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.
- 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
- 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 ½-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).
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
- In a small mixing bowl whisk all of the ingredients together. Serve alongside the salmon cakes.