Southwest Salmon Cakes with Avocado Ranch Aioli
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 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
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!
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