Sweet Potato Salmon Cakes

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  • 12 ounces cooked wild caught Salmon (I used 2 6oz. cans of Trader Joe's Wild Alaska Salmon)
  • 2 large eggs, lightly beaten
  • 1 cup shredded sweet potato
  • 1 tablespoon coconut flour
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon zest and sliced for garnish
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons Paleo cooking oil

Optional: Lemon Dill Mayonnaise Sauce

  • 2 tablespoons Primal Kitchen Avocado Oil Mayonnaise (or other Paleo mayonnaise)
  • 1 tablespoon lemon juice
  • 1 teaspoon dill
  • 1/2 teaspoon sea salt


  1. If you're using canned salmon, drain the salmon. If you are using leftover cooked salmon, carefully remove the skin. Add the salmon to a mixing bowl.

  2. Add the shredded sweet potato, lightly beaten eggs, coconut flour, parsley, garlic powder, salt, pepper, and zest from one lemon. Mix until combined.

  3. Heat the cooking oil in a skillet over medium heat. While the skillet gets hot, use your hands to form salmon patties using roughly 1/3 cup mixture for each patty. 

  4. Carefully lay the patties into the hot skillet. Cook for about 7 minutes on one side then flip and cook for another 5-7 minutes or until both sides are golden brown. 

  5. For the lemon dill mayonnaise sauce: Add all the ingredients for the sauce to a small bowl and whisk to combine

  6. Remove from heat, give them a few squeezes of fresh lemon juice and serve over a bed of greens. I topped mine with the lemon dill mayonnaise sauce but they are delicious with or without it!