Zesty herb salmon cakes that are low carb, Whole30, gluten free, dairy free, so delicious and flavourful served with a lemon dill aioli. Serve these as an appetizer or as a main dish along with a side salad.
Fresh wild caught salmon that has been baked in the oven, chilled and flaked. Mixed with fresh green and red peppers, onions, garlic and fresh herbs. The salmon cakes are incredibly moist and to keep these low carb and Whole30 we used almond flour as a binder to help form the patties.
To help give these salmon cakes their vibrant colour and to make these drool worthy, we added some sautéed red and green peppers as well a yellow onion. Add some fresh chopped parsley and dill to bring some freshness to the dish along with some seasoning and you’ve got a delicious salmon cake that is mouth-watering your guests won’t be able to resist!
Serve the salmon cakes as an appetizer with a simple lemon dill aioli made with Whole30 mayo, grainy Dijon mustard, fresh chopped dill, lemon zest, lemon juice and pepper or pair these with our delicious fresh cucumber radish salad to make this into a meal.