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aip salmon cakes on a plate with fresh pesto sauce
Print Recipe
5 from 2 votes

AIP Salmon Cakes

Quick and easy salmon cakes that are allergy friendly.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Meals
Cuisine: American
Servings: 10 cakes
Calories: 221kcal
Author: Allianna Moximchalk
Cost: $7

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.

Nutrition

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