1.9teaspoonsalt and pepperfor mix plus extra for seasoning before baking
0.5cuplight mayoor regular mayo
4teaspoonSriracha saucefor spicy aioli
4teaspoonlemon juicefor spicy aioli
1clovegarlicminced for spicy aioli
pinchsaltfor spicy aioli
pinchpepperfor spicy aioli
Instructions
Instructions
Preheat your oven to 375 degrees Fahrenheit or 190 Celsius. Bake the salmon filet for 15 minutes until cooked through but still juicy.
Let the salmon cool slightly, then flake it into a large bowl using your fingers or a fork.
Chop half the onion and fresh parsley finely. Add to the bowl along with almond meal, Dijon mustard, eggs, lemon juice, salt, and pepper. Mix gently to combine.
Form the salmon mixture into medium-sized patties for even cooking.
Heat a non-stick skillet over medium heat. Cook the patties for 4 to 5 minutes on each side until golden brown.
While cooking, mix mayo, Sriracha, lemon juice, garlic, salt, and pepper in a small bowl to make the spicy aioli sauce.
When patties are cooked through and browned, serve them with spicy aioli on the side.
Store leftovers in an airtight container in the fridge for 3 to 4 days or freeze wrapped individually for up to 2 months.
Reheat gently to keep moist, using slow release in a pressure cooker or warming in the oven at a low temperature.
Enjoy your easy low carb salmon patties with a delicious spicy aioli for a quick and healthy meal.
Notes
These salmon patties are perfect for a quick, healthy low carb meal. The spicy aioli adds a creamy heat that complements the tender patties perfectly.