Born out of the Depression Era, the salmon cake has graced the American dinner table for nearly a century. My mother made them from a can in the 1970s and today, albeit modernized with almond flour, wild caught salmon and herbed aioli, I serve them when I need a quick, easy main course. Paired with a handful of crispy greens, the leftovers make a great sandwich for lunch the next day.
Preheat oven to 350 degrees.
Line a rimmed baking sheet with parchment.
Rinse salmon, pat dry and place skin-side down on prepared baking sheet.
Sprinkle with salt.
Bake for 15 minutes or until medium rare.
While salmon bakes, melt butter in a small skillet over medium heat.
Add onion and red pepper, sautéing until onions are translucent, about 10 minutes.
Set aside to cool.
Mix flour, parsley, lemon juice, mayo and egg in a large bowl until well combined.
Add onion mixture, mix well.
Add oregano, garlic powder, granulated onion and black pepper, mix well.
Once cool, remove flesh from salmon and discard skin and parchment.
Set oven to broil at 450 degrees.
Line the baking sheet with fresh parchment.
Gently fold salmon into mixture until combined.
Scoop ¼ cup portions of salmon mixture onto prepared baking sheet, press to flatten slightly.
Bake for 10 minutes until golden.
Serve warm with 1 teaspoon lemon herb aioli.
To make aioli, whisk mayo, parsley, lemon juice, garlic, salt and pepper in a small bowl.
Store in a refrigerated airtight container, until served.
Naturally low-carb & gluten-free