Gluten-Free Salmon Cakes Made Without Breadcrumbs Recipe
These Gluten Free Salmon Cakes are a delicious and healthy alternative to traditional recipes, made without breadcrumbs. Using fresh salmon and a flavorful blend of herbs, lemon, and Dijon mustard, these cakes are baked and then pan-fried to golden perfection. They’re perfect served with garlic herb aioli and lemon wedges for a light, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 salmon cakes, serves 4
- Category: Main Course
- Method: Baking and Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 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 fresh herbs (dill, chives, parsley) or 3 teaspoons dried herbs
- 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 frying
For Serving
- Garlic herb aioli
- Fresh herbs
- Lemon wedges
Instructions
- Cook and flake the salmon: Preheat the oven to 475°F (246°C). Place the salmon filet on a baking sheet and rub it with 1 tablespoon of avocado oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bake in the oven for 15-20 minutes until cooked through. Remove from the oven and allow to cool enough to handle. Flake the salmon with your hands or two forks, leaving the skin behind. Transfer the flaked salmon to a bowl and refrigerate while you prepare the other ingredients.
- Make the pattie mixture and chill: In a large bowl, combine the beaten egg, mayonnaise, fresh lemon juice, Dijon mustard, mixed herbs, garlic powder, onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the flaked salmon last and stir thoroughly to spread all ingredients evenly. Cover the mixture and chill in the refrigerator for at least 20-30 minutes or up to several hours to help the mixture firm up.
- Shape the patties: Once the mixture has chilled, form it into 4-6 medium to large patties by firmly pressing the mixture together with your hands. If the mixture is too crumbly and does not hold well, add a little more mayo, a teaspoon at a time, until the patties hold their shape better.
- Cook the salmon cakes: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. When the oil is hot, carefully place the salmon cakes in the skillet, making sure not to overcrowd the pan. If necessary, cook in batches and add more oil between batches. Fry each side for 3-4 minutes until golden brown and cooked through, flipping carefully with two spatulas to prevent them from falling apart.
- Serve and enjoy: Serve the salmon cakes hot with garlic herb aioli, fresh herbs, and lemon wedges for squeezing on top. Enjoy your flavorful, gluten free salmon cakes!
Notes
- To use canned salmon, drain well and use about 2 cups of cooked, flaked salmon. You may need to adjust mayo slightly to help bind the mixture.
- Chilling the mixture is important for firmer patties that hold together better when cooking.
- Using two spatulas to flip helps keep the patties intact during frying.
- Garlic herb aioli pairs perfectly as a dipping sauce or spread for these cakes.
