Chipotle Sweet Potato Salmon Cakes
These healthy and delicious Salmon Cakes have tons of flavor, with mashed sweet potato, smoky chipotle, and scallions. I ate a ton of these during my Whole30!
I’ve probably eaten a hundred of these salmon cakes in the past 6 months.
My only explanation is that I really like them, plus I was making up for lost time, since salmon cakes were not a food I really knew until last September.
But salmon cakes were new to me until my first Whole30 last fall.
Before I started the program, I picked up a couple Whole30 recipe books and noticed that salmon cakes were one of the most popular suggested recipes.
I tried a few of the recommended renditions, and ended up making my own version that’s a mishmash of ingredients and methods from the ones I tried.
This version has three main components, which are salmon, sweet potato, and chipotle, and they’re all magical together.
I like that the mashed sweet potato keeps them softer than an only-protein cake, and the chipotle is smoky and delicious.
How to Make Salmon Cakes:
To get started, you need some mashed sweet potato.
Apparently you can buy canned sweet potato, because the official Whole30 recipe calls for it, but I find it simple to microwave a sweet potato for 5 minutes, then mash it up with a fork:
Place that in a bowl along with canned wild salmon, egg, mayonnaise, scallions, almond flour, chipotle, cumin, and salt:
If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor.
Why the canned salmon?
Canned salmon was something I had never purchased until my Whole30, when their salmon cake recipe called for it.
It doesn’t taste the same as fresh (it tastes more similar to canned tuna), but I like that it’s always in the pantry and available to be cooked, and that’s kind of the idea here. You can definitely use fresh if you prefer!
I buy canned wild salmon for this recipe, and a quick note:
MAKE SURE you buy boneless skinless salmon. Oh my word. Picking out the bones in canned salmon is so much worse than I could’ve ever imagined.
Mix it all together until combined:
Use a cookie scoop to portion out the salmon cake mixture, then flatten into patties:
Heat enough olive oil in a skillet to coat the bottom, then pan fry the salmon cakes in batches:
Flip when they’re golden brown on the first side, which should take 3-4 minutes.
Then you can serve the salmon cakes with a couple lemon wedges, or tartar sauce.
I find that the salmon cakes have enough flavor on their own that a sauce is not required though.
Salmon Cakes Tips:
- How long will salmon cakes keep? 2-3 days in the fridge.
- Can salmon cakes be frozen? Yes, let them cool completely and then store in an airtight container for up to 2 months.
- Can salmon cakes be baked? Yes, you can bake these instead, at about 400F for 10 minutes. I prefer pan-frying because then they get a bit crispy, and you can use a healthy oil of choice like olive oil or avocado oil.
- Can salmon patties be made ahead of time? Yes, shape them and store in the fridge in an airtight container for up to 8 hours.
- What goes with salmon cakes? I think these are nice when served with a big salad or garlic herb steak fries.
- How to fry salmon cakes: Get a decently high smoke point oil like a light olive oil or avocado oil, then cook the patties for about 2-3 minutes on each side until golden brown and crispy.
- Are these salmon cakes healthy? Yes, these are Whole30-compliant, paleo, gluten-free, and dairy-free!
Chipotle Sweet Potato Salmon Cakes
These healthy and delicious salmon cakes have tons of flavor, with mashed sweet potato, smoky chipotle, and scallions. I ate a ton of these during my Whole30!
- 3 6-oz cans salmon, boneless and skinless
- 1/4 cup mayonnaise
- 1 cup mashed sweet potato
- 1 egg
- 1/4 cup blanched almond flour
- 3 scallions, sliced
- 1.5 tsp ground chipotle
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 3-4 tbsp olive oil (approximately), for frying
- In a large bowl, stir to combine all the ingredients.
- Using a large 3-Tbsp cookie scoop, portion the cake mixture into your hands and flatten it out into a patty about 1/2" thick.
- Heat a large nonstick skillet over medium heat, then add enough olive oil to coat the bottom of the pan, about 3 tablespoons.
- Pan fry the salmon cakes in the oil for about 3 minutes on each side until golden, in batches if needed.
- Serve and enjoy!
Did you make this recipe?
I'd love to know how it went!