Grain-free Salmon Cakes with Old Bay Aioli
Prep time: 
Cook time: 
Total time: 
Serves: makes approximately 8-12 cakes, depending on their size
gluten-free, grain-free, paleo, dairy-free, nut-free, whole30, kept
  • 2 6oz 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
  • 1½ 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 ⅛" - ¼” deep in your pan
For Serving:
  • Old Bay Aioli (recipe below)
  • fresh chives or scallions
  • fresh dill
  • lemon wedges
  1. 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 ½-inch thick.
  2. 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).
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
Recipe by Tasty Yummies at