Crispy pan-fried cakes with lemon herb aioli
Paleo Salmon Cakes
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
8 cakes
Difficulty
Easy
Cost
Budget
$
Paleo Salmon Cakes
Crispy pan-fried cakes with lemon herb aioli
★4.7(22)
Golden salmon cakes made with canned wild salmon, almond flour, and fresh herbs, pan-fried until crispy outside and moist inside. Served with a dairy-free lemon herb aioli.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Canned salmon makes these cakes an affordable weeknight dinner that comes together in minutes. The almond flour binding keeps them paleo while creating a satisfying golden crust.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Paleo Salmon Cakes is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 cans (6 oz each) wild-caught salmon, drained
- 1/3 cup almond flour
- 1 large egg
- 2 tbsp fresh dill, chopped
- 1 lemon, juiced and zested
- 2 tbsp avocado oil, salt and pepper
Instructions
- 1
Drain salmon thoroughly and flake into a bowl, removing any bones and skin.
- 2
Mix in almond flour, egg, dill, lemon zest, half the lemon juice, salt, and pepper.
- 3
Form into 8 patties about 1/2-inch thick. Refrigerate 10 minutes to firm up.
- 4
Heat avocado oil in a skillet over medium-high heat. Pan-fry cakes 3-4 minutes per side until golden.
- 5
Serve with remaining lemon juice squeezed over top and your favorite paleo aioli.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Canned salmonCanned tuna
Works identically with a different flavor profile
Almond flourCassava flour
Nut-free and creates a slightly crispier crust
Tips & Storage
Pro Tips
Chilling the patties before frying helps them hold together in the pan.
Press patties firmly when forming—loose cakes tend to fall apart during cooking.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not skip the resting step at the end. It makes a bigger difference than any single ingredient in the recipe. Five minutes of patience pays off in juiciness and flavor.
Nutrition Facts
Per serving (75mg) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates2g
Fat24g
Fiber380mg
Sugar0g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use fresh salmon?
- Yes, cook and flake 12 oz of fresh salmon. Canned is just faster and more affordable.
- Can I bake these instead of frying?
- Yes, bake at 400°F for 20 minutes, flipping halfway, but they will not be as crispy.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →