Gluten-Free Salmon Cakes
These gluten-free salmon cakes with lots of herbs and delicious yogurt dill sauce are one of my family's favorite ways to eat salmon. Put it in a bun with extra pickles or on a side of this yummy kale and cabbage slaw.
Servings: 5
By: Heather Bursch
Equipment
- 1 spatula
Ingredients
Salmon Cakes
- 1 1/2 cups flaked cooked salmon, about 3/4 lbs raw salmon before roasting and removing the skin (You can make salmon cakes with canned salmon if you like. Drain three 6-oz cans of wild-caught salmon in a colander, and separate with a fork to drain completely.)
- 3/4 cup gluten-free bread crumbs
- 2 eggs
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 cup chopped dill, parsley, and chives (You can use whatever herbs your have or just dill!)
- 1 tablespoon dijon mustard
- 1 tablespoon chopped dill pickles (If using a product like Grillo pickles, use any pickled herbs and garlic as well.)
- 1 tablespoon mayonnaise
- 3/4 teaspoon salt
- 1/8 teaspoon cracked pepper
- optional gluten-free toasted buns
Kale and Cabbage Slaw
- 1/2 bunch kale chopped into thin ribbons, about 6 big leaves
- 2 cups red or green cabbage sliced into thin ribbons
- 1 medium peeled carrot shredded on a box grater (optional)
Yogurt Dill Sauce
- 1 cup yogurt
- 1 tablespoon fresh dill chopped finely
- 1 teaspoon lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon clove of garlic crushed
Instructions
Salmon Cakes
- In a medium mixing bowl, combine all salmon cake ingredients and gently mix with two forks until all ingredients are incorporated, don't over-mix. If really dry and not holding together, you can add a teaspoon of water or a little bit more mayonnaise.
- Form mixture into 5 equal patties.
- Heat a frying pan with about 1 tablespoon of olive oil. I'm using an all-clad pan, so I use about 1 tablespoon of olive oil and let it coat the whole bottom of the pan. Using a cast-iron or non-stick pan, you won't need as much fat.
- Place patties into your pan, leaving space to turn, you might not be able to do all 5 at a time.
- Fry your salmon cakes for 3-4 minutes and carefully flip. If your pan is dry, add a drizzle of oil in between the salmon cakes to keep the salmon from sticking and enable you to flip them more easily.
- Fry the second side for 3-4 minutes more and check the bottoms. If there is a lightly browned crust on both sides, peek inside of one to see if warm and cooked throughout.
- If you are making in batches, put your fish cakes in a warming drawer or oven turned to 250-300° while you make the next batch.
- When ready to eat, serve fish cakes with slaw and extra yogurt dill sauce. See instructions below. Or put your salmon cakes on a toasted gluten-free bun with dill sauce and extra pickles or slaw on top.
Kale and Cabbage Slaw
- Toss together kale, cabbage, and carrots if you are using them. Add spoonfuls of yogurt sauce until the slaw is coated lightly. Sprinkle with salt and pepper and let sit while you make the salmon cakes.
Yogurt Dill Sauce
- Whisk together all ingredients. Add a portion to your slaw ingredients as directed and set aside the reast at room temperature while you cook the salmon cakes.
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