Grain-free Salmon Cakes with Old Bay Aioli

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Grain-free Salmon Cakes with Old Bay Aioli

Grain-free Salmon Cakes with Old Bay Aioli

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.

Grain-free Salmon Cakes with Old Bay Aioli

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

Grain-free Salmon Cakes with Old Bay Aioli

[print_this]Grain-free Salmon Cakes with Old Bay Aioli {gluten-free, dairy-free, paleo}
makes approximately 8-12 cakes, depending on their size

  • 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
  • 1/2 cup cassava flour (or other GF AP flour*)
  • 1/4 cup mayonnaise
  • 1 small shallot, minced
  • 1 small clove garlic, minced
  • 2 tablespoons whole grain mustard
  • 1 1/2 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

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).

Recipe 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 for a fun variation, play around with different herbs, add fine gluten-free bread crumbs for half the flour, etc

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 

  • 1/4 cup mayonnaise (preferably homemade)
  • 1 teaspoon whole grain mustard
  • 1 small clove garlic, finely minced
  • 1/4 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

In a small mixing bowl whisk all of the ingredients together. Serve alongside the salmon cakes. [/print_this]

2 Responses

  1. ingrid says:

    Super recipe, easypeasy to make. thanks

  2. Tori says:

    Easily the best salmon cakes I’ve ever made. The old bay aioli is the perfect topping. Thank you!

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