GutRx Salmon Cakes

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  • 8 ounce Salmon
  • 1 tablespoon Fresh Chives - chopped
  • 1 tablespoon Fresh Parsley - chopped
  • 1 tablespoon Fresh Dill - chopped
  • 0.5 teaspoon Lemon Zest
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Black Pepper
  • 1 Egg White
  • 1 tablespoon White Rice Flour
  • 2 tablespoon Coconut Oil
  • 2 Eggs
  • Remove salmon meat from skin and finely mince with a sharp knife. Mix with fresh herbs, lemon zest, juice, Dijon mustard, salt, and pepper. Once combined, stir in egg white and rice flour.
  • Divide mixture into two large cakes, and place in the refrigerator for 30 minutes. Preheat oven to 350 F.
  • Heat a large skillet over medium heat with 2 T coconut oil. Once hot, cook cakes for 3 minutes on both sides. It should be crisp on the outer layer.
  • Place cakes on a baking sheet, and place in the oven for 5 minutes.
  • Meanwhile, cook eggs to liking (poach, soft boil, scrambled, or fried) to serve on top.
  • Squeeze any excess lemon juice on top, and garnish with any additional chopped herbs.
We recommend using wild caught salmon, and Dijon mustard without any sweeteners in the ingredients. Cutting the raw salmon into chunks and blitzing in a food processor works too if finely mincing isn’t desired.
If you need to omit the egg white, this is a binder in this recipe. You could simply omit this and bake these in a muffin tin instead of using a frying pan and placing them on an open baking sheet.


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