Whole30 Salmon Cakes With Dill Aioli
Quick and easy recipe that everyone will love. This recipe is great for appetizers too!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer, Meals
Cuisine: American
Servings: 12 salmon cakes
Calories: 345kcal
Cost: $7
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.
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Serving: 1salmon cake with sauce | Calories: 345kcal | Carbohydrates: 7g | Protein: 12g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 186mg | Potassium: 218mg | Fiber: 2g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg