GLUTEN FREE SALMON CAKES RECIPES

GLUTEN-FREE SALMON CAKES

Gluten-Free Salmon Cakes image

Gluten-Free Teriyaki Salmon Cakes make a great dinner option or an elegant gluten-free appetizer.

Provided by Chrystal

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 lb fresh salmon
¼ cup Tamari sauce (or gluten-free soy sauce)
¼ cup pure honey
1 clove garlic, minced
1-inch piece fresh ginger, chopped
Cracked pepper
1 cup gluten-free bread crumbs
2 large eggs, lightly beaten
3 tablespoons mayo
1 tablespoon spicy mustard
½ cup sour cream
1 teaspoon wasabi

Steps:

Combine tamari, honey, garlic, ginger and cracked pepper in a bowl.
Add fresh salmon and sauce to a zip lock bag and shake until well coated. Refrigerate for 2 hours or overnight.
After the salmon marinades, preheat Oven to 425°F. Line a rimmed baking sheet with parchment paper.
Place salmon skin-side down and bake uncovered for 10-14 minutes or until cooked.
Remove from oven and let cool to room temperature.
Discard the skin and flake with a fork in a large mixing bowl.
Add bread crumbs, eggs, mayo, and spicy mustard and stir to combine. Refrigerate for one hour. This helps the salmon cakes stay together when frying.
Form 6-8 salmon cakes.
Heat oil in a skillet over medium heat. Cook the salmon cakes for 3-4 minutes per side or until golden brown.
Remove to a paper-towel lined plate and repeat until all salmon cakes are cooked.
In a small mixing bowl, combine sour cream and wasabi paste. Serve with warm salmon cakes.

Nutrition Facts : Calories 342 calories, CarbohydrateContent 18 grams carbohydrates, CholesterolContent 124 milligrams cholesterol, FatContent 21 grams fat, FiberContent 1 grams fiber, ProteinContent 21 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1 Salmon Cake, SodiumContent 890 grams sodium, SugarContent 14 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 13 grams unsaturated fat

GLUTEN-FREE SALMON CAKES

Gluten-Free Salmon Cakes image

Gluten-Free Teriyaki Salmon Cakes make a great dinner option or an elegant gluten-free appetizer.

Provided by Chrystal

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 lb fresh salmon
¼ cup Tamari sauce (or gluten-free soy sauce)
¼ cup pure honey
1 clove garlic, minced
1-inch piece fresh ginger, chopped
Cracked pepper
1 cup gluten-free bread crumbs
2 large eggs, lightly beaten
3 tablespoons mayo
1 tablespoon spicy mustard
½ cup sour cream
1 teaspoon wasabi

Steps:

Combine tamari, honey, garlic, ginger and cracked pepper in a bowl.
Add fresh salmon and sauce to a zip lock bag and shake until well coated. Refrigerate for 2 hours or overnight.
After the salmon marinades, preheat Oven to 425°F. Line a rimmed baking sheet with parchment paper.
Place salmon skin-side down and bake uncovered for 10-14 minutes or until cooked.
Remove from oven and let cool to room temperature.
Discard the skin and flake with a fork in a large mixing bowl.
Add bread crumbs, eggs, mayo, and spicy mustard and stir to combine. Refrigerate for one hour. This helps the salmon cakes stay together when frying.
Form 6-8 salmon cakes.
Heat oil in a skillet over medium heat. Cook the salmon cakes for 3-4 minutes per side or until golden brown.
Remove to a paper-towel lined plate and repeat until all salmon cakes are cooked.
In a small mixing bowl, combine sour cream and wasabi paste. Serve with warm salmon cakes.

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