Method
Prepare the salmon
Drain the canned salmon thoroughly. Transfer to a medium mixing bowl and break apart with a fork. Remove large pieces of skin and bones if desired. The soft bones in canned salmon are edible.
Combine the ingredients
Add the following to the salmon: Egg Gluten-free breadcrumbs Dairy-free mayonnaise Dijon mustard Onion or scallions Parsley or dill Lemon juice Garlic powder Salt and pepper Mix gently until everything is evenly incorporated. The mixture should hold together when pressed. If the mixture feels excessively wet, add another 1–2 tablespoons of gluten-free breadcrumbs.
Form the patties
Divide the mixture into two equal portions. Shape into large, thick patties approximately ¾–1 inch thick. Allow them to rest for 5 minutes so the breadcrumbs can absorb moisture.
Pan-fry
Heat 1–2 tablespoons of olive oil in a large skillet over medium heat. Add the salmon cakes. Cook for approximately 4–5 minutes per side, until the exterior develops a golden-brown crust. Flip carefully to prevent breaking. The cakes should be heated through in the center.
Serve
Transfer the cakes to a plate. Serve immediately with fresh lemon wedges.
Alternative: Oven-Baked
For a lighter preparation: 1. Preheat oven to 400°F. 2. Place patties on a parchment-lined baking sheet. 3. Lightly brush with olive oil. 4. Bake for 12 minutes. 5. Flip carefully. 6. Continue baking for another 8–10 minutes.