Maple Pepper Salmon Cakes

Quick, easy, and gluten-free salmon cakes with freshly cracked pepper and maple served with a creamy (dairy-free) maple sauce.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 4

Ingredients

  • 418g canned pink salmon, drained or equal amount of fully cooked fresh salmon
  • ½ cup quinoa flakes *see note
  • 1 large egg
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 1 tablespoon braggs liquid aminos or soy sauce
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin coconut oil
  • ¼ cup fresh flat leaf parsley, chopped
  • 2 green onions, sliced

Serve with: Maple Dressing

Instructions

  1. Combine all ingredients but oil in a medium sized bowl.
  2. Form the mixture into 8 patties.
  3. Heat oil in a medium sized skillet over medium-low heat. Add the salmon patties and cook for 3-4 minutes per side, or until golden brown. Once complete, place on a kitchen towel-lined plate or cooling rack.

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Notes

If you cannot find quinoa flakes, gluten-free breadcrumbs, millet flakes, or quick oats should work. I have not tried it with this recipe though.

Nutrition Information Per Serving

  • Calories: 333
  • Calories from Fat: 165
  • Total Fat: 18.4
  • Saturated Fat: 6 g
  • Cholesterol: 112> mg
  • Sodium: 312 mg
  • Carbs: 13.8 g
  • Dietary Fiber: 1.4 g
  • Net Carbs: 12.4 g
  • Sugars: 4.1 g
  • Protein: 26.9 g