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two sweet potato salmon cakes on plate with slaw next to a dish of dressing

15-Minute Sweet Potato Salmon Cakes

Healthy sweet potato salmon cakes that take just 15 minutes to make! They're flavorful, crispy on the outside, and perfectly moist thanks to the sweet potato. Serve with your favorite salad, veggies, and grains!
Course Dairy Free, Dinner, Gluten Free, Seafood
Keyword salmon cakes
Prep Time 9 minutes
Cook Time 6 minutes
Total Time 15 minutes
Servings 4 salmon cakes
Calories 196 kcal
Author Monique of AmbitiousKitchen.com


  • For the salmon cakes:
  • 1 medium sweet potato, peeled and cubed
  • 1 (6 ounce) can wild salmon, drained
  • 1 large egg
  • cup panko breadcrumbs (or use gluten free breadcrumbs)
  • 3/4 teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • Freshly ground salt and pepper
  • Coconut oil or olive oil, for cooking
  • Optional slaw for serving with the cakes:
  • 1/2 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1/4 cup chopped cilantro
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon toasted sesame oil
  • 1 teaspoon pure maple syrup
  • Freshly ground salt and pepper


  1. Place sweet potato cubes into the bowl of a food processor with the blade attached. Pulse in short intervals until the sweet potatoes look very grated.
  2. Next add in drained wild salmon, egg, panko, cumin, garlic powder and cayenne into the bowl of the food processor with the sweet potato. Generously season with salt and pepper. Pulse again until all of the ingredients are combined.
  3. Unplug the food processor and remove the blade. Use your hands to form four even patties about ½ inch thick. You’ll need to compact them with your hands so they stick together well. Place on a plate.
  4. Add coconut oil or olive oil to a nonstick skillet or griddle and place over medium heat. Add each patty to the skillet and cook about 2-4 minutes, until golden brown underneath, then carefully flip patty and cook another 2-4 minutes. Remove from heat and transfer to buns, lettuce wraps, or on top of a salad.
  5. To make the optional slaw: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve. Once ready to serve, top cakes with slaw or just serve on the side!

Recipe Notes

If you can't find canned wild salmon, feel free to use drained canned tuna instead. Personally I love the salmon version more though!

Nutrition Facts
15-Minute Sweet Potato Salmon Cakes
Amount Per Serving (1 salmon cake with sauce)
Calories 196 Calories from Fat 86
% Daily Value*
Fat 9.6g15%
Saturated Fat 4.1g26%
Carbohydrates 14.6g5%
Fiber 2.2g9%
Sugar 2g2%
Protein 13.9g28%
* Percent Daily Values are based on a 2000 calorie diet.