Description
These Gluten-Free Salmon Cakes are a delicious and healthy meal option, featuring wild-caught salmon combined with fresh herbs and gluten-free breadcrumbs. Quick to prepare and pan-fried to golden perfection, they offer a satisfying crunchy exterior and tender flaky interior. Perfect for a nutritious lunch or dinner, these salmon cakes are easy to make and naturally gluten-free.
Ingredients
Scale
Main Ingredients
- 2 (6 oz) cans wild-caught salmon, drained and flaked (or about 1 ½ cups cooked salmon)
- 2 large eggs
- ¼ cup finely chopped red onion
- ¼ cup finely chopped celery (optional for crunch)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard (ensure gluten-free)
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup gluten-free breadcrumbs or crushed gluten-free crackers
For Cooking
- 2 tablespoons olive oil or avocado oil for frying
Instructions
- Prepare the mixture: In a medium bowl, combine the salmon, eggs, red onion, celery, parsley, Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, and black pepper. Mix well with a fork until all ingredients are evenly incorporated.
- Add binders: Stir in the gluten-free breadcrumbs until the mixture holds together. If the mixture feels too wet, add an additional 1–2 tablespoons of breadcrumbs to reach the desired consistency for forming patties.
- Form patties: Divide the salmon mixture into 8 equal portions. Shape each portion into a 2 ½ to 3-inch round patty, ensuring they are compact but not too dense to allow even cooking.
- Cook: Heat the olive oil in a large skillet over medium heat. Carefully place the salmon cakes in a single layer and cook them for approximately 3 to 4 minutes per side, or until they are golden brown and crisp. Cook in batches if necessary to avoid overcrowding the pan.
- Serve: Transfer the cooked salmon cakes onto a paper towel-lined plate to absorb excess oil. Serve warm with lemon wedges, tartar sauce, or a light yogurt-dill sauce for added flavor.
Notes
- For extra crunch, celery adds a nice texture but is optional.
- Use gluten-free Dijon mustard and breadcrumbs to ensure the dish remains gluten-free.
- These salmon cakes can be baked at 375°F for 12-15 minutes as a healthier alternative to frying.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or oven to maintain crispiness.
