Paleo + Whole30 Salmon Cakes – healthy and delicious salmon cakes made from canned salmon, topped with a lemon dill aioli. Ready in 20 minutes! Gluten free, grain free, dairy free, sugar free, clean eating, real food.
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You know that canned salmon that’s right next to the canned tuna? It makes the absolute most delicious salmon cakes and is in no way gross! Who knew?
When I was doing my oh-so-extensive Whole30 Trader Joe’s Shopping Guide, I noticed the canned salmon and challenged myself to come up with a recipe for it.
These paleo + whole30 salmon cakes are life changing. It’s like a crab cake, but made with salmon. Promise you’re going to love.
Salmon cakes are usually made with bread crumbs. But I swapped it for almond flour and it was perfect. I added in tons of fresh herbs to bring brightness to the salmon cakes, and some of my homemade mayo to keep it juicy.
While the salmon cakes are getting golden and perfect in the cast iron skillet, I whip up a fast lemon dill aioli to serve on top.
Since the salmon is already cooked, you’re really just browning the cakes and warming it through.
This dinner honestly takes 20 minutes start to finish.
I’m going to have to insist you also make my paleo + whole30 herby lemon coleslaw to go with it. It’s kind of the perfect meal. You’re already chopping herbs, just chop a few more for the coleslaw.
If you make the coleslaw and the salmon cakes together (which you really should), you’ll need exactly 1 batch of my homemade paleo + whole30 mayo for the coleslaw dressing, to use in the salmon cakes, and to make the lemon dill aioli. Don’t you love when it works out like that?
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.
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Paleo + Whole30 Salmon Cakes with Lemon Dill Aioli
Prep Time: 10 minutes- Cook Time: 10 minutes
- Total Time: 20 minutes
Yield: 4 1x
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Pin RecipeIngredients
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
Heat your cast iron skillet over medium heat.
In a large bowl, combine the salmon, almond flour, mayonnaise, eggs, parsley, dill, chives, lemon juice, salt and garlic powder. Stir to combine.
Divide the mixture into 4, and form into patties using a moderate amount of pressure to press them together.
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.
Remove from the heat, and allow to rest for 3 minutes.
Serve the salmon cakes warm topped with lemon dill aioli. I highly recommend serving these with my paleo + whole herby lemon coleslaw!
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.
Notes
Be sure to read your can labels. Canned salmon can come with skin and bones in it, or skinless and boneless. The skin and bone is more nutritious! The skin and bones dissolve when mixed together. But it definitely doesn’t look the most appetizing. Look for “skinless + boneless” canned salmon if preferred.
These make great appetizers too! Just make 16 smaller patties instead of 4 big ones.
If you make the coleslaw and the salmon cakes together (which you really should), you’ll need exactly 1 batch of my homemade paleo + whole30 mayo for the coleslaw dressing, to use in the salmon cakes, and to make the lemon dill aioli.
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. I love these plastic ramekins to hold the lemon dill aioli. HEATING: These are actually delicious served cold. If you want to warm the salmon cakes either microwave until warm, about 2-3 minutes (I like to sprinkle on a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 8-12 minutes. But careful, because microwaved fish smells really strong.
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Molly Thompson says
January 16, 2019 at 9:05 amThanks for sharing; this sounds absolutely delicious and I can’t wait to make it! Can I use fresh salmon instead of canned? If so, what if any alterations need to be made?
Natalie says
January 16, 2019 at 12:59 pmThanks Molly! It’s so good! And yes, you can use fresh salmon too! I would cook the salmon first, then chop it really fine and follow the rest of the directions. Perfect use for leftover salmon!
Mary Walton says
January 18, 2019 at 1:56 amThese salmon cakes look so nicely golden crisp and delicious.We’ve become big fans of salmon cakes around here. Definitely going to have to try this recipe, especially with that lovely aioli!
Natalie says
January 26, 2019 at 6:40 amThank you so so so much Mary! Can’t beat that golden crust. Hope you love them when you make them!
April says
January 25, 2019 at 8:28 amHusband and toddler approved. So glad I tried these last night, I have never enjoyed a fish cake in my life until now. I LOVE them!
★★★★★
Natalie says
January 26, 2019 at 7:06 amYea! So glad to hear it! It’s delicious, right? Thanks for making my recipe and letting me know you like it, it makes my day to hear it!
Leslie says
March 3, 2019 at 4:41 pmThis was so easy to prepare and they are so good! They formed perfectly and never fell apart. Thank you so much! I am about to start a second round of Whole 30 and these are going to be a new staple,
Natalie says
March 4, 2019 at 3:28 pmSo glad to hear you liked them Leslie! And that they were easy for you! Good luck with your 2nd round of Whole30! Rooting for your health journey!
Ingrid says
March 3, 2019 at 4:57 pmLove these!! They are in our rotation now! Wondering if they have ever been tried baked??? B
Natalie says
March 4, 2019 at 3:29 pmSo glad you like them Ingrid! I’ve never thought of baking them. It could work! I just love that golden crust so much, so pan frying is the way to go for me. But baking should work. I’d probably do 350ºF for 15 minutes. Just a guess. If you try it and it works let me know!
dana says
March 19, 2019 at 6:35 amthese look amazing, wondering if they’ll freeze/reheat well or if they’ll get a weird texture after? not sure if you’ve tried it, but just curious. thanks!
Natalie says
March 19, 2019 at 10:40 pmI’ve never frozen them! I would think they would be ok? If you try it let me know!
Jenn says
March 22, 2019 at 6:00 pmAhh…I need to research the canned salmon more! I mixed all the binder ingredients and then opened my can to discover it was basically a whole portion rolled up and stuffed in a can…bones, skin, and all, and it was scary!! I’m debating whether to try canned tuna or cook and chop the frozen salmon I have. I love everything of yours I’ve tried and I know this will be no exception, once I iron that out. Haha!
Natalie says
March 25, 2019 at 9:55 pmYes! Some cans have the skin and bones in it. It’s more nutritious! The bones and skin should dissolve right in. But definitely doesn’t sound the most appetizing, haha! You can look for canned salmon that says “skinless + boneless”. This recipe also works great with tuna!
Jenn says
March 26, 2019 at 5:01 pmI made this tonight and even my fish hating husband liked it! Kid friendly too!
★★★★★
Natalie says
March 28, 2019 at 10:40 amYea yea yea! I’m so glad you and your husband liked it! This just made my day! Thanks for taking the time to let me know. Means the world!
April says
April 16, 2019 at 6:00 pmThese were delicious! My favorite way to eat salmon!
Is there any way to make these AIP?
★★★★★
Natalie says
April 22, 2019 at 11:02 amI’m so glad you liked them April! Thanks for letting me know! I’m not sure how to make these AIP since the eggs are pretty essential in binding them. Not sure an egg substitute would work here, like a flax egg. Anyone have any ideas?
Jenna says
May 27, 2019 at 3:48 pmThese are great, and one of my husband’s new favorites. I sub thyme for chives & dill (which he is allergic to and despises, respectively), and really enjoy the result. Bonus: leftovers reheat beautifully in the frying pan. Thanks for this new go-to.
★★★★★
Natalie says
May 27, 2019 at 4:38 pmI am SO HAPPY to hear that Jenna! Thank you so so so much! Now I want to try these with thyme. Sounds delicious. You’re inspiring me! Thanks for taking the time to let me know you like my recipe. Means so much.
Linda says
June 18, 2019 at 6:47 pmWould I be able to replace the mayo with something else or use less of it? I love salmon cakes and love the simplicity of this but just want it to be a bit lower in fat.
Natalie says
June 24, 2019 at 9:50 amYou could use a vegan mayo? That may have less fat!
Ashley says
July 31, 2019 at 5:12 pmYum! This was my first time making salmon patties, and they are delicious! My husband doesn’t like salmon, and he said it was better than other salmon he has had. That’s a big win! If you’re a first timer, I recommend keeping the patties small. They are easier to manage.
Natalie says
July 31, 2019 at 10:36 pmI am SO happy to hear that! Thanks you Ashley! This just made my day! And good thinking on keeping the patties smaller, that would definitely make them easier to flip.