Gluten-Free Teriyaki Salmon Cakes

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.

Enjoy!

Gluten-Free Teriyaki Salmon Cakes

---

Save Recipe

Print Recipe

Ingredients:

For the salmon cakes:
• 1 lb fresh salmon
• ¼ cup Tamari sauce (or gluten-free soy sauce)
• ¼ cup pure honey
• 1 clove garlic, minced
• 1-inch piece fresh ginger, chopped
• Cracked pepper
• 1 cup gluten-free bread crumbs
• 2 large eggs, lightly beaten
• 3 tablespoons mayo
• 1 tablespoon spicy mustard
For the creamy wasabi sauce:
• ½ cup sour cream
• 1 teaspoon wasabi

Instructions:

1. Combine tamari, honey, garlic, ginger and cracked pepper in a bowl.
2. Add fresh salmon and sauce to a zip lock bag and shake until well coated. Refrigerate for 2 hours or overnight.
3. After the salmon marinades, preheat Oven to 425˚F. Line a rimmed baking sheet with parchment paper.
4. Place salmon skin-side down and bake uncovered for 10-14 minutes or until cooked.
5. Remove from oven and let cool to room temperature.
6. Discard the skin and flake with a fork in a large mixing bowl.
7. Add bread crumbs, eggs, mayo, and spicy mustard and stir to combine. Refrigerate for one hour. This helps the salmon cakes stay together when frying.
8. Form 6-8 salmon cakes.
9. Heat oil in a skillet over medium heat. Cook the salmon cakes for 3-4 minutes per side or until golden brown.
10. Remove to a paper-towel lined plate and repeat until all salmon cakes are cooked.
11. In a small mixing bowl, combine sour cream and wasabi paste. Serve with warm salmon cakes.

7.8.1.1

194

https://www.glutenfreepalate.com/gluten-free-teriyaki-salmon-cakes/