Amy Myers, M.D. is a trained functional medicine physician. She completed her degree at the LSU Health Science Center, emergency medicine residency at the University of Maryland Medical Center and her functional medicine training through The Institute of Functional Medicine.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, 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.
Crispy Wild-Caught Salmon Cakes
Ingredients
- 2 6-ounce cans wild-caught salmon completely drained
- 1/2 cup red onion minced
- 1/2 cup spinach finely chopped
- 1/2 small avocado mashed
- 5 basil leaves finely chopped
- 1 clove garlic minced
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 Tbsp unsweetened coconut milk
- 2 tsp apple cider vinegar
- 2 Tbsp flax seeds
- 6 Tbsp hot water
- 1 Tbsp collagen gelatin
- 1/4 cup brown rice flour or coconut flour
- 2 Tbsp coconut oil plus more for frying salmon cakes
Instructions
- 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.
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