This Gluten Free Salmon Cake Casserole is based on my super popular Paleo Weeknight Salmon Cakes recipe and made with fresh Wild Alaskan Salmon and gluten free panko bread crumbs for a fun and crispy topping that everyone will love! Made in partnership with Fred Meyer.
We are always looking for new ways to enjoy Wild Alaskan Salmon around here. Let me tell you a little story about how I came up with the idea to make a Salmon Cake Casserole. I am sure that Salmon Casseroles are nothing new but I have yet to see a Salmon Cake Casserole.
This was born out of #MomLife desperation. Not that exciting right? LOL. Basically, I had planned to make my Paleo Weeknight Salmon Cakes and had the mixture ready to go and then all kinds of things happened with my kids that basically made creating salmon “cakes” and pan-frying them pretty much impossible. I am seriously talking IMPOSSIBLE.
I tried adding a bit more binder to the salmon mixture and tossed it in a casserole dish (just trying not to waste it at that point). I baked it and it was good but missing a little something so I set it to the side as a recipe to play around with and totally forgot about it.
Then, Fred Meyer asked me to create a recipe using their new Easy For You Seafood solution. When I went to Fred Meyer’s seafood department, I stood there staring at this gorgeous Wild Alaskan Salmon and thought, “I am going to make that casserole until it’s delicious!”
So, the Easy For You solution is genius. You pick out your favorite seafood, an optional seasoning mix and then your choice of garnish. It’s all sealed in an oven-ready cooking bag and that’s it. You take it home, pop it in the oven (instructions are on the bag) and the fish (or shrimp, etc.) is cooked perfectly, seasoned and ready to eat!
I chose Wild Alaskan Salmon and added fresh dill and lemon slices. I then used that salmon to create this Salmon Casserole and I really think you are all going to LOVE IT!
I highly recommend serving this with some type of aioli or mayo drizzle. My Two Ingredient Aioli is the perfect compliment and Fred Meyer sells the Lemon Garlic Tessemae’s dressing so easy to pick up when you are grabbing your fish. I also think my Garlic Chive Mayo would be fabulous!
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This Gluten Free Salmon Cake Casserole is based on my super popular Paleo Weeknight Salmon Cakes recipe and made with fresh Wild Alaskan Salmon and gluten free panko bread crumbs for a fun and crispy topping that everyone will love!
- 1.50 pounds Wild Alaskan Salmon baked and cooled
- 10 ounce sweet potatoes baked and cooled
- 1/2 cup Gluten Free Panko bread crumbs
- 1/3 cup packed finely chopped fresh parsley
- 1/3 cup finely chopped yellow onion
- 1.5 T lemon juice
- 1 T Simple Truth Jalapeno Hot Sauce
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1.5 teaspoons cumin
- 3/4 teaspoon black pepper
- 2 large eggs
- 1 teaspoon olive oil
- olive oil spray
- 1/2 cup Gluten Free Panko Bread Crumbs
- 2 T olive oil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Begin by preheating oven to 375F. Bake salmon according to Easy For You Seafood Bag instructions (22 minutes for 1 pound).
Remove and cut bag open. Allow to cool while you prepare remaining ingredients.
If the sweet potato is not already pre-cooked, pop it in the microwave until just tender. Remove skin and set aside to cool before adding to bowl.
In a large mixing bowl, crumble cooked salmon.
Add cooked and cooled sweet potato, 1/2 cup GF panko and all remaining ingredients except those for Topping. Use a fork to mash the potato and salmon together until well mixed.
Preheat oven to 425F.
Add 1 teaspoon olive oil to a 2-Quart casserole dish to coat the bottom and transfer salmon mixture to casserole dish.
Mix topping ingredients in a small bowl and pour over salmon mixture.
Spread out and lightly spray with olive oil and place in the oven for 15 minutes or until center is warmed through.
If your casserole dish is BROILER safe, I recommend broiling for 2 to 3 minutes to brown the top just before serving. Enjoy!
DISCLOSURE: This post is sponsored by Fred Meyer. Fred Meyer has compensated me for my time to create this recipe and share about my experience with their stores. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.