Southwest Keto Salmon Patties with Avocado Aioli
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.
TABLE OF CONTENTS
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
- 1/3 cup mayo
- 1 tbsp fresh lemon juice
- 2 cloves minced garlic
- 1/2 tsp dried parsley
- 1/2 tsp dried minced onion
- 1/4 tsp sea salt
- 1/2 tsp dried dill
- 1/2 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
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
Equipment
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 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!
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.
109 Comments on “Southwest Keto Salmon Patties with Avocado Aioli”
Hi there! Can I use gluten free flour instead of almond flour?
I’m allergic to eggs. Has anyone tried making these with an egg alternative such as flax eggs? If so, how did it turn out?
I haven’t tried it but I think it would work, Sam!
First attempt ever at making salmon cakes and I loved them. In fact, my whole family loved them. Next time iight add more seasoning but, to be honest, I’m a cumin addict 😉
We love this recipe and make it often. It’s so easy and flavorful. I’ve used both canned salmon and canned tuna and it works beautifully with either. One of our favorites!
Thanks Amanda!
Hi Mary, do you have the nutrient/calorie breakdown? Following clean keto and think this might be a good one to try
Just added the nutritional info! Hope it helps! 🙂
Thx a bunch
Made these tonight, or actually my daughter did, and they are delicious. Such an easy meal to make and have lunch for several days.
Wow, are these delicious! My first time making salmon cakes and everyone ate them up, even the five year old. I had a leftover cake for breakfast the next day with a fried egg on top. Can’t wait to make them again! Between your blog and cookbook, you have gotten my husband and me through our first Whole30 – thank you!
Thanks Mary! So glad you enjoyed it!!!
These were AWESOME! It was hard to just eat one. I’ve been trying to get more salmon in my diet, and I will definitely makes these again!
These were so easy to make and so yummy. My 4 and 3 year old loved them. They will be in our regular rotation. Especially since they use ingredients I always have on hand!!
Is almond flour the only option here?
No you can use coconut flour – just use 1/3 the amount!
SO HAPPY I found this recipe. I had so much canned salmon in my pantry, no good recipes…and then this miracle happened. That sauce, those patties…
These are SO good! And easy to make! They’re so delicious that I made a batch to give to my Grandfather for Christmas because he’s impossible to shop for and he LOVES when I make these! Thanks for sharing this delicious recipe. It’s a keeper that I make frequently. We love to eat these on salads, with eggs for breakfast, with zoodles… so many options!
Thank you Emily!!
I made 2 versions – 1 with canned salmon and 1 with canned chicken (yes, canned chicken). Both were surprisingly delicious! I didn’t have a blender handy so I just mashed the aioli ingredients together with a fork and I omitted the water altogether. That worked well and we enjoyed the texture. I recommend serving with a salad on the side. This makes a very satisfying dinner. Definitely a keeper!
These are soooooo good! I make them at least once or twice a month. So easy and healthy and the flavors are on point!!!! Absolutely delish!!!
Thank you so much, Caroline!
Tried this during a W30 and now a family favorite!
What kind of mayo did you use in your recipe? I’m going to have to try these!
Sir Kensington’s Avocado Oil Mayo!
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!
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
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 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 🙂