These healthy and freezer-friendly gluten free salmon cakes are outrageously tasty! Using canned or fresh salmon, this recipe is a speedy gluten-free dinner. You'll flip for these salmon patties!
Add the salmon. Flake to break up any large pieces.
2 cups cooked salmon
Add the rest of the ingredients and stir to combine. Pinch some of the mixture to test the texture. Too dry? Add a bit more mayo. Too wet? Mix in almond flour 1 tablespoon at a time.
1/3 cup celery, 2 tbsp hot sauce, 4 cloves garlic, 1 2/3 cup almond flour, 1/2 cup onion, 3 tbsp Old Bay Seasoning, 1/2 cup mayo
Make a golf ball sized ball and gently flatten it between the palm of your hands. Set aside and repeat until all the mixture has been formed into patties.
Heat a skillet over medium heat for at least 5 minutes.
Add oil to the skillet and let it warm up for 1-2 minutes.
3 tbsp high-heat oil
Add salmon cakes and cook until the bottom is light brown and has a crunchy sear (2-3 minutes).
Flip and cook the other side. Remove to a plate lined with a paper towel or newspaper.
Notes
If you use canned salmon, make sure to drain it really well.
If you like peppers, feel free to add 1/3 cup of chopped peppers of choice.