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Lime Basil Salmon Cakes

  • Author: Loren
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 SERVINGS 1x
  • Diet: Gluten Free


The perfect weeknight dinner when you are in a hurry. Fresh flavors and perfectly crispy right out of the oven. 


  • 18 ounces of canned de-boned salmon, drained. 
  • 1/2 cup of almond flour
  • 1 garlic clove, minced
  • 1 large egg, whisked
  • juice from 1 lime
  • 1/2 cup compliant mayonnaise
  • 2 tablespoons of fresh minced basil
  • 1/2 teaspoon of salt
  • 2 tablespoons of preferred oil for brushing pan (I used ghee)


  1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Brush 2 tablespoons of oil onto the sheet, evenly.
  2. In a large bowl, add the drained canned salmon. Use a fork to break apart into very small, flaky pieces. 
  3. Add the remaining ingredients into the bowl with the salmon- minced garlic, egg, almond flour, salt, lime juice, mayo, basil. Stir with a large spoon to mix everything until well incorporated. 
  4. Use a 1/4 measuring cup to make the salmon cakes. Simply fill the 1/4 cup full and then place on the prepared sheet. Flatten slightly with your hands to make a patty/cake shape. Leave 1 inch between each patty. 
  5. Bake for 15 minutes and then carefully flip and bake for another 15 minutes. Salmon cakes will be golden brown on each side. 
  6. Serve warm or cold the next day for a quick breakfast!
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American

Keywords: whole30 salmon patties