I’m a sucker for salmon. There’s not a healthier, more nutrient dense fish option that I enjoy as much as Wild Alaskan Salmon. One of my favorite ways to prepare salmon is to broil it with garlic and herb butter.
But as with anything, every now and then I like a little variety. While I love salmon and crab cakes, we typically never order them when we’re out at restaurants because most restaurants don’t use gluten-free breadcrumbs…kind of a problem when you don’t eat gluten.
So, if I have a craving for salmon cakes that means I have to make them myself. A lot of the gluten-free recipes fall apart during the cooking process, which is annoying and defeats the purpose of eating a fish CAKE. It’s more like eating fish crumbs and if I wanted crumbs I certainly wouldn’t have gone through all the trouble of making a fish cake recipe.
I am actually pretty delighted to finally have a salmon cake recipe that works (i.e. it doesn’t fall apart during cooking) and it tastes delicious. I think the key here is the use of the potatoes. They hold everything together and add a great taste while still allowing the other more important ingredients to shine through.
Though I love to cook, I like to consolidate the amount of time I spend in the kitchen. If I stuck with the 4 servings that most recipes make, I’d be in the kitchen cooking multiple times a day. I at least like to get lunch and dinner out of one recipe (if not a little left over) which is why my recipes often create more servings.
Plus, my three men are big foodies and they eat a lot at every meal – yes…even the 1 ½ year old regular eats big brother under the table…and sometimes even his dad. That’s just how they roll. I’m already praying for how to handle their appetites when they’re teenagers. I’m a little concerned. Lord, help me…
As with most men, they are happiest when their bellies are full. 🙂
So, that’s why this recipe makes 8 salmon cakes! Unless you have a house full of “food happy” guys then you might want to cut the recipe in half.Print
Grain Free Salmon Cakes
- Yield: 8 Salmon Cakes 1x
- 4, 6- oz. salmon steaks (24 oz. total, cooked)
- 3 russet potatoes (roughly chopped)
- ½ small white onion (finely chopped)
- ¼ fresh dill (minced)
- 2 tbsp. Dijon mustard
- 2 tsp. Lemon zest or 4 drops of Lemon Essential Oil
- 2 eggs (beaten)
- 1 tsp. sea salt
- ½ tsp. black pepper
- Coconut oil for cooking
- To cook your salmon steaks, I recommend broiling. It’s fast and easy and yields a perfect result without overcooking (when timed properly). Follow the recipe listed here, but omit the garlic herb butter. Brush with a high heat oil like grapeseed oil or sesame oil, season with salt and pepper and broil for 3 ½ minutes.
- Once the salmon is cool enough, flake with a fork and set aside.
- Next, bring a pot of water to boil. Using a steamer basket, steam the potatoes until tender.
- Transfer the potatoes to a large bowl and mash. Add in the salmon, onion, dill, mustard, lemon zest (or essential oil), eggs, sea salt and pepper. Mash and mix everything together until the ingredients are fully incorporated.
- Make 8 “cakes” out of the mixture by shaping them into equal sized patties.
- Heat a large pan over medium heat and add a spoonful of coconut oil. Once hot, add the salmon cakes a few at a time and cook for a few minutes per side until lightly browned.
I served it up with tartar sauce, but you can also serve it plain.
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This looks like a tasty recipe. Have you tried making it with canned salmon?
Hi Tammi! We have and it works, but the key is getting the canned salmon as dry as possible so the extra moisture doesn’t cause them to fall apart 🙂