Gluten Free Scallion Salmon Cakes
Crispy on the outside, tender and flaky within, these salmon cakes are the kind of weeknight dinner that feels a little fancy without requiring much effort at all. The combination of Dijon mustard, fresh lemon juice, smoked paprika, and bright scallion greens gives every bite a bold, savory punch that keeps you reaching for the next one. The swap that makes these work is simple: gluten free breadcrumbs stand in as the binder, holding the patties together just as well as any conventional version. A quick chill in the fridge before cooking is the small step that makes a big difference — it firms up the patties so they develop that gorgeous golden crust in the skillet without falling apart. Canned salmon makes this totally pantry-friendly, and the whole recipe comes together fast enough to serve all four people at the table on a busy night. Finish with a squeeze of fresh lemon and you've got a complete, satisfying meal that nobody would ever guess was built around a few humble cans of fish.
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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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