat flour, coconut flour, and salt. Stir to combine, then let the mixture sit for 5 to 7 minutes so the flours absorb the moisture.
- Stir in the capers, lemon juice, dill, and chives.
- Heat the avocado oil in a large skillet over medium heat. Form the mixture into patties and cook about 5 minutes per side, until golden brown.
- Serve with fresh lemon wedges.
- For the remoulade, stir together the avocado mayonnaise, hot sauce, lemon juice, and capers. Serve alongside the salmon cakes.
Pro Tips for the Best Salmon Cakes
- Let the mixture rest. Five to seven minutes lets the oat and coconut flour absorb the moisture so the patties hold their shape.
- Do not overwork the mixture. Stir just until combined so the cakes stay tender.
- Heat the oil first. A properly heated skillet gives you a golden, crisp crust instead of a soggy one.
- Do not crowd the pan. Give each patty room so they sear rather than steam. Work in batches if needed.
- Flip once. Let the first side get fully golden before flipping, so the cakes stay together.
Storage and Reheating
- Refrigerator. Store cooked salmon cakes in an airtight container for up to 3 days.
- Make ahead. Shape the patties and refrigerate, then pan-fry when ready to serve.
- Freezing. Freeze cooked, cooled cakes for up to 2 months. Thaw in the fridge before reheating.
- Reheating. Warm in a skillet over medium heat or in a 350°F oven until heated through, to keep the edges crisp.
Substitutions and Variations
- Swap the herbs. Use green onions in place of dill or chives if you prefer.
- Skip the capers if you like a milder flavor, or add an extra squeeze of lemon.
Frequently Asked Questions
Are salmon cakes low oxalate?
Yes. Salmon, eggs, fresh herbs, lemon, and avocado oil are all low oxalate, and these cakes are bound with a little oat and coconut flour instead of breadcrumbs. That keeps them low oxalate and gluten-free.
Can I use canned salmon?
Yes. Well-drained canned salmon works in place of baked salmon. Pat it dry so the mixture is not too wet, and the patties will hold together nicely.
How do I keep the patties from falling apart?
Let the mixture rest for five to seven minutes so the oat and coconut flour absorb moisture, do not overwork it, and let the first side cook until fully golden before flipping.
What should I serve with salmon cakes?
They are great with the remoulade and fresh lemon wedges, plus a simple green salad or low oxalate roasted vegetables for a full lunch or dinner.
It’s really good and really easy to make!