Keto Salmon Cakes with Dill Aioli

Why This Is Strictly Keto

Traditional salmon cakes are bound with breadcrumbs or crackers; this version uses almond flour and egg instead, so the patties hold together without any grain. The dill aioli is simply mayonnaise, garlic and lemon — nothing processed, nothing starchy.

Ingredients

Salmon Cakes

• 18 oz canned wild salmon, drained and flaked
• 1/2 cup almond flour
• 1/4 cup mayonnaise
• 2 large eggs
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 cup avocado oil, for frying

Dill Aioli

• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. Make the aioli: Whisk together the mayonnaise, garlic, dill, lemon juice, salt and pepper. Refrigerate until ready to serve.

2. Mix the salmon mixture: In a large bowl, combine the salmon, almond flour, mayonnaise, eggs, parsley, dill, chives, lemon juice, salt and garlic powder.

3. Form patties: Shape the mixture into 8 patties.

4. Cook: Heat the avocado oil in a skillet over medium heat. Cook the patties 3–5 minutes per side, until golden and crisp.

5. Serve: Serve warm, topped with a generous spoonful of dill aioli.

Nutritional Info (per serving, approximate)

Tips

• Chill the formed patties 10 minutes before frying if they feel too soft to hold together.
• Fresh cooked salmon can replace canned — about 18 oz cooked and flaked.
• Leftover aioli keeps about a week refrigerated and is good on eggs or grilled vegetables too.