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Wild Salmon and Sweet Potato Cakes

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

 ¼ cup virgin coconut oil
 1 onion, small dice
 2 cloves garlic, minced
 1 cup sweet potato, cooked and mashed (see note above)
 8 oz wild salmon, skin + pin bones removed, finely chopped (you can ask your fishmonger to do this)
 2 eggs, beaten
 ½ cup almond flour
 ¼ cup fresh parsley, minced
 1 tbsp fresh lemon juice
 1 tbsp dijon mustard
 1 tsp ground cumin
 ¼ tsp black pepper
 ¾ tsp salt
 1 lemon, cut into wedges

In a 12 inch heavy-bottom pan heat 2 T of the oil over medium heat.

Add the onion and a pinch of salt and cook, stirring occasionally, until onion is soft but not browned, about 5 min.

Add the garlic and cook, stirring, for 1 min. Set aside and let cool.


In a bowl mix sweet potato puree, salmon, eggs, almond flour, parsley, lemon juice, mustard, cumin, pepper, and 1/2 tsp salt. Fold in onion mixture.

(Optional: At this point you can cook a "tester". Cook one salmon cake according to directions below and taste to see if any seasonings need to be adjusted, i.e. more salt, more dijon, more cumin....)


Wipe out heavy-bottom pan, and add 1/4 cup coconut oil.

Warm over medium heat until oil begin to shimmer, but not smoke. Scoop 1/4 cup of salmon mixture and form into 1 inch patties/cakes. Add to oil, carefully.

Cook until nicely browned on the bottom, about three minutes. If the cakes are cooking too quickly turn down heat.

Carefully flip each cake and cook until deeply golden and cooked through, about 2-3 min. If at any point oil starts to smoke, turn down heat.


Transfer cakes to cooling rack, placed over baking sheet. Finish with a sprinkle of salt. Before serving squeeze a bit of lemon on top.

Nutrition Facts

Servings 0