Step 1

Make the lemon dill aioli by combining all ingredients in a small bowl. Whisk to combine, set aside.

Step 2

Heat your cast iron skillet over medium heat.

Step 3

In a large bowl, combine the salmon, almond flour, mayonnaise, eggs, parsley, dill, chives, lemon juice, salt and garlic powder. Stir to combine.

Step 4

Divide the mixture into 4 to make larger patties, or use a large cookie scoop to make smaller slider size patties. Use a moderate amount of pressure to press them together.

Step 5

Add the avocado oil to your warm pan. Cook the patties over medium heat for 3-5 minutes, until golden brown. Use a spatula to gently flip the patties, and continue cooking for another 3-5 minutes until golden brown.

Step 6

Remove from the heat, and allow to rest for 3 minutes.

Step 7

Serve the salmon cakes warm topped with lemon dill aioli. I highly recommend serving these with my herby lemon coleslaw!

Step 8

Leftovers will keep refrigerated in an airtight container for 5 days. These are also delicious served cold.

Step 9

See Notes below for more tips, FAQ’s and recipe substitutions!