Description
Delicious and healthy gluten-free salmon cakes made without breadcrumbs, using fresh herbs and seasonings to enhance the natural flavor of salmon. Perfectly baked and pan-fried for a golden, crispy exterior and tender interior, served with a flavorful garlic herb aioli and fresh lemon wedges.
Ingredients
Salmon Cakes
- 1 pound salmon filet or 2 packed cups leftover cooked and flaked salmon
- 1 tablespoon avocado oil (for rubbing salmon)
- 1/2 teaspoon kosher salt (for salmon)
- 1/4 teaspoon black pepper (for salmon)
- 1 large egg, lightly beaten
- 1 tablespoon avocado oil mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 tablespoons mixed fresh herbs (dill, chives, parsley) or 3 teaspoons dried herbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2-4 tablespoons avocado oil (for cooking)
For Serving
- Garlic herb aioli
- Fresh herbs
- Lemon wedges
Instructions
- Cook and flake the salmon: Preheat the oven to 475°F (246°C). Place the salmon filet on a baking sheet and rub it with 1 tablespoon avocado oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Bake for 15-20 minutes until cooked through. Remove and let cool until easy to handle. Flake the salmon with hands or forks, leaving the skin behind. Transfer to a bowl and refrigerate while preparing other ingredients.
- Make the patty mixture and chill: In a large bowl, combine the beaten egg, mayonnaise, lemon juice, Dijon mustard, herbs, garlic powder, onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add the flaked salmon last and mix thoroughly to combine. Cover and chill the mixture in the refrigerator for at least 20-30 minutes or up to several hours to help firm it up for easier shaping.
- Shape and cook patties: After chilling, form the salmon mixture into 4-6 medium to large patties by firmly pressing the mixture in your hands. If the patties are not sticking, add additional mayonnaise a little at a time until they hold together well. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Once hot, add patties carefully without overcrowding. Cook for 3-4 minutes on each side until golden brown and crispy. Flip carefully, using two spatulas if needed to avoid breaking the patties. Cook in batches if necessary, adding more oil as needed.
- Serve and enjoy: Serve the salmon cakes hot topped with garlic herb aioli, fresh herbs, and lemon wedges. Enjoy your gluten-free, breadcrumb-free salmon cakes!
Notes
- If using canned salmon, reduce salt slightly due to added sodium; drain well before using.
- Chilling the mixture is essential for firmness and helps patties hold together during frying.
- Use two spatulas to flip for easier handling and to prevent patties from breaking apart.
- Avocado oil is preferred for its high smoke point and mild flavor, but other neutral oils can be used.
