Anti Inflammatory Gluten Free Salmon Cakes
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salmon cakes
- 2 cans (14.75 oz each) salmon, drained and flaked
- ½ cup gluten free breadcrumbs
- 2 large eggs, lightly beaten
- 3 tbsp mayonnaise
- 1 tbsp dijon mustard
- 2 green onions (green tops only), thinly sliced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the aioli
- ⅓ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, parsley, and salt for the aioli until smooth. Cover and refrigerate until ready to serve.
- 2
In a large mixing bowl, combine the drained and flaked salmon, gluten free breadcrumbs, beaten eggs, mayonnaise, Dijon mustard, green onion tops, parsley, lemon zest, lemon juice, smoked paprika, salt, and black pepper. Stir until the mixture is evenly combined and holds together when pressed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!