Crispy Gluten Free Salmon Patties (No Breadcrumbs)

Want a quick and easy gluten-free salmon patty recipe without having to buy speciality ingredients? My weeknight dinner win is making these golden, crispy salmon cakes without using breadcrumbs. Swapping out the simple almond flour and parmesan cheese binder doesn't sacrifice taste, while creating a crisp outer crust and tender, flaky, perfectly-seasoned taste and texture.

Prep Time 20

Cook Time 20

Total Time 40

Servings 2 patties

Author Melissa Erdelac

Ingredients

2 tablespoons olive oil divided
2 tablespoons butter butter
1 small yellow onion finely diced
½ red bell pepper seeded and finely diced
1 large egg
½ cup almond flour
⅓ cup freshly grated parmesan cheese omit for dairy-free
2 tablespoons mayonnaise
1 teaspoon dijon mustard
1 teaspoon dried dill weed
1 teaspoon dried parsley
½ teaspoon garlic salt
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
15 ounces boneless, skinless canned salmon or packets well drained (see recipe notes)

Quick Tartar Sauce

⅓ cup mayonnaise
3 tablespoons sweet relish
1 teaspoon dijon mustard
salt and pepper

Instructions

Combine the ingredients for the quick tartar sauce. Set aside or refrigerate.
⅓ cup mayonnaise, 1 teaspoon dijon mustard, salt and pepper, 3 tablespoons sweet relish
In a large skillet over medium heat heat 1 tablespoon olive oil and 1 tablespoon butter. Add the diced onion and bell pepper and sauté until softened, about 5-7 minutes. Remove from the heat and set aside.
2 tablespoons olive oil , 2 tablespoons butter, 1 small yellow onion , ½ red bell pepper
In a large mixing bowl, whisk the egg, then stir in the almond flour, parmesan cheese, mayo, dijon, dill, parsley, garlic salt, salt and pepper. Finally, mix in the drained salmon and pepper / onion mixture. Set aside the same frying pan (no need to clean out) to fry the patties in.
1 large egg, ½ cup almond flour, ⅓ cup freshly grated parmesan cheese, 2 tablespoons mayonnaise, 1 teaspoon dijon mustard, 1 teaspoon dried dill weed, 1 teaspoon dried parsley, ½ teaspoon garlic salt, ¼ teaspoon salt, ⅛ teaspoon freshly ground black pepper, 15 ounces boneless, skinless canned salmon or packets
Shape the mixture into patties. I used a large, 3 tablespoon cookie scoop to scoop a level amount out and shape into ½-¾ inch thick patties. These can be transferred to a lined baking sheet until ready to cook. To keep the patties warm before serving, place a baking sheet in a 200℉ oven.
In the same pan as onions peppers, heat ½ tablespoon oil and ½ tablespoon butter over medium heat. Add the patties in a single layer. I was able to fit 6 in my 12-inch cast iron skillet, but the batches will depend on your pan size. Fry for 3 to 4 min per side, or until golden brown and cooked through. Reduce the heat if the patties brown too fast before they are cooked through.
Transfer the finished patties to the oven baking sheet to keep warm. Repeat each batch with ½ tablespoon oil and ½ tablespoon butter. Serve immediately with the tartar sauce.

Notes

Draining Salmon

Even though there is little liquid in the packets, I still drain the salmon in a mesh strainer, pressing down slightly with the back of a spoon. Excess liquid will add too much moisture and can make the patties fall apart when cooking.

Nutrition