Salmon Cakes {Paleo, Whole30, Keto}

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

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.
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!
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