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.

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 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.

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 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.

If you like spicy gluten-free appetizers that also work as dinner options, you might like my Sausage & Shrimp Appetizer with Sriracha Mayo. 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.

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,

Chrystal

Yield: 4-6 Salmon Cakes

Gluten-Free Teriyaki Salmon Cakes

Print

Gluten-Free Teriyaki Salmon Cakes make a great dinner option or an elegant gluten-free appetizer.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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.

Nutrition Information:

Serving Size:

1 Salmon Cake
Amount Per Serving:Calories: 10 Sodium: 105mg Carbohydrates: 2g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.