Salmon and Sweet Potato Cakes

  • Author: Thriving Home
  • Prep Time: 24 mins
  • Cook Time: 6 mins
  • Total Time: 26 mins
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Skillet
  • Cuisine: Seafood


These salmon and sweet potato cakes are packed with nutrition and flavor! Enjoy them as a sandwich or a la carte. With a small amount of effort, you’ll make a meal your family is sure to love.


  • 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


Make It Now:

  1. Bring the broth to a boil in a large skillet or pot over high heat, then reduce to a simmer. 
  2. Season salmon fillets lightly on both sides with salt and pepper. Carefully lower them down into the liquid, making sure they are submerged. (Note: If the broth doesn’t cover the top of the filets, add just enough water to make sure they are covered.) Poach until the salmon is opaque, about 8 to 10 minutes.
  3. Using a slotted spoon, transfer the salmon to a mixing bowl and flake the fish with a fork. Add in the mashed sweet potatoes, seafood seasoning, half of the cracker crumbs, the egg, thyme, hot sauce, scallions, and parsley. Using your hands or a fork, combine until the mixture is firm enough to mold into cakes. (If it’s too wet, add a few more cracker crumbs.)
  4. Add the remaining cracker crumbs to a plate. Form the salmon mixture into four (4-inch) patties or eight (2-inch) patties and coat in the cracker crumbs on both sides. (Freezing instructions begin here.)
  5. Discard the liquid from the skillet and wipe it clean. In that same skillet, heat the oil over medium heat until shimmery.
  6. Cook the fish cakes until light golden, about 2 to 3 minutes on each side.
  7. Serving suggestion: Serve with tartar sauce for dipping or serve on buns with cheese on top, like a burger.

Freeze For Later: Follow Steps 1-4. 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. Heat the oil in a large skillet over medium heat. Follow Steps 5-7.


*To cook and mash the 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.