Last Updated on April 1, 2022
These gluten-free salmon cakes are made with beautiful pink salmon and quickly cooked to a crisp finish. They make a great appetizer or meal prep.
- 2 ButcherBox Sockeye Salmon Fillet skin removed
- ¼ cup red bell pepper small dice
- ¼ cup scallions minced
- ¼ cup Paleo breadcrumbs or almond flour substitute with regular panko breadcrumbs if not Paleo
- 2 tablespoon mayonnaise preferably Paleo Kitchen
- 2 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon avocado oil
- Preheat oven to 400°F.
- Remove the skin from the salmon filet. To do this, place a paper towel on top of a cutting board and then place salmon filet skin-side down on the paper towel to keep it from slipping. Use a sharp knife to make a cut between the flesh and skin at a corner of the filet, then holding down the separated skin, glide the knife between the rest of the flesh and skin. Discard skin.
- Roughly chop salmon filets or pulse in food processor for 1 minute.
- Combine all ingredients except avocado oil in a large mixing bowl and mix together.
- Portion salmon mix to desired size eg. 6 portions of 2oz each, roll into a ball, then flatten slightly to make a cake.
- Preheat large skillet over medium-high heat. Once skillet is hot, add avocado oil and sear both sides of salmon cake for 2 minutes on each side, or until golden-brown.
- Place seared salmon cakes on baking sheet and bake for 5 minutes.
- Serve and enjoy with a squeeze of fresh lemon!
Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.