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Salmon Cakes with Dijon Aioli

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

I am known for my love of seafood, especially crab. Nom, nom. I decided to take my crab cake recipe to a heartier level with wild salmon. This is a gluten-free, very lightly breaded salmon cake with a healthy Dijon-aioli sauce.

COMPLETE THE PLATE: To make it a complete meal, serve a salmon cake with 1-2 cups of steamed or roasted veggies-of-choice + if it is lunchtime, toss in a whole grain like toasted whole grain bread or 1/2 of a whole grain bagel to eat the cake on!

 1 lb fresh, wild salmon
 1 tbsp + 1 tsp extra virgin olive oil, divided
 ½ cup scallions, chopped
 2 garlic cloves, minced
 1 large egg
 ½ tsp sea salt or Himalayan crystal salt
 2 ½ tsp Dijon mustard
 2 ½ tbsp paleo or avocado oil-based mayonnaise
 2 tsp lemon juice
 ½ cup gluten-free panko breadcrumbs
For the sauce
 ¼ cup paleo or avocado oil-based mayonnaise
 1 ½ tbsp Dijon mustard
 1 tsp garlic, minced
 1 dash sea salt
 1 tbsp parsley, chopped

Preheat oven to 350 degrees. Line a small baking sheet with foil.


Place the salmon on the baking sheet and sprinkle with salt and pepper. Bake until cooked through, about 20 minutes. Use a fork to flake the salmon into a bowl. Meanwhile, mix together the aioli ingredients in a small bowl.


Add the egg, dijon, dill, mayo, scallions, lemon juice, breadcrumbs, + remaining 1/4 teaspoon salt to the bowl- stir to combine. Form into four large or eight small patties.


Heat a large non-stick skillet or griddle to a medium heat. Brush with remaining olive oil. Add salmon patties, and cook until golden brown and crispy, about 3-4 minutes per side.


Serve with sauce and garnish with remaining green onion.

Nutrition Facts

Serving Size 1 cake

Servings 4