Confession: for most of my life, I hated fish. At first it was all seafood, then gradually I started eating shellfish. It wasn't until my 20s that I actually started eating and enjoying fish - and I'm still a little picky about what types of fish I like! Salmon was one of the first that I got on board with, but I still have trouble eating it left over. Solution? Crispy salmon cakes!
This is my favorite way to enjoy leftover salmon - not only does it change it up, it's a great way to stretch a piece of salmon to feed 2 people. Bonus, it's super simple to do gluten free, since the main ingredients are salmon, potatoes and egg.
I do use some breadcrumbs, but that's the only GF specialty product you need. I used some tasty new breadcrumbs I recently got the opportunity to try - Tall Papa Citrus Lime breadcrumbs. I knew the moment I saw the citrus lime flavor that they'd be perfect with these salmon cakes, and I was right!
Combine all the salmon cake ingredients, reserving 1/4 cup of the breadcrumbs, in a bowl and gently mix until combined. Spread out the remaining breadcrumbs on a small plate. Preheat a medium skillet over medium to medium-high heat and add just enough vegetable oil to coat the bottom of the pan entirely.
Divide the salmon cake mixture into quarters and form into 4 patties, Press both sides of the patties into the breadcrumbs.
Add patties to the hot skillet and cook until golden and crispy, approx 3 minutes per side, and remove to a paper-towel lined plate. While the patties are cooking, whisk together the sauce ingredients.
Serve salmon cakes over a bed of salad greens with a dollop of sauce on top of each. I also served mine with Ore Ida French Fries on the side.