Salmon cakes were a staple in my husband’s family when he was growing up and he really enjoys revisiting one of his childhood favorites. His mom used saltine crackers as the binder and we have found gluten-free corn flakes work just as well. This recipe calls for canned salmon. If you want to substitute the canned salmon for fresh – please feel free to make this recipe your own.
- 1 can of salmon
- ¼ cup of finely minced onion
- ½ cup corn flake crumbs
- 1 egg lightly beaten
- 1 tsp of Worcestershire sauce
- ¼ cup of vegetable oil
- salt and pepper to taste
- Open the can of salmon and drain the liquid
- Place the salmon in a large mixing bowl
- Sprinkle the onion and corn flake crumbs into the mixing bowl with the salmon
- Lightly mix and break us the salmon gently
- In a small bowl lightly beat the egg
- Mix in with the egg the Worcestershire sauce
- Pour the egg mixture into the salmon mixing bowl and mix until all ingredients are coated
- Salt and pepper to taste
- Form the salmon mixture into four patties and let rest for 10 - 15 minutes
- While the patties are resting (and the corn flakes binding is doing its job) heat the oil in a heavy skillet
- When the oil is hot carefully place the patties into the pan and cook for 5 - 7 minutes on each side or until both sides and a rich brown
- Place the cooked patties on paper towels to drain and serve
I do not care for all of the bones that you find in a can of salmon. Even though they “melt” away when you cook the salmon patties, I do like to take the big bones out.
Serve this dish with your own homemade tartar sauce and enjoy
Gluten free salmon cakes
There was a time when this dish was a staple in many homes. It is an easy meal to prepare in relatively short order. If I am making these for my grand-kids, I make little balls (donut hole size) and give them several “dipping sauces” for a fun interactive eating experience.
Serving a group?
These gluten free salmon cakes are a great party food. Make little salmon balls and cook in the skillet. Drain and serve in a warmer with toothpicks to serve. Or make a larger batch and serve in a crockpot or on long skewers separated with lemon wedges..