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 clove of garlic, grated or finely minced (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- three 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
- 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 to make larger patties, or use a large cookie scoop to make smaller slider size patties. Use 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 herby lemon coleslaw!
- Leftovers will keep refrigerated in an airtight container for 5 days. These are also delicious served cold.
- See Notes below for more tips, FAQ’s and recipe substitutions!
Canned Salmon Tip: 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.
Substituting Canned Tuna, Crab or Chicken: You can definitely use canned tuna, crab or chicken in place of canned salmon. You’ll need the same amount, 18 ounces in total drained and all moisture squeezed out.
Using Fresh Salmon: I’ve made this using raw salmon that I’ve pulsed in my food processor. It doesn’t come out as good interestingly enough! I actually prefer using canned salmon. You could for sure use leftover cooked salmon to make these! For this recipe amount, you would need 18-ounces worth. Roughly 1.5 cups cooked and finely chopped salmon. It *may* need a little more mayonnaise to keep it juicy since it wasn’t packed in water.
Mayonnaise: If you make the coleslaw and the salmon cakes together (which you really should), you’ll need exactly 1 batch of my homemade 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.
Dried Herbs: In a pinch, you could use dried herbs. But I really love the fresh herbs, adds tons of brightness.