Anti Inflammatory Gluten Free Scallion Salmon Cakes
Total time42 min
Prep time15 min
Cook time12 min
4.9(24)
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Learn more →Ingredients
4 servings
- 2 cans (14.75 oz each) salmon, drained
- ⅔ cup gluten free breadcrumbs
- 2 large eggs, lightly beaten
- 3 tbsp mayonnaise
- 1 tbsp dijon mustard
- 2 tbsp fresh lemon juice
- 3 scallions (green tops only), thinly sliced
- 2 tbsp fresh parsley, finely chopped
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Drain the canned salmon thoroughly and transfer to a large mixing bowl. Remove any large bones and skin, then flake the salmon into small pieces with a fork.
- 2
Add the gluten free breadcrumbs, beaten eggs, mayonnaise, Dijon mustard, lemon juice, scallion greens, parsley, smoked paprika, salt, and black pepper to the bowl. Stir until the mixture is evenly combined and holds together when pressed.
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