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 (see notes)
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.
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.