Gluten-free salmon patties (and hello!)

I am so excited to be a part of (Never) Too Many Cooks. To get to talk about food and help out a cause that is important to me – who could ask for anything better?

Food is a very big deal to me. We’ve often joked in my family that we plan our vacations around the restaurants we want to try. Family get togethers? Always about the food. Why do we look forward to the holidays so much? The food, of course!

I have always enjoyed cooking but reserved it for weekends, holidays and special occasions. My husband and I often made a “date” of cooking at home, choosing a special wine, not skimping on dessert.

That was before kids.

Now there are 2 more hungry mouths to feed (every day even) and, cliché as it sounds, I feel like I spend all of my time in the kitchen. Every day.

I enjoy looking up recipes, talking to friends about what they have for dinner to get inspiration, and even occasionally try to be a little inventive. Sometimes that works out, sometimes not.

My oldest daughter (age 5) has some food sensitivities, so we’ve modified our diet to be free of both gluten and dairy. It hasn’t been easy, but it hasn’t been as difficult as I imagined either.

Nearly everything I post will be free of both gluten and dairy. Nearly. Come the holidays, I’ll be making many of our favorites that my daughter wouldn’t eat anyway, so why bother modifying it? I’ll share some of those too.

The recipe I want to share today is the very first recipe I have ever modified to be gluten free (GF).

One of my family’s all-time favorite meals is Salmon Patties. The kids, ages 2 and 5, love them! Over the years, I have tried many, many different recipes, and eventually we settled on a Bisquick version as our favorite, and that’s the one I started with when creating my own GF Salmon Patties.


Gluten Free Salmon Patties
1 C crushed Rice Chex cereal
½ C all purpose gluten free flour
2 tsp garlic powder
¼ tsp black pepper
8 medium green onions finely chopped
1 Tbsp Dijon mustard
2 eggs lightly beaten
2 6-oz cans, or 1 14.5-oz can, of salmon

Olive oil for cooking

Mix the cereal, flour, garlic powder and black pepper in a medium bowl.

Add green onions, mustard and eggs.

Mix these ingredients together really well before adding the canned salmon. I have found the patties are firmer and moister if the ingredients are well-mixed before adding the salmon.

Add the canned salmon and mix well (I use my hands!).

Form into 3-inch patties.

Heat olive oil in large skillet on medium heat. When oil is heated, add the patties and cook for about 10-12 minutes, turning once, until they are nicely browned and cooked through.

Drain on paper towel after cooking to absorb some of the oil.

Notes: You can use the fresh salmon pouches in place of canned salmon if you prefer. I buy wild-caught Alaskan canned salmon (in bulk) because we eat these so often.

Salmon patties can be served with any number of things. When we are feeling particularly in need of comfort food, we make French fries. Pasta goes well with them too. You could also make them burger-size and serve them on a bun.

Please leave a comment if you have a question, or if you try them - let me know what you think.

And let us know - What is your family's favorite meal?