Butternut Salmon Cakes (Gluten-free, Paleo)
These butternut salmon cakes are an easy grain-free alternative to traditional salmon cakes. They’re made with butternut squash, salmon, leeks, and a crispy pork panko coating!
Butternut Squash Salmon Cakes
Salmon cakes are the perfect way to sneak more seafood into your diet! They’re a family favorite in my house, and these butternut squash salmon cakes were even toddler approved!
Serve them as an appetizer, or a main dish with a side of your choice for a fall or winter meal.
The Ingredients for the Butternut Salmon Cakes
- Pork panko. Pork panko is basically panko breadcrumbs made from pork rather than a grain! It’s the perfect grain-free and low-carb solution for breadcrumbs, and it’s way more flavorful.
- Salmon. I use the brand, Wild Planet.
- Leeks. Leeks are easily one of my favorite vegetables!
- Butternut squash.
- Eggs. See the notes to keep the recipe AIP.
- Coconut flour.
- Avocado oil.
- Salt, Black Pepper, Garlic Powder, Onion Powder, and Dried Parsley. To season the Butternut Squash Salmon Cakes! You can omit black pepper for AIP.
- Fresh parsley. To top them!
How to make Butternut Squash Salmon Cakes
- Make the coating. Combine the pork panko and the dried parsley in a shallow bowl and set aside.
- Combine ingredients. Using a large bowl, add the salmon and flake well with a fork. Add the leeks, butternut squash, eggs, coconut flour, avocado oil, and seasonings. Mix well to fully combine.
- Make the patties. Form the mixture into a small patty, and gently place in the pork panko mixture, turning to lightly coat. Place the salmon patty on the baking sheet and repeat for all of the salmon mixture.
- Bake. Transfer to the oven and bake for 28-30 minutes, carefully flipping halfway through.
- Serve! Remove from the oven and top with chopped parsley. Serve with a dip of your choice like an aioli.
Can you leave out the pork panko?
The pork panko makes a great crispy and flavorful coating for these salmon cakes, but if pork panko isn’t your thing, technically, yes you can leave it out. If you choose to forgo it, I would add a bit more salt to compensate.
Rather than pork panko, could you just use crushed pork rinds?
You can! I suggest crushing them in a food processor until it’s a fine powder.
What can you serve these salmon cakes with?
A dip of your choice like…
- Avocado cream
- Garlic aioli
And a side like…
- A side salad
- Butternut squash fries
You’ll also love…
Butternut Salmon Cakes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
- 1/4 cup pork panko
- 1 tsp dried parsley
- 2 6oz cans of salmon
- 1/3 cup leeks, sliced thin
- 1 cup butternut squash, steamed and mashed
- 2 eggs (see notes for AIP)
- 1/4 cup coconut flour
- 1 tbsp avocado oil
- 1/4 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp fresh parsley, chopped
- Preheat the oven to 400 F and line a baking sheet with lightly greased parchment paper.
- Combine the pork panko and the dried parsley in a shallow bowl and set aside.
- Open the cans of salmon, and fully drain the liquid.
- Using a large bowl, add the salmon and flake well with a fork. Add the leeks, butternut squash, eggs, coconut flour, avocado oil, and seasonings. Mix well to fully combine.
- Form the mixture into a small patty, and gently place in the pork panko mixture, turning to lightly coat. Place the salmon patty on the baking sheet and repeat for all of the salmon mixture. You should have about 11-12 patties.
- Transfer to the oven and bake for 28-30 minutes, carefully flipping halfway through.
- Remove from the oven and top with chopped parsley. Serve with a dip of your choice like an aioli.
To make egg-free/AIP, add 1/4 cup water to a pot and sprinkle 1 tbsp of gelatin over the water. Allow to harden. Transfer to the stove and set to low heat, allowing the mixture to become liquid. Remove from the stove and vigorously whisk until frothy. Add to the salmon cake mixture. Use only 3 tbsp of coconut flour rather than 1/4 cup.
All nutrition facts are estimated and will vary.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Baked
- Cuisine: Global
- Serving Size: 1
- Calories: 253
- Fat: 11.9g
- Carbohydrates: 12.1g
- Fiber: 3.7g
- Protein: 24.1g
Keywords: salmon cakes, salmon patties
We really enjoyed this recipe! My son despises butternut squash, so I was surprised and very happy when he took his first bite and exclaimed, “This is REALLY good!”
Hi! i’d like to make these but I’m wondering if you’ve ever used Bob’s Red Mill egg replacer instead of the gelatin mixture? Thank you!
Our family loves salmon cakes and I’ve been changing the recipe each time/ searching for a better one because it just seems to be missing something…. Until tonight when I tried your Butternut squash salmon recipe!! It was so flavorful and the patties formed so perfectly and held together nicely throughout the assembly and baking process. I’m tossing out all my other saved recipes and making this one our weeknight staple! Ps I was out of sweet potatoes so I simply subbed canned pumpkin which works just as fine in a pinch in my opinion.
So glad you enjoyed!!