These Southwest Salmon Cakes with Avocado Ranch Aioli make an easy 30-minute Whole30 & Keto dinner with a little kick – just the way I like it 🙂

 

Salmon cakes are one of those things I used to feel kinda “meh” about – but now I LOVE them. They have quickly become one of my favorite easy weeknight meals to make! I decided to create my own version with a Mexican twist (because who doesn’t love Mexican themed meals?!). Believe me when I say, these Southwest Salmon Cakes are the only salmon cakes you’ll ever need!

These salmon cakes and the aioli are Whole30 friendly, keto friendly, paleo, gluten free, etc. Salmon is also a great way to get in your Omega 3’s! I like to bake my salmon cakes to avoid the whole grease splattering out of the pan thing. Anything to create less of a mess = my friend. Because my house is already enough of a mess thanks to the 3 little people who live here.

I love using Wild Planet or Costco Brand canned wild caught salmon. I prefer no skin and bones!

Can you make these Southwest Salmon Cakes in the Air Fryer?

Yes! I tried this the other night and did 425 for 13-15 minutes. Check them to make sure they aren’t getting too brown! You can spray the basket and the tops of the salmon cakes with olive or avocado oil.

These would be perfect served with my Southwest Breakfast Potatoes or my Fool Proof Roasted Sweet Potatoes. And the aioli….feel free to put it on EVERYTHING.

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Southwest Salmon Cakes with Avocado Ranch Aioli

Yield: 8 cakes
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
A simple salmon cake recipe with a southwest twist and the yummiest aioli sauce for dipping! These salmon cakes are Whole30 friendly, paleo, and Keto!
4.71 from 34 votes
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Ingredients

Salmon Cakes

  • 4 6 oz cans boneless/skinless salmon, drained, I like Wild Planet brand!
  • 1/2 medium red onion, diced
  • 1/8 cup chopped fresh cilantro, can use parsley if you prefer!
  • 1 tbsp coconut aminos
  • 1 tbsp dijon mustard
  • 1/2 cup mayo
  • 2 eggs
  • 1/3 cup almond flour
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tbsp ghee or olive oil

Avocado Ranch Aioli

  • 1 large avocado, peeled and pitted
  • 1/3 cup mayo
  • 1 tbsp fresh lemon juice
  • 2 cloves minced garlic
  • 1/4 tsp sea salt
  • 1/2 tsp dried parsley
  • 1/2 tsp dried minced onion
  • 1/2 tsp dried dill
  • 1/2 tsp dried chives
  • 2 tbsp water, more if you want it thinner

Instructions
 

  • 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 1/3 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!

Nutrition

Calories: 269kcal, Carbohydrates: 5g, Protein: 4g, Fat: 27g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 600mg, Potassium: 181mg, Fiber: 3g, Sugar: 1g, Vitamin A: 264IU, Vitamin C: 5mg, Calcium: 32mg, Iron: 1mg
Course: Dinner
Cuisine: American
Calories: 269
Author: Mary Smith {Mary's Whole Life}