Seafood eaters, rejoice! This salmon cake recipe is sure to win over the hearts of anyone you are serving. Featuring delicious fresh salmon and gluten-free bread crumbs, this dish combines the fatty, unmistakable taste of salmon with the light, grainy feel of bread in a perfect blend, cooked in rich butter and topped with a simple, light avocado dip. Presentation is key for any fancy occasion so give this recipe a try.
Gluten-Free Salmon Cakes
- Prep Time:10 minutes
- Cook Time:10 minutes
- Total Time:30 minutes
- Servings:4
- Easy
- 14 oz fresh flaked salmon
- 1 small onion, minced
- 1 egg
- 1/4 teaspoon black pepper
- 1/4 cup shredded cheddar cheese
- 2 tablespoon fresh parsley, chopped
- 2-3 tablespoon brown rice flour
- 3 tablespoon butter
- 2 tablespoon olive oil
- 1/2 cup Udi's gluten-free bread crumbs
- 1 avocado
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic salt
Ingredients
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Step 1
Assemble/prepare all ingredients listed.
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Step 2
Combine salmon, egg, cheese, parsley, onion, bread crumbs, and pepper to a bowl and stir until evenly mixed.
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Step 3
Once combined, shape into four circular patties, dust with brown rice flour, and chill for 15-20 minutes.
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Step 4
In a large skillet, melt butter and add the olive oil.
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Step 5
Cook the salmon patties until brown on each side, about 8-10 minutes.
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Step 6
Once the salmon cakes are done, begin making the avocado dip.
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Step 7
Stir mashed avocado, sour cream, lime juice, and seasonings until fully combined.
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Step 8
Place a dollup on each salmon cake and serve with blanched veggies and garnish. Serve warm.