Gluten-Free Teriyaki Salmon Cakes make a great dinner option or an elegant appetizer. Made with fresh Salmon, ginger, and garlic, and topped with a Wasabi Cream, you’ll love every bite.
Everyone in my family ate these Gluten-Free Teriyaki Salmon Cakes for dinner the other night. Even my kids! Do you know how rare it is that all four of us eat exactly the same thing for dinner? And I was surprised that both my girls ate them. I knew they were good, but I was sure someone would complain. Since everyone loved them, and they were easy to make, I’ve added them into our monthly dinner rotation.
There are two important things to know about making salmon cakes, even these Gluten-Free Teriyaki Salmon Cakes. First, you need to make sure your dry ingredient to wet ingredient ratio is spot on, otherwise your cakes will be too dry or fall apart. Second, chill your salmon cake mixture before you shape them into cakes. This helps them hold together better when frying.
Up until now I’ve been skeptical about making salmon cakes. I’ve always thought there was some secret science to them. They were easier to make than I thought. These Gluten-Free Teriyaki Salmon Cakes are going to wow you! Don’t forget to make the wasabi cream. It brings the spice in these salmon cakes up a whole notch.
If you like spicy appetizers that also work as dinner options, you might like my Sausage & Shrimp Appetizer with Sriracha Mayo. Looking to skip the spice, but keep the seafood? Grab a bag of chips and make my Creamy Seafood Dip.