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, this is the only salmon cake recipe you will ever need:)
These salmon cakes and the aioli are Whole30 friendly, keto friendly, paleo, gluten free, etc. And salmon is packed with healthy Omega 3’s! I love using canned skinless/boneless salmon from Wild Planet. 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.
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.
Southwest Salmon Cakes with Avocado Ranch Aioli
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!
These were so ridiculously delicious!! So much better then we anticipated. We had them for 4 days straight. We had them for dinner the 1st night over chopped romaine and used the aioli as the dressing & decided this had to be a new go to dish! The next day I had one cold for lunch and loved it, my husband took one on a sandwich for lunch to work and loved it! Thank you so much for this recipe. It will go into my Favorite Recipe binder!
Thank you Rhonda! I am so glad to hear you enjoyed them 🙂
I would love to make these but I am on a strict calories and macro count right now. Can you provide the nutrition facts?
Hi, I don’t have capabilities for tracking the nutritional info on here currently. Hoping to change that soon!
These were way better than I thought they would be, especially after opening the cans of salmon and immediately being overwhelmed by the smell, but don’t let that sway you. They were so yummy, and even my 14 year old (who says he doesn’t like salmon) and 11 year old ate all of theirs and both said they liked it! 😁
Thank you Valerie! So glad you enjoyed them
These salmon cakes were delicious! The family loved them and the recipe is so versatile. The avocado ranch aioli is a keeper too!
Thanks Charity! So glad you enjoyed them!
What kind of mayo did you use in your recipe? I’m going to have to try these!
Sir Kensington’s Avocado Oil Mayo!