Gluten-Free Salmon Cakes

gluten free salmon cakes

This is one of my favorite quick meals. I keep canned salmon in the pantry, so I always have it as a back up. It’s great for those days that I forget to set out meat to thaw or that I just can’t get my act together, not that I ever have one of those . . .

Okay, so yeah, the truth is, I don’t have nearly enough of these quick recipes in my repertoire. So my family eats this A LOT.

It’s also a good way to get wild salmon into your diet without breaking the bank.

The fillers in the recipe are all optional. If I don’t have something on hand, I do without.

Throw a fresh veggie in a pot, steam some rice, and dinner is served!

NOTE: Often canned salmon comes with bones and skin. You have to go through it and remove the biggest pieces. Or, you can find canned salmon without bones and skin at Trader Joes.

Gluten Free Salmon Cakes
 
Prep time
Cook time
Total time
 
This is a delicious and nutritious meal that you can throw together in less than 30 minutes!
Author:
Recipe type: Main Dishes
Serves: 6 salmon cakes
Ingredients
  • 3 cans (6 oz or thereabouts) salmon
  • ¼ cup red pepper, small diced
  • ¼ cup onion, small diced
  • 1 egg
  • ½ cup gluten free bread crumbs (if you can't buy them, they're easy to make from stale gluten free bread)
  • 1 Tbs Worcestershire sauce
  • ¼ cup shredded cheddar
  • 2 Tbsp chopped fresh parsley (or 1 tsp dried)
  • 2 Tbsp gluten-free all purpose flour or brown rice flour
  • ¼ cup butter
  • 3 Tbsp olive oil
Instructions
  1. Saute onion and red pepper in olive oil/butter. Let it cool.
  2. Combine salmon, egg, bread crumbs, sauce, cheese, parsley, salt and pepper.
  3. Add onion and red pepper and mix well.
  4. Form the mixture into six patties, coat with the flour and chill for 20 minutes. (The chilling is important. Otherwise they fall apart.)
  5. Heat butter and olive oil in skillet on med-high heat and cook patties until browned on both sides and cooked through, about 10 minutes.
  6. Drain on paper towels and serve with veggie.
Notes
Often canned salmon comes with bones and skin. You have to go through it and remove the biggest pieces. Or, you can find canned salmon without bones and skin at Trader Joes.

 

Comments

  1. says

    Ooooh, thanks for this! I only have a Martha Stewart recipe that uses fresh salmon. It’s really good but I never ever have fresh fish. It has a bad habit of getting forgotten in the back of the fridge. And then the fridge stinks and I have another cleaning project on my hands. Blech. Looking forward to making this soon!

  2. says

    Yum! This sounds much better than the boring version I normally make. Although I don’t make it often enough because I don’t like pulling the bones and skin out *gag* I need to start looking for the other kind apparently!

    • Jo-Lynne says

      Okay, so I just checked, and my salmon has no preservatives or anything. Just salmon, water and salt. That’s the boneless one from Trader Joes. Is it the cans themselves that are worrisome or just the additives they generally put into canned fish?

  3. Melissa says

    This has become our favorite recipe for salmoon cakes! We all really like it! I plan on making a large amount and freezing (after baking) to have on had for a salmon “burger” when I need something quick.

  4. Laurie says

    Love these, except in the south we call them salmon patties! My recipe is a little different, but I like fried salmon patties. I usually serve with mashed potatoes, pinto beans and homemade biscuits (and gravy)! It was my Maw-maw’s favorite meal and I think of her every time I make it.

  5. says

    This comment has nothing to do with salmon cakes (although they look and sound delicious, and I think I’ll bookmark it for future reference, even though my husband doesn’t eat fish), but are you still open for design how-to suggestions? Maybe I’m just blonde and missing something, but I have a blogger blog and have no idea how to make it so I can reply to individual comments (the way you do), instead of leaving a new comment in response to someone else’s comment. I hate the way mine is now, because if I reply, they won’t see it unless they come back to that post looking for a reply (yeah right) or I go hunt them down and tell them that I replied and to go read it. :/ Help??

  6. says

    This recipe takes me back to my childhood… my mom would make these and it was always one of my favorites. I remember after I got married and wanted to make them I was shocked to find my mom had spent time sifting out the bones. Thanks for the tip on Trader Joe’s! I’m adding this to next week’s menu.

  7. Glenda says

    I think my mom ruined me for all time in regard to salmon when I was a child. This too was a dinner staple in our household. HOWEVER she believed that growing children, and aging women (her) needed the extra calcium so she DID NOT remove the bones (apparently, either the nature of salmon bones or the cooking process makes them okay to eat). Nothing quite like a crunchy salmon patty (on the inside). And in our house, you ate what was put in front of you. Just thinking about it still makes me a little queasy.

    • Jo-Lynne says

      LOL! Really? The bones aren’t crunchy in the salmon I get. I try to get out the biggest pieces, but they are so soft they kind of mash up in there. Maybe I won’t try so hard to remove the bones if they’re good for you. Hmmmm….

  8. says

    This is so old school. My MOM used to make us salmon patties, roo.

    I”ve been meaning to try this here for a while. We all love salmon and eat a couple of times a month if we can, but I think this might go over.

    And I have heard that the bones are good for you and you can eat the bones, but I’d probably try extra hard the first time to get them out!

  9. Beth says

    I’m making these for the 2nd time tonight, they’re really good! One of these days I might actually have a red pepper around when I make them… LOL

  10. says

    Thanks for this recipe! I made them over the weekend with a few tweaks according to what we had on hand and to make them completely grain free. They were delish and a nice change from the version I used to make! I will be making them again.

  11. Jennifer Young says

    Maybe these are dumb questions, but…. what size cans of salmon do you use? Small or large? Ounces? Also, where does the flour come in? Thank you:)

    • says

      Not dumb at all. I’m just a horrible recipe writer. Fortunately I have the salmon I like to use in my pantry so I can check and tell you exactly what I use. It is 6 oz.

      And the original recipe recommends coating the patties in flour before frying. I sometimes do and sometimes don’t but they definitely hold together better when I do that.

  12. says

    So we caught a fish today! Baked it whole, and pulled off the meat after we ate off of it. Now I have a good recipe for salmon patties! Fresh fish in this, MMMMMM!!

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