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Recipes From Dad Cents Episode 4

May 05, 2020

Whole30 + Keto Salmon Cakes with Lemon Dill Aioli

This recipe is from James McDonald, my guest on Episode 4 of Dad Cents podcast: James and his wife pulled this recipe from Tastes Lovely:

Prep time: 10 MINUTES
Cook time: 10 MINUTES
Total time: 20 MINUTES
Yield: 4 Servings



1/2 cup mayonnaise

1 teaspoon fresh dill, finely chopped

1 teaspoon lemon zest (from 1 lemon)

1 tablespoon lemon juice

1 clove of garlic, grated or finely minced (optional)

1/2 teaspoon salt

1/2 teaspoon pepper


(3) 6-ounce cans wild alaskan salmon, drained and moisture squeezed out in a paper towel (see notes)

1/2 cup almond flour

1/4 cup mayonnaise

2 eggs

2 tablespoons fresh parsley, finely chopped

2 tablespoons fresh dill, finely chopped

2 tablespoons fresh chives, finely chopped

1 tablespoon lemon juice (from about half a lemon)

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 cup avocado oil



Make the lemon dill aioli by combining all ingredients in a small bowl. Whisk to combine, set aside.


Heat your cast iron skillet over medium heat.

In a large bowl, combine the salmon, almond flour, mayonnaise, eggs, parsley, dill, chives, lemon juice, salt and garlic powder. Stir to combine.

Divide the mixture into 4, and form into patties using a moderate amount of pressure to press them together.

Add the avocado oil to your warm pan. Cook the patties over medium heat for 3-5 minutes, until golden brown. Use a spatula to gently flip the patties, and continue cooking for another 3-5 minutes until golden brown.

Remove from the heat, and allow to rest for 3 minutes.

Serve the salmon cakes warm topped with lemon dill aioli. I highly recommend serving these with my paleo + whole herby lemon coleslaw!

Leftovers will keep refrigerated in an airtight container for 5 days. These are also delicious served cold. See notes below for meal prep and reheat instructions.


  • Be sure to read your can labels. Canned salmon can come with skin and bones in it, or skinless and boneless. The skin and bone is more nutritious! The skin and bones dissolve when mixed together. But it definitely doesn’t look the most appetizing. Look for “skinless + boneless” canned salmon if preferred.
  • These make great appetizers too! Just make 16 smaller patties instead of 4 big ones.
  • If you make the coleslaw and the salmon cakes together (which you really should), you’ll need exactly 1 batch of my homemade mayo for the coleslaw dressing, to use in the salmon cakes, and to make the lemon dill aioli.
  • Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. I love these plastic ramekins to hold the lemon dill aioli.
  • HEATING: These are actually delicious served cold. If you want to warm the salmon cakes either microwave until warm, about 2-3 minutes (I like to sprinkle on a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 8-12 minutes. But careful, because microwaved fish smells really strong.
  • You can use fresh salmon too! Great to use with leftover cooked salmon. You’ll need 18-ounces worth. Just shred it with a fork, then follow the recipe as listed.
  • In a pinch, you could use dried herbs. But I really love the fresh herbs, adds tons of brightness.
  • This works with canned tuna too!
  • You can reheat leftovers in the skillet with avocado oil to get them crispy again!
  • These are shockingly delicious eaten cold the next day. Great for meal prep!

Smoked Pork Shoulder Rub

This recipe is also from James McDonald, my guest on Episode 4 of Dad Cents podcast: James and his wife pulled this recipe from Real Simple Good:


2 tsp sea salt
2 tsp ground pepper
2 tsp sage
2 tsp cumin
1 tsp thyme
1 tsp allspice
1 tsp ginger


First, coat the pork shoulder with some mustard to help the rub stick and develop a good “bark”.

Place all of the seasonings in a small bowl and mix well to make the spice rub.

Massage the spice rub all over the meat. You may have some left over if you have a smaller cut of meat.

The Perfect Baked Potato

This recipe is also from (you guessed it) James McDonald, my guest on Episode 4 of Dad Cents podcast:




Preheat the oven to 375 degrees.

DO NOT wrap the potato in foil.

Poke each potato a few times with a fork.

Rub a little olive oil and sale and pepper on each potato.

Put each potato bare on the oven racks in your oven

Cook for at least 1 hour (maybe more)