Done in 30 minutes, these quick-and-easy salmon cakes are simple to make, packed full of flavor, and perfectly crispy on the outside and moist on the inside. You'll be craving them for brunch, lunch, and dinner!
Ingredients
2 cans of wild-caught salmon
¼ C. of gluten-free breadcrumbs
1 egg
2 Tbsp. mayonnaise (I use this Paleo-friendly brand)
1 Tbsp. chopped pickles (or relish)
½ Tbsp. mustard (optional)
2 tsp. Italian spice
1 tsp. fresh lemon juice
½ tsp. paprika (I prefer Spanish smoked paprika)
Salt and pepper
1 Tbsp. neutral oil, such as avocado (see note above)
For the Sauce:
½ cup mayonnaise
3 Tbsp. ketchup
2 tsp. chopped pickle or relish
½ tsp. lemon juice
Instructions
Either preheat a pan over medium heat or preheat the oven to 350° and line a sheet pan with parchment paper or foil.
Empty the wild-caught salmon in a bowl and break the chunks up into small, uniform pieces. Add the other ingredients and mix until combined.
With your hand, form about 6 patties from the mixture and press them down to about ¾ of an inch to an inch high.
If using a pan, preheat the oil until it’s shimmering. Place several patties into the pan until they are golden brown on either side and cooked through, about four to five minutes on either side. If using the oven, place patties on the sheet pan and cook for about 10 to 15 minute, or until browned and cooked through.
For the sauce: combine all ingredients and stir to combine!
Serve with lemon slices and the sauce.
Enjoy!
Recipe by Flurries of Flour at https://flurriesofflour.com/2018/07/meals-in-under-30-gluten-free-salmon-cakes/