Crispy Salmon Cakes (Low FODMAP)

15 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Makes 12 • Ok to make ahead: Steps 1-3

You may have had crab cakes, but have you had salmon cakes? You might think they’re even more delicious! Crispy on the outside and tender and flavorful on the inside, salmon cakes are easy to make with canned salmon so they’re a great dish you can make right out of your pantry. Serve them as an appetizer, or make them a little bigger and serve them as a main course with all the fixings like a burger. No matter how you shape them, just be sure you make enough because they’re so good, they’ll go fast!

Ingredients: Salmon Cakes

2 tablespoons avocado oil (or other high smoke point oil)

14 ounces canned salmon (or cooked salmon)

1/2 cup gluten-free panko crumbs (use Pork Panko for low-carb version)

2 large eggs, lightly beaten

1 tablespoon gluten-free, low-sodium, soy sauce

1 teaspoon Smoke N Sanity Essence of Garlic Salt

1 teaspoon chili powder

1/2 teaspoon black pepper

Chives or green onions (optional for serving)

1/4 teaspoon red pepper flakes (optional for serving)

Ingredients: Sauce

1/2 cup mayonnaise

1 teaspoon gluten-free, low-sodium soy sauce

Directions

(1) Prepare: Remove the salmon from the can, drain the juice off, and remove the salmon skin. Make the sauce: combine the mayonnaise and soy sauce and stir until smooth.

(2) Combine ingredients: In a medium-sized mixing bowl, combine the salmon, panko, eggs, soy sauce, garlic salt, chili powder, and black pepper. Use a fork to blend and break up the salmon. Stir until the mixture starts to thicken as the panko absorbs the liquid.

(3) Shape the cakes: Scoop a generous two tablespoons into your palm and shape into a small patty. Lay on a plate and shape the rest of the salmon mixture into patties. You should get about 12 salmon cakes out of the mixture.

Make-ahead note: At this point, you may put the salmon cakes in the refrigerator for up to a few hours until you’re ready to cook them.

(4) Cook: Heat a large skillet over medium-high heat. When the pan is warm, add the avocado oil. Heat until the oil shimmers, then add the salmon cakes leaving space between each cake to ensure they get nice and crispy. Fry for 3 - 5 minutes on each side until they are crispy and golden brown (I cooked them in two batches). Set aside on paper towels until all are cooked.

(5) Plate and serve: Serve warm with the mayo sauce and sprinkle with chives or green onions and red pepper flakes.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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