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Salmon Patties with Spicy Aioli Recipe

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4 from 82 reviews

Delicious and savory Salmon Patties with a crispy nut topping, paired perfectly with a spicy, tangy aioli sauce. These patties blend tender baked salmon with fragrant sautéed onions and a nutty almond flour base, baked or pan-fried to golden perfection. A simple yet flavorful dish that works wonderfully as a protein-packed appetizer or main course.

Ingredients

Salmon Patties

  • 1.5 lbs salmon filet
  • 1 tbsp olive oil or avocado oil
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup almond flour
  • 1/3 cup chopped nuts (almonds or pecans)
  • 2 eggs
  • 1/3 tbsp finely chopped parsley
  • 2 tbsp dijon mustard
  • 1/4 cup lemon juice
  • 1 tsp paprika
  • 1/4 tsp sea salt, plus more to taste
  • Black pepper to taste

Spicy Aioli

  • 1 cup mayonnaise
  • 1 clove garlic, minced
  • 2 tbsp Frank's red hot buffalo sauce
  • 1 tbsp coconut aminos
  • 2 tsp lime juice
  • 1 tsp paprika

Instructions

  1. Bake the Salmon: Preheat the oven to 400°F. Line a baking sheet with parchment paper and place the salmon filet skin side down. Lightly season with salt and pepper. Bake for 12-15 minutes, until the salmon is pink and flakes easily with a fork. Remove and allow to cool, then set aside. Keep the oven on if you plan to bake the patties.
  2. Sauté Onion and Garlic: While the salmon cooks, heat a skillet over medium heat. Add the olive or avocado oil, then sauté the diced onion and minced garlic until translucent and fragrant, about 5 minutes. Remove from heat and allow to cool.
  3. Prepare the Salmon Mixture: In a large bowl, flake the cooked salmon with a fork, discarding the skin. Add the sautéed onion and garlic. Stir in the almond flour, half of the chopped nuts, eggs, parsley, dijon mustard, lemon juice, paprika, sea salt, and pepper. Mix thoroughly until well combined.
  4. Form and Bake the Patties (Oven Method): Line a baking sheet with parchment paper. Using a 1/4 or 1/3 dry measuring cup, scoop the salmon mixture and pack it in to form individual patties. Transfer them to the baking sheet and gently press them flatter with a spatula. Sprinkle the remaining chopped nuts over each patty for added crispiness. Bake at 400°F for 13 minutes, then broil for 1-2 minutes until golden brown. Remove from the oven.
  5. Form and Fry the Patties (Stovetop Method): Heat a large skillet over medium-high heat and add 2 tablespoons of olive or avocado oil. Form the patties using the measuring cup method described above. Cook patties for 3 minutes on the first side until crispy and brown, then flip and cook an additional 2-3 minutes on the other side. Remove from heat.
  6. Make the Spicy Aioli: While the patties cook, whisk together mayonnaise, minced garlic, Frank's red hot buffalo sauce, coconut aminos, lime juice, and paprika until smooth and well combined. Serve alongside the salmon patties.

Notes

  • You can choose to bake or pan-fry the salmon patties depending on preference or convenience.
  • Chopped almonds or pecans give a nice crunch, but feel free to substitute with other nuts or seeds if desired.
  • The spicy aioli can be adjusted for heat by increasing or decreasing the buffalo sauce.
  • Leftover patties can be refrigerated up to 3 days and reheated gently to maintain crispiness.
  • Ensure salmon is fully cooked through to avoid raw texture in the patties.

Find it online: https://recipethrive.com/salmon-patties-with-spicy-aioli-recipe/