Southwest Salmon Cakes with Avocado Ranch Aioli

These low carb keto southwest salmon patties with avocado aoili make an easy 30-minute dinner with a little kick and a ton of flavor!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings cakes

Calories 387kcal

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

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!

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.

To reduce fat content, use fat free Greek yogurt in place of mayo!

This recipe also works well with tuna instead of salmon!