Fish cakes were one of the foods that I really missed when I started a gluten-free diet. I used to order them at my favorite seafood restaurants but had to stop as they typically contain breadcrumbs. I was pretty bummed until I realized that I could create my own gluten-free version!

It took a bit of experimenting to achieve just the right flavor and texture without the typical gluten breadcrumbs. In this recipe, I decided to use potato flakes to bind each patty. Gluten-free breadcrumbs are a suitable alternative, but they don’t offer the same level of lightness or binding power as the flakes. Potato starch acts as a thickener, which also helps to hold the salmon cakes together. Just note, the batter is quite delicate, which is why chilling is important.

Wild salmon can be pricey, so I use a combination of fresh and canned salmon. Using a little of both helps keep the cost down. The additional ingredients work in perfect harmony to yield a moist, flavorful, restaurant-quality result.  AND… many of the cans of salmon available have a version with the skin and bones still intact. This adds a great boost of nutrients to your salmon cakes!  Don’t worry, they are pressure cooked before canning so the bones just fall apart in your hands.

Serve your salmon cakes with a Remoulade or tartar sauce for a truly authentic experience. They are rather decadent, so I recommend pairing them with a light, green salad tossed with a simple vinaigrette dressing. It’s a seaside-style meal that’s easy and elegant.

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Gluten Free Salmon Cakes 2

Gluten-Free Salmon Cakes

  • Author: Andrea Sprague
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 cakes 1x

Description

A breadcrumb-free version of one of my favorite seafood dishes. Decadent, but easy!


Scale

Ingredients

  • 2 tsp. olive oil
  • 1 large shallot, minced, about ½ cup
  • 1 stalk celery, minced, about ⅓ cup
  • 6 oz. fresh salmon fillet, skin removed
  • 6 oz. canned salmon
  • 2 Tbsp. chopped fresh parsley
  • ½ tsp. salt + more as needed
  • Freshly ground pepper
  • 2 large eggs
  • 1 Tbsp. mayonnaise
  • 2 tsp. lemon juice
  • ½ tsp. Dijon mustard
  • 3 Tbspcreamy potato flakes
  • 2 Tbsppotato starch
  • Coconut oil

Instructions

  1. Pour olive oil into a small sauté pan and place over medium heat. Once hot, add the shallot and celery and sauté until soft, about 1 minute. Remove from the heat and let cool for 5 minutes.
  2. Cut fresh salmon fillet into smaller pieces and place in the bowl of a food processor. Add the cooled shallot and celery, canned salmon and parsley. Season with ½ tsp. of salt and a pinch or two of pepper.
  3. In a small bowl, add the eggs, mayo, lemon juice, mustard, potato flakes and starch. Whisk well to combine. Add the mixture into the food processor.
  4. Pulse until the ingredients are just incorporated. The fresh salmon should break down into smaller pieces, but not turn into a paste. Transfer to a large bowl, cover and place in the refrigerator for at least 30 minutes.
  5. Heat about ¼ cup of coconut oil in a deep-sided frying pan over medium-high heat until a drop of flour sizzles in the oil. Using a ¼ measuring cup, scoop out the chilled mixture, form into a patty and drop into the oil. Place only about 4-5 patties into the pan at a time. Work quickly to ensure even cooking.
  6. Fry until golden brown, about 3 minutes. Flip and gently press down on the patty with a spatula. Cook for another 3 minutes or until golden brown. Add more oil between batches, if necessary.
  7. Transfer to a paper towel-lined plate or baking sheet. Sprinkle with salt while hot, if desired.
  8. Enjoy immediately or let rest in a 250° F degree oven. Serve with remoulade or tartar sauce.


Notes

  • If you’re not sure if your salmon batter is seasoned properly, fry a small patty and taste it. Adjust seasonings before frying the rest of the batch.
  • If you purchased the canned salmon WITH the bones:  when you take the salmon out of the can, lightly press on the bones with your fingers, this will help to break them down so they get evenly distributed into the salmon mixture.