Easy & Healthy Gluten-Free Salmon Cakes
These easy and healthy gluten-free salmon cakes are perfect for a quick dinner. Packed with flavor and keto-friendly, they're a delicious way to enjoy salmon.
Equipment
- Baking Sheet
- Parchment Paper
- Medium Bowl
- Frying Pan
Ingredients
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons softened cream cheese
- 1 tablespoon mayonnaise
- 1 tablespoon softened butter
- 1/4 cup finely ground peanuts (or use pork rinds or gluten-free breadcrumbs)
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1 large egg lightly beaten
- 8 ounces cooked salmon flaked
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the shredded mozzarella, softened cream cheese, mayonnaise, and softened butter. Stir until everything is super smooth and creamy.
- Stir in the finely ground peanuts (or your chosen alternative), Old Bay seasoning, and salt. Give it a taste and add a little more seasoning if you like!
- Gently mix in the lightly beaten egg until just combined.
- Carefully fold in the cooked and flaked salmon. Try not to overmix to keep the texture nice.
- Drop spoonfuls of the salmon mixture onto your prepared baking sheet, shaping them into patties. Bake for 13-15 minutes, or until the edges are golden brown and the patties feel firm.
- Enjoy your delicious salmon cakes! They're fantastic served over fresh baby spinach with a light drizzle of lemon aioli if you like.
Notes
Tip for Cooking Salmon: For easy cooked salmon, drizzle olive oil into a frying pan heated to medium. Add the salmon skin-side down, cover, and cook for 6-8 minutes until firm. Let it cool for 10 minutes, then flake it with a fork.
Nutrition Information: Calories: 234.3, Total Carbs: 1.5g, Net Carbs: 0.9g, Fats: 18.6g, Protein: 15.3g
