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You are here: Home / By Diet / Whole30 / Paleo Salmon Cakes

Published June 24, 2019. Last Updated June 24, 2019 By Alyssa Brantley 253 Comments

Paleo Salmon Cakes

  • Dairy free
  • Gluten free
  • Paleo
  • Primal
  • Whole 30
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overhead shot of salmon cakes with lettuce, lemon and aioli for dipping

These easy Paleo Salmon Cakes are loaded with flavor and can be pan-fried or baked in the oven. You can freeze the salmon cakes before or after cooking!

plate of salmon cakes with lemon, lettuce, and dipping sauce

Paleo Salmon Cakes

Salmon Cakes are somewhat of a comfort food to me. Growing up, at least one lunch a week was either a salmon cake or a fish cake. Where we lived, this was commonplace and also something that my grandmother loved to eat for lunch and to feed to us.

While the childhood salmon cakes I remember were indeed made with canned salmon, that is probably where the similarities to my version end. These paleo salmon cakes take everything you love about this classic comfort food and turn it into a healthy dish you can enjoy guilt-free.

The salmon is mixed with sweet potato, plenty of herbs and spices, and even some hot sauce for a nice little kick, all pan-fried in coconut oil or Ghee to still give you that amazing crunchy exterior that we all love about traditional salmon cakes.

What is Paleo?

You might have heard plenty of buzz about everyone starting the paleo diet, but do you really know what it is?

Here’s a little run down to catch you up on everything paleo.

A paleo diet typically includes lean meats, fish, fruits, vegetables, nuts, and seeds. The diet is based on only incorporating foods that in the past could be obtained by hunting and gathering. It limits foods that became common when farming emerged about 10,000 years ago which dairy products, legumes, and grains.

overhead shot of cooked salmon cakes on a plate with lettuce, dipping sauce and lemon

What’s In Salmon Cakes

My Paleo Salmon Cakes do indeed use canned, wild salmon instead of fresh salmon, but have fresh herbs, spices, some sweet potato, eggs and a bit of almond flour to hold them together. They are cooked on the stove top so that they have a nice crispy crust and in only enough fat to keep the insides nice and moist.

Here’s the full list of everything you’ll need: 

  • Cooked sweet potato
  • Almond meal
  • Chopped parsley
  • Chopped onion
  • Lemon juice
  • Hot sauce
  • Kosher salt
  • Ground cumin
  • Paprika
  • Black pepper
  • Eggs
  • canned or cooked Wild Alaskan Salmon
  • Organic coconut oil or ghee for cookingingredients to make salmon cakes

How To Prepare Paleo Salmon Cakes

I like to call these weeknight salmon cakes because they don’t take much time and you can make them in advance. Additionally,  you can make a double (or even triple!) batch and freeze a bunch of servings (uncooked) for later. Which is always a bonus when you are busy!

Wash sweet potato and use a fork to poke several fork-holes in it and microwave until soft. Let cool for a few minutes, remove potato flesh from skin and mash with a fork until the lumps are mostly gone. Toss into a large mixing bowl.

step by step photos to make salmon cakes recipe

Add the rest of the ingredients except salmon and cooking fat. Open the cans of wild salmon and drain most of the liquid out. Separate the salmon from the bones and skin. Using your hands, crush the canned salmon through your fingers into the mixing bowl. Stir until well combined.

Line a baking sheet or large plate with parchment paper.
Use a 1/3 measuring cup, scoop out evenly sized salmon cakes. Chill in the refrigerator for at least 20 minutes

getting salmon cakes formed and pan frying

(For cooking instructions, see the recipe card below)

Secrets For Amazing Salmon Cakes

  • I like to buy the canned wild salmon in water with the skin and the bones. The only reason is cost. It is about $2.99 a 14.75-ounce can vs. $3 something for a MUCH smaller can without the skin and the bones. I like to remove the skin and bones but a lot of people don’t even bother and just crush it up along with the salmon. Alternately, if it’s too gross to deal with or you don’t care about the additional cost, just buy the skinless, boneless. 
  • I have tested this recipe with both almond meal (ground up raw almonds with their skins) as well as tried it with almond flour (ground blanched skinless almonds that is finer and more powder like). I prefer the texture of the almond meal. If you don’t have it (Trader Joe’s sells it for about $4 per pound), just process some almonds in the food processor until they are almost powdery and like a meal but before the fat releases and it becomes almond butter. Or just use the Almond Flour or any other Flour (except Coconut) that you have.
  • I have also made these with smoked paprika and they are awesome.

grey plate with cooked salmon cakes, salad, lemon wedge and dipping sauce

Check Out More Salmon Recipes

Oven Poached Salmon 

Instant Pot Salmon

Red Curry Salmon

Salmon Nicoise Salad

Spicy Glazed Salmon

Old Bay Grilled Salmon

Did you make this recipe? Please give it a star rating below!

Paleo Salmon Cakes
Prep Time: 10 mins
Cook Time: 8 mins
Chilling Time: 20 mins
Total Time: 38 mins
 

These easy Paleo Salmon Cakes are loaded with flavor and can be pan-fried or baked in the oven. You can freeze the salmon cakes before or after cooking!

Course: Mains
Cuisine: American, Mediterranean
Keyword: easy salmon cakes recipe, How to make salmon cakes, whole30 salmon cakes
Servings: 6 servings
Calories: 372 kcal
Author: Alyssa Brantley
5 from 67 votes
grey plate of paleo salmon cakes with salad, lemon and dipping sauce
Print
Ingredients
  • 1 large sweet potato about 10-ounces, cooked and mashed
  • 2/3 cup almond meal
  • 1/3 cup finely chopped parsley, packed
  • 2 Tablespoons finely chopped onion
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 Tablespoon hot sauce I like Frank's Red Hot for this recipe
  • 1/2 Tablespoons kosher salt
  • 1 teaspoon ground cumin
  • 1.25 teaspoon paprika sweet OR smoked
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 14.75 ounce cans Wild Alaskan Salmon See NOTES about bones and skin
  • 2 Tablespoons organic coconut oil or ghee for cooking divided
Instructions
To Prepare:
  1. Wash sweet potato and use a fork to poke several fork-holes in it. Wrap in a paper towel, place on a microwave safe plate and microwave until soft. My microwave has a "potato" setting. I think it's about 8 to 9 minutes long but check every couple minutes so you don't overcook it.

    If you prefer not to use the microwave, you can cook the potato in advance in the oven or pressure cooker and keep it in the fridge (mashed and ready) for a couple of days.

  2. Let cool for a few minutes, remove potato flesh from skin and mash with a fork until the lumps are mostly gone. Toss into a large mixing bowl.

  3. Add almond meal, chopped parsley, onion, lemon juice, hot sauce, salt, cumin, paprika, black pepper and eggs (Be sure not to put eggs directly on hot potato flesh or they can begin to cook!).

  4. Open the cans of wild salmon and drain most of the liquid out. I used Trader Joe's canned Wild Pink Alaskan Salmon that still has the skin and bones.

    Take the canned salmon into your hand and look for the "split" where 2 or more pieces of salmon are pushed together into the can. This is the natural place to separate the salmon and where you will most likely find the majority of skin and bones. Use your hands to gently scrape the skin and bones off (or mix them right in!.

    Separate the salmon again if there are more "splits" and do the same thing. Finally, using your hands, crush the canned salmon through your fingers into the mixing bowl.

  5. Stir until well combined. Line a baking sheet or large plate (that will fit in your fridge) with parchment paper.

  6. Use a 1/3 measuring cup, scoop out evenly sized salmon cakes (flatten bottoms) until you have 12 patties (sometimes you will have 13 or even 14).

  7. Chill in the refrigerator for at least 20 minutes or all day (this is also the point you would freeze any that are not going to be cooked in the next 12 to 24 hours).

To cook:
  1. Heat a large frying pan (big enough to hold six patties) over medium high heat. Once hot, add 1 tablespoon coconut oil or Ghee per six patties.

    Let fat completely melt and get very hot.

    Slowly add patties and cook for 4 minutes.

    Gently flip and cook for an additional 4 minutes on the other side.

    Serve hot and Enjoy!

Recipe Video

NOTES:
  • I like to buy canned wild salmon in water with the skin and the bones. The only reason is cost. It is about $2.99 a 14.75-ounce can vs. $3 something for a MUCH smaller can without the skin and the bones. I like to remove the skin and bones but a lot of people don't even bother and just crush it up along with the salmon. Alternately, if it's too gross to deal with or you don't care about the additional cost, just buy the skinless, boneless. 
  • I have tested this recipe with both almond meal (ground up raw almonds with their skins) as well as tried it with almond flour (ground blanched skinless almonds that is finer and more powder like). I prefer the texture of the almond meal. If you don't have it (Trader Joe's sells it for about $4 per pound), just process some almonds in the food processor until they are almost powdery and like a meal but before the fat releases and it becomes almond butter. Or just use the Almond Flour or any other Flour (except Coconut) that you have.
  • I have also made these with smoked paprika and they are awesome.
  • If you are going to use Ghee, I recommend making homemade Ghee as it is much cheaper and you can use better quality butter as a base.
Nutrition Facts
Paleo Salmon Cakes
Amount Per Serving (2 Salmon Cakes)
Calories 372 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Cholesterol 150mg50%
Sodium 1160mg50%
Potassium 251mg7%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 3g3%
Protein 30g60%
Vitamin A 8630IU173%
Vitamin C 8.7mg11%
Calcium 261mg26%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

UPDATE NOTES: This post was originally published in April 2013 and updated in June 2019 with new photos, better instructions, and more helpful recipe information.

Adapted From: No-Fuss Salmon Cakes from “It All Starts With Food”

 

Filed Under: Dairy Free, Fish, Freezer Meals, Gluten Free, Grain Free, Kid Friendly, Mains, Nuts, Whole30

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Kathleen says

    December 6, 2019 at 9:12 am

    These are simple and yummy. I made them smaller and brought them to a Christmas party!

    Reply
    • Alyssa Brantley says

      December 6, 2019 at 12:59 pm

      YES!!! So many people have been emailing me about making “minis” – love that it worked for you! Did you still pan-fry them or did you bake them to save time?

      Reply
  2. Mary says

    October 31, 2019 at 1:49 pm

    I see that someone used egg whites and olive oil rather than whole eggs for substitution and I need to do this. I was wondering exactly how many egg whites (4?) and exactly how much olive oil (1 or 2 tablespoons?) would make the correct conversion for 2 eggs (or come close) and be sufficient for the patties to come out good~ I’m not sure about these substitutions (the quantity of whites or oil) so I desperately need your help. By the way, this recipe sounds delicious!!! You are a great cook! Mary

    Reply
    • Alyssa Brantley says

      November 3, 2019 at 6:39 pm

      Hi Mary! I have never tried these substitutions so I can’t tell you the appropriate conversion. If I had to *GUESS*, I would probably use 3 or 4 egg whites and 2 T of olive oil but again, please don’t hold me to that as I haven’t tried it. Good Luck!

      Reply
      • Mary says

        November 3, 2019 at 9:00 pm

        Thank you for your response! I will try it out. Cooking is always trial and error so either way it’ll be okay. I will report back to let you know and/or others needing such a substitution. 😊🙏

        Reply
      • Mary says

        November 7, 2019 at 9:25 pm

        I utilized 4 egg whites and two tablespoons of olive oil and they turned out moist and delicious. Thank you!

        Reply
        • Alyssa Brantley says

          November 7, 2019 at 11:22 pm

          Perfect Mary! I am so happy to hear this and thanks for coming back to let me know 🙂

          Reply
  3. Sylvie says

    October 31, 2019 at 12:45 am

    Made theses tonight!! They were fabulous! My family told me to throw away my old salmon cake recipe, which they always enjoyed. I asked my teens if they would like leftover salmon cakes in their lunch boxes tomorrow, and they said they would eat the leftovers for breakfast! So yummy! Thank you.

    Reply
    • Alyssa Brantley says

      November 3, 2019 at 6:39 pm

      Yay – I love it Sylvie!!! That is seriously high praise 🙂

      Reply
  4. Renee says

    July 18, 2019 at 10:40 am

    I love that this recipe uses canned salmon so I can make them at a moments notice. I always have canned salmon in my pantry. Seriously a GREAT recipe!

    Reply
  5. Tanya says

    July 18, 2019 at 9:34 am

    I’ve never tried making salmon cakes! This recipe was super easy – thank you!

    Reply
    • Alyssa Brantley says

      July 18, 2019 at 10:44 am

      Perfect for stocking the freezer!

      Reply
  6. Sarah says

    June 25, 2019 at 2:01 pm

    I loved using almond meal instead of breadcrumbs! Turned out perfect!

    Reply
    • Alyssa Brantley says

      June 27, 2019 at 12:44 pm

      Yes! They are a great binder here!

      Reply
  7. Renee Goerger says

    June 25, 2019 at 1:49 pm

    These salmon cakes were spot-on. Really easy to pull together and taste amazing – thanks!

    Reply
    • Alyssa Brantley says

      June 27, 2019 at 12:44 pm

      Love it Renee!

      Reply
  8. Robin says

    June 24, 2019 at 3:02 pm

    These were tasty and well received from everyone!

    Reply
    • Alyssa Brantley says

      June 27, 2019 at 12:42 pm

      So happy to hear it Robin!

      Reply
  9. wilhelmina says

    June 24, 2019 at 2:57 pm

    These salmon patties were so delicious! Such a great way to add more healthy salmon into our menu!

    Reply
    • Alyssa Brantley says

      June 27, 2019 at 12:42 pm

      Awesome Wilhelmina!

      Reply
  10. Christina says

    March 29, 2019 at 11:19 am

    What a great easy meal for busy nights! Thanks for sharing!

    Reply
    • Alyssa Brantley says

      April 5, 2019 at 10:52 am

      You’re welcome! So glad you like them Christina!

      Reply
  11. Lisa says

    March 29, 2019 at 9:03 am

    Great idea to put sweet potato in them! Fish cakes remind me of childhood too!

    Reply
    • Alyssa Brantley says

      April 5, 2019 at 10:51 am

      So nostalgic for me!

      Reply
  12. Shari Lynne says

    March 28, 2019 at 9:00 pm

    We are working hard to change our diet to eating more healthy! These were amazing!

    Reply
    • Alyssa Brantley says

      April 5, 2019 at 10:51 am

      So glad to hear it Shari Lynne!!!

      Reply
  13. Cindy says

    March 28, 2019 at 8:38 pm

    I never thought to use sweet potato before and was a little unsure but thought why not? Great choice! It really made for a smooth texture. Thanks for the recipe!

    Reply
    • Alyssa Brantley says

      April 5, 2019 at 10:50 am

      That is fantastic Cindy! Thanks for letting me know 🙂

      Reply
  14. Kelly says

    March 28, 2019 at 8:33 pm

    I absolutely love salmon cakes and using canned salmon makes it that much easier!

    Reply
    • Alyssa Brantley says

      April 5, 2019 at 10:50 am

      So glad you like them Kelly!!

      Reply
  15. Cindy says

    March 21, 2019 at 9:34 pm

    These were so light and fresh tasting. I used the almond flour but will definitely try the almond meal next time.

    Reply
    • EverydayMaven says

      March 24, 2019 at 11:48 am

      Hey Cindy! So glad you liked them! I like the texture that the almond meal adds so def give it a try that way too 🙂

      Reply
  16. Linda says

    March 21, 2019 at 3:18 pm

    This is my kind of comfort food! And I might try this recipe with whole wheat flour.

    Reply
    • EverydayMaven says

      March 21, 2019 at 5:14 pm

      Let me know how it turns out!

      Reply
  17. Heather says

    November 5, 2018 at 8:45 pm

    I made these tonight when we had my son and his girlfriend over for dinner. He has some autoimmune issues so I try to cook things that are anti-inflammatory and especially nutritionally beneficial for him. I just want to say that these salmon cakes (with the almond meal) were a real hit with everyone. We served them with an avocado-cilantro-Jalapeno-Lime sauce, which turned them into a fancy and delicious guests-for-dinner meal. Thanks for the recipe!

    Reply
    • EverydayMaven says

      November 6, 2018 at 10:59 am

      Hi Heather! Thanks for taking the time to let me know – I am so glad the salmon cakes were a hit!

      Reply
  18. Leah Brooks says

    July 18, 2018 at 7:40 pm

    I’ve made these a hundred times, and they are so delicious! I usually use fresh ground whole wheat. However, we are eating low carb right now, so I used 1/2 garbanzo bean flour and 1/2 almond flour and was so surprised at how amazing they turned out. Thanks for this recipe. It’s a staple in our house! Oh, and I crush up the small bones and skin with my fingers. They are really good for your health. Eat them!

    Reply
    • EverydayMaven says

      August 8, 2018 at 8:33 am

      Hi Leah! That sounds so yummy – thanks for taking the time to let me know – so happy to hear you are enjoying this recipe!

      Reply
  19. Anna says

    October 3, 2017 at 1:16 pm

    I was wondering, can I use whole wheat pastry four instead of almond flour? If so, is the ratio the same? Can I bake these and if so, at what temp? Also, can I freeze some of these “cooked” rather than uncooked?

    Sorry for the barrage of questions, but I want to make these delicious looking cakes asap! Thanks for the recipe! Cheers, Anna

    Reply
    • EverydayMaven says

      October 12, 2017 at 2:46 pm

      Hey Anna,
      You can use WW Flour as a binder in place of the almond flour. I have had readers tell me that they had success baking them but I haven’t so I can’t give you cooking details for that. And, yes, you can freeze cooked or uncooked. Hope you love them 🙂

      Reply
      • Anna says

        October 13, 2017 at 10:16 am

        Thanks so much! I plan on making therm tonight. One last question, can I use 2 egg whites instead of the 1 egg with the yolk. . . Making these for someone who can’t have the yolk! Warmest Regards, Anna

        Reply
        • EverydayMaven says

          October 15, 2017 at 7:30 am

          Hi Anna! How did it go with the egg whites?

          Reply
          • Anna says

            October 15, 2017 at 3:38 pm

            I’m making them today (in a few hours actually) so I will let you know. I had to pick up more salmon ~I thought I had in the freezer but I did not. Still looking forward to making these. Do you know anything about using egg whites? Thanks again will update you!

          • EverydayMaven says

            October 15, 2017 at 3:43 pm

            Hi Anna,
            The egg whites should work just fine as the whole egg is meant as a binder. I would add 1 tsp of olive oil along with the whites though as the yolk adds some extra fat and moisture!

          • Anna says

            October 17, 2017 at 8:02 am

            Delicious recipe! A new home staple! I used whole wheat pastry flour and the egg whites! Fabulous dish!!!!!!

          • EverydayMaven says

            October 17, 2017 at 10:09 am

            Yay!! So happy to hear that Anna and THANKS for coming back to let me know 🙂

  20. Christina says

    May 7, 2017 at 8:01 pm

    Question: when cooking the frozen salmon cakes, do you allow them to defrost in the refrigerator first and then cook per instructions? Or can they be cooked direct from the freezer? Any cook time difference? Thank you!

    Reply
    • EverydayMaven says

      May 8, 2017 at 7:16 pm

      Either way works! If you cook them from frozen, start with low heat, put a lid on them and then once defrosted, remove the lid and raise the heat to brown them again!

      Reply
  21. Christina says

    May 7, 2017 at 3:21 pm

    I just made these and cannot get over how delicious they are. I will be making these salmon cakes for a very long time. Thank you!

    Reply
    • EverydayMaven says

      May 8, 2017 at 7:15 pm

      Thanks so much Christina – so glad to hear it!!!

      Reply
  22. Lisa says

    January 21, 2017 at 9:03 am

    I’ve been using this recipe for the past year and decided to finally comment! We LOVE these salmon cakes! This recipe is straightforward, relatively simple, and so delicious! Our Kroger stores carry a relatively wild caught Alaskan pink canned salmon and I buy the Trader Joe’s almond meal. It always turns out great and is a family favorite. I recently found another recipe that bakes the salmon patties rather than frying them, and I have to admit they taste just as good baked, and it’s less hassle. I still use your recipe for the ingredients and prep, though, because I don’t want to try anything else!! Thank you!

    Reply
    • EverydayMaven says

      January 24, 2017 at 11:05 am

      Thanks for taking the time to comment and let me know Lisa! Love that these work for you baked 🙂

      Reply
  23. Meghan says

    September 21, 2016 at 1:06 pm

    Massively behind the times on these! I never comment on online recipes that I use, but these cakes were so awesome and the photo instructions were very useful.
    We used almond flour (since we had it on hand) and they turned out great nonetheless. Also used shallot so we didn’t have to crack open an onion for the two tablespoons, and man oh man.
    Combined with an avocado and cilantro yogurt sauce, these were money (and filling!)
    My boyfriend barely ever requests a meal, but he took one bite and said: “So we’re putting these on the meal plan for next week, right?”

    THANK YOU.

    Reply
    • EverydayMaven says

      September 21, 2016 at 11:07 pm

      So glad you loved them – that sauce sounds incredible! Thanks for taking the time to leave me a comment – I appreciate it!

      Reply
    • Michele says

      October 20, 2016 at 4:21 am

      I have a delightful fish market nearby that has the most spectacular brine for their smoked salmon and they occasionally have Lake Superior salmon which is my favorite. Do you think smoke salmon would work with this recipe?

      I would also like to try it with some fresh Lake Superior white fish. I wonder if I should use about 1.5 lbs of cooked white fish?

      I can’t wait to try it! Thanks for fish deliciousness!!

      Michele

      Reply
  24. Gloria says

    July 9, 2016 at 8:45 am

    These were delicious! My husband asked for a third helping and kept commenting on how delicious they were and said I had to make them again! I’ve tried plenty of salmon patties, and he loved these way more than any I have ever made.

    I did substitute cumin and curry and tarragon for spices, my fav go to’s. Next time I will try the smoked paprika. Loved the consistency with sweet potatoes….great idea! Thanks!

    Reply
    • EverydayMaven says

      July 11, 2016 at 6:46 am

      Glad you both loved them Gloria and your spice substitution sounds tasty!

      Reply
  25. Islandwoman says

    June 23, 2016 at 1:34 pm

    Nut allergy in our family. What about chia seed or gel in place of almond meal?

    Reply
    • EverydayMaven says

      June 23, 2016 at 1:44 pm

      Hey! I would sub cassava flour or gluten free flour. Also, I haven’t tried it but if you read through the comments, I remember at least one reader saying that they have had success using coconut flour. Good luck!

      Reply
  26. Heidi says

    April 28, 2016 at 12:12 pm

    I am on day 11 of whole 30 and bored with my menu, I thought about salmon cakes and did a search. Your recipe is what it came up with and I am so glad! I made them exactly as you outline other than I didn’t have hot sauce so used cayenne instead and they were fantastic! Thanks so much for this recipe!
    I served mine over a bed of spring mix lettuce and a bit of homemade balsamic vinagarette.

    Reply
    • EverydayMaven says

      May 1, 2016 at 9:24 am

      Hi Heidi! So happy to hear you loved them! I have an entire Whole30 section if you still need more ideas. Good Luck!

      Reply
  27. Sheri says

    April 11, 2016 at 9:30 am

    After reading all the comments I can’t wait to try these! Not a sweet potato fan but I’m excited to try and then try again with butternut squash. If buying the skinless, boneless salmon, what size cans? I have some in my cupboard.

    Reply
    • EverydayMaven says

      April 12, 2016 at 3:24 pm

      You need about 28 to 30 ounces total so I usually use two of the large cans (I think they are 14 or 15oz each). Hope you love them Sheri!

      Reply
  28. Susan Johnson says

    March 22, 2016 at 8:57 am

    Have you ever tried baking these in muffin tins? Any reason you chose to fry instead of bake? Different flavor?

    Reply
    • EverydayMaven says

      March 23, 2016 at 4:46 pm

      Hi Susan! Nope, I like the crispy edges and have also found them to be a lot more bland when baking. Some readers do like it though. I think it depends on your preferences 🙂

      Reply
  29. ROBIN FRAZIER says

    March 2, 2016 at 2:59 pm

    Hello,
    Take the skin off, but always crush up the bones it is a good source of Calcium. It crunchs up nice, I never throw it away..

    Reply
    • EverydayMaven says

      March 10, 2016 at 11:20 am

      My mom does the same!

      Reply
  30. BA says

    February 20, 2016 at 7:35 am

    I’m looking forward to trying these but wondering why remove the bones? We buy calcium pills made from bones and these little pieces are just raw calcium in my opinion. It doesn’t deter from the taste. Eat what nature gives you in that little can.

    Reply
    • EverydayMaven says

      February 21, 2016 at 10:21 am

      Most people agree with you and that is how they make them! My mom and grandmother always left the bones in too.

      Reply
  31. Diane Gill says

    February 9, 2016 at 5:17 am

    I also felt that the cakes held together much better if dredged slightly in almond meal prior to frying.

    I served them as appetizers by making very small salmon cakes to serve at a dinner party. Went over quite well.

    Reply
    • Cindy says

      August 23, 2016 at 10:56 am

      My son likes salmon patties best dredged in almond meal prior to frying – would that be before the 30-min chill time, or after?

      Reply
      • EverydayMaven says

        August 25, 2016 at 1:33 pm

        I would dredge them right before frying so the almond flour doesn’t get soggy!

        Reply
  32. SONIA says

    January 29, 2016 at 1:51 pm

    Made half of the recipe to try it out. Put them in the refrigerator for a couple of hours. Had one for lunch and a salad and they were delicious! Love the fact that they are healthy. Couldn’t taste the sweet potato or the almond meal. I have the rest in the freezer and will use my FoodSaver to store them individually and have them on hand whenever I want one.
    Thanks for sharing this recipe.

    Reply
    • EverydayMaven says

      February 2, 2016 at 1:49 pm

      Awesome Sonia! LOVE the idea of using the FoodSaver to store them individually.

      Reply
  33. Luisa says

    December 24, 2015 at 10:50 am

    Thank you for your recipe! I was wondering if you can leave out the sweet potato, but everything else?

    Reply
    • EverydayMaven says

      December 24, 2015 at 10:59 am

      Hi Luisa – A lot of readers have had success swapping white sweet potato or regular russet potatoes! It acts as a binder. I’ve tried it without potato and the cakes tend to fall apart.

      Reply
  34. Sheila says

    November 27, 2015 at 11:13 am

    Do you think substituting butternut squash for the sweet potatoe would work as well?

    Reply
    • EverydayMaven says

      November 27, 2015 at 3:05 pm

      Hi Sheila!
      You know I am not sure. Butternut squash is a lot more watery and has less starch so it may not work as well. If you try it, come back and let me know how it works out!

      Reply
      • Megan says

        January 8, 2016 at 11:03 am

        You can definitely use butternut squash in place of the sweet potato. It should be mashed or puréed before mixing with the salmon. It’s delicious.

        Reply
        • wendy finley says

          June 22, 2017 at 12:39 pm

          so glad to know this about the squash. I don’t have a sweet potato in the house, and the squash is already in the oven before I read this helpful comment. Nice to know since company is coming!

          Reply
  35. Deirdre Kavanagh says

    November 23, 2015 at 2:43 pm

    Hi
    Love this recipe, making for the second time. I use fresh arctic char (I live north of the arctic circle), or fresh whitefish either way, makes a FABULOUS burger/fish cake. And yes, as one of the other readers mentioned….using fresh fish means you need to add a bit more almond meal. Cheers, and thanks again.

    Reply
    • EverydayMaven says

      November 23, 2015 at 6:41 pm

      Hi Deirdre! Thanks so much for the feedback. It’ll be helpful to let other readers know that this works with Arctic Char and fresh Whitefish. So glad you love it 🙂

      Reply
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