Last Updated on June 29, 2022 by Rebecca Huff
These salmon cakes are made with canned salmon, preferably wild-caught, so they’re super fast and easy to whip up. In fact, they are so quick, I sometimes make them for breakfast. Unlike other “fast food” this one is high in nutrients. Perfect for any weeknight supper, or even an appetizer.
Keep in mind that when it comes to heart health and good cholesterol levels, salmon is an excellent choice. With sweet potatoes, you get lots of fiber and beta carotene which your body converts to Vitamin A. Capers also have a good bit of Vitamin A along with plenty of other antioxidants, minerals, and fiber.
No gluten here! This recipe doesn’t use the typical breadcrumbs to make them stick together. These salmon cakes are full of nutrition and low in carbohydrates.
So, even if you’re following a Ketogenic diet plan, don’t let the addition of a little sweet potato hinder you from enjoying a serving of these delicious salmon patties.
Yes, you can call them salmon cakes or salmon patties. I called them cakes because patties are cooked fully in a skillet and cakes are baked in the oven. That’s my logic but you can call them whatever you like.
A few notes on the recipe
If you don’t have avocado oil in your pantry, you can cook with olive oil, just reduce the heat in your skillet. You don’t want to heat olive oil higher than about medium as it has a lower smoke point than avocado oil does.
I like using avocado oil because I can brown the salmon cakes in a skillet on higher heat. This gives them a nice crispy texture and golden brown color on the outside.
Green onions add a bit of color, but if you don’t have scallions, just use any onion you have on hand. (Red onion looks especially pretty in these!) To keep it simple, I don’t list garlic in the recipe, but if you have a clove go ahead and mince it in, it just adds to the flavor and nutrient profile. You can also use a sprinkle of garlic powder if you like.
Season these however you like, I kept it basic, with just a bit of salt and cracked black pepper to taste. I know you’re not going to taste before cooking, but you know if you are a salt lover like me. Some people may prefer to go light on the salt. If you have a garden, add a few sprigs of fresh dill to the mix, it’s delicious.
How to Make Salmon Cakes
This is such an easy recipe to whip up. Keep in mind you don’t need to shape them by hand if you don’t want to, but they’ll look prettier on a bun if you take the time. When I’m in a hurry, I just spoon them into the pan. Then squish down with the back of my spoon to flatten a bit.
Remember, we’re not using fresh salmon here and canned salmon is already cooked. Using cooked salmon significantly cuts down on prep time as well as cook time.
On a side note, I have made these with leftover salmon that I had prepared from a fresh fillet. So, just keep in mind you can be flexible even when working within a recipe like this.
Preparing the Salmon Cakes
To brown the salmon cakes, only add four at a time unless you have an extra-large skillet. That’s because you don’t want to overcrowd them, plus you’ll need room for turning.
After removing them from the skillet, place them on a parchment-lined baking sheet. That way they can finish baking in the oven. If you’d rather not bother, you can complete the cooking right in the skillet. I’ve found that if your skillet is small, finishing in the oven makes it faster.
I’m guessing these would also be delicious cooked in an air fryer, so if you try that let me know!
Serve this salmon cakes recipe with a side of veggies. They also pair nicely with arugula salad drizzled with a bit of ginger dressing.
My kids like these salmon cakes on brioche buns, but I eat mine just plain with a side of fresh homegrown garden tomato! If you like lots of chipotle mayo, double that part of the recipe. It isn’t too spicy with one chipotle, even my husband can tolerate one. When I make this just for me, I add several peppers cause I like it hot, hot, hot!
Refrigerate leftovers and eat within two days.
Salmon Cakes with Chipotle Mayo
- 14 oz wild-caught salmon canned
- 1 medium sweet potato shredded (about 2 cups)
- 1 large egg
- 2 tbsp mayonnaise
- 3 green onions thinly sliced
- 2 tbsp capers
- 1 tsp avocado oil for frying
- salt and black pepper to taste
- ¼ cup mayonnaise
- 1 chipotle pepper in adobo sauce
- Heat the oven to 450 degrees Fahrenheit
- Mix all the ingredients for salmon cakes (not the oil) until well incorporated, then shape into 8 small cakes, about half an inch thick.
- Heat a skillet with about a teaspoon of oil over medium-high heat (you want a searing sound when you add the cakes to the pan)
- Add the cakes to the skillet and brown them on each side, being careful when you flip them not to let them fall apart.
- Transfer cakes to a parchment lined baking sheet and pop in the oven for 5-7 minutes.
- In a mini food processor, blend mayo with chipotle pepper, adding a bit of the adobo sauce if you like to thin it a bit.
Just try these and tell me they aren’t the best salmon cakes you’ve ever made!