Breadcrumbs: I used plain gluten-free breadcrumbs to keep this recipe gluten-free (you can buy storebought gf breadcrumbs or learn how to make your own!). If you are lactose intolerant, make sure to use dairy-free breadcrumbs too. However, if you are not Celiac or gluten-intolerant, go ahead and use regular breadcrumbs instead.

Salmon: I used fresh salmon, but if you don’t have fresh, frozen salmon will work too.

Bell Pepper: I like using red bell pepper to add a pop of color. However green bell pepper or red bell pepper will work too.

Onion: I used a red onion for added color, but yellow onion or white onion will work just as well.

Egg: The egg is necessary as it helps to bind the ingredients together, so make sure to add it in. I personally have not tried making these gf salmon patties without eggs, but if you are allergic to eggs, you can try using aquafaba or an egg-replacer instead.

Condiments: I used salt, ground black pepper and ground paprika to add flavor. However, feel free to use other condiments such as garlic powder, onion powder, turmeric powder, or add a little more heat with ground cayenne pepper.

Parsley: I like using fresh parsley, but if you prefer, you can use other fresh herbs such as cilantro or chives.

Olive Oil: I like using extra virgin olive oil, but you can also use other types of vegetable oil (such as sunflower oil, canola oil, avocado oil, coconut oil etc)

Storing/Freezing: To store, place any leftover salmon patties in an airtight container and store in the refrigerator for up to 3 days. To freeze, place them on a parchment-lined baking sheet and freeze for an hour until solid before transferring them to a freezer bag and freeze for up to 1 month. Reheat the frozen salmon cakes in a preheated oven at 350F for 15 to 20 minutes before eating.