Ingredients for the Salmon Cakes
1 lb. fresh salmon
2 Tbsp avocado oil or olive oil for cooking the salmon
1 medium onion, diced
3 cloves garlic, minced
Avocado oil for sauteing and frying
¼ cup + 2 Tbsp blanched almond flour
1 teaspoon seafood seasoning of your choice (like Primal Palate or Old Bay)
3 Tbsp paleo mayo (homemade or store-bought)
2 teaspoons coconut aminos
1 Tbsp Dijon mustard
2 large eggs, whisked
¼ cup fresh parsley, finely chopped
Sea salt and black pepper
Ingredients for the Aioli
½ cup paleo mayo (homemade or store-bought)
3 cloves garlic, minced or grated
½ teaspoon fresh lemon juice
1 teaspoon fresh parsley, minced
Sea salt and black pepper to taste
1. Preheat the oven to 425° F. Line a baking sheet with parchment paper and place the salmon skin-side down. Drizzle with oil and season liberally with sea salt and black pepper.
2. Bake uncovered for 10-13 minutes or until cooked through. Remove from the oven and allow to cool for 10 minutes.
3. While the salmon bakes, cook the onion and garlic. Heat a skillet over medium heat and add 1-2 Tbsp of avocado oil. Cook the onions until translucent, about 3 minutes, then add the garlic and cook, stirring until soft, about 1 minute. Set aside.
4. In a large mixing bowl, flake the cooled salmon with a fork, discarding the skin. Add the sauteed onions and garlic, almond flour, seafood seasoning, mayo, whisked eggs, coconut aminos, mustard, parsley, and a generous pinch of sea salt and black pepper. Stir well to combine. The mixture will be somewhat wet and sticky but should hold together well enough to form into patties. Using slightly wet hands, shape salmon into 10-12 patties.
5. Heat a large skillet over medium heat and add enough avocado oil to cover the bottom (about 3 Tbsp). Once the oil is sizzling, add half of the salmon cakes to the skillet and fry for 2-3 minutes per side or until golden brown. Transfer to a plate, reduce heat if necessary, add more oil and fry the second batch of patties. Adjust the heat if the outside begins to brown too much.
6. While salmon patties are cooking, prepare the aioli. Whisk together the mayo, garlic, lemon juice, parsley, and salt and pepper to taste. To thin out the aioli, add a drop of water to get the right consistency, if needed.
7. To serve, place salmon patties over a bed of lettuce and drizzle with aioli. Leftover salmon cakes can be stored in the refrigerator for up to 3 days. Enjoy!
Inspired by Paleo Running Momma
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