These moist, flavorful, and delicious salmon patties make a fantastic main course or appetizer. Topped with a spicy aioli, and sure to be loved by the whole family! They happen to be Paleo and Keto friendly, and so easy to make. You can use fresh salmon or canned salmon, and the Air Fryer, oven, or stovetop!
Also referred to as “salmon cakes” these salmon patties make the best versatile meals to keep on hand! With a light interior and crispy exterior, the texture on these salmon patties create a party in your mouth. The little kick you get from the spicy aioli puts these patties in the “next level” category!
As a nutritionist, I know the importance of getting salmon recipes into the regular rotation of your diet. Loaded with Omega 3’s, salmon boosts brain, gut, and skin health! Did you know that adequate Omega 3’s can also help you to sleep better at night? Omega 3’s are crucial in producing adequate melatonin and also regulating norepinephrine (a stress hormone).
Other reasons you will love these Salmon Patties!
- Perfect for meal prep, and being able to store in the freezer for later use.
- Ready in less than 30 minutes!
- Budget friendly if using canned salmon
- So versatile! You can enjoy with bread, with a salad, or even for breakfast with eggs.
How to make Salmon Patties with Spicy Aioli:
Let’s gather up these ingredients:
- Salmon filet (can use canned salmon, see note below!)
- Avocado oil or olive oil
- Diced onion
- Minced garlic
- Almond flour
- Finely chopped nuts (almonds or pecans work well here)
- Dijon mustard
- Lemon juice
- Salt and pepper
- Buffalo hot sauce (like Frank’s red hot)
- Coconut aminos
- Lime juice
We start by preheating the oven to 400 degrees and lining a sheet pan with parchment paper. Season your filet with salt and pepper and bake for 12-15 minutes (depending on thickness of patties).
While salmon is cooking, saute the onion and garlic on the stovetop. In a large bowl, we will combine the flaked salmon (skin removed) with: onion and garlic, almond flour, nuts, eggs, dijon mustard, chopped parsley, lemon juice, paprika, and a bit of salt and pepper.
In a separate small bowl, whisk together aioli ingredients: mayonnaise, buffalo sauce, coconut aminos, paprika, coconut aminos and lime juice.
After mixing together the salmon patty ingredients, spoon the mixture into 1/4 or 1/3 measuring cups and flatten to create patties. Line a baking sheet and place the patties on the sheet. Bake for 12-13 minutes, then broil for another 2 minutes to get crispy!
To use the stovetop, heat 2 tbsp of olive oil or avocado oil to medium high heat. Add the patties and cook for 3 minutes on the first side, then another 2-3 minutes on the other.
For the air fryer, spray the basket of the air fryer. Cook for a total of 8 minutes at 390 degrees.
Can I use canned salmon?
Absolutely! Use 15-16 oz canned salmon (wild caught if possible). Drain the liquid before adding to the mixture. This makes the recipe more affordable, and still delicious!
These are delicious as is, with just the aioli! You can also use a bun to enjoy. If you would like to pair with a vegetable or salad, here are a few of my favorites:
- Easy House Salad
- Roasted Potatoes
- Creamy Lemon Garlic Brussels Sprouts
- Roasted Cauliflower Salad with Lemon Tahini Vinaigrette
Photo Credit: All photos in this post were take by Loren at Sweet Rustic Bakes.
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Salmon Patties with Spicy Aioli
These easy and healthy salmon patties with spicy aioli are the perfect versatile and healthy meal. They are easily made in 30 minutes using an oven, stovetop, or air fryer.
For the patties:
- 1.5 lbs salmon filet
- 1 tbsp olive oil or avocado oil
- 1/2 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1/3 cup almond flour
- 1/3 cup chopped nuts (almonds or pecans work well)
- 2 eggs
- 1/3 tbsp finely chopped parsley
- 2 tbsp dijon mustard
- 1/4 cup lemon juice
- 1 tsp paprika
- 1/4 tsp sea salt + more to taste
For the aioli:
- 1 cup mayonnaise
- 1 clove garlic (minced)
- 2 tbsp Frank's red hot buffalo sauce
- 1 tbsp coconut aminos
- 2 tsp lime juice
- 1 tsp paprika
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and place the salmon on the baking sheet skin side down. Lightly season with salt and pepper. Bake for 12-15 minutes (depending on thickness of salmon), until pink and can be easily flaked with a fork. Set aside to cool. Leave oven on if using the oven option.
While salmon is cooking, heat a skillet to medium heat. Once hot, place the oil in the pan, then add the onion and garlic. Saute until translucent and fragrant, about 5 minutes. Set aside to cool.
In a large bowl, place the cooked salmon in the bowl, discard the skin. Flake with a fork and toss in the onion and garlic. Now add in the almond flour, 1/2 of the nuts, eggs, parsley, mustard, lemon juice, paprika, sea salt, and pepper. Mix really well until all ingredients are well incorporated.
For the oven, line a baking sheet with parchment paper. Using a 1/4 or 1/3 dry measuring cup, spoon the salmon mixture into the measuring cup and pack it in to form a patty. Remove onto the parchment paper and pat down more with a spatula to flatten. Sprinkle each patty with the nut mixture for a more crispy texture. Bake at 400 degrees for 13 minutes, then broil for another 1-2 minutes until golden brown. Remove from heat.
For the stovetop, heat a large skillet to medium high heat. Once hot, add in 2 tbsp avocado or olive oil. Create patties using the same method above. Cook for 3 minutes on the first side until crispy brown, then flip over and cook an additional 2-3 minutes.
While salmon patties are cooking, make the aioli by whisking together all aioli ingredients.
Elizabeth Howard says
I would like to know the how much almond flour and nuts you were using. The recipe does not account for either of the ingredients
Amy Rains says
It’s updated. 1/3 cup of each
Could one use canned salmon for this recipe?
Amy Rains says
Yes! In the blog post there is a section, “Can I used canned salmon?” where I give the instructions and amounts.