Friday, March 28, 2014

Gluten Free Salmon Cakes

Gluten Free Salmon Cakes

Salmon Cakes are a great choice for an easy affordable Lenten meal.  The two basic ways to make gluten free salmon cakes are by using either using gluten free bread crumbs or mashed potatoes as the binding agent.  Now everyone knows it’s pretty easy to make gluten free bread crumbs by processing a few slices of bread in a food processor.  But with the high cost of gluten free bread coupled with my aversion to washing the food processor, I chose to make these gluten free salmon cakes with potatoes.  And, I’m glad I did.  The red skinned potatoes provide a soft velvety interior while the crust stays crispy and delicious. 

I actually whipped up this recipe to fulfill a request that one of my YouTube  put in a few months ago.  And she requested that I use canned salmon to make them more cost effective.  If she hadn't made the request I would have probably tried to go upscale by flaking up a poached salmon fillet but in hind sight I’m glad she made that request.  Canned salmon has a slightly stronger flavor that really perks up a salmon cake.  In the future when I make salmon cakes I’ll continue to take the canned route and save the fresh fillets for recipes where they can shine.

Simple Salmon Cakes
Prep time: 10 min
Cook time: 10 min

  • (2) 5 oz cans of boneless skinless salmon, drained
  • 1 medium red skin potato
  • 2 thinly sliced green onions
  • 1 egg
  • 2 tsp Worcestershire sauce
  • zest of ½ lemon
  • salt to taste 

Ingredients for the Sauce
  • 2 tbsp mayonnaise
  • 1 heaping tsp spicy mustard
  • 1 heaping tsp sambal sauce
  • 1 dill gherkin, finely diced
  • 2 tbsp lemon juice

Video Tutorial

  1. For the sauce, stir together all of the sauce ingredients and set aside.
  2. Boil the potato until for tender, then peel, cut it into large chunks, and mash it with a little sprinkle of salt.
  3. Add the salmon, green onions, egg, Worcestershire sauce, and lemon zest and mix well.
  4. To make 4 large patties, score them mixture into four parts so the patties will be the same size. 
  5. Form each section into a hamburger shaped patty and once when they’re all done you can refrigerate them for later use or fry them immediately.
  6. Preheat a large cast iron or nonstick skillet then add a tablespoon of oil and a tablespoon of butter then add the patties to the pan over a medium heat and don’t try to move them for 3 or 4 minutes.  You don’t want to disturb the crust then turn them over and let them go for another 3 minutes or so and once they’re golden brown on the second side, they’re ready to serve.
Notes:  In place of the green onions, if you want to use regular onions,  grate about a tablespoon or two into the mixture.   

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