Gluten-Free Salmon Cakes

So, you know that thing about how when you’re a kid there is an occasional meal that your mom makes where you can smell it as soon as you walk in the door from doing whatever stupid thing you were doing. And then you immediately think, “NOT AGAIN” and you kinda hate it?

Well you know that other thing, where you grow up and kinda love the aforementioned meal and realize your mom was cooking delicious food on a budget?

Both of these above scenarios are “real things.” Just admit it. Don’t be difficult. Everyone hates when you're difficult.

Well, my mom made salmon cakes a lot. And if I had to guess, it’s because it is an affordable meal that does not consist of Spam, questionable wieners, or Cheetos.

But that’s just if I had to guess.

Either way, I’ve grown to love this meal. It is delicious, so cheap, and this version I have concocted is healthy as all get out!

(That’s what people in The South say to express the severity of a certain issue.)


Salmon Cakes

1 Can Smoked Salmon

½ Purple Onion, diced

¾ Cup Ground Almonds

1 Egg

1 Bunch Green Onions, chopped

Salt & Pepper, to taste

1 Teaspoon Garlic Powder

Extra Virgin Olive Oil

If you’re using whole almonds, start by running them through a food processor for about 30 seconds, or until they look a little like sand. Be careful. If you process them too long, they’ll turn into Almond Butter.

And honestly, we haven’t ran that idea through the test kitchen yet. Why? Because Sins of the Palate has a staff that consists of 1 person. Also, we do not have a test kitchen.


Using a Kitchen-Aid mixer (or your hands if you are hard core), mix the almonds into the salmon. Make sure there are no bones or large pieces of skin because that is gross and you are not a gross person.

Add the egg, onions, seasonings and mix well. You should be able to form your the "batter" into 6 individual cakes. If they do not hold their shape, add more ground almonds. Let your spirit guide you.

While you’re assembling the patties, warm enough olive oil in a large skillet (over medium-high heat) to cover the pan by about a smidge and a half. You know that measurement, I think.

Once the oil is hot enough, cook the cakes for about 3 minutes on each side, or until lightly golden. Transfer to a baking sheet and bake at 375 for about 10 minutes, to finish cooking the cakes.

While they are in the oven, they’ll get so tasty and drain any excess oil.

Translation: You’ll be healthy, happy and (not-excessively) fat in a matter of NO time.

If gluten isn’t a huge concern of yours, serve these with rice! If it is a huge concern of yours, figure something else out.

You’re welcome, gang.