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Keto Salmon Cakes With Garlic Parmesan Aioli - Crisp, Savory, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Salmon Cakes:
  • 2 cans (14–15 oz total) wild salmon, drained and flaked (or 1 lb cooked fresh salmon)
  • 2 large eggs
  • 1/3 cup blanched almond flour
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons mayonnaise (sugar-free)
  • 2 tablespoons finely chopped red onion or shallot
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1–2 teaspoons fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 2–3 tablespoons avocado oil or light olive oil, for pan-frying
  • For the Garlic Parmesan Aioli:
  • 1/2 cup mayonnaise (sugar-free)
  • 1 small garlic clove, finely grated or minced
  • 2 tablespoons finely grated Parmesan cheese
  • 1 teaspoon lemon juice
  • 1 teaspoon water (to loosen, if needed)
  • Pinch of salt and black pepper
  • For Serving (Optional):
  • Lemon wedges
  • Mixed greens or arugula
  • Sliced avocado
  • Chopped chives or extra dill

Method
 

  1. Make the aioli first. In a small bowl, whisk mayonnaise, garlic, Parmesan, lemon juice, and a pinch of salt and pepper. Add a teaspoon of water if it’s too thick. Cover and chill while you prep the cakes.
  2. Prep the salmon. Drain canned salmon well and remove any large bones or skin if you prefer. Flake with a fork into a mixing bowl. If using cooked fresh salmon, let it cool and flake it gently.
  3. Build the mixture. Add eggs, almond flour, Parmesan, mayonnaise, onion, parsley, dill, Dijon, lemon zest, lemon juice, garlic powder, smoked paprika (if using), salt, and pepper. Stir just until combined. The mix should hold together but not feel wet.
  4. Adjust texture. If the mixture feels loose, add 1–2 tablespoons more almond flour. If it’s too stiff, add a teaspoon of mayo or lemon juice. Taste and adjust seasoning.
  5. Form patties. With damp hands, shape 8 small patties (about 2 1/2 inches wide) or 4 larger ones. Press them firmly so they don’t crumble in the pan. Place on a plate and chill 10–15 minutes for easier handling.
  6. Heat the pan. Set a large nonstick or well-seasoned skillet over medium heat. Add 1–2 tablespoons oil and let it shimmer. You want a steady sizzle, not smoke.
  7. Sear to golden. Add patties without crowding. Cook 3–4 minutes per side for small cakes (4–5 for large), until deep golden and set. Add a bit more oil if the pan dries out. Don’t flip early; let the crust form.
  8. Rest briefly. Transfer to a plate and rest 2–3 minutes. This helps them firm up and stay juicy inside.
  9. Serve. Spoon the garlic Parmesan aioli over the cakes or serve on the side. Add lemon wedges, a handful of greens, and avocado if you like.