Made with Schär gluten free Table Crackers

Mini Sriracha Salmon Cakes

Tags: fingerfood meat | fish

Baked in the oven, these gluten free salmon cakes are spiked with spicy sriracha sauce for an irresistible appetizer or main dish.


1 cup Table Crackers
3 boneless skinless salmon fillet portions, cooked and flaked
2 (thinly sliced) green onions
1 (minced) celery stalk
1/3 cup mayonnaise
1 egg, beaten
2 tbsp (finely chopped) cilantro
2 tbsp Sriracha
1 tbsp whole grain mustard
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
2 tbsp olive oil
to serve lemon wedges


  • Preheat oven to 425˚F. Mix together finely crushed Schär Gluten Free Table Crackers, salmon, green onion, celery, mayonnaise, egg, cilantro, hot sauce, mustard, Worcestershire sauce, salt and pepper.
  • Divide into 12 portions; shape each into 1/2-inch thick cake. Arrange on parchment paper-lined baking sheet. 
  • Drizzle with oil. Bake, turning once, for 18 to 20 minutes or until golden brown. 
  • Serve with lemon wedges.
  • Alternatively serve with a dollop of sour cream or yogurt.