15 minute Maple Pepper Salmon Cakes

I have this thing for salmon. Craving? Mild obsession? I don’t know. Whatever it is, it’s strongest at work and will last all morning until I give in, ditch my lunch kit, and head to Joey’s Barlow to enjoy a $19.99 salmon fillet.

I’m not the type to forgo an opportunity to enjoy a homemade meal, or be open to spending $20 on lunch, but this dish just brings out the worst in me! There’s just something about the cracked pepper, deep maple flavors and spritz of lemon that gets me every time.

When a meal captivates me to the point where I can’t go a week without thinking about it, it’s a sign that I must create a recipe for it.

Instead of becoming consumed by replicating my Joey’s favorite, I decided to approach this maple pepper salmon conundrum from another angle, making it easier, simpler, and tastier in the process. Perhaps I just say that because this recipe doesn’t involve marinating or broiling; two activities that I dislike, but if it means I get to enjoy the same great taste without having to suffer in the kitchen, I’m all over it!

5.0 from 2 reviews
15 minute Maple Pepper Salmon Cakes
Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 8 cakes, 4 servings
Quick, easy, and gluten-free salmon cakes with freshly cracked pepper and maple served with a creamy (dairy-free) maple sauce.
  • 418g canned pink salmon, drained or equal amount of fully cooked fresh salmon
  • ½ cup quinoa flakes *see note
  • 1 large egg
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 1 tablespoon braggs liquid aminos or soy sauce
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin coconut oil
  • ¼ cup fresh flat leaf parsley, chopped
  • 2 green onions, sliced
  1. Combine all ingredients but oil in a medium sized bowl.
  2. Form the mixture into 8 patties.
  3. Heat oil in a medium sized skillet over medium-low heat. Add the salmon patties and cook for 3-4 minutes per side, or until golden brown. Once complete, place on a kitchen towel-lined plate or cooling rack.
If you cannot find quinoa flakes, gluten-free breadcrumbs, millet flakes, or quick oats should work. I have not tried it with this recipe though.

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Maple Pepper Dipping Sauce

Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Yield: 1/4 cup Servings: 4

Creamy maple pepper sauce perfect for salmon cakes, cooked chicken, or fish sticks.



  1. In small skillet, boil vinegar over high heat until reduced to 1 tablespoon.
  2. Add stock; boil until reduced by half.
  3. Stir in coconut milk and maple syrup; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in pepper and salt.
  4. Serve poured over cakes.

We’re heading out to Grassi Lakes Trail tomorrow morning with a couple of friends and I’m planning to take these cakes along for the hike. Our friends may not think salmon constitutes as a hiking type of snack, but I swear they’ll think otherwise once they take their first bite, I can just about guarantee it!

Hopefully the weather will cooperate so I can bring my camera along. I’ve heard the trail is quite beautiful.  Either way, I’m sure I’ll be Instagramin’ and sharing the sites as we go.

Have a fabulous weekend ;)

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  1. Hi Leanne!

    I love your story and your recipes! Thank you! I was excited to try these because I have grown tired of potato-based cakes. I set out to make these last night, but I was missing the egg (used a flax egg instead), was missing the parsley (used cilantro), and finally, I was also missing the flakes (used regular gluten-free oats pulsed slightly). With these substitutions, the heart of your work remained and they were a hit with my whole family (my children devoured them!). I wanted to mention these substitutions just in case anyone feels they are short of ingredients and want to abandon the effort…try these substitutes! These are scrumptious!!! Sincerely, Margaret