Pan-Fried Salmon Patties With Caper Dill Aioli

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Salmon Patties

• 2 eggs, whisked
• 2 6-oz cans wild salmon, drained
• ¼ cup minced yellow onion
• 2 scallions, chopped
• 3 tsp flavorgod lemon & garlic seasoning **
• 2-3 tsp mustard (dijon or stone ground)
• zest of 1 lemon
• 2 tsp coconut flour
• 4 Tbsp coconut oil or ghee, for pan-frying
• chopped chives/scallions + caper-dill aioli (below), for serving
• optional: hot sauce or sriracha for serving

Caper-Dill Aioli

• 1-2 tsp capers, chopped
• 1 Tbsp chopped dill
• ¼ cup mayonnaise, homemade or primal kitchen foods

***This recipe makes 6 patties.   I usually double to have leftovers for lunch. 

• In a mixing bowl, combine the whisked eggs, chopped onion, scallions, seasoning, mustard, and lemon zest. Mix until all the ingredients are incorporated. 
• Stir in the salmon, breaking up the chunks with a fork or wooden spoon. Sprinkle the 2 tsp coconut flour over the top, then mix it in until no longer visible (but don’t overmix!). Let it sit for a few minutes.  If it is too liquidy/moist at this point add another tablespoon of coconut flour. 
• Use a heaping ¼ cup to measure out 6 equal sized balls, squeezing out any extra liquid with your hands, then form the balls into patties. 
• Heat a medium sized cast iron skillet with 4 Tbsp coconut oil for 1-2 minutes, until the oil is hot.
• Use a spatula to slide each salmon cake gently into the pan. You may need to do this in two batches, depending on the size of your pan. Don’t overcrowd them or they will be too hard to flip! Been there, done that. Ain’t pretty.
• Cook for 3 minutes on the first side, until golden brown, then flip and cook for an additional 2-3 minutes on the second side.
• Carefully remove from the pan and allow to cool slightly while you make the lemon-caper aioli.

For the aioli, 

• in a small bowl mix together the chopped capers, dill, and mayo. That’s it!

Serve the salmon cakes with a small dollop of aioli on top and a sprinkle of chopped chives or scallions. If you like a little spice in your life, throw some sriracha or hot sauce on top!

NOTES

**substitute your favorite spice blend here. I like Slap Ya Mama seasoning but any all-purpose one will be good. If your spice blend has a lot of salt in it (or not a lot), make sure you adjust the salt in the recipe to taste.