Salmon Cakes

These salmon cakes and coleslaw make a great lunch or dinner meal prep! See recipe notes for meal prep instructions.

You’re going to love feeding your family these clean eating, paleo, whole30, gluten free, grain free, dairy free, refined sugar free, real food salmon cakes.

INGREDIENTS

Lemon Dill Aioli

• 1/2 cup mayonnaise
• 1 teaspoon fresh dill, finely chopped
• 1 teaspoon lemon zest (from 1 lemon)
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Salmon Cakes

• (3) 6-ounce cans wild alaskan salmon, drained and moisture squeezed out in a paper towel (see notes)
• 1/2 cup almond flour
• 1/4 cup mayonnaise
• 2 eggs
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon lemon juice (from about half a lemon)
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 cup avocado oil

INSTRUCTIONS

Lemon Dill Aioli

• Make the lemon dill aioli by combining all ingredients in a small bowl. Whisk to combine, set aside.

Salmon Cakes

1. Heat your cast iron skillet over medium heat.
2. In a large bowl, combine the salmon, almond flour, mayonnaise, eggs, parsley, dill, chives, lemon juice, salt and garlic powder. Stir to combine.
3. Divide the mixture into 4, and form into patties using a moderate amount of pressure to press them together.
4. Add the avocado oil to your warm pan. Cook the patties over medium heat for 3-5 minutes, until golden brown. Use a spatula to gently flip the patties, and continue cooking for another 3-5 minutes until golden brown.
5. Remove from the heat, and allow to rest for 3 minutes.
6. Serve the salmon cakes warm topped with lemon dill aioli. I highly recommend serving these with my paleo + whole herby lemon coleslaw!
7. Leftovers will keep refrigerated in an airtight container for 5 days. These are also delicious served cold. See notes below for meal prep and reheat instructions.