These gluten-free salmon cakes are my favorite pantry meal for evenings when I am short on time and don’t have a dinner plan. I almost always have all the ingredients I need to make these, and I usually have ingredients to whip up a quick batch of tartar sauce to go with them. Add a salad or smoothie or leftover vegetables and some rice or quinoa and dinner is ready in no time.
I love that this is a stove top meal. I don’t have to wait for the oven to preheat or worry about it heating up the house. I also love that I can use canned wild-caught Alaskan salmon. This recipe is one way that my family really enjoys eating canned fish.
My husband and three sons all like these salmon cakes, so it has been a go-to meal for years. One time, when I first started making these on a regular basis, one of boys who was not home for dinner had one for lunch the next day and said, “What was that thing I ate? Do you have more?”
Many similar recipes call for bread crumbs. I don’t like buying expensive gluten-free bread crumbs, and I don’t always have homemade crumbs on hand (plus, I’m grain free now). So instead, I have always used instant potato flakes. Most brands are gluten free. Look for one that says gluten free or read the label to determine if it is.
- Combine all ingredients in a bowl.
- Form into patties (I made five).
- Fry in hot oil until brown on both sides and hot through.
- Serve with Tartar Sauce.
This recipe can easily be doubled.