Salmon and Sweet Potato Cakes (Healthy & Gluten-Free)
What You’ll Love About Gluten-Free Salmon Cakes
These salmon and sweet potato cakes are one of my favourite, healthy, gluten-free, high-protein dinner recipes to make during the week. They’re super hearty and satisfying using just a few simple, wholesome ingredients. Once the mixture for the salmon patties has been combined, they’re formed into patties and pan-seared until lightly golden and slightly crispy on the outside. Similar to my Air-fryer Cod Cakes with Tartar Sauce and Asian-style Tuna Cakes with Spicy Mayo, they’re absolutely delicious!
My favourite way to serve them for a complete meal is alongside a crisp green salad to add freshness. I drizzle the gluten-free salmon cakes with an easy, homemade lemon aioli sauce which levels them up even more! You can also serve them as an appetizer. Just form the mixture into smaller-sized patties, pan-fry them as the recipe lays out and serve on a platter with lemon aioli on the side for dipping. However you make them, you can’t go wrong; seafood lovers all around will be raving about them!
These healthy salmon cakes with sweet potatoes are tasty, but they’re also gluten-free, full of omega-3s and high-in protein. Unlike traditional salmon patties, the addition of sweet potatoes adds extra nutrients as well as nice flavour and texture. When the salmon cakes are pan-fried the sweet potatoes get nice and crispy on the outside. I’m drooling just thinking about them, honestly! Plus, they reheat amazingly the next day so you can take any leftovers for lunches; bonus!
Recipe Notes and Ingredients Tips
- Wild Sockeye Salmon – I recommend using wild salmon if it’s possible. I know it’s a bit more expensive, but it really is amazing in both flavour and nutrients. That deep red colour is what you should be looking for in a good, rich quality salmon.
- Sweet Potatoes – Make sure you use sweet potatoes and NOT yams. Sometimes they get mistaken for each other. I have tried making this recipe with yams and they did not turn out well. I think it’s due to their higher moisture content. So, sweet potatoes it is!
- Gluten-Free Breadcrumbs – I use gluten-free panko crumbs for this recipe, but any style of gluten-free breadcrumbs will work. If you can find some gluten-free breadcrumbs that are a bit coarser, like panko crumbs, they will be less likely to dry out the salmon cakes. Using gluten-free panko crumbs, the salmon patties are not dry at all; they’re just perfect.
- Lemon – You will need both the juice and the zest of 1 lemon for this recipe. Since you will be using the zest (the outer skin) of the lemon, I recommend using an organic lemon.
How to Make Healthy Salmon and Sweet Potato Cakes
Step 1: Bake the salmon and potatoes.
Line a baking sheet with parchment paper and preheat the oven to 400F. Lay the salmon fillet on one side, pat it dry with paper towel, lightly spray with olive oil and season with salt and pepper. Next, scrub the sweet potatoes and polk them with a fork 4-6 times all over the potato skins. Roll each sweet potato in a piece of aluminum foil with the shiny side facing inside and close up the ends. Place the sweet potatoes next to the salmon on the other side of the pan. Bake for 20 minutes, then remove the salmon to a cutting board, increase the temperature to 425F and return the potatoes back to the oven for another 20 minutes.
Step 2: Start to make the sweet potato and salmon cakes mixture.
Get a medium-sized mixing bowl and a 2-tablespoon cookie scoop ready. Once the salmon has cooled, break it apart into small flakes and add it to the mixing bowl without the use of the skin (save the skin and crisp it up later in a frying pan with some olive oil and salt – yum)! Then, add the eggs, mayonnaise, gluten-free breadcrumbs, chopped dill, lemon zest and salt and pepper. Mix well with a fork and set aside until the sweet potatoes are ready.
Step 3: Make the lemon aioli.
While you’re waiting for the sweet potatoes, make the lemon aioli. In a small bowl, whisk together the mayonnaise, lemon juice, garlic and salt and pepper until combined. Cover and store in the fridge until you’re ready to serve the salmon cakes.
Step 4: Add the sweet potatoes to the salmon cakes mixture.
Once the sweet potatoes are done cooking and a fork pierces them easily, remove them from the foil. Cut each one down the centre lengthwise with a knife and open them up. Scoop out the flesh and add it to the bowl with the salmon cakes mixture. If they’re still steaming quite a bit, opt to scoop the flesh into a glass bowl to cool for another few minutes before adding to the salmon cakes mixture. Once you’ve added the sweet potato, mix the salmon cakes mixture again until everything. is evenly combined. The sweet potato will act as a binder along with the breadcrumbs.
Step 5: Form and cook the salmon cakes.
Preheat a stainless steel skillet or cast iron skillet over medium heat and add 2 tablespoons of avocado or olive oil. Using a two-tablespoon cookie scoop, scoop the salmon cakes mixture into your hand and form it into a round patty. Add them to the warmed pan being careful not to crowd them too much. You may need to work in batches. Let them cook for 3-4 minutes or until golden brown on the bottom. If they are browning too fast, reduce the heat to medium-low. Flip them over and continue to cook for an additional 3-4 minutes or until golden brown on the other side and cooked through.
Step 6: Plate and serve the salmon cakes.
Plate the salmon cakes with a side of homemade lemon aioli and serve warm. Enjoy!
Frequently Asked Questions About Salmon and Sweet Potato Cakes
Yes! These salmon cakes are 100% gluten-free. You will need some breadcrumbs for this recipe, but you can use gluten-free breadcrumbs – specifically gluten-free panko crumbs. I find those work great!
Yes! Canned salmon would work great as well. You will still need about 1 pound of meat so likely 2-3 cans salmon, depending on the size. Be sure to squeeze out ALL of the liquid before adding the salmon meat to a bowl. You don’t want any excess moisture from the can.
Yes, to bake the salmon cakes instead of pan-frying, place them on a lightly greased, parchment-lined baking sheet and bake at 400°F for 12–14 minutes, flipping halfway through, until lightly golden and heated through.
I have included breadcrumbs in the recipe so help bind/hold the patties together. If you don’t have breadcrumbs, other substitutions include 2 tablespoons arrowroot powder or 1/3 cup almond flour instead of breadcrumbs.
See previous question’s response.
Even with adding breadcrumbs, I have never known these salmon cakes to be dry. They are perfectly textured! The addition of mayonnaise to the mixture helps to keep them nice and moist. If you’re worried about it, try adding just 1/3 cup breadcrumbs instead of 1/2 cup.
Yes! Salmon cakes can be cooked in the air fryer at 375F for 6-7 minutes on each side. Spray lightly with avocado or olive oil before cooking.
Storage and Reheating Tips for Gluten-Free Salmon Cakes
So, how long do salmon cakes last in the fridge? In a sealed, air tight container the salmon and sweet potato cakes should last up to 1 week in the fridge. If you’re wondering if they can be frozen, they can! Cooked salmon patties can be frozen in an air tight container for up to 3 months. Just be sure to thaw them before reheating later.
Any leftovers can be reheated in the microwave or the oven. If using the oven method, reheat salmon cakes at 350F for 10-15 minutes or until heated throughout. How do you reheat salmon cakes without drying them out? Either of these methods (microwave or oven) should not dry out the salmon patties. As mentioned above, the addition of mayonnaise to the actual mixture of the salmon cakes helps to keep them nice and moist, even after reheating.
Salmon and Sweet Potato Cakes
Equipment
- 1 Stainless steel or cast iron skillet
Ingredients
For the salmon cakes:
- 1 pound wild sockeye salmon fillet
- 1 pound skinny sweet potatoes about 5 small (1" wide x 4" long) *not yams
- 2 tablespoons chopped, fresh dill
- 1/3 cup mayonnaise
- 1/2 cup gluten-free panko crumbs
- 1 lemon washed, dried and zested
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
For the lemon aioli:
- 1/2 cup mayonnaise
- 1/2 lemon juiced
- 1 clove garlic minced
- 1 pinch salt and pepper to taste
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 400F.
- Lay the salmon fillet on one side, pat it dry with paper towel, lightly spray with olive oil and season with salt and pepper.
- Wash and scrub the sweet potatoes and polk them with a fork 4-6 times all over the potato skins. Roll each sweet potato in a piece of aluminum foil with the shiny side facing inside and close up the ends. Place them next to the salmon on the pan.
- Bake for 20 minutes, then remove the salmon to a cutting board, increase the temperature to 425F and return the potatoes back to the oven for another 20 minutes or until cooked through.
- Using a medium-sized mixing bowl and a 2-tablespoon cookie scoop, break apart the cooled salmon into small flakes and add it to the mixing bowl without the skin. Add the eggs, mayonnaise, gluten-free breadcrumbs, chopped dill, lemon zest and salt and pepper. Mix well with a fork and let sit in the fridge until the sweet potatoes are ready.
- Make the lemon aioli: in a small bowl, whisk together the mayonnaise, lemon juice, garlic and salt and pepper until combined. Set aside.
- Once the sweet potatoes are cooked through, remove them from the foil. Cut each one down the centre lengthwise with a knife and open them up. Scoop out the flesh and add it to the bowl with the salmon cakes mixture. If they're still steaming quite a bit, opt to scoop the flesh into a glass bowl to cool for another few minutes before adding to the salmon cakes mixture. Once you've added the sweet potato, mix the salmon cakes mixture again until everything is evenly combined.
- Preheat a stainless steel skillet over medium heat and add 2 tablespoons of olive oil. Using a two-tablespoon cookie scoop, scoop the salmon cakes mixture into your hand and form it into a round patty. The mixture will be slightly sticky.
- Add the cakes to the pan, not crowding them too much. You may need to work in batches. Let them cook for 3-4 minutes or until golden brown on the bottom. If they are browning too fast, reduce the heat to medium-low. Flip them over and continue to cook for an additional 3-4 minutes or until golden brown on the other side and cooked through.
- Plate the salmon cakes with a side of homemade lemon aioli and serve warm. Enjoy!
