1cupvegetable or canola oil, for frying (I like peanut oil the best for frying.)
2cans of 5oz salmon
1tablespoonOld Bay Seasoning
1cupgluten-free breadcrumbs(I like 4C Crumbs Gluten-Free Plain)
Paleo option: use 1 cup almond flour
2tablespoonssweet relish(optional, omit if Paleo)
Paleo option: use ½ cup Paleo Mayonnaise
1teaspoonhorseradish sauce(I use Silver Spring. If you don't have the sauce you can use ½ or ¼ teaspoon of horseradish)
Paleo option: ½-1/4 teaspoon horseradish
¼teaspoon garlic salt
Make this dill sauce first.
Combine mayonnaise, dill, garlic salt, lemon, and horseradish sauce in a small bowl. Chill in the refrigerator while cooking salmon patties.
Drain the canned salmon.
In a bowl beat the two eggs, add the Old Bay, dill, bread crumbs and relish(optional). Mix until all ingredients are combined.
Add the drained canned salmon and mix to combine the ingredients well.
Heat vegetable oil in a large pan on medium/high.
Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 cakes.
Fry cakes until golden in a single layer 3 or 4 minutes on each side.
Drain on a paper towel-lined plate.
Place the salmon patties on a parchment lined (or use cooking spray) baking sheet. Bake the salmon cakes for 10 minutes at 375° F. Make sure you turn them over after 5 minutes of baking so both sides will be golden brown.
Mama says "Check all of your labels!"Dill sauce modified from Taste of Home.