Gluten-Free Salmon Cakes make a great dinner option or an elegant gluten-free appetizer. Made with fresh Salmon, ginger, and garlic, and topped with a Wasabi Cream, you’ll love every bite of these Teriyaki Salmon Cakes.
If you’re looking for more appetizers check out my round up of Gluten Free Appetizers.
Gluten-Free Salmon Cakes
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 these gluten free salmon cakes. They are a scrumptious gluten free salmon patty that’s easy to make and full of flavors.
I knew these gluten free salmon cakes 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. I’ve also started making them as gluten-free appetizers. You can make them smaller, for a bite sized version.
There are two important things to know about making gluten free 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.
What can I use besides breadcrumbs?
You can use crushed up gluten-free crackers if you don’t have gluten-free breadcrumbs. I’ve had a few readers use almond meal, but I haven’t tried these gluten-free salmon cakes with almond meal.
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.
What can I use instead of honey?
The combination of honey with the tamari and ginger is what makes these gluten-free salmon cakes teriyaki salmon cakes. If you can’t do honey you can try agave or maple syrup but the flavors will be different.
Can I use cornmeal to make these gluten-free salmon cakes?
Yes. After you press the gluten-free salmon cakes together, and before you place them in your pan, dip them in cornmeal. The cornmeal will give the gluten-free salmon cakes an extra crunch.
Do I have to add ginger to these gluten-free salmon cakes?
No, you don’t have to add in the ginger. Just note that the flavor profile will be a little different. The ginger isn’t strong and it compliments the other flavors. I haven’t personally tried making these gluten-free salmon cakes with other types of fish. If you make them with another type of fish please let me know.
For another amazing Salmon recipe you might like All Day I Dream About Food’s Garlic Butter Salmon. More of a crab cake person? You’ll want to make these Whole30 Gluten-Free Crab Cakes. For more easy appetizers, check out these Jalapeno Poppers.
Did you make these Gluten-Free Salmon Cakes? If so, please stop back by and let me know what you thought. I always love hearing from my readers.
Happy Cooking and Baking,
For the salmon cakes:
For the creamy wasabi sauce:
Serving Size: 1 Salmon Cake
Amount Per Serving: Calories: 342 Total Fat: 21g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 124mg Sodium: 890mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 1g Sugar: 14g Sugar Alcohols: 0g Protein: 21g