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Gluten-Free Salmon Cakes

Servings 4 servings of 2 cakes / person


  • 1 lb grilled or baked salmon
  • 1 t olive oil
  • 1/4 medium red onion diced
  • 1 red pepper diced
  • 1/2 c celery diced
  • 1/8 c parsley flakes
  • 1/4 t Frank's hot sauce
  • 1/2 c almond flour
  • 2 large eggs lightly beaten
  • 1 T Dijon mustard
  • 1 T olive oil divided in half
  • Remoulade Sauce


  1. Flake cooled salmon and set aside in refrigerator
  2. In a large skillet, heat olive oil. Add onion, pepper, celery and cook until vegetables are softened. Add parsley and hot sauce. Stir until well mixed. Set aside off flame.
  3. In a large bowl, combine almond flour, eggs, and mustard. Add flaked salmon. Add vegetable mixture.
  4. Refrigerate for at least 20 minutes.
  5. In a large skillet, heat 1/2 T olive oil. Using your hands, scoop even amounts of salmon mixture and roll into balls, patting into cakes. Place in the pan and cook 3-4 minutes on one side. Drizzle pan with remaining olive oil and flip cakes, cooking for an additional 2-3 minutes.
  6. Remove cakes from pan, top with Remoulade Sauce and serve immediately.