Here’s a delicious gluten free salmon cake recipe that’s tender on the inside and crispy on the outside:

Gluten Free Salmon Cakes Recipe

Ingredients:

For the Salmon Cakes:

• 2 cups cooked salmon, flaked (leftover cooked salmon works great)
• 1/3 cup gluten free breadcrumbs (you can use store-bought or make your own by processing luten-free bread in a food processor)
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onion
• 2 cloves garlic, minced
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried oregano
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper (adjust for heat preference)
• 1/2 teaspoon salt
• 1 large egg, beaten
• 2 tablespoons olive oil (for cooking)

For the Lemon Herb Sauce:

• 1/2 cup plain Greek yogurt (or dairy-free alternative)
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the flaked salmon, gluten free breadcrumbs, chopped red bell pepper, green onion, and minced garlic.
2. In a separate bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, seasonings, and salt.
3. Pour the mayonnaise mixture over the salmon mixture and gently fold everything together until well combined.
4. Add the beaten egg to the mixture and continue to gently mix until the mixture holds together.
5. Divide the mixture into equal portions and shape them into patties. You can make them as large or small as you like.
6. Heat the olive oil in a skillet over medium heat.
7. Reduce heat to medium-low and carefully place the salmon patties in the skillet and cook for about 3-4 minutes on each side, or until they are golden brown and crispy on the outside. Cook in batches if necessary.
8. While the salmon cakes are cooking, prepare the lemon herb sauce by mixing together the Greek yogurt, chopped dill, chopped parsley, fresh lemon juice, salt, and pepper in a bowl. Adjust the seasoning to taste.
9. Once the salmon cakes are cooked through and crispy on the outside, remove them from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
10. Serve the salmon cakes warm with a dollop of the lemon herb sauce on top.

Tips and Tricks:

Don’t have gluten free breadcrumbs?  There are several gluten free alternatives you can use in place of breadcrumbs in your salmon cake recipe. Here are a few options:

1. Gluten Free Rolled Oats: Pulse gluten free rolled oats in a food processor until they are finely ground. This will give you a texture similar to breadcrumbs.
2. Almond Flour: Almond flour is a great gluten free option that adds a nutty flavor and a slightly different texture. Use it in place of breadcrumbs in equal proportions.
3. Cornmeal: Finely ground cornmeal can add a slightly crunchy texture to your salmon cakes. It works especially well if you enjoy a corn flavor.
4. Potato Flakes or Mashed Potatoes: If you have potato flakes or leftover mashed potatoes, they can help bind the salmon cakes and provide a different kind of texture.

Choose the option that best suits your taste preferences and the ingredients you have available. When substituting, start with the same amount of the alternative ingredient as you would have used for breadcrumbs in the original recipe. If the mixture seems too wet, you can adjust by adding a bit more of the chosen alternative until the desired consistency is achieved.  Please note, this recipe when all mixed together should have a paste like consistency that hold well together.

Want to save time in the kitchen?  Try making your seasoning blends in advance.  Here are 2 great seasoning blend recipes that will taste good in this recipe:

• Simple Seafood Seasoning Blend
• Old Bay Seasoning Blend