Gluten Free Salmon Cakes with Two Quick Sauces Recipe
I know that at this time of the year many of you are scouring the internet for gluten free recipes for Thanksgiving or other upcoming holidays. But may I just point out that Thanksgiving is only one meal in a whole month of dinners! Yes, the truth is that we do need to eat every day, even when those days are getting more hectic by the second. And the reality is that if we have children, we are sort of obligated to feed them!
This is a quick recipe you can throw together in less than half an hour that is also tasty and even a little sophisticated. It also contains items that are always in my pantry such as Panko Style Gluten Free Bread Crumbs from Kinnikinnick and canned salmon – yet another demonstration of how having a well stocked pantry can be a life saver. OK – maybe not a “life saver” but certainly a dinner saver!
I made two quick sauces for these salmon cakes, one a sour cream dill sauce and the other a dairy free quick tartar sauce. I think nothing goes as well with salmon as dill and the hubby is a staunch tartar sauce supporter – so yes…two sauces.
As with any recipe, you have the freedom to change it up to your liking; add some chopped bell peppers and chilies for a Mexican spin or toss in some cooked potatoes for potato fish cakes or…well you get the idea.
Gluten Free Salmon Cakes with Two Quick Sauces Recipe
Ingredients
Salmon Cakes
- 1 (15 ounce) can salmon , undrained
- 1 cup Kinnikinnick panko style gluten free bread crumbs
- 3 large eggs , lightly beaten
- 1 cup frozen corn , thawed
- 1 (2.5 ounce) can sliced black olives
- 3 scallions (green onions) green and white part, thinly sliced
- 2 teaspoons (heaping) Old Bay Seasoning (if you don’t have Old Bay Seasoning, then season with salt, pepper, paprika and a few dashes of hot sauce)
- 3-4 tablespoons cooking oil
Quick Dill Sauce
- 6 ounces Greek yogurt (full, low or non-fat)
- 1 tablespoon fresh dill , minced
- 1 clove garlic , minced or grated
- Juice of ½ lemon
- Salt and pepper
Quick Tartar Sauce
- 1 cup mayonnaise
- ¼ heaping cup sweet pickle relish
- Juice of 1 lemon
- ¼ teaspoon salt
Instructions
Salmon Cakes
- In a large mixing bowl, flake the salmon with a fork. Add the bread crumbs, eggs, corn, olives, green onions, and Old Bay Seasoning. Mix well and form into eight patties, each about ½ inch thick, compacting firmly.
- Heat the oil in a large skillet over medium high heat. Fry the patties in batches (do not over crowd the pan) for 3 – 4 minutes per side or until nicely browned.
Quick Dill Sauce
- Combine the first 4 ingredients in a small mixing bowl. Add salt and pepper to taste. Serve immediately or store, covered in the refrigerator until ready to serve.
Quick Tartar Sauce
- Combine all ingredients and mix well. Serve immediately or store in refrigerator until ready to serve.
Nutrition
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
I crave salmon cakes, Carol, and yours are beautiful and so appealing. I’d love one for breakfast right now! I’m not a fan of dill or tartar (picky, picky, picky), but your tartar recipes reminds me that I need to pick up pickle relish. LOL Seriously. So, thanks for the recipe and the reminder. ;-)
xo,
Shirley
Looks yummy! I will try this on the weekend. Thanks!
I love those Kinnikinnick Panko crumbs. They give everything that a wonderful crunch that I thought I’d never get after going gluten free. We love our fish cakes at my house, especially with salmon. I like your addition of different veggies.
Fish cakes is something I make on a semi-regular basis but for some reason it never occurred to me to use salmon. These sound great and will be going on next week’s menu. Thanks.
Carol – Thanks for the wonderful salmon cakes recipe and the sauces. Salmon is my all time favorite fish. I’ll add these salmon cakes to this week’s menu but not much of a corn lover so I’ll replace it. I love both sauces and will have to figure which one for me – hubby is a tartar sauce lover. Thanks again and have a great day!!
A well stocked pantry is peace of mind this time of year! The salmon cakes look lovely, and I love the dill sauce with them too, yumm…
Hi, this is a great post! Thanks..
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This recipe looks great! Could I use ground salmon instead of canned? Thanks!
Yes you can Tracy. You just might need to cook them a little longer because canned salmon is already cooked, just lower the heat a bit. Enjoy!
xo,
Carol
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Is there a good way to keep for a few days, I live alone.
Hi Barb,
You can make the patties up to the point of cooking, then refrigerate until ready to cook (up to a few days). Cook a couple and save the rest of the patties for next time. Hope this helps!
xo,
Carol