Mini Basil Salmon Cakes with Sundried Tomato Aeoli

Two things that most people love: Eating with their hands, and salmon.

I would joke about it yielding some kind of primal satisfaction to eat with you fingers, but I actually think people are just innately lazy. Especially when they are hungry. This recipe produces the perfect Mini Basil Salmon Cakes that are the bite size, and offer a fork free option if you are entertaining or just avoiding unloading your dishwasher. No judgement there.

Entertaining people can be stressful, so can unloading the dishwasher. It is important to have a recipe in your repertoire that is quick enough to whip up in 30 minutes, and is both healthy and delicious. This mini basil salmon recipe can be made without thawing meat, or too much planning. This makes it a great option for a week night meal.
Mini Basil Salmon Cakes with Sundried Tomato Aeoli

Sundried Tomato Spread

Sundried tomato spread is used in several of my recipes. I love it because it has a sweet, concentrated flavor.  It is essentially just pureed sundried tomatoes, and is an awesome addition on a sandwich or burger. You can find it in the grocery store near the sundried tomatoes, and might also be called sundried tomato paste.  There are a variety of different brands, but it will look something like this:

Mini Basil Salmon Cakes with Sundried Tomato Aeoli


Mini Basil Salmon Cakes with Sundried Tomato Aeoli

These little salmon cakes make the perfect forkless appetizer for parties, or as a quick and healthy dinner option.

Course Appetizer, Main Course
Cuisine Paleo
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 24 cakes


Salmon Cakes

  • 3 cans wild caught salmon about 18 oz.
  • 2/3 cup chopped green onions 1 bunch
  • 1/2 cup fresh basil roughly chopped
  • 1/4 cup avocado mayo
  • 1/4 cup dijon mustard
  • 1 tbsp coconut flour
  • 1 cage-free egg
  • 1/2 tsp garlic powder
  • 1 tbsp garlic minced
  • 1 tsp black pepper


  • 1/4 cup avocado oil
  • 1/4 cup sundried tomato spread
  • 1/2 tsp garlic minced


Salmon Cakes

  1. Preheat oven to 400 degrees. 

  2. Chop green onions, and basil. Drain salmon. 

  3. Add all ingredients to a large bowl and mix with clean hands.

  4. Line a baking sheet with parchment paper. Begin scooping the mixture onto the parchment paper. I used a rounded tbsp scoop.

  5. Cook for 15-20 minutes.

  6. Allow to cool briefly, and serve.


  1. Combine ingredients and stir well.

Mini Basil Salmon Cakes with Sundried Tomato Aeoli