Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper and set aside.
Gluten-Free Rolled Oats (1 cup)
in a food processor until a panko-like texture is formed. Add the
Salmon (1 can)
Red Onions (1/2 cup)
Carrots (1/4 cup)
Garlic (1 tsp)
and blend until combined.
Place salmon/oat batter in a large mixing bowl. Mix in
Seasoned Salt (3/4 tsp)
Smoked Paprika (1/2 tsp)
Gluten-Free Barbecue Sauce (2 Tbsp)
, and juice from
. If the batter looks too runny, mix in
Corn Starch (1 Tbsp)
. Transfer the mixture to the fridge to chill for 15-20 minutes.
Form into 5 patties (by hand or using a large cookie scoop) and arrange on a parchment-lined baking sheet. Bake for 12 minutes.
Flip them over, then bake for an additional 10-12 minutes.
Serve between toasted gluten free buns as a salmon burger or forgo the buns and plate with cooked vegetables and your favorite dipping sauce for the baked salmon cake option.