Whole30 Salmon Cakes With Dill Aioli (Paleo, Keto)

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.

Ingredients:

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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