Salmon and Sweet Potato Cakes

Name: Salmon and Sweet Potato Cakes
Prep time: 24 min
Cook time: 6 min
Total time: 30 min
Cuisine: Seafood
Ingredients: 1 large sweet potato, cooked and mashed* (about 1 cup); 3 (6-ounce) skinless salmon fillets; 1 quart (4 cups) chicken broth (sub: water); Salt and ground black pepper, to taste; 1 tablespoon seafood seasoning (recommended: Old Bay); 1 1/2 cups whole wheat crackers, crushed into crumbs; 1 large egg, lightly beaten; 1 tablespoon finely chopped fresh thyme leaves; 1 teaspoon hot sauce; 2 scallions or green onions, finely chopped; 1/4 cup finely chopped fresh parsley; 3 tablespoons extra-virgin olive oil

5 /5

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By: Rachel TiemeyerPosted: 4/15/20Updated: 11/6/22

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These salmon and sweet potato cakes are packed with nutrition and flavor! Enjoy them as a sandwich or a la carte. Freezing instructions included!

Salmon and sweet potato cakes on a bed of lettuce with avocado aioli being served on two plates.

Table of Contents

About This Recipe

I love cooking shows. And, there’s one Food Network star who will always have a special place in my heart. Can you guess who?

Rach, of course! I watched 30 Minute Meals pretty consistently for over 10 years. Honestly, a large majority of what I know in the kitchen, from tips to ingredients to techniques, I learned directly from her.

I saw Rachael Ray make a similar version of these Salmon and Sweet Potato Cakes on her show and knew I had to try them. Over the years, I’ve made these few times and tweaked the recipe to make it a little more user-friendly.

Why I Love These Salmon Cakes

I love them because they are super nutritious, my kids will actually eat them(!), and they freeze nicely so I can make a big batch for later. Don’t worry, there’s no fishy-ness in these cakes. All the different flavors and textures make them absolutely great, in my opinion.

Ingredients Needed

This delicious recipe uses two of the best superfoods on the planet!

Salmon and sweet potato cake ingredients measured out and labeled.

Wild Salmon Filets – The big gun ingredient is the Omega 3-rich wild salmon which the American diet is sorely lacking in. The salmon provides heart-healthy fat and lots of protein.

Wild Salmon is readily available and affordable in most grocery stores now, but the tastiest wild salmon I’ve had is from ButcherBox. It’s where I get all of my meat, because they offer healthy (and delicious!) meat from small farmers that is delivered to my doorstep on my schedule. (Cancel any time.)

Sweet Potato Puree – One of the top superfoods in the world, packed with plenty of minerals, fiber, vitamins, and phytonutrients that help both your body and mind. The sweet potato helps as a binder (instead of mayo!) and lends a slightly sweet taste.

You can find sweet potato puree in a can or you can easily make your own. Simply poke some holes in a few sweet potatoes using a knife. Place them in the microwave and cook in 2-minute increments. Turn the potatoes between increments and cook until soft and tender all the way through. Use a knife to check. Mine usually take about 5 minutes.

Other Ingredients:

Seafood seasoning – Recommended: Old Bay Seasoning.
Whole wheat crackers – Panko breadcrumbs would work instead.
Egg – Helps to bind the mixture.
Fresh thyme leaves and fresh parsley – These fresh herbs add depth of flavor.
Scallions or green onions – Adds a little pungent flavor
Hot sauce – Optional, but lends a touch of heat.
Extra-virgin olive oil – Another heart-healthy oil that you’ll use to grease the pan.

How to Serve Salmon Cakes

First of all, I’d highly recommend making our Avocado Aioli sauce to top these cakes. The creaminess and beautiful color of the sauce contrasts well with the warm, crispy salmon patties. You can also use an all-natural tartar sauce for serving, if you want.

My kids liked them on mini buns with a slice of cheese on top, like a burger. I ate these Salmon and Sweet Potato Cakes a la carte with some of the Avocado Aioli sauce on top. Delicious!

Salmon and sweet potato cakes stacked on a serving platter with green onions sprinkled on top.

Side Dish Ideas

With these salmon cakes as the centerpiece of your meal, all you need are a few simple, healthy sides. Here are a few ideas:

Garlic Green Beans on a white serving platter with bacon crumbled on top.

Garlicky Green Beans

Roasted broccoli on a baking sheet covered with parchment paper.

Oven Roasted Broccoli

Four ears of corn on the cob on a plate with a pat of butter on top.

Microwave Corn on the Cob

The BEST Boiled Baby Potatoes

See All Sides

How to Freeze Salmon Cakes

It’s easy to freeze salmon cakes. They turn out tasting just like you made them fresh, if you freeze them this way:

Freeze For Later: Put the salmon cakes together, but do not cook them. Freeze in a freezer bag or container in a single layer. If stacking patties, divide single layers with parchment paper.

Prepare From Frozen: Thaw completely in the refrigerator for 24-48 hours. Then cook according to the directions.

Recipe FAQs

What is the easiest way to cook a sweet potato?

Wash and dry it. Poke several holes around it using a knife, so steam can release while it cooks. Microwave it for 2 minutes. Flip it over and microwave another 2-3 minutes, until soft all the way through. Test doneness by inserting a knife into the middle. It should give easily.

Can I use canned salmon?

You can, but we recommend cooking wild salmon filets according to our directions.

More Seafood Recipes

Mini Wild Salmon Patties with Lemony Avocado Sauce

Shrimp Scampi Pasta

Air Fryer Tilapia

Asian Salmon (aka Sweet & Savory Salmon)

Salmon & sweet potato cakes stacked on a serving platter.

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!