Gluten-Free Salmon Cakes (Paleo, Whole30)

Paleo salmon cakes on a white plate with a dollop of aioli, roasted potatoes and sugar snap peas.

5 from 2 votes

Gluten-Free Salmon Cakes (Paleo, Whole30)

These Gluten-Free Salmon Cakes are a fast and easy weeknight dinner. You just need canned salmon, eggs and a few seasonings to create firm yet tender patties. And don't forget the lemon aioli! Plus these are dairy-free, Paleo and Whole30 friendly.

Prep Time20

Cook Time8

Total Time28

Course: Main Course

Cuisine: American

Servings: servings

Calories: 541kcal

Author: Don Baiocchi

Ingredients

3 (5-6 oz. cans) boneless, skinless salmon
2 large eggs
2 tablespoons Dijon mustard
2 teaspoons Old Bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
3 tablespoons avocado oil, plus more if necessary

For the lemon aioli:

1 cup avocado oil mayonnaise
2 teaspoons lemon juice
½ teaspoon fine sea salt
¼ teaspoon garlic powder
¼ teaspoon black pepper

Instructions

Drain the cans of salmon and add the salmon to a medium mixing bowl. Add the eggs, mustard, Old Bay seasoning, garlic powder, onion powder and black pepper. Use a fork to stir it all together while you break up the chunks of salmon.
Use a 1/4-cup ice cream scoop to create 1/4-cup sized balls of the mixture, placing each one on a plate and gently flattening with the palm of your hand until about 1/2" thick. (You can also use a 2¾" cookie cutter to help get really round patties.)
You should end up with 7-9 cakes.
Heat the avocado oil in a large skillet over medium-high heat.
Carefully add the cakes (place them around in a circle and 1 cake in the middle). Let them cook for 4-5 minutes per side, then use 2 spatulas to remove the cakes to a paper towel-lined plate. If you have to cook the cakes in batches, add more oil to the pan between batches, if necessary.
Serve with the aioli.

For the lemon aioli:

Stir the mayonnaise, lemon juice, salt, garlic powder and black pepper together in a small mixing bowl. If the aioli is too thick, add a bit of water to thin it out. If it's too runny, add more mayonnaise to thicken it.

Notes

Nutrition note: Nutrition totals include lemon aioli.

Substitutions

You can use 1 (14-16 oz. can) boneless, skinless salmon. Reduce the mustard to 1.5 tablespoons and the Old Bay to 1 3/4 teaspoons. You may not get as many cakes.
You can use another seafood seasoning instead of Old Bay. If it doesn't contain salt, add 3/4 teaspoon fine sea salt to the salmon mixture. If it contains garlic powder, onion powder or black pepper, do not add any those ingredients separately.
You can use Greek-style dairy-free/Paleo yogurt instead of the mayonnaise (or use regular Greek-style yogurt, but then it won't be dairy-free/Paleo/Whole30).
You can use lime juice instead of lemon juice.

Make ahead

They can be stored in the fridge for up to 4 days. They can be reheated over low heat in a skillet with a bit of oil, in a low oven or in the microwave.

But they're also great cold, plain or dunked in more aioli.

Freezing instructions

Place leftover cakes on a parchment paper-lined baking sheet and place in the freezer until the cakes are frozen through, about 1-2 hours. Then place the frozen cakes in an airtight container/baggie and freeze for up to 3 months. Thaw overnight in the fridge.

They can be reheated over low heat in a skillet with a bit of oil, in a low oven or in the microwave.

Nutrition