• Baked Salmon Cakes – gluten free – low carb

  These Baked salmon cakes are so good for summer dinner and your Lunchbox!!! They are tasty and you can always serve them as an appetizer at your next party.

  They are loaded with fresh dill and are juicy, tender despite they are baked in the oven. The cakes are golden and crispy, and you may think that they are fried, but no they are baked. How we achieved that – easy – all you need to do is to preheat the tray. This simple trick makes the difference when baking things that are low in fat.

   

  How to make the Baked Salmon Cakes

  1. Start with grating the onion over the breadcrumbs. The breadcrumbs will absorb the juices. Later, while baking, they will add air in the cakes and will make the cakes tender. The second bonus of grating the onion is that you will skip a step of pre-cooking of onion.
  2. Then add the egg, parmesan and spring onion, garlic, dill, and salmon. So, you make a great combination of savory, texture and freshness.
  3. Mix altogether. The mixture looks unstable and crumby. But do not warry. The Cakes will hold together. Guaranteed. The egg keeps the Salmon Cakes from falling apart while cooking. Plus, the cakes are baked and less handled.

Serve Salmon Cakes As:

• • A meal – add some green salad and broccoli puree or broccoli pasta salad.
  • A Starter – serve with dipping sauce and pass around to share!
  • Burgers for your Lunchbox

Tips for perfect Baked Salmon Cakes:

1) Use breadcrumbs that are in larger pieces to get the airy structure. If you are looking for low carb option – use 1 cup cauliflower rice. If you want a gluten free recipe – use 1 cup crush rice crackers or use almond meal. Do not change anything else in the recipe.

Salmon

Salmon steam 400-500 g or sprinkle with salt, pepper and drizzle with oil. Bake at 180 °C for 20 minutes then flake and proceed with recipe. Alternatives: canned tuna, Just follow the recipe. Remember to fold the fish in at the end so you end up with chunks and keeps the Cakes tender.