Gluten-Free Salmon Cakes

Looking for a healthy and tasty lunch recipe? These Gluten-Free Salmon Cakes have a Moroccan flair, combining sweet nutmeg with zesty cayenne pepper. They are perfect for your next Buddha bowl or bento box!

Fresh is Best

I love to save money wherever and whenever I can. Thrift shopping and sale racks are my jam! However, I have learned to accept one commodity that comes at a price: Fresh fish. I was encouraged by another blogger to try fresh fish, specifically salmon, several years ago. She convinced me more from a flavor standpoint, but shortly after I discovered several benefits of splurging on fresh fish.

First, it’s arguably healthier. Any time you are buying fish that is inexpensive, it is generally farmed. Farmed fish has been said to have a higher incidence of disease, as the fish are packed in close quarters. Fresh fish is less likely to have the diseases that can evolve rapidly on fish farms. Second, fresh fish is more sustainable. Fish farms can be harmful on local environments, as the antibiotics and other chemicals used to maintain the farm can leak into the surrounding soil. Lastly, as I mentioned the flavor can never compare to fish that was once frozen and thawed. For that reason alone, I recommend using fresh fish for this recipe.

Perfect for Lunch or Dinner

I know I mentioned earlier that this is the perfect option for lunch, but it can easily be prepared as a light dinner! The reason it is such a good recipe for lunch is the convenience that it provides. I made one batch of these salmon cakes, and it lasted us almost a week! They are perfect for meal prepping, as they keep well in a container with rice and fresh veggies. Also, I often found myself snacking on them, as the flavor is to die for. They are a new staple in our household, and I cannot wait to make them again! I think I’m obsessed because I made them similar to my 15-Minute Easy and Healthy Tuna Cakes. We love those just as much, and they are even easier to prepare!

Spicy or Not Spicy…

If you follow the ingredients list to it’s entirety, these gluten-free salmon cakes do have a kick. However, you can easily omit the cayenne pepper if you are sensitive to spicy foods. Another way to keep the original recipe but lessen the heat is by creating a dipping sauce. I whipped up a lemon cucumber dill sauce that really eased up the heat from the cayenne pepper. I’ve added the ingredients and easy instructions into the recipe below! I hope you and your family enjoy them as much as we have!

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Gluten-Free Salmon Cakes

Looking for a healthy lunch option? These Gluten-Free Salmon Cakes are the perfect addition to your next Buddha bowl or bento box!

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Total Time 41 minutes mins

Course Main Course

Servings 6

Calories 375 kcal

Ingredients

  

1x2x3x

• 1 lb salmon fresh
• 1 Tbs ghee or avocado oil
• 1 cup white onion diced fine
• 2 cups red pepper diced fine
• 2 cups orange pepper diced fine
• 1/4 cup parsley fresh, chopped fine
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp cayenne pepper optional
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 cup almond yogurt
• 1 cup almond flour
• 3 Tbs yellow mustard
• 1 egg

Lemon Cucumber Dill Sauce

• 1 cup almond yogurt
• 1/2 English cucumber
• 1 lemon juiced
• 2 Tbs dill dried
• 2 Tbs extra virgin olive oil

Instructions

 

• Prepare the veggies and other ingredients so you can cook the salmon and the veggies at the same time. (I recommend using a chopper so that the veggies are as fine as possible. I linked my chopper and other products above the recipe).
• First, begin with the veggies. Heat a large pan on medium heat for 1 minute
• Add the veggies and spices to the pan and saute for 10 minutes, stirring occasionally. (The veggies must be very fine for them to cook in 10 minutes.
• To get the salmon started, heat the ghee in a medium non-stick pan on med-high heat for 1 minute
• Add the salmon and cook on the first side for 4 minutes
• After 4 minutes, decrease the salmon pan's heat to medium and flip the salmon. Cook on the second side for 4 minutes.
• When the salmon is done, place it in a large mixing bowl in the freezer (trust me) until the veggies are done
• When the veggies are done, set them aside to cool.
• Remove the salmon from the freezer and use your hands to flake it into very small pieces. It will have the consistency of canned tuna
• Next, add the almond flour, almond yogurt, mustard, and egg to the salmon bowl
• Mix until the egg and flour are thoroughly combined with all the ingredients
• Add the cooled veggies to the bowl with the flour mixture
• Use a ¼ measuring cup to divide the mixture into 18 equal cakes
• Roll the ¼ cup of salmon mix in your hands to form a ball
• Flatten the ball, sealing any cracked edges that may appear when flattening (I flatten them just enough to ensure the cakes cook through without burning. The circle of the cake should be a little bigger than the ¼ c scoop). 
• Heat a flat pan or griddle on med-high heat for 1 minute 
• Spray or lightly brush the griddle with avocado oil AFTER it has heated, decrease to medium heat
• Place half of the salmon cakes on the heated pan and cook on first side for 2 minutes
• Flip cakes to the second side and cook for another 2 minutes, pressing down gently to flatter the cake a little more
• Flip the cakes a 2nd and 3rd time, cooking for an additional 1 minute on each side.
• Repeat the cooking steps a second time for the cakes that didn't fit on the pan the first time.
• Serve for lunch or dinner, as a snack, or even an appetizer!

Lemon Cucumber Dill Sauce

• Place all ingredients in a food processor and blend until it is a thin, dressing consistency

Nutrition

Calories: 375kcalCarbohydrates: 18gProtein: 27gFat: 23gFiber: 6gIron: 2mg

Keyword gluten free, Healthy, salmon

Tried this recipe?Let us know how it was!

All images and text ©Alexis Stambaugh for Passport Flavor™