An easy stovetop dish that comes together without a whole production and mess in your kitchen. This recipe is loaded with clean protein, is full of flavor & rich in Omega-3's.

When we lived in Florida, my husband had the luxury of handing our fresh catch over to many waterfront restaurants right off the dock to prepare for us. Now that we're Chicagoans again, gone are the days of grilling our own fish outside year-round or letting someone else do the work entirely. The importance of omega-3's in the diet is something I never stop preaching about. That being said, I understand it isn't always enticing to shop for, prep and cook big filets of fatty tuna or salmon at home, especially when you're forced indoors. This is a simple, weekday-friendly way to incorporate salmon into your lunch & dinner rotation. The aioli is completely necessary here, so don't cut any corners. With only 5 clean ingredients, it couldn't be easier & is absolutely to die for.


for the salmon cakes

  • 2 cans salmon drained (I order Safe Catch brand through Thrive Market)

  • 1/4 cup finely diced red onion

  • 1/4 cup almond flour

  • 1 egg beaten

  • 2 tbs avocado mayo

  • 1 tsp lemon juice

  • 1 tbs fresh dill or 1 tsp dried

  • 1/4 tsp garlic powder

  • pink salt / pepper

  • 2 tbs avocado oil

for the aioli

  • 1/4 cup mayo

  • 1 clove garlic fed thru a press

  • 1 tsp fresh dill or 1/2 tsp dried

  • 2 tsp lemon juice

  • salt / pepper to taste


MIX salmon cakes ingredients in a bowl

HEAT avocado oil in a skillet over medium

FORM patties with 2 tbs mixture (will make about 6 cakes)

COOK until golden brown (about 5 min per side)

TRANSFER salmon cakes to a paper towel-lined plate to drain slightly

WHISK aioli ingredients in a separate bowl

PLATE salmon cakes over a bed of arugula

DRIZZLE with aioli & GARNISH with snipped chives or green onions

I'd love to see how you pull these together at home, so be sure to tag me on instagram @kristenmariasrd

Xo, Kristen