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Salmon Patties with Spicy Aioli Recipe

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4 from 14 reviews

This recipe features flavorful salmon patties combined with a crunchy nut and almond flour base, seasoned with herbs and spices, then cooked to golden perfection either in the oven or on the stovetop. Served with a spicy buffalo aioli that adds a zesty kick, these salmon patties make a delicious and healthy meal perfect for lunch or dinner.

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 work well)
  • 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 + more to taste
  • Salt and pepper to taste

Spicy Aioli

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

Instructions

  1. Preheat and Bake Salmon: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and place the salmon filet skin side down. Season lightly with salt and pepper. Bake for 12-15 minutes until the salmon is pink and flakes easily with a fork. Remove from oven and set aside to cool. Keep the oven on if you plan to bake the patties.
  2. Sauté Onion and Garlic: While the salmon bakes, 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 Salmon Mixture: Once the salmon is cooled, flake it in a large bowl, discarding the skin. Add the sautéed onion and garlic, 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 Patties: Using a 1/4 or 1/3 cup measuring cup, scoop the mixture and pack it firmly to form individual patties. Place them onto a lined baking sheet and gently press down with a spatula to flatten. Sprinkle the remaining chopped nuts on top for extra crispiness.
  5. Cook the Patties – Oven Method: Bake the patties at 400°F (204°C) for 13 minutes. Then, switch the oven to broil and cook for an additional 1-2 minutes until the tops are golden brown. Remove from oven and set aside.
  6. Cook the Patties – Stovetop Method: Heat a large skillet over medium-high heat and add 2 tablespoons of olive or avocado oil. Cook the patties for 3 minutes on one side until crispy and browned, then flip and cook for another 2-3 minutes until cooked through and golden.
  7. Make the Spicy Aioli: While the patties cook, whisk together mayonnaise, minced garlic, Frank’s RedHot buffalo sauce, coconut aminos, lime juice, and paprika until smooth and well combined.
  8. Serve: Plate the salmon patties with a generous drizzle or dollop of the spicy aioli. Enjoy warm for optimal flavor and texture.

Notes

  • You can use either almonds or pecans for the nut component depending on your flavor preference.
  • The patties can be baked or pan-fried depending on your preferred cooking method or desired texture.
  • Adjust the amount of spicy buffalo sauce in the aioli to control the heat level.
  • Make sure to discard the salmon skin to avoid an unpleasant texture in the patties.
  • Almond flour helps bind the patties and keeps them gluten-free. Do not substitute with regular flour if you want to maintain that.
  • Fresh lemon and lime juice brighten the flavor and add a nice acidity balance.
  • To keep the patties intact while cooking, do not over-handle the mixture.

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