You’re just not going to believe how lip-smacking delicious these Gluten Free, Egg Free Dairy Free Salmon Cakes are. I give this dish the highest compliment I give my food. “I would order this in a restaurant.”
I know, right? 🙂
This is the perfect, perfect meal. Here’s why:
- My kids loved it.
- My husband loved it.
- Omega-3s…amazing for you.
- Took 15 minutes!
- Dairy, gluten, and egg-free!
- Did I mention…scrape-the-pan delicious?
Perfection in a food, right?
Here’s how I made these little bundles of wonder.
*Note: We have food allergies here. But if you’re able to eat eggs in your family, simple omit the coconut milk and buttermilk, and substitute one lightly beaten egg.
Ingredients:
- Slightly less than 1/4 cup of unsweetened coconut milk + 1 T white vinegar. (If you are not omitting egg, you could substitute one egg for these two ingredients.)
- 2 5-ounce cans salmon meat (I get mine at Trader Joe’s!)
- 3T minced onion (be sure the onion is minced pretty small)
- 2/3 c crushed rice crispy cereal (or crushed wheat crackers or bread crumbs, if you prefer)
- olive oil
- 1/4 tsp salt
- 1/4 mixed seasoning (mine is an all-seasoning blend. You could also use fresh parsley.)
- 1/4 tsp garlic powder
Instructions:
- Fully drain salmon. Dump into mixing bowl and smooth out the flakes with a fork.
- Mix together your coconut milk and vinegar and set aside for five minutes. If you’re using an egg, lightly scramble.
- Add the egg or egg substitute to salmon meat, and mix with fork.
- Stir in bread crumbs, onion, salt, seasoning, and garlic powder.
- Form into patties. If you’re trying to form them into patties and they are falling apart, add more bread crumbs.
- Generously pour olive oil into bottom of pan. When hot, place patties into pan, and cook for five minutes on each side. Make sure you have enough oil in the pan to ensure a nice brown coating!
- Sprinkle with fresh lemon and enjoy immediately!
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Yeah! I have been waiting for this one :):)
As a fellow mom of a child with multiple food allergies and blogger, I’m glad to have found your blog! This recipe looks great. I can’t wait to try it!
Hey Jess! I pinned this recipe a while ago, and I’m going to make it this week! Question– 1/4 of a tsp of seasoning blend? And what exactly do you use? Is is Adobo or something less salty? Thanks!! 🙂
Hey Libby! 🙂 My blend is parsley, oregano, garlic…labeled “italian” actually…I’ve seen recipes that call for parsely/dill in crab or salmon cakes, so I just used what I had. I’m not sure I’d use the Adobo bc isn’t that Mexican sort of? Although you could try a small amount of it and see? I think the best bet would be garlic powder and parsley…do you have that?
You don’t say how much seasoning. Just “1/4”.
Whoops! 1/4 tsp.
Salmon has always been a Saturday night supper growing up in my family. We do make a small twist on the common recipe though. We use plain cornflakes (yes the cereal) to coat them and fry as usual. I loved these growing up and im making them for my kids for the first time tonight. I hope they like them as much as i did when i was their age. Wish me luck!
Just made these for my family. I used the rice krispies, Chesapeake Style Seafood Seasoning and an egg in the recipe. They were delicious! Even my extremely picky 5 year old ate them! Thanks for the great recipe!
I made these tonight and they passed the 2-year old test with flying colors. I really like how adaptable the recipe is. We will be repeating this one. Thank you!
So glad I found this recipe. My 15 month old son is egg & dairy-free & we’ve been really struggling to keep his finger foods exciting and new. I made these into mini patties & he ate four of them one after the other at lunchtime today & he usually really struggles to eat his lunch. This is a fantastic recipe 🙂
Our food allergies are egg, nuts, and coconut. We do NOT have a dairy allergy. DO you think I could make these substituting an equal amount of buttermilk for the vinegar/coconut milk?
Thank you so much for this recipe! I would use butter or coconut oil to fry them, though, as heating olive oil turns it into a trans fat (plus apparently most olive oil is cut with canola oil).
I love salmon croquettes and was looking for an egg free recipe! I tried flax seed before as a binder and the taste was HORRIBLE! This is great and I can’t wait to try it
Tried these tonight and they were the BOMB. Used oat flour instead of breadcrumbs and it worked great. I used almond milk + vinegar and who knew it would work as well as an egg. Love it.
Oat flour! You’re speaking my language, thank you!! I’ll probably try grapeseed oil or coconut for frying. Looks delicious Jessica!
I’m making egg-free gluten-free dairy-free salmon patties tonight.
I was looking online for additional ideas for add-ins and seasonings before I dived in to my adventure. Lo and behold and I learned that coconut milk is a substitute for egg! Wow! I figured adding in additional moisture from the veggies I will be using will likely be enough this round, but will keep this in mind for other recipes! Thanks for the inspiration! 🙂
FYI, for your egg eating audience, it should say “lightly beaten” not “lightly scrambled”. Haha, I just added scrambled eggs to mine. Hoping it turns out fine anyway
Arielle, This made me laugh outloud! This post literally has tons of views and no one has ever mentioned that! But you’re exactly right! I will go fix now! So happy they turned out alright anyway!
Final verdict: delish. Scrambled eggs and all!
Yum, I love salmon cakes. What gluten-free “rice crisp cereal” do you use? Brand name Rice Krispies have malt, which is gluten, I believe.
The Aldi brand is gluten free! As are several of their other cereals
I used to make salmon patties all the time but got out of the habit when we were trying to sell our home last year (took almost 7 months). I need to try this recipe. A recipe I’ve used in the past included lemon juice (I think about 2 TBSP) and one time I was out of it and tried lime juice instead. It gave it a nice zing to it.
Aloha,
I made these today and they were absolutely scrumptious! I used smoked salmon, fresh parsley, and gluten free crackers that I turned into bread crumbs. Holy cow, these were restaurant worthy salmon cakes! Thank you for the awesome recipe and I love that you used coconut milk + vinegar in replace of the egg for us who cannot eat them. A+++
Excited to try the recipe. What kinds of sides do you typically serve with this one?
Did I miss it? I don’t see how many servings this recipe makes. Just wondering if I need to double it for our family of 4 (3 of whom eat BIG if they like it)…
I left it absolutely was superb!! Funny point tho — I didn’t possess some mayonnaise at the house, I moved on to make my very own lettuce however I did not possess some spirits! I made a Paleo version of avocado plus it was good of class it almost certainly substituted the calories and macros!! But it was an amazing eggless edition!