Chop green onions, and basil. You could pulse them in a bullet blender to get finer pieces.
Drain canned salmon.
Add all ingredients to a large bowl (except the oil and the ingredients for the aioli). Mix with clean hands or spatula.
Grease a 2 mini muffin tins (12 cups) with coconut oil. Take the salmon mixture and spoon into the muffin tin. Pack the mixture firmly in each cup. You can use a regular sized muffin pan as well but only fill cups halfway.
Cook for about 20 minutes or until salmon cakes have browned.
Remove from oven and flip tin upside down on a clean towel. As long as muffin tins were well greased, salmon cakes should slide right out.
Aioli
Combine all aioli ingredients in a small bowl and stir with a spoon.
Serve with the patties as a dip or spread.
Notes
If you can't find a sundried tomato paste you can use regular tomato paste or puree sundried tomatoes.
Adjust the patty size based on your needs. You can make full-on salmon patties or tiny salmon cakes to serve as an appetizer.
To cook patties in a pan:
Heat a large pan over medium heat. Add 1-2 tbsp avocado oil.
Let brown, keeping an eye on the patties so they don't burn. You want them to be golden brown and crispy. This should take 5 minutes per side. Flip once the bottoms have browned and repeat on the other side.