Mini Paleo Salmon Cakes & Lemon Herb Aioli

Why You’ll Love This Recipe

These Mini Paleo Salmon Cakes are not only packed with protein but are also bursting with vibrant flavors. The crispy outer layer contrasts beautifully with the tender salmon inside, and the addition of fresh herbs and spices elevates each bite. Paired with a creamy, tangy lemon herb aioli, these cakes are a perfect combination of textures and flavors. Plus, they’re easy to make, making them a great choice for quick dinners, appetizers, or even meal prepping for the week.

Ingredients

For the Salmon Cakes:

• 1 lb wild-caught salmon fillets (or canned wild salmon)

• 1/2 cup almond flour

• 1/4 cup finely chopped green onions

• 1/4 cup fresh parsley, chopped

• 1 large egg

• 1 tablespoon Dijon mustard (optional)

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika (optional)

• Salt and pepper to taste

• 2 tablespoons olive oil (for frying)

For the Lemon Herb Aioli:

• 1/2 cup paleo mayonnaise (or avocado mayo)

• 1 tablespoon fresh lemon juice

• 1 teaspoon lemon zest

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon garlic, minced

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Salmon Cakes:

1. Cook the Salmon:

   • If using fresh salmon fillets, cook them by pan-searing or baking them until fully cooked through, about 4-5 minutes per side, depending on thickness. If using canned salmon, simply drain and flake it with a fork.

   • Allow the cooked salmon to cool slightly, then flake it into small pieces using a fork. Remove any bones or skin if needed.

2. Combine the Ingredients:

   • In a large bowl, combine the flaked salmon, almond flour, green onions, parsley, egg, Dijon mustard (if using), garlic powder, smoked paprika, salt, and pepper. Mix everything together until the mixture is well combined.

3. Form the Cakes:

   • Using your hands, form the salmon mixture into small cakes, about 1 to 1 1/2 inches in diameter.

4. Cook the Cakes:

   • Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the salmon cakes to the skillet.

   • Cook for 2-3 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan; you may need to do this in batches. Once cooked, transfer the salmon cakes to a plate lined with paper towels to drain excess oil.

Prepare the Lemon Herb Aioli:

1. Mix the Aioli:

   • In a small bowl, whisk together the paleo mayonnaise, lemon juice, lemon zest, parsley, minced garlic, and salt and pepper. Adjust the seasoning to your taste, adding more lemon juice or garlic as needed.

2. Serve:

   • Serve the mini salmon cakes hot, with a side of the lemon herb aioli for dipping.

Servings and timing

• Servings: This recipe makes approximately 15-18 mini salmon cakes.

• Prep time: 15 minutes

• Cook time: 10-12 minutes

• Total time: 25-30 minutes

Variations

• Spicy Salmon Cakes: Add finely chopped jalapeños or a pinch of cayenne pepper to the salmon mixture for some extra heat.

• Herb Variations: Swap the parsley for fresh dill or cilantro for a slightly different flavor profile.

• Baked Salmon Cakes: Instead of frying, you can bake the cakes on a parchment-lined baking sheet at 375°F (190°C) for 12-15 minutes, flipping halfway through to get a golden crust on both sides.

• Add Vegetables: You can add finely chopped zucchini, bell peppers, or spinach to the salmon mixture for an extra boost of vegetables.

Storage/reheating

• Storage: Leftover salmon cakes can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in a skillet over medium heat for a few minutes per side to retain the crispiness, or you can microwave them for 30-45 seconds per cake, though they may lose some of their crispy texture.

FAQs

Can I use canned salmon for this recipe?

Yes, canned wild-caught salmon works perfectly in this recipe. Just make sure to drain and flake the salmon before using it.

Can I freeze the mini salmon cakes?

Yes, you can freeze the uncooked salmon cakes. Simply arrange them in a single layer on a baking sheet, freeze until solid, then transfer them to an airtight container or freezer bag for up to 3 months. Cook directly from frozen by pan-frying, adding a few extra minutes to the cooking time.

Can I make the aioli in advance?

Yes, the lemon herb aioli can be made ahead of time and stored in the fridge for up to 3 days. It will allow the flavors to meld and intensify.

Can I substitute almond flour with another flour?

Yes, you can substitute almond flour with coconut flour or tapioca flour, though you may need to adjust the quantities slightly since they have different absorbencies.

Can I add a different dipping sauce?

Absolutely! You can serve the salmon cakes with a variety of sauces, such as a spicy sriracha mayo, tzatziki, or even a classic cocktail sauce for an extra flavor twist.

How do I know when the salmon cakes are cooked through?

The salmon cakes will be golden brown and crispy on the outside, and the inside will be hot and firm. If you’re unsure, you can break one open to ensure the salmon is fully cooked and heated through.

Conclusion

Mini Paleo Salmon Cakes with Lemon Herb Aioli are a flavorful and healthy twist on traditional salmon cakes. These bite-sized treats are perfect for a quick snack, appetizer, or main dish and are packed with protein, healthy fats, and fresh herbs. With their crispy exterior, tender interior, and the refreshing zing of the lemon herb aioli, these salmon cakes will soon become a favorite in your cooking rotation. Whether you’re following a paleo diet or just looking for a delicious, wholesome dish, these cakes are sure to satisfy!

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