Crispy salmon cakes with mustard and dill

By Pamela of on August 14, 2017

There are a ton of recipes online for salmon cakes, however, most use mashed potatoes as a binder. Boy are they missing out.  Turns out brown rice is perfect here, it creates a salmon cake that resembles “Arancini”, which are beautiful crispy Italian rice balls.

They were such a hit that all during dinner the kids were suggesting other forms for the cakes. Some worth mentioning were zucchini-garlic-chive, and crab-corn-jalapeño — all with brown rice of course. We like our crispy fried food here.

Stay tuned for which version we create next, and perhaps, in the meantime, my digital intelligence will increase enough to give the “left overs” their own space.


  • 1 1/2 cups cooked salmon (canned would work as well)
  • 1 cup cooked short grain brown rice
  • 2 Tablespoons course grain brown mustard
  • 3 scallions chopped
  • 1 cup gf panko breadcrumbs, plus more for sheet pan
  • 2 eggs, beaten
  • 1/4 cup chopped parsley
  • 1/4 cup chopped dill
  • Salt and pepper
  • 3-4 Tablespoons olive oil



In a large bowl add salmon and break up with fork into small pieces.

Add the rest of the ingredients and mix well.

To make patties its best to press firmly into rounds if you have them, I have even used a biscuit form once. Or any circular receptacle you have on hand. Or by hand.

Place parchment paper lined sheet pan that you have sprinkled with panko, press firmly to get crumbs to stick. (I tried rolling in crumbs but patties fell apart)

Let sit in refrigerator for at least 1 hour.

Heat heavy skillet preferably cast iron over med-high heat for a few minutes, once really hot add oil.

Once that has heated add salmon cakes and cook 4-5 minutes per side, or until nicely browned and crisp on both sides.

Remove from heat and serve.


Find more of Pamela's gluten free recipes at

By Pamela of| August 14, 2017

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