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Mini Paleo Salmon Cakes & Lemon Herb Aioli

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Mini Paleo Salmon Cakes with Lemon Herb Aioli are a delicious, healthy twist on traditional fish cakes. Made with wild-caught salmon and nutrient-packed ingredients, these bite-sized cakes are crispy on the outside, tender on the inside, and paired with a zesty, herb-infused aioli.

Ingredients

  • 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

Instructions

  1. 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.
  2. Allow the cooked salmon to cool slightly, then flake it into small pieces using a fork. Remove any bones or skin if needed.
  3. 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 well combined.
  4. Using your hands, form the salmon mixture into small cakes, about 1 to 1 1/2 inches in diameter.
  5. Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the salmon cakes to the skillet.
  6. 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.
  7. For the aioli, whisk together the paleo mayonnaise, lemon juice, lemon zest, parsley, minced garlic, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
  8. Serve the mini salmon cakes hot, with a side of lemon herb aioli for dipping.

Notes

If you prefer a spicier kick, add finely chopped jalapeños or cayenne pepper to the salmon mixture.For a vegan version, use plant-based mayonnaise and omit the cheese or use a vegan cheese alternative.Leftover salmon cakes can be stored in an airtight container in the fridge for up to 3 days.Uncooked salmon cakes can be frozen for up to 3 months. Cook directly from frozen by pan-frying, adding a few extra minutes to the cooking time.

Nutrition

Find it online: https://cookibly.com/mini-paleo-salmon-cakes-lemon-herb-aioli/