I’ve always loved crab cakes, even as a child. I realized there are never any gluten-free or egg-free versions of crab cakes or salmon cakes at restaurants, so it was time to experiment! I like to use the Wild Planet Boneless & Skinless Sockeye Salmon for this recipe.
Using a clean towel squeeze salmon to remove excess water. Flake salmon with a fork to restore texture.
In a large bowl, mix salmon, red onion, spinach, avocado, basil, garlic, salt, pepper, coconut milk, and apple cider vinegar with your hands.
In a blender, combine flax seeds and hot water. Start blender on low and slowly add gelatin. Increase speed and mix well for 30 seconds.
Add to salmon mixture and mix with a wooden spoon. Add flour as needed to thicken up texture. Shape mixture into 6 to 7 patties. Let sit in the refrigerator covered for 30 minutes to an hour.
To cook, heat large pan over medium-high heat with 1-2 tablespoons coconut oil. Add salmon cakes and cook for about 5 minutes on each side until crispy.
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
I’ve always loved crab cakes, even as a child. I realized there are never any gluten-free or egg-free versions of crab cakes or salmon cakes at restaurants, so it was time to experiment! I like to use the Wild Planet Boneless & Skinless Sockeye Salmon for this recipe.
Using a clean towel squeeze salmon to remove excess water. Flake salmon with a fork to restore texture.
In a large bowl, mix salmon, red onion, spinach, avocado, basil, garlic, salt, pepper, coconut milk, and apple cider vinegar with your hands.
In a blender, combine flax seeds and hot water. Start blender on low and slowly add gelatin. Increase speed and mix well for 30 seconds.
Add to salmon mixture and mix with a wooden spoon. Add flour as needed to thicken up texture. Shape mixture into 6 to 7 patties. Let sit in the refrigerator covered for 30 minutes to an hour.
To cook, heat large pan over medium-high heat with 1-2 tablespoons coconut oil. Add salmon cakes and cook for about 5 minutes on each side until crispy.
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
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