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Whole30 Southwestern Salmon Cakes with Green Chili Aioli Recipe

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4 from 65 reviews

These Whole30 Southwestern Salmon Cakes offer a flavorful and healthy twist on traditional salmon patties. Made with fresh or canned salmon, roasted red bell pepper, and a blend of southwestern spices, they are baked to perfection and paired with a zesty Green Chili Aioli for added kick. Perfect for a nutritious lunch or dinner, these salmon cakes are compliant with the Whole30 program and are gluten-free and dairy-free.

Ingredients

Salmon Cakes

  • 1 pound fresh salmon or 4 (6-ounce) cans of salmon
  • 1 whole red bell pepper, roasted
  • ½ red onion, diced
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon Dijon mustard
  • ¼ cup mayonnaise
  • 2 eggs
  • ⅓ cup almond flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon chili powder

Green Chili Aioli

  • 3 whole Anaheim chilies, roasted
  • 1 cup mayonnaise
  • 1 clove garlic, chopped
  • 1 teaspoon cumin
  • 1 lime, juiced
  • 2 tablespoons cilantro, chopped

Instructions

  1. Preheat and bake salmon: Preheat the oven to 350 degrees Fahrenheit. Place the fresh salmon onto a parchment-lined baking tray. Brush the salmon with 1 tablespoon of olive oil and season with salt and pepper. Bake for 15 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
  2. Prepare salmon for mixing: Allow the baked salmon to cool to room temperature. Once cooled, break the salmon apart with your hands and transfer the flakes to a large mixing bowl.
  3. Combine salmon cake ingredients: Add the roasted red bell pepper, diced red onion, chopped cilantro, Dijon mustard, mayonnaise, eggs, almond flour, kosher salt, ground cumin, garlic powder, paprika, and chili powder to the bowl with the salmon. Mix gently until all ingredients are evenly incorporated.
  4. Shape salmon cakes: Using a ⅓-cup measuring cup, scoop the mixture to form 8 equal-sized salmon cakes. Place each cake on a parchment-lined baking tray to prevent sticking.
  5. Bake salmon cakes: Increase the oven temperature to 425 degrees Fahrenheit. Bake the salmon cakes for 10 minutes, then carefully flip each one and bake for another 10 minutes until golden and cooked through.
  6. Prepare Green Chili Aioli - roast chilies: Place the Anaheim chilies on a foil-lined baking tray and place under the broiler. Broil until the skin is charred and the chilies feel soft, about 5-7 minutes, turning if necessary.
  7. Steam and peel chilies: Transfer the charred chilies to a bowl and cover tightly with plastic wrap to let them steam for 15 minutes. Once steamed, peel off the skin, remove seeds, and dice the chilies.
  8. Blend aioli ingredients: In a food processor, combine the peeled diced chilies, mayonnaise, chopped garlic, cumin, lime juice, and chopped cilantro. Blend until smooth and creamy.
  9. Serve: Plate the baked salmon cakes and serve with a generous dollop of the green chili aioli on the side for dipping or topping.

Notes

  • Fresh salmon is preferred for best texture, but canned salmon can be used as a convenient alternative.
  • Roasting the bell pepper and Anaheim chilies enhances their flavor through caramelization.
  • The almond flour acts as a gluten-free binder instead of breadcrumbs, keeping the cakes Whole30 compliant.
  • Ensure the salmon cakes are baked thoroughly to an internal temperature of at least 145°F for safety.
  • Green Chili Aioli can be made a day ahead and refrigerated to develop more flavor.

Find it online: https://recipethrive.com/whole30-southwestern-salmon-cakes-with-green-chili-aioli-recipe/