Salmon Sweet Potato Cakes {paleo}

I love salmon. It’s delicious. It’s good for you. But it’s kinda expensive – a wild caught piece of salmon is not exactly budget friendly. I’m learning this the hard way (aka my wallet is). So I started buying canned salmon too.

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Firstly, I know there are issues with cans. Don’t yell at me. I know BPA is something to be concerned about (although I buy BPA-free cans) but my latest mantra is “do what we can right now.” And right now that is sometimes buying wild salmon in water. Okay are we all over it? Great. Back to the salmon.

I thought it was gross. I barely could eat it mashed with avocado or thrown on a big old salad. Fail. Am I alone on this one? It just isn’t the same as a juicy filet and it is not like tuna. I was determined to figure this out. I remembered seeing a salmon cake recipe I skimmed over while reading It Starts With Food – what did it use again? Almond flour? Egg? A bit of this and a bit of that?

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Well canned-salmon-cakes are genius and delicious. And easy, obvs. I think I have made this recipe three times in the past two weeks. Sorry for the delay. This recipe makes 6 cakes. They are great with some roasted veggies and some avocado – protein and fat. Yummy snack, breakfast, lunch or dinner.

You can totally double this recipe if you want to prep more ‘cakes at once. Actually, that’s a good idea. I should do that.

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Salmon Sweet Potato Cakes

Adapted from It Starts With Food

Ingredients (Makes 6 medium cakes)

  • 10 ounces (approx. 300g) of canned wild, skinless, boneless salmon (drained of any liquid)
  • 1/2 cup sweet potato, mashed
  • 1/3 cup almond flour (nut free option: use flaxseed meal)
  • 1/4 cup celery, finely chopped (about 1 stalk) – can sub bell peppers, carrots, green onions 
  • 1 egg
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. paprika
  • 1/4 tsp. pepper


1. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, combine all ingredients and mix well.

3. Place mixture in the fridge for 15 minutes to allow to come together.

4. Meanwhile, pre-heat your oven to 425F.

5. Once mixture has set, drop 1/3 cup measures onto baking sheet – forming 6 medium-sized cakes.

6. Lightly press down in center to flatten.

7. Bake for 20 minutes.

8. Remove from oven, flip cakes and bake for another 10 minutes.

9. Allow to cool, serve with veggies/salad/soup or store in an airtight container in the fridge for up to a week.

10. Enjoy!

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Questions of the day…

Are you a fan of canned fish? Sardines… I’m coming for ya!

What do you think the “best” kind of canned salmon is to buy? 


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91 thoughts on “Salmon Sweet Potato Cakes {paleo}

  1. I didn’t even know that canned salmon was a thing that existed. Craziness. I always suggest things like this to John but he is a creature of habit when it comes to food – which I always tell him means he has no right to complain about not having more meat. :)

  2. I’m a little scared of salmon from a can, especially since I don’t like canned tuna, but I’m determined to give these a try when I get a chance. I love that they would save money, while still helping me get in lots of protein and healthy foods!

  3. I actually really like canned fish, salmon and tuna are both pretty inexpensive and healthy. I like it plain but these cakes sound good. I have some almond flour that I don’t know what to do with it and this might be the perfect use.

  4. I’ve always been kind of hesitant about buying canned salmon. I kind of thought it would be gross and the price has always turned me off, but then I see recipes like these for salmon cakes and they always look so tasty. I’m just going to have to bite the bullet and try it out sometime because these certainly do look amazing!

  5. Well I didn’t know you could get salmon in a can! Learn something new every day! I love how you are being creative and stretching your dollar while still serving up delicious meals. Wanna know something funny? For the longest time, I didn’t know tuna came in anything OTHER than a can! ;)

  6. Great minds think alike!!! I made these for my food prep on Sunday and they were gone my Monday…haha. Whoops! It makes canned salmon manageable. BUT I’ve been meaning to tell you- do you have Aldis grocery store up North? If you do…GO. They have bagged, frozen wild caught salmon for like $4.50. This is not a joke. If not…check some of your grocery stores in the freezer aisle…you might be surprised how many of them are wild caught (even if they’re frozen!)

  7. I’m all about the canned salmon – it’s good! And yes, I’m totally over the can thing, too. YES, I agree that BPA is not good for us, and yes, I wish I could avoid it, but … sometimes I gotta do what I gotta do. You should try canned sardines … only because I am so disgusted by them and just can’t do it but they’re SO healthy and I want to try them, and maybe if someone else who is similarly creeped out by that stuff tried them first then I would. Run-on sentence over!

    1. Hm the recipe uses almond flour. I wouldn’t use wheat flour – cashew flour/meal is another option and oat should be okay too. The almond flour binds the cakes and gives a nice flavor. Trader joes sells almond flour for a good price. Let me know if you have any other questions and how they turn out with the substitutions.

      1. Thanks! No Traders Joes anywhere near me, sadly. Alternative flour is expensive where I live, so thought I’d ask!

  8. I have a vague recollection of canned salmon, but I remember liking it. Then again, just the smell of canned tuna would send me running across the room from whoever was eating it- gross! Different strokes I guess!

    These look awesome! I’m glad you’ve found away to make your budget friendly eats more delicious :)

  9. I would’ve never bought canned salmon before but I have made these a few times now and I’m obsessed with them! Such a great alternative to other meat or having to buy fresh fish that’s expensive. Thanks for the recipe!

        1. The smaller the fish, the lower the mercury content. Be wary of tuna consumption. It’s a large fish with fairly high mercury level. Salmon has much less, since it’s a much smaller fish. Sardines, because they are so small, have very little. I don’t buy anything canned now unless I know it has no BPA in the lining, whether it’s fish of some kind, tomato products, soups, coconut milk, black beans, kidney beans, canned pumpkin, whatever else. The sardines I buy at Costco have no BPA in the lining. I’ve been told that their canned tomato products also have no BPA in the lining. Look for Wild Planet brand canned seafood. Another one is Natural Sea. Read the fine print on labels. If you don’t see BPA mentioned, contact the manufacturer.

  10. why not add some green or red onion to the batch? and how bout some garlic salt instead of regular salt. and, finally, to kick the spice up–a dash of red pepper flakes!

  11. What would you use instead of an egg as a binder? I love salmon burgers and enjoy some variation of them weekly. Looking forward to using sweet potatoes.

    Thanks for your recipe and your reply.

    Kind Regards

    1. Hi John, I would suggest using flax seed meal with water as an egg replacer. 1 egg is typically replaced by 1 tbsp. of ground flax seed + 3 tbsp. of water – stir well and allow to set in the fridge for 15 minutes before adding it to the rest of the ingredients. I hope this works but I have never tried it so please let me know :)

  12. Honestly the thought of canned salmon grossed both me and my husband out, but something about this recipe spoke to me and I decided to go for it. HUGE HIT! We both loved them and my husband was asking when we could have them again. We aren’t paleo, so I made a mayo-lemon-dill mixture to spread on top…delish! Thanks for a great recipe =)

  13. This may be a silly question, but do you use two cans of salmon that are 10 ounces each or is the total of the two cans equal to 10 ounces?

  14. Sorry if I missed this earlier. How is the baking sheet prepped? Is it oiled, bare or covered with parchment paper? Thank you.

  15. I made this recipe tonight it was so good!!! I actually found your recipe when searching for ways to prepare canned salmon –I had bought a can of salmon at Aldi and until this point had no idea what to do with it–. I added some blackening seasoning (I was hoping to give it a more smokey taste) but other than that used your exact recipe. Weird thing is that the canned salmon i bought had bones in it?? It didn’t effect the taste but I ended up being more trouble picking out all the bones, not sure if that is common.. but I guess beware if you try other brands..

  16. Love these salmon friends!! I cooked a big batch at the weekend and thought I’d heat some up for dinner tonight . Presume they are safe to reheat? As in, they are pre cooked before you even begin to use them as they’re tinned, then cooked when you put them in the oven and then reheated? Is this safe?

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