Keto Salmon Cakes with Lemon-Dill Aioli

Why You’ll Love This Recipe

• Golden, crisp-edged salmon cakes with a tender, flaky center and bright lemon-dill flavors.
• Truly keto-friendly: almond flour binder, mayo richness, and low-carb garlicky spinach on the side.
• 30-minute weeknight dinner that looks restaurant-worthy.
• Flexible: start with leftover salmon or use canned; air-fryer option included.

Grocery List

• Produce: Lemons, fresh dill, green onion (scallions), garlic, baby spinach
• Dairy: Eggs, unsalted butter (optional for spinach)
• Pantry: Salmon (cooked or canned), blanched almond flour, mayonnaise, Dijon mustard, avocado or olive oil, capers (optional), kosher salt, black pepper, paprika, red pepper flakes (optional)

Full Ingredients

Salmon Cakes

• 16 oz cooked salmon, flaked (about 2 cups packed; see note below for using raw or canned)
• 1/2 cup (56 g) blanched almond flour
• 3 tbsp mayonnaise
• 1 large egg
• 1 tbsp Dijon mustard
• 2 tbsp minced fresh dill
• 2 tbsp finely chopped green onion (scallions)
• 1 tbsp capers, drained and chopped (optional, but excellent)
• 1 tsp finely grated lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked or sweet paprika
• 2 tbsp avocado oil or light olive oil, for searing (plus a splash more if needed)

Lemon-Dill Aioli

• 1/2 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 1 small garlic clove, finely grated or pressed
• 1 tbsp finely chopped fresh dill
• Pinch kosher salt and black pepper

Garlicky Sautéed Spinach

• 1 tbsp olive oil
• 1 tbsp unsalted butter (optional, for richer flavor)
• 2 garlic cloves, thinly sliced
• 10 oz baby spinach
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp red pepper flakes (optional)
• 1 tsp fresh lemon juice

For Serving

• Lemon wedges
• Extra dill fronds

Step-by-Step Instructions

Step 1: Prep the salmon and aromatics

If you have cooked salmon, flake it into a large bowl, removing any skin and bones. If starting from raw salmon: preheat the oven to 425°F. Pat 1 lb salmon dry, season lightly with salt and pepper, place on a parchment-lined sheet pan, and roast for 12 minutes, or until just opaque. Cool 5 minutes, then flake. Finely chop dill and green onion; zest the lemon.

Step 2: Mix and bind the salmon cakes

Add to the bowl: almond flour, mayonnaise, egg, Dijon, dill, green onion, capers (if using), lemon zest, garlic powder, salt, pepper, and paprika. Gently fold until evenly combined; do not mash the salmon completely—leave some flakes for texture. The mixture should be moist but hold together when pressed.

Step 3: Form and chill the patties

Divide the mixture into 8 equal portions. With damp hands, form compact 2.5-inch patties, pressing any stray bits firmly into the sides. Place on a plate, cover, and chill for 10 minutes to help them set and sear cleanly.

Step 4: Make the lemon-dill aioli

In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, grated garlic, dill, and a pinch of salt and pepper. Taste and adjust lemon or salt to preference. Refrigerate until serving.

Step 5: Pan-sear the salmon cakes

Heat 2 tbsp avocado or light olive oil in a 12-inch nonstick or seasoned cast-iron skillet over medium heat. When the oil shimmers, add patties in a single layer without crowding (cook in two batches if needed). Sear 3 minutes until the bottoms are deep golden and crisp, then flip carefully and cook 2–3 minutes more. Transfer to a paper towel–lined plate. Add a splash more oil for the second batch if the pan looks dry.

Step 6: Sauté the garlicky spinach

In a separate large skillet, warm the olive oil (and butter if using) over medium heat. Add sliced garlic and cook 30 seconds until fragrant but not browned. Add spinach, salt, and red pepper flakes (if using). Toss with tongs until just wilted, 2–3 minutes. Finish with lemon juice and taste for seasoning.

Step 7: Plate and serve

Serve 2 salmon cakes per plate with a generous spoonful of lemon-dill aioli. Add a mound of garlicky spinach on the side. Garnish with dill fronds and lemon wedges for squeezing.

Pro Tips

• Thoroughly drain canned salmon (if using) and blot with paper towels to keep the mixture from getting soggy.
• Chilling the formed patties is the secret to neat, crisp searing—do not skip it.
• Use a thin fish spatula and a firm, confident flip to keep patties intact.
• Nonstick or well-seasoned cast iron makes the best crust with the least sticking.
• For extra-lemony brightness without bitterness, zest with a fine rasp and measure carefully.

Variations

• Air-Fryer Salmon Cakes: Lightly oil the basket. Air-fry patties at 400°F for 8–10 minutes, flipping halfway, until golden and heated through.
• Different Binder: Swap almond flour for 1/2 cup finely crushed pork rinds for an ultra-low carb, extra-crisp edge.
• Spicy Cajun: Add 1–1.5 tsp Cajun seasoning to the mix and a pinch of cayenne to the aioli.

Storage & Make-Ahead

Make the mixture up to 24 hours ahead; keep covered and chilled, then form, chill briefly, and sear. Cooked salmon cakes keep 3 days in the refrigerator or up to 2 months frozen (cool completely, freeze on a tray, then transfer to a freezer bag). Reheat in a 375°F oven or air fryer for 8–10 minutes until hot and crisp. Aioli keeps 5 days refrigerated. Spinach is best fresh but reheats gently in a skillet over low heat.

Nutrition (per serving)

Approximate for 2 salmon cakes, 2 tbsp aioli, and spinach: 690 calories; 62 g fat; 4 g total carbs (about 2–3 g net); 3 g fiber; 31 g protein. Values vary with ingredient brands and exact portions.