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These low-carb keto southwest salmon patties with avocado aioli make an easy 30-minute dinner with a little kick and a ton of flavor!
This post was originally published on April 9, 2019 and updated with new photos and copy on January 2, 2022.
Quick & Easy Southwestern Salmon Patties with Avocado Aioli
Salmon is a great way to get in your Omega 3’s! I used to not be big on fish, but now I eat salmon a few times a week. It’s all about the salmon you buy and the recipe you make. Trust me, the only way I eat salmon is if it’s delicious- and this recipe is another winner! They have quickly become one of my favorite easy weeknight meals to make!
I made these low-carb salmon patties with a “southwestern” flair because I love Mexican-inspired flavors and a hint of spice is always welcome at my dinner table! These keto salmon patties and the avocado aioli are Whole30, low carb, keto, paleo, and gluten-free. Believe me, when I say, these Southwest Salmon Patties are absolutely perfect!
Salmon Cakes vs. Salmon Patties
There is no real difference between salmon cakes and salmon patties. In fact, they are totally interchangeable terms and I use them that way in this recipe. Whatever rolls off your tongue first, that’s what to call them!
How to Make Southwestern Salmon Patties
What You’ll Need
Canned Salmon: Boneless/skinless Salmon (I like Wild Planet brand!).
Fresh Herbs & Veggies: Red Onion, Fresh Cilantro ( you can use parsley if you prefer!).
Grocery Staples: Coconut Aminos, Dijon Mustard, Mayo, Eggs.
Pantry Staples: Almond Flour, Olive Oil (or Ghee).
Spices: Sea Salt, Cumin, Chili Powder, Garlic Powder, Paprika.
What is the Best Salmon for Salmon Patties?
When choosing salmon for salmon patties, I recommend using canned salmon. However, not all canned salmon are created equal! I love using Wild Planet or Costco Brand canned wild-caught salmon, as I prefer no skin and bones. Wild planet is easy to find and makes amazing, fresh, and well-sourced products.
Method 1: Baked Salmon Patties
- Preheat oven to 425F
- Place salmon patties on a lined and greased baking sheet.
- Bake for 15 mins, then remove from the oven and flip using a spatula.
- Return them to the oven for an additional 10 minutes until browned and cooked through.
Method 2: Air-Fryer Salmon Patties
- Spray the basket and the tops of the salmon cakes with olive or avocado oil.
- Heat your air fryer to 400F and cook for 10 minutes without flipping.
- Check your salmon patties frequently and make sure to take them out when they are golden brown.
*please see printable recipe below for more detailed instructions*
The BEST Salmon Patties Sauce
Avocado Ranch Aioli
This delicious, creamy avocado aioli is the perfect topping for salmon cakes. The hint of spice from the salmon patties and the creamy avocado ranch flavor of the aioli makes a mouth-watering blend of flavors. Do you want salmon patties with your sauce or sauce with your salmon patties? You decide! 🙂
- 1 large avocado, peeled and pitted
- ⅓ cup mayo
- 1 tbsp fresh lemon juice
- 2 cloves minced garlic
- ½ tsp dried parsley
- ½ tsp dried minced onion
- ¼ tsp sea salt
- ½ tsp dried dill
- ½ tsp dried chives
- 2 tbsp water, more if you want it thinner
Combine all aioli ingredients in a blender and blend on high for 30 seconds. Add water as needed until desired consistency is reached.
What to Serve with Salmon Patties
I serve my salmon patties warm right out of the oven (or warmed up!) with avocado ranch aioli.
If you’re looking for amazing Whole30 sides, these salmon patties would go super well with my Southwest Breakfast Potatoes or my Fool-Proof Roasted Sweet Potatoes.
If you want the perfect keto sides to serve with these salmon patties, try my delicious Healthy Green Bean Casserole or this amazing Coconut Cilantro Lime Cauliflower Rice.
And the aioli….feel free to put it on EVERYTHING.
Mary’s Tips & Tricks
Meal Prep
These keto salmon patties are great for meal prep! You can double this recipe by going to "print recipe" and changing the quantity. This will update the ingredients you need to make a big batch for meal prep!
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake in the oven on 400F for 10 minutes, or pan fry in avocado oil over medium heat for about 2 minutes per side.
Common Reader Questions
Can I freeze salmon patties? Yes! To freeze before frying or baking, make patties out of the salmon mixture and place them on a lined baking sheet. Freeze for 30 minutes to 1 hr. Then, remove the patties from the freezer, wrap them individually in plastic wrap, and store them in an airtight container for up to 3 months.
Are salmon patties healthy? Salmon is full of Omega3’s which have amazing health benefits. For this recipe, I make a few swaps that make these salmon cakes much healthier than other recipes, and they have far fewer carbs!
Are these salmon patties keto? Yes! these salmon patties are low carb and keto! And so is the avocado aioli! With only 2 net carbs per serving, you can have a few totally guilt-free.
Can I use gluten-free flour instead of almond flour? If you’d like to substitute gluten-free flour for almond flour, that should totally work. However, if you use gluten-free flour, these salmon patties won’t be keto or Whole30 compliant.
Are these salmon patties Whole30 compliant? Yes! If you’re planning to do a Whole30, these southwest salmon patties are an excellent recipe to keep on hand! The best part? The avocado aioli is also Whole30 compliant!
Can you make Salmon Patties with Tuna? Yes! You can swap tuna for salmon. Just drain it first!
Other Whole 30 & Keto Salmon Recipes
Lemon Caper Salmon Patties (One Pan!)
Maple Dijon Pistachio Crusted Salmon
If you try these southwest salmon patties and love them, the best way to say thanks is to leave a 5 star rating and review below! And don't forget to share your creations on Instagram - I love seeing what you're cooking up!
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Recipe by: Mary’s Whole Life LLC
Photos by: Casey from The Mindful Hapa
Southwest Salmon Cakes with Avocado Ranch Aioli
Equipment
Ingredients
Salmon Cakes
- 24 oz boneless/skinless salmon, drained, I like Wild Planet or Costco brand! Usually I use 4 6-oz cans.
- ½ medium red onion, diced
- ⅛ cup chopped fresh cilantro, can use parsley if you prefer!
- 1 tbsp coconut aminos
- 1 tbsp dijon mustard
- ½ cup mayo
- 2 eggs
- ⅓ cup almond flour
- 1 tsp sea salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp paprika
- 1 tbsp ghee or olive oil
Avocado Ranch Aioli
- 1 large avocado, peeled and pitted
- ⅓ cup mayo
- 1 tbsp fresh lemon juice
- 2 cloves minced garlic
- ¼ tsp sea salt
- ½ tsp dried parsley
- ½ tsp dried minced onion
- ½ tsp dried dill
- ½ tsp dried chives
- 2 tbsp water, more if you want it thinner
Instructions
Oven Baked Method
- Preheat oven to 425. Combine all salmon cake ingredients in a large bowl and mix well, making sure to break up all of the salmon pieces. Line a baking sheet with parchment paper. Use a pastry brush to spread cooking oil of choice over the parchment paper.
- Use a ⅓ cup measuring cup to scoop up the mixture and form 8 1-inch thick patties using your hands. Place them on the baking sheet. Bake for 15 mins, then remove from the oven and flip using a spatula. Return them to the oven for an additional 10 minutes until browned and cooked through.
- While the cakes are baking, make the aioli. Combine all aioli ingredients in a blender and blend on high for 30 seconds. Add water as needed until desired consistency is reached.
- Serve the salmon cakes with the aioli. Enjoy!
Air Fryer Method
- Spray the basket and the tops of the salmon cakes with olive or avocado oil. Heat your air fryer to 400F and cook for 10 minutes without flipping. Check your salmon patties frequently and make sure to take them out when they are golden brown.
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
We love this too. I grew up eating salmon patties but this recipe is an elevated version and healthier.
“Thank you” for this recipe seems inadequate. My husband and I have recently started doing Whole30, and have come to realize that I’m gluten intolerant. WHO KNEW!?!?! To say our diets have changed drastically would be an understatement. I enjoy cooking – but I was honestly at a loss as to haw to keep things compliant and tasty.
Then I found your site, and this recipe and it’s so delicious! We made 1 change and used fresh salmon rather than canned – but honestly it was so good! My husband has already asked if we can put it on the regular rotation of meals that we prepare.
I found that these were hard to flip. I am wondering what the consistency should be when all mixed together to make the patties. What can I do if they seem more wet?
Favorable! Really enjoyed these. I wanted to skip the parchment and just used oil on the sheet pan…the patties stuck a bit. Loved the aioli. Easy Sunday night meal and we have leftovers. Can’t wait to eat the leftovers with a fried egg in the morning.
Toddler likes it. Husband likes it. Daycare owner likes it.
And I do too. Finally converted family to fish cakes. Thank you!
Toddler approved! Even on reheat.
Delicious
Thanks Tanya!
I don’t love salmon so I’ve always been apprehensive to make this recipe. A friend convinced me to try and it did not disappoint. There is so much flavor and the aioli on top is delicious. I highly recommend this recipe! Served the salmon cakes with sweet potato and green beans. Great recipe for meal prepping as well!
Thanks Jenny!!