Rye Free Gluten Free Salmon Cakes

Total time1 hr

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the salmon cakes

2 cans (14.75 oz each) salmon, drained and flaked
½ cup gluten free breadcrumbs
Schar Gluten-Free Bread Crumbs, 8.8 oz 4C Gluten Free Plain Bread Crumbs Kroger Gluten Free Traditional Bread Crumbs Gillian's Wheat, Soy, Dairy & Gluten Free Original Bread Crumbs Full Circle Original Gluten Free Bread Crumbs
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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.

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