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Paleo + Whole30 Salmon Cakes with Lemon Dill Aioli

January 16, 2019   6 Comments

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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.

A fork cutting into a salmon cake

Stick with me here.

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?

Salmon cake on a white plate with coleslaw and lemon wedges

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.

Steps to cooking salmon cakes

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.

Salmon cakes cooking in a cast iron skillet

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.

Salmon cake on a white plate with aioli, coleslaw and lemon wedges

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?

Meal prep of salmon cakes with coleslaw and aioli

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


★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
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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

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

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.

1 salmon cake4911.2 g922.1 mg19 g4.9 g0 g5.6 g1.8 g35.6 g173.8 mg

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Filed Under: 30 Minutes, Appetizers, Dairy Free, Entrees, Fall, Fish, Gluten Free, Low Carb, Paleo, Recipes, Seafood, Spring, Summer, Whole30, Winter

Lovely comments so far...

  1. Molly Thompson says

    January 16, 2019 at 9:05 am

    Thanks 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?

    Reply
    • Natalie says

      January 16, 2019 at 12:59 pm

      Thanks 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!

      Reply
  2. Mary Walton says

    January 18, 2019 at 1:56 am

    These 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!

    Reply
    • Natalie says

      January 26, 2019 at 6:40 am

      Thank you so so so much Mary! Can’t beat that golden crust. Hope you love them when you make them!

      Reply
  3. April says

    January 25, 2019 at 8:28 am

    Husband 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!

    ★★★★★

    Reply
    • Natalie says

      January 26, 2019 at 7:06 am

      Yea! 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!

      Reply

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