The Best Ever Gluten-Free Salmon Cakes (Grain Free, Dairy Free, Nut Free Plus)
  • 1 large can wild-caught salmon, about 15 ounces, drained
  • 1 large lovey egg (“that's not a typo!” says Jennifer; she means an egg that’s given with love from a well-loved free-roaming chicken like hers)
  • ½ cup onion, chopped
  • ½ cup hemp seeds
  • Coconut oil (or oil of choice for frying; coconut oil is best for flavor)
  1. Mix all ingredients in a small bowl.
  2. Shape mixture into five or six patties, about 2 ½ inches in diameter.
  3. Heat oil to medium to medium-high temperature.
  4. Add salmon cakes. Fry about 6 minutes on each side, “till crispy” per Jennifer. Watch carefully though so you don’t overcook the salmon cakes; reduce heat if needed. Ideally, you want the salmon cakes to be crispy and to stay together, but you only want to flip them once.
  5. Serve with Dijon mustard, if desired.
Recipe by gfe--gluten free easily at