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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!
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!