Made with Schär gluten free Table Crackers

Mini Sriracha Salmon Cakes


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


1 cup 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) coriander
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 215°C.
  • Mix together finely crushed Crackers, salmon, green onion, celery, mayonnaise, egg, cilantro, hot sauce, mustard, Worcestershire sauce, salt and pepper.
  • Divide into 12 portions; shape each into approx. 1 cm 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.
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