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    Allianna's Kitchen » Recipes » Fish

    Published: Sep 15, 2021 by Allianna Moximchalk · This post may contain affiliate links · 4 Comments

    AIP Salmon Cakes With Fresh Pesto (Nut Free)

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    These AIP salmon cakes with fresh nut free pesto are seriously to die for! You cannot even tell they are AIP friendly. The fresh basil pesto combined with lemon, nutritional yeast and dill are delicious. This recipe only takes 10 minutes to prep and is great for meal prepping. 

    far away shot of aip salmon cakes

    What makes these AIP salmon cakes so good:

    • First, the fresh pesto. It was so delicious! The nutritional yeast in the pesto adds a cheesy touch.
    • They are super simple to make. You can use fresh or canned salmon.

    aip salmon cake ingredients in bowls

    AIP Salmon Cake Key Ingredients: 

    • Wild caught salmon-I get mine from Butcher Box but you can for sure use canned with this recipe. I love Butcher Box because they send me a month’s supply of all of my favorite meats and seafoods. All I have to do is defrost the night before. If you use my link HERE, you can get free bacon for life. 
    • Dill-This compliments the fresh pesto so well. 
    • Cassava flour-This is my go to flour for baking and cooking. I love it so much and only use Otto’s. Not all brands are equal so I have only tested this recipe with this brand. 
    • Red onion-To give these salmon cakes a nice crunch!

    all ingredients in a bowl

    Fresh pesto-I always like to have a large fresh batch of this on hand. 

    • Nutritional yeast-This is a great alternative for cheesy. It really gives these salmon cakes that cheesy flavor. 
    • Fresh garlic-This is a must!
    • Lemon juice-To add a citrus touch.

    salmon cakes mixed in a bowl

    How to make:

    For the pesto:

    • Place all ingredients in a food processor and blend until smooth. 

    salmon cakes in a bowl

    For the salmon cakes:

    • First, preheat the oven to 350. 
    • Then, place all ingredients into a bowl and mix until smooth. 
    • Using a 3 ounce cookie scoop, scoop the mixture onto a baking sheet. 
    • Bake for 25 minutes. 
    • If you like your cakes a little crispy, at the end turn the broiler on for 2 minutes.

    close up shot of aip salmon cakes

    If you like this recipe, you will LOVE my other AIP fish recipes:

    • Thai shrimp soup
    • Gluten free shrimp scampi 
    • Whole30 scallops
    • Pan seared chilean sea bass
    • AIP Shrimp Pesto Pasta
    • Gluten Free Fried Shrimp

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.

    aip salmon cakes on a plate with fresh pesto sauce

    AIP Salmon Cakes

    Course Dinner, Meals
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 25 minutes minutes
    Servings 10 cakes
    Author Allianna Moximchalk
    221kcal
    Cost $7
    Print Recipe Pin Recipe

    Equipment

    • Large bowl
    • baking sheet

    Ingredients

    • 1 cup shredded salmon canned of fresh. I like to get my salmon from Butcher Box. If you use my link HERE you can get free bacon for life.
    • 1 tbsp dill weed
    • 1/3 cup red onion chopped
    • 1/2 cup cassava flour
    • 5 cloves garlic minced
    • 3/4 cup pesto

    For the pesto: (USE THE REST FOR SAUCE TO DIP IN)

    • 2 cups fresh basil
    • 1/4 cup nutritional yeast
    • 1/2 cup olive oil
    • 4 cloves garlic minced
    • 1 lemon juiced

    Instructions

    • Preheat the oven to 350. Mix all ingredients in a bowl. Using a 3 ounce cookie scooper, scoop the filling on to a cookie tray. Flatten off the cakes with your hand and bake for 30 minutes. Turn on the broiler on the end for 2 minutes if you want the top crispy. Serve with remaining fresh pesto.
      If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.
    Quick and easy salmon cakes that are allergy friendly.
    Serving: 1cake | Calories: 221kcal | Carbohydrates: 9g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 181mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 639IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

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    Reader Interactions

    Comments

    1. Marla says

      February 24, 2022 at 4:27 pm

      5 stars
      These are so quick and easy to make, and delicious on their own or on a salad! I don’t like to make really complicated meals so this made healthy meal prep so easy for me.

      Reply
      • Allianna Moximchalk says

        February 26, 2022 at 1:39 am

        Yay! I am so glad you like them as much as I do.

        Reply
    2. lori says

      February 08, 2022 at 1:37 pm

      5 stars
      Love these salmon cakes. Great make ahead recipe for the week and the pesto is delish

      Reply
      • Allianna Moximchalk says

        February 09, 2022 at 2:20 am

        Glad you enjoyed!

        Reply

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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