Whip up these one-bowl Gluten Free Salmon Cakes for a healthy appetizer or party snack. Baked instead of fried, every bite feels light and fresh while the simple ingredients pack in zesty, spicy, and tangy flavors!
These Gluten Free Salmon Cakes are flavorful, easy to make, and can be served as a light lunch or healthy appetizer. Packed full of fresh veggies and rich buttery salmon, each bite is bursting with bright flavors. It doesn’t hurt that they’re naturally gluten free, dairy free, and egg free either!
Do you have leftover salmon in the fridge? Need a recipe to use up those gluten free breadcrumbs? Not sure what to do with all of those veggies laying around? Gluten free salmon patties to the rescue! Simply shred up your leftover salmon, toss it in a bowl with any veggies you want and the breadcrumbs, then bake and enjoy!
As if it could get any better, these healthy salmon patties can also be prepped days or months ahead of time. Just keep them in the fridge or freezer until your guests come over! They really are the perfect snack for parties and elaborate brunches.
Gluten free salmon cake ingredients
- Salmon - This salmon cakes recipe can be made with both freshly cooked and leftover salmon. You can pan-sear, bake, or cook the salmon in the Instant Pot before shredding it up. If you’re using leftover salmon, make sure it isn’t more than 2 or 3 days old so the patties still taste fresh.
- Gluten free bread crumbs - Storebought or homemade breadcrumbs will both do the trick and help prevent the patties from falling apart. Almond flour with its coarse texture and nutty flavor also makes a great substitute.
- Vegetables - Just the simple stuff like red onion, red bell pepper, and shredded carrots.
- Sriracha - Adds just the right amount of spice.
- Mustard - This vinegary condiment cuts through the other rich, buttery flavors in these salmon cakes.
- Spice blend - A mix of paprika, red pepper flakes, salt, pepper, and fresh parsley add the perfect amount of zing to each bite.
How to make gluten free salmon cakes
These gluten free salmon patties are a flavorful and elegant one-bowl appetizer. Made with just a handful of common ingredients, these moist and spicy cakes are easy to prepare in just 4 simple steps:
Step 1: Add the cooked and shredded salmon, chopped vegetables, gluten free breadcrumbs, sriracha, mustard, and spices to a large bowl. Mix thoroughly to combine.
Step 2: Use an ice cream scoop to form the salmon mixture into evenly sized balls. Place them on a parchment-lined baking sheet and use the back of a fork to slightly flatten each one into patties.
Step 3: Bake your salmon cakes until browned and crispy, flipping them halfway through the cooking time.
Step 4: Let the gluten free salmon cakes cool slightly before topping with fresh lemon juice. Serve and enjoy!
Tips to make the best healthy salmon cakes
- Are they falling apart? These eggless salmon cakes can be a bit on the crumbly side. To keep them from falling apart, try adding some mayonnaise (egg free or regular) or extra mustard to the mixture.
- Drain any excess water - For the best results, place the shredded carrots in a clean kitchen cloth and squeeze to drain the excess water. Getting rid of this liquid will help you avoid soggy salmon cakes.
- Chop everything evenly - Chopping your veggies very finely and into evenly sized pieces ensures that you get a bit of everything in each bite.
Healthy gluten free salmon cakes are a fun finger food and are perfect for serving as an appetizer or light lunch! Try pairing them with other light and fresh appetizers such as my whipped feta dip or sweet potato steak fries or something a little more hearty, like roasted asparagus and radishes or garlicky carrot brown rice.
Frequently asked questions
What kind of salmon is best for salmon cakes?
Freshly cooked wild caught salmon is best, but frozen, leftover, or even canned salmon will work. You may need to adjust the amount of mustard and breadcrumbs used depending on your salmon. Keep adding these ingredients a little at a time until the salmon mixture reaches a sticky consistency.
Are these salmon cakes paleo and keto-friendly?
This recipe is not keto or paleo because the salmon cakes are made with breadcrumbs. If you’d like them to be paleo or keto, try swapping the breadcrumbs for almond flour.
Can you make these ahead of time?
Yes! Form the patties as normal and place them in the freezer. Once completely frozen, transfer the patties to a ziplock bag and store in the freezer for up to 2 months.
Can you store and freeze salmon patties?
The leftover cooked patties can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
Looking for more gluten free appetizers?
- Gluten Free Baked Onion Rings
- No-Bake Low Carb Zucchini Roll Ups
- Bacon Wrapped Asparagus
- Sriracha Mayo Deviled Eggs
- Baked Garlic Buffalo Wings
Gluten-Free Salmon Cakes
- 1 lb salmon, cooked and shredded
- ½ cup red onion , diced small
- 1 whole red bell pepper, chopped small
- 1 cup carrots, shredded, liquid strained
- 1 cup gluten-free breadcrumbs
- 3 tablespoon sriracha
- 1 tablespoon mustard
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes
- salt and pepper, to taste
- fresh parsley, finely chopped
- Add all the ingredients to a big bowl and stir well to combine.
- Using an ice cream scooper form salmon balls on to a large lined sheet pan, then press it down with the back of a fork to form a salmon cake or patty.
- Bake at 425F for 23-25 minutes. Flip half way through. Serve with fresh lemon wedges.
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