These Whole30 salmon cakes with dill aioli are just in time for summer. The buffalo sauce and new bae seasoning pairs add a nice kick while the celery and red onions add a nice crunch. We like to top this recipe off with the creamy dill aioli and serve it over a bed of greens!
This recipe was a true winner for my meal prep clients. I even made it for Father’s Day and my mom who does not like fish loved these salmon cakes! Super simple and easy. They make for a great appetizer and meal.
For the whole30 salmon cakes-
- Cooked wild caught salmon-You can for sure use canned or fresh that is cooked. If you are using canned be sure to use wild caught and make sure there are no added ingredients. I like the salmon that is in water. I like to use Butcher Box. Every month they send me a monthly supply of all of my meats and seafood that are all sustainably sourced. They ship them frozen and I thaw out whatever I need the night before making what I need to make. If you use my link here, you can get free bacon for life!
- Almond flour-This helps hold all of the ingredients together. I do not suggest using another kind of binder as I have not tested it out.
- Chopped celery-This gives these salmon cakes a nice crunch.
- Purple onions-Add to the flavor and add a nice crunch, if you are not an onion person skip the onions and double the celery for the crunch.
- Buffalo sauce-Adds a nice kick!
- New bae seasoning-This is the paleo version of old bay. You can use the regular old bay version as well.
- Garlic-Garlic always enhances the flavor!
- Avocado mayo-This adds a layer of creaminess!
For the dill aioli:
- Avocado mayo-This is my go to base for all of my aioli recipes! I prefer avocado mayo over regular mayo because it is loaded with healthy fats.
- Lemon juice-Adds a nice tangy touch.
- Dijon mustard-To complement the lemon juice.
- Dill-I use dried dill. If you are going to use fresh dill, be sure to double or triple it.
How to make the salmon cakes:
- First, preheat your oven to 400.
- Next, place all ingredients in a bowl and mix together.
- Now, spray a non-stick pan ( I like to add a silicone baking sheet) to the pan with avocado oil or your cooking oil of choice.
- Using a cookie scooper, scoop the salmon mixture into 12 balls.
- Finally, bake for 20 minutes!
- Let the salmon cakes sit prior to moving.
For the dill aioli:
- While the salmon cakes are cooking, place all aioli ingredients in a bowl and mix!
What to serve with:
- I love serving the salmon cakes over mixed greens! Sweet potato fries are also great or my lemon dill green beans.
How long do these last?
- I suggest eating them within 3 days.
Do salmon cakes freeze well?
- Yes, be sure to seal them in an airtight container!
If you like this recipe, you will LOVE my other salmon recipes:
- Paleo Honey Sriracha Salmon
- Herb Crusted Salmon
- Whole30 Lemon Dill Dijon Salmon
- AIP Whole30 Shredded Lemon Dill Salmon Salad
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Whole30 Salmon Cakes With Dill Aioli
- baking sheet
For the salmon cakes:
- 2 whole eggs
- 1/2 cup avocado mayo
- 1/4 cup new bae seasoning or old bay seasoning
- 1/2 red onion chopped small
- 6 cloves garlic minced
- 1/2 cup celery chopped small
- 2 cups almond flour
- 1 pound cooked salmon You can use canned or fresh. If it is canned be sure to drain all of the water and buy the oil free kind.
- 1/4 cup buffalo sauce
- avocado oil spray if you do not have the spray, you can use the oil
For the salmon cakes:
- Preheat the oven to 350. Mix all ingredients (except the spray) together in a bowl. Spray the bottom of a non-stick baking sheet with the avocado oil. Using a large cookie scooper, scoop the salmon cakes and release on to the baking sheet. Do this until you are out of the mix. Bake the salmon cakes for 20 minutes. Let the salmon cakes sit for 10 minutes prior to serving.
For the aioli:
- Mix all ingredients together in a bowl until mixed throughout.
- 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.