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Salmon Cakes with Chipotle Mayo

Rebecca Huff
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Servings 4
Calories 357 kcal


  • 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

Chipotle Mayo

  • 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.

Chipotle Mayo

  • 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.


Serving: 2pattiesCalories: 357kcalCarbohydrates: 15gProtein: 26gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 129mgSodium: 749mgPotassium: 565mgFiber: 3gSugar: 3gVitamin A: 8597IUVitamin C: 3mgCalcium: 313mgIron: 2mg
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