Salmon Cakes with Lemon Caper Aioli
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Makes 10 patties.
Ingredients
  • For Salmon Cakes:
  • 12 oz canned salmon
  • 2 egg yolks
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ shredded zucchini
  • 1 Tbs cooking fat
  • For the aioli:
  • ½ cup homemade mayo
  • 1 Tbs fresh lemon juice
  • 1 tsp lemon zest
  • 1 Tbs chopped capers
Instructions
  1. For the salmon cakes:
  2. Preheat oven to 350 degrees
  3. Add all the salmon cake ingredients except the zucchini to a bowl and mix to combine
  4. Place the zucchini between a layer of cheesecloth or a nut milk bag and squeeze to remove excess liquid
  5. Add zucchini to bowl and form salmon mixture into 10 equal patties
  6. Place on parchment lined baking sheet and bake for 15 minutes
  7. Once the salmon cakes are done baking, heat the fat in a skillet over medium heat
  8. Working in batches, fry the salmon cakes in the skillet until crispy, about 2 minutes per side
  9. For the aioli:
  10. Add all ingredients to a small bowl and mix to combine
Recipe by Vibrant Life Army Wife at https://vibrantlifearmywife.com/salmon-cakes-with-lemon-caper-aioli-paleo-low-fodmap/