Paleo Salmon Cakes Recipe (with Video)

1. For the salmon cakes:
2. Drain the cans of salmon and add the salmon to a medium mixing bowl. Add the eggs, mustard, Old Bay seasoning, garlic powder, onion powder and black pepper. Use a fork to stir it all together while you break up the chunks of salmon.
3. Use a 1/4-cup ice cream scoop to create 1/4-cup sized balls of the mixture, placing each one on a plate and gently flattening with the palm of your hand until about 1/2" thick. (You can also use a 2¾" cookie cutter to help get really round patties.)
4. You should end up with 7-9 cakes.
5. Heat the avocado oil in a large skillet over medium-high heat.
6. Carefully add the cakes (place them around in a circle and 1 cake in the middle). Let them cook for 4-5 minutes per side, then use 2 spatulas to remove the cakes to a paper towel-lined plate. If you have to cook the cakes in batches, add more oil to the pan between batches, if necessary.
7. Serve with the aioli.
8. For the lemon aioli:
9. Stir the mayonnaise, lemon juice, salt, garlic powder and black pepper together in a small mixing bowl. If the aioli is too thick, add a bit of water to thin it out. If it's too runny, add more mayonnaise to thicken it.