Truth me told, the loaded fries and the chicken wings, those are more my husband’s football food. He begs and pleads for junk food on football Sundays, so I have always caved by simply recreating the classics for him, but in a healthier way. It’s a good deal for both of us. Me, I am a bit more uppity when it comes to what I want in a party spread. Give me an epic charcuterie or crudités platter, a little homemade roasted red pepper and feta dip, some tasty, fresh homemade salsa and chips (I reach for the plantain chips these days), a simple, but flavorful chili, the best darn gluten-free soft pretzel bites or these…tasty, crispy salmon cakes!

These Grain-free Salmon Cakes with Old Bay Aioli may seem a more fancy option at your Super Bowl spread, compared to the chips, fries or wings, but don’t let these fool you. They are whipped up in a mere minutes and they are the perfect small bite, party food. A little crispy on the outside with a soft, fluffy, perfect interior. Do not, I repeat do not skip out on the Old Bay Aioli. It’s a must here.

Though salmon cakes aren’t a food I grew up eating, these are comfort food to me. They are totally fuss-free, so they actually make for a very simple weeknight meal or a quick lunch or brunch, even. We almost always have canned salmon on hand, but this recipe is also great for leftover cooked salmon, as well. I love these served over a mixed baby greens salad, but they make an amazing appetizer, as well. Make the patties even bigger and go for more of a burger vibe, if you’d like.

Grain-free Salmon Cakes with Old Bay Aioli

gluten-free, grain-free, paleo, dairy-free, nut-free, whole30, kept

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

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Ingredients 

• 2 6 oz cans boneless, skinless wild caught salmon or 12 oz fresh, wild caught salmon, cooked, cooled and flaked
• 2 large local, pasture-raised eggs. lightly beaten
• ½ cup cassava flour, you can also use almond flour or GF AP flour*
• ¼ cup avocado oil mayonnaise
• 1 small shallot, minced
• 1 small clove garlic, minced
• 2 tablespoons whole grain mustard
• 1 ½ teaspoon Old Bay seasoning, or other seafood or crab boil seasoning blend
• 2 teaspoons fresh lemon zest
• 1 teaspoon fresh dill, roughly chopped
• ghee, lard, coconut oil, avocado oil or other high heat oil, enough to make approximately 1/8" - 1/4” deep in your pan
  
  

For Serving:

• Old Bay Aioli, recipe below
• fresh chives or scallions
• fresh dill
• lemon wedges

Instructions

• Drain the cans of salmon (don't press every bit of the liquid out, just a quick drain) and add to a large bowl. Add the eggs, flour, mayonnaise, shallot, garlic, mustard, Old Bay seasoning, lemon zest and fresh dill. Gently mix together combine. Form into 8 to 12 patties, about 1/2-inch thick.
• Heat ghee (or other oil) in a large skillet over medium-high heat. I prefer the cast iron skillet for this, for a nice even heat. Once the pan is hot, cook the salmon cakes until nicely browned about 3 to 4 minutes, per side. Serve alongside some greens, topped with fresh chives or dill and the Old Bay Aioli (see below).

Notes

I have only tested this salmon cakes recipe with cassava flour, but I am certain your favorite all-purpose gluten-free flour, should work, just as well.

Try canned tuna or even fresh lump crab for fun variations, play around with different herbs, add fine gluten-free bread crumbs for half the flour, etc

Grain-free Salmon Cakes with Old Bay Aioli

this is the perfect amount of aioli for a batch of the grain-free salmon cakes, but if you make a double serving, this aioli will keep for up to a week in an airtight container and it's great on grilled or baked fish and shellfish, veggies of all kinds, leftover grains, chicken or tuna salad, etc

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 1 /4 cup

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Ingredients 

1x2x3x

• ¼ cup mayonnaise, preferably homemade
• 1 teaspoon whole grain mustard
• 1 small clove garlic, finely minced
• ¼ teaspoon Old Bay seasoning, or seafood or crab boil seasoning blend
• 1 teaspoon fresh lemon juice
• pinch of cayenne, if you want a little heat

Instructions

• In a small mixing bowl whisk all of the ingredients together. Serve alongside the salmon cakes.

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