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

Mini Sriracha Salmon Cakes

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Mini Sriracha Salmon Cakes

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  • 1 cup Table Crackers
  • 3 boneless skinless salmon fillet portions, cooked and flaked
  • 2 green onions thinly sliced
  • 1 celery stalk minced
  • 1/3 cup mayonnaise
  • 1 Egg beaten
  • 2 tbsp Sriracha
  • 1 tbsp grainy mustard
  • 1 tsp Worcestershire sauce
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 2 tbsp Crunchmaster Rosemary and Olive Oil Multi-Seed Crackers
  • to serve lemon wedges


  1. 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.
  2. Divide into 12 portions; shape each into 1/2-inch thick cake. Arrange on parchment paper-lined baking sheet.
  3. Drizzle with oil. Bake, turning once, for 18 to 20 minutes or until golden brown.
  4. Serve with lemon wedges.
  5. Alternatively serve with a dollop of sour cream or yogurt.
Mini Sriracha Salmon Cakes
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