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Gluten Free Salmon Cakes without Breadcrumbs

Gluten Free Salmon Cakes without Breadcrumbs

  • Author: AlmaHerzog
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Dairy-Free, Gluten Free, Paleo, Whole30

Description

These gluten-free salmon cakes are a delicious and easy salmon recipe made with fresh (or canned!) salmon, herbs, and no breadcrumbs, panko, or flour. Crispy on the outside and loaded with flavor, they are wholesome and family-friendly.

Ingredients

Scale
  • 1 pound salmon filet or 2 packed cups leftover cooked and flaked salmon
  • 1 tablespoon avocado oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1 tablespoon avocado oil mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 3 tablespoons mixed herbs (dill, chives, and parsley) or 3 teaspoons dried
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2–4 tablespoons avocado oil for cooking
  • Garlic herb aioli, fresh herbs, and lemon wedges for serving

Instructions

  1. Bake Salmon: Preheat the oven to 475 degrees. Place salmon filet on a baking sheet, rub with avocado oil, kosher salt, and black pepper, and bake until cooked through (about 15-20 minutes). Allow to rest, then flake salmon using hands or forks, discarding the skin.
  2. Prepare Mixture: In a large bowl, combine egg, mayonnaise, lemon juice, Dijon mustard, fresh herbs, garlic powder, onion powder, salt, and pepper. Stir in the flaked salmon and refrigerate for 20-30 minutes (or up to several hours).
  3. Form and Fry: Form the chilled mixture into 4-6 medium to large cakes. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Fry cakes for 3-4 minutes per side until golden brown, flipping carefully.
  4. Serve: Serve with herbed aioli and lemon wedges as desired.

Notes

For canned salmon: Use three 6-ounce cans (drained and flaked), 2 eggs, and an additional 1/2 tablespoon mayonnaise. Store leftovers in the refrigerator for 3-4 days or freeze (individually) for up to 2 months. Reheat in a skillet or oven for best texture.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stove top
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 340 kcal
  • Sugar: 2 g
  • Sodium: 1150 mg
  • Fat: 26 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 24 g
  • Cholesterol: 65 mg

Keywords: gluten free, paleo, whole30, salmon cakes, low carb, dairy free

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Find it online: https://easydashrecipes.com/gluten-free-salmon-cakes-without-breadcrumbs-211174975707807/