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
(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 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.
Heat your cast iron skillet over medium heat.
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.
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.