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

    Ingredients

  • 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

Step 1

Assemble/prepare all ingredients listed.

Photo by Olivia Chadwick
Photo by Olivia Chadwick

Step 2

Combine salmon, egg, cheese, parsley, onion, bread crumbs, and pepper to a bowl and stir until evenly mixed.

Photo by Olivia Chadwick
Photo by Olivia Chadwick

Step 3

Once combined, shape into four circular patties, dust with brown rice flour, and chill for 15-20 minutes.

Photo by Olivia Chadwick
Photo by Olivia Chadwick

Step 4

In a large skillet, melt butter and add the olive oil.

Photo by Olivia Chadwick
Photo by Olivia Chadwick

Step 5

Cook the salmon patties until brown on each side, about 8-10 minutes.

Photo by Olivia Chadwick
Photo by Olivia Chadwick

Step 6

Once the salmon cakes are done, begin making the avocado dip.

Photo by Olivia Chadwick
Photo by Olivia Chadwick

Step 7

Stir mashed avocado, sour cream, lime juice, and seasonings until fully combined.

Photo by Olivia Chadwick
Photo by Olivia Chadwick

Step 8

Place a dollup on each salmon cake and serve with blanched veggies and garnish. Serve warm.

Photo by Olivia Chadwick
Photo by Olivia Chadwick