Salmon Cakes
Serves 5 – 6
Gluten Free
To make these delicious salmon cakes gluten free I use Erewhon Organic Crispy Brown Rice Cereal. Grind it up in a food processor and it’s a great substitute for panko.
These salmon cakes are great either baked or pan fried.
Ingredients
1 pound salmon – fresh or frozen
If you are purchasing fresh salmon ask them to remove the skin and to take the pin bones out. Frozen salmon will have the skin on. Once defrosted bake it with the skin on then scrape the salmon off the skin when done.
I have found that frozen salmon tends to be more dry in these cakes than fresh. Make sure not to over bake it.
2 tablespoons to ¼ cup (approximately) good olive oil
Sea salt and freshly ground black pepper
Veg to sauté
1 cup small-diced red onion (1/2 onion)
3/4 cup small-diced celery (2 1/2 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
Other additions to the cakes
1/4 cup minced fresh flat-leaf parsley
2 tablespoons capers, drained
1 teaspoon teaspoon Worcestershire sauce
1 1/2 teaspoons Herbs d’Provence
¼ cup organic mayonnaise
2 teaspoons Dijon mustard
1 1/2 cup organic panko – divided
or for gluten-free cakes use Erewhon Organic Crispy Brown Rice Cereal. Crush them up in a food processor
2 large eggs, lightly beaten
Directions
Bake the salmon and allow to cool
Preheat the oven to 400 º
Place the salmon on an oiled sheet pan, skin side down.
Sprinkle with salt and pepper.
Bake for 8 – 12 minutes, depending on the thickness of the salmon, until just cooked.
Sauté the veggies
While the salmon is baking put a bit of olive oil in a sauté pan.
Heat the oil on a medium heat, but not to smoking.
Sauté the onion for a few minutes, adding a pinch of sea salt to help it sweat. Cook until it turns a bit translucent.
Then add the celery, red and yellow bell peppers and cook with a lid on the pan until the vegetables are soft, about 8 – 10 minutes. Stir regularly.
Allow the veggies to cool a bit.
Combine additional ingredients
In a separate bowl large enough for all ingredients, combine the parsley, capers, Worcestershire sauce, Herbs d’ Provence, mayonnaise, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Add the salmon, panko and egg
The salmon should now be cool enough for you to flake it with a fork. Put it into the bowl with the parsley, capers etc. Add the vegetable mixture, ¾ cup panko or crushed brown rice crispies and the egg. Put the remaining panko/brown rice crispies on a separate sheet pan. Shape the salmon mixture into 5 to 6 cakes. Roll in the panko/crispies and reshape the salmon cakes making sure they are firmly packed. Place on a sheet pan and put in the fridge to cool for at least 30 minutes.
To bake the salmon cakes:
Pre-heat the oven to 350º.
Oil a sheet pan. Place the salmon cakes on the sheet pan, put into the hot oven and bake for 10 minutes.
Carefully flip the cakes to the other side and bake for another 10 to 12 minutes until the coating has browned a bit.
To pan fry the salmon cakes:
Heat ¼ cup olive oil in a large sauté pan over medium heat. In batches, add the salmon cakes and fry for 4 – 5 minutes on each side, until browned. Drain on a wire rack placed over a cookie sheet.
You can keep the salmon cakes warm in a preheated 250º oven and serve hot.
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