Flaky, freshly ground salmon gets its herby lift from rosemary, sage, and chives, brightened with lemon zest and juice and bound together with cassava flour for patties that hold their shape beautifully in the skillet. A quick spin in the food processor keeps the texture coarse and hearty rather than mushy, so every bite has real chunks of salmon running through it. A short chill firms the patties up before they hit hot olive oil, searing into a deep golden crust on each side while the inside stays tender and just-cooked. Finished with a squeeze of lemon and a scatter of fresh chives, these come together fast enough for a weeknight but feel special enough for company. This one's a genuinely solid pick for a gluten free table, no asterisks needed.
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 →4 servings
Place the salmon chunks in a food processor and pulse 8–10 times until roughly chopped — the mixture should be coarsely ground with some visible chunks remaining, not a smooth paste. Transfer to a large mixing bowl.
Add the rosemary, sage, chives, lemon zest, lemon juice, egg, cassava flour, salt, and black pepper to the bowl. Fold together with a spatula until just combined and the mixture holds together when pressed.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
