These low-carb keto southwest salmon patties with avocado aioli make an easy 30-minute dinner with a little kick and plenty of flavor.
Originally published April 9, 2019. Updated with new photos and copy on January 2, 2022.
Quick & Easy Southwestern Salmon Patties with Avocado Aioli
Salmon is an excellent source of Omega-3 fatty acids and makes a tasty, satisfying protein for weeknight dinners. If fish hasn’t always been your favorite, a good recipe and the right ingredients can change your mind — these southwest salmon patties are a great example. They’re seasoned with Mexican-inspired flavors, lightly spicy, and paired with a creamy avocado ranch aioli that complements the patties perfectly.
This recipe is low-carb and fits Whole30, keto, paleo, and gluten-free lifestyles when ingredients are chosen accordingly. The patties are quick to prepare and can be baked or air-fried for a simple, hands-off method that delivers crispy, golden cakes.
Salmon Cakes vs. Salmon Patties
There’s no real difference between salmon cakes and salmon patties — the terms are interchangeable. Use whichever name you prefer; the method and flavor remain the same.
How to Make Southwestern Salmon Patties
What You’ll Need
- Canned salmon: Boneless, skinless canned salmon works well for convenience and texture (choose a well-sourced brand you trust).
- Fresh aromatics: Red onion, fresh cilantro (or parsley).
- Pantry and grocery staples: Coconut aminos, Dijon mustard, mayonnaise, eggs, almond flour, olive oil or ghee.
- Spices: Sea salt, cumin, chili powder, garlic powder, paprika.
Best Salmon for Patties
Canned salmon is ideal for these patties because it’s convenient and easy to mix. Choose boneless, skinless canned salmon for a smoother texture and to avoid the extra work of removing skin or large bones. If you prefer fresh salmon, you can use cooked flaked salmon, but canned is the most straightforward option.
Method 1: Baked Salmon Patties
- Preheat oven to 425°F (220°C).
- Combine all salmon cake ingredients in a large bowl, breaking up the salmon so the mixture is evenly combined.
- Line a baking sheet with parchment paper and brush lightly with oil.
- Use a 1/3-cup scoop to form eight patties about 1 inch thick and place them on the baking sheet.
- Bake for 15 minutes, then flip each patty and bake another 10 minutes, or until browned and cooked through.
Method 2: Air-Fryer Salmon Patties
- Spray the air-fryer basket and the tops of the patties lightly with olive or avocado oil.
- Preheat the air fryer to 400°F (200°C) and cook the patties for about 10 minutes without flipping.
- Check for a golden-brown exterior and remove as soon as they reach the desired crispness.
See the recipe card below for ingredient amounts and full instructions.
The Best Sauce for Salmon Patties
Avocado Ranch Aioli
This creamy avocado ranch aioli brightens the salmon patties and balances the southwest spices. It blends quickly in a blender or food processor and can be thinned with a little water to reach your preferred consistency.
- 1 large avocado, peeled and pitted
- 1/3 cup mayonnaise
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1/2 tsp dried parsley
- 1/2 tsp dried minced onion
- 1/4 tsp sea salt
- 1/2 tsp dried dill
- 1/2 tsp dried chives
- 2 tbsp water, or more to thin
Combine all aioli ingredients in a blender and blend on high for 20–30 seconds. Add water as needed until smooth and creamy.
What to Serve with Salmon Patties
Serve the patties warm with the avocado ranch aioli. They pair well with roasted or pan-fried vegetables, cauliflower rice, or simple salads. For a heartier plate, roasted sweet potatoes or seasoned breakfast-style potatoes are excellent companions.
The aioli is versatile — try it on greens, roasted vegetables, or as a dip for crudités.
Mary’s Tips & Tricks
Meal Prep
These patties are great for meal prep. Double the recipe to make a larger batch and refrigerate or freeze portions for quick meals during the week.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 400°F (200°C) for 10 minutes or pan-fry in a little oil over medium heat about 2 minutes per side until warmed and crisp.
Common Reader Questions
Can I freeze salmon patties? Yes. Form the patties and freeze them on a lined baking sheet for 30–60 minutes. Once firm, wrap individually and store in an airtight container for up to 3 months. Cook from frozen or thaw before baking or frying.
Are salmon patties healthy? Salmon is rich in Omega-3s and protein. This recipe uses lower-carb binders and wholesome ingredients to keep the patties nutritious while minimizing added carbs.
Are these patties keto? Yes. When made as written with almond flour and mayonnaise, they are low-carb and keto-friendly.
Can I substitute gluten-free flour for almond flour? You can substitute a gluten-free flour, but that will change the carb content and may make the recipe no longer keto or Whole30 compliant.
Are these Whole30 compliant? Yes, if you choose compliant mayonnaise and omit any non-compliant ingredients, the patties and the avocado aioli can fit Whole30 guidelines.
Can you make these with tuna? Yes. Canned tuna is a good substitute; drain it well and proceed the same way.
Recipe Card
Name: Southwest Salmon Cakes with Avocado Ranch Aioli
Prep: 10 mins | Cook: 25 mins | Total: 35 mins | Yield: 8 cakes
Ingredients
Salmon Cakes
- 24 oz boneless, skinless canned salmon, drained (about four 6-oz cans)
- 1/2 medium red onion, diced
- 1/8 cup chopped fresh cilantro (or parsley)
- 1 tbsp coconut aminos
- 1 tbsp Dijon mustard
- 1/2 cup mayonnaise
- 2 eggs
- 1/3 cup almond flour
- 1 tsp sea salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp ghee or olive oil
Avocado Ranch Aioli
- 1 large avocado, peeled and pitted
- 1/3 cup mayonnaise
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1/4 tsp sea salt
- 1/2 tsp dried parsley
- 1/2 tsp dried minced onion
- 1/2 tsp dried dill
- 1/2 tsp dried chives
- 2 tbsp water, more if needed to thin
Instructions
Oven Baked Method
- Preheat oven to 425°F (220°C). Combine all salmon cake ingredients in a large bowl, breaking up the salmon as you mix. Line a baking sheet with parchment and brush with oil.
- Use a 1/3-cup measure to form eight patties about 1 inch thick. Place on the prepared baking sheet.
- Bake 15 minutes, flip carefully, then bake an additional 10 minutes until browned and cooked through.
- While cakes bake, prepare the aioli: blend all aioli ingredients until smooth, adding water to reach desired consistency.
- Serve the salmon cakes warm with the avocado ranch aioli. Enjoy.
Air Fryer Method
- Spray the air-fryer basket and tops of the patties lightly with oil.
- Preheat to 400°F (200°C) and cook for about 10 minutes without flipping, or until golden brown. Check frequently to avoid overcooking.
Notes
- To reduce fat, substitute fat-free Greek yogurt for mayonnaise.
- Recipe works well with canned tuna if you prefer.
Nutrition (per serving)
Serving: 1 cake + 1/8 sauce — Calories: 387 kcal | Carbohydrates: 6 g | Protein: 23 g | Fat: 31 g | Fiber: 3 g
All nutrition facts are estimates and depend on the specific ingredients you use. For the most accurate numbers, weigh ingredients and calculate based on your brands and portions.
Recipe by: Mary’s Whole Life LLC
Photos by: Casey from The Mindful Hapa
