Gluten Free Salmon Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
Instructions
  1. For Tartar Sauce: Stir tartar sauce ingredients together in a small bowl. Refrigerate to allow the flavors to marinate.
  2. For Spicy Mayo: Stir mayonnaise and sriracha together in a bowl
  3. For Salmon Cakes: Preheat oven to 350 ℉ Add 2 tablespoons of melted butter to a baking dish. Dip salmon fillets in the butter and bake skin side down for 15 minutes. Remove from the oven and peel away the skin. In a large mixing bowl, break the salmon apart with a fork. Add onion, chives, salt, pepper, lemon zest, and old bay seasoning and combine. Mix in coconut flour and finally add the eggs, garlic and mayonnaise. Divide into six salmon cakes. Allow to set in the refrigerator for 30 minutes.
  4. Now, heat coconut oil in a large skillet over a medium heat. Cook the salmon cakes for 3 minutes. Carefully turn over with a spatula and cook for an additional 3 minutes. Serve with tartar sauce or spicy mayo and garnish with chopped chives.
Recipe by Gluten Free Homestead at http://www.glutenfreehomestead.com/2015/05/gluten-free-salmon-cakes/