Salmon Cakes {Paleo, Whole30, Keto}

These simple salmon cakes are packed with flavor, easy to make and kid approved! Served with an easy aioli, they’re perfect over a salad for a light lunch or dinner or with your favorite roasted or sautéed veggies. Paleo, gluten free, Whole30 and keto.

These salmon cakes surprised me in big ways!  First, all my kiddos liked them!  Even the two who really don’t eat salmon at all.

Second, they have the perfect flavor and texture – something I didn’t think I’d get on the first try.  Not dry.  Don’t all apart.  Not too moist.  SO TASTY!

Third, I was surprised how easy they are to throw together.  You can use cooked fresh salmon if you have the time (or plan ahead) but canned salmon works as well.

Now let’s get into the details!

What You Need to Make These Paleo Salmon Cakes

• fresh salmon (canned is less ideal but will work)
• avocado oil or olive oil (for cooking the salmon)
• Sea salt and black pepper
• onion
• garlic
• Ghee or avocado oil, for sautéing and frying
• blanched almond flour 
• seafood seasoning (like Primal Palate) 
• paleo mayo, homemade or store bought (see below)
• coconut aminos
• dijon mustard
• eggs
• fresh parsley, finely chopped

What You Need to Make the Aioli Dip

While I highly recommend making a batch of my homemade mayo for this because the flavor is best that way, you can use store bought paleo mayo in a pinch.

I like Sir Kensigntons or Chosen Foods avocado oil mayo if you’re buying it.  Here’s what you need for the aioli:

• homemade mayo
• fresh garlic
• fresh lemon juice
• minced fresh parsley
• Sea salt and black pepper

How to Make Paleo Salmon Cakes

Preheat your oven to 425˚F.  Line a baking sheet with parchment paper and place the salmon skin-side down, drizzle with oil and season liberally with sea salt and black pepper. 

Bake uncovered for 10-13 minutes or until cooked through  Remove from oven and allow it to cool for about 10 minutes.  

While the salmon bakes, cook the onions and garlic.  Heat a skillet over medium heat and add 1-2 tablespoons of ghee.  Cook the onions until translucent, about 3 minutes, then add the garlic and cook, stirring until soft, about 1 minute.

In a large mixing bowl, flake the salmon with a fork, discarding the skin. Add the sautéed onion and garlic, almond flour, seafood seasoning, mayo, whisked eggs, coconut aminos, mustard, parsley, and a generous pinch of sea salt and black pepper. Stir the mixture well to combine.

The mixture will be somewhat wet and sticky, but should stick together well enough to form into patties.  Using slightly wet hands will help you form patties without the mixture sticking too much.  Begin to form the mixture into a total of 10-12 patties.

Heat a large non stick skillet over medium heat and add enough avocado oil or ghee to cover the bottom – 2-3 tablespoons.  Once the oil is sizzling, add half of the salmon cakes to the skillet and fry for 2-3 minutes per side or until golden brown.  Adjust the heat if the outside begins to brown too much.  

Remove to a plate, lower the heat and add more oil/ghee to the skillet as needed.  Fry the second batch of patties the same as the first, adjusting the heat as needed to avoid browning the outside too much.  You want a deep golden brown crust.

How to Make The Aioli Dip

Make the aioli right before serving, or up to a day ahead of time.  If you make it ahead of time, keep it in a tightly lidded container in the refrigerator.  

Whisk together the mayo, garlic lemon juice, parsley, and salt and pepper to taste.  To thin out the aioli, you can add a drop of water or plain almond milk to get the right consistency, if needed. 

Serve over a salad or wrapped in greens topped with aioli (or serve on the side) and lemon wedges, if desired.  

You can store leftover salmon cakes in a tightly lidded container in the refrigerator for up to 3 days.  The aioli will keep well in the refrigerator, tightly covered, for about 4 days.

I hope you love these salmon cakes as much as my family and I did!  Grab your ingredients because it’s time to cook – let’s go!

Salmon Cakes {Paleo, Whole30, Keto}

Salmon Cakes {Paleo, Whole30, Keto}

These simple salmon cakes are packed with flavor, easy to make and kid approved! Served with an easy aioli, they’re perfect over a salad for a light lunch or dinner or with your favorite roasted or sautéed veggies. Paleo, gluten free, Whole30 and keto.

Author: Michele

Prep Time: 10 minutes

Cook Time: 20 minutes

Course: Dinner, Lunch

Cuisine: keto, Paleo, Whole30

Keyword: fish, keto, paleo, salmon, seafood, whole30

Servings: 6 servings

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4.68 from 81 votes

Ingredients

Salmon Cakes:

• 1 lb fresh salmon or 2 6-ounce cans salmon
• 2 tablespoons avocado oil or olive oil for cooking the salmon
• Sea salt and black pepper
• 1 medium onion diced
• 3 cloves garlic minced
• Ghee or avocado oil for sautéing and frying
• 1/4 cup + 2 tablespoons blanched almond flour
• 1 teaspoon seafood seasoning like Primal Palate
• 3 tablespoons paleo mayo homemade or store bought
• 2 teaspoons coconut aminos
• 1 tablespoon dijon mustard
• 2 large eggs whisked
• 1/4 cup fresh parsley finely chopped
• Sea salt and black pepper

Aioli:

• 1/2 cup homemade mayo *
• 3 cloves garlic minced or grated
• 1/2 tsp fresh lemon juice
• 1 tsp minced fresh parsley
• Sea salt and black pepper to taste

Instructions

1. Preheat your oven to 425˚F. Line a baking sheet with parchment paper and place the salmon skin-side down, drizzle with oil and season liberally with sea salt and black pepper.
2. Bake uncovered for 10-13 minutes or until cooked through Remove from oven and allow it to cool for about 10 minutes.
3. While the salmon bakes, cook the onions and garlic. Heat a skillet over medium heat and add 1-2 tablespoons of ghee. Cook the onions until translucent, about 3 minutes, then add the garlic and cook, stirring until soft, about 1 minute.

4. In a large mixing bowl, flake the salmon with a fork, discarding the skin. Add the sautéed onion and garlic, almond flour, seafood seasoning, mayo, whisked eggs, coconut aminos, mustard, parsley, and a generous pinch of sea salt and black pepper. Stir the mixture well to combine. The mixture will be somewhat wet and sticky, but should stick together well enough to form into patties. Using slightly wet hands will help you form patties without the mixture sticking too much. Begin to form the mixture into a total of 10-12 patties.

5. Heat a large non stick skillet over medium heat and add enough avocado oil or ghee to cover the bottom - 2-3 tablespoons. Once the oil is sizzling, add half of the salmon cakes to the skillet and fry for 2-3 minutes per side or until golden brown. Adjust the heat if the outside begins to brown too much.
6. Remove to a plate, lower the heat and add more oil/ghee to the skillet as needed. Fry the second batch of patties the same as the first, adjusting the heat as needed to avoid browning the outside too much. You want a deep golden brown crust.
7. To serve, make the aioli. Whisk together the mayo, garlic lemon juice, parsley, and salt and pepper to taste. To thin out the aioli, you can add a drop of water or plain almond milk to get the right consistency, if needed. Serve over a salad or wrapped in greens topped with aioli (or serve on the side) and lemon wedges, if desired. Enjoy!
8. Store leftover salmon cakes in a tightly lidded container in the refrigerator for up to 3 days.

Recipe Notes

*You can also use a paleo store bought version, but I highly recommend starting with my easy homemade recipe for the best flavor

**Nutrition is based on 6 servings and includes the aioli.

Nutrition

Calories: 445kcal

Carbohydrates: 7g

Protein: 21g

Fat: 38g

Saturated Fat: 5g

Trans Fat: 1g

Cholesterol: 107mg

Sodium: 286mg

Potassium: 455mg

Fiber: 2g

Sugar: 2g

Vitamin A: 348IU

Vitamin C: 6mg

Calcium: 68mg

Iron: 2mg

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Want More Salmon Recipes?  Try One of These!

Honey Garlic Salmon

Dijon Salmon

Spinach Artichoke Salmon

Salmon BLT Salad

Baked Salmon in Foil with Garlic, Rosemary and Thyme 

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