Salmon Cakes

For the second week running I’m featuring something on the blog that doesn’t contain sugar!

Don’t worry, we’ll get back to our regular baked goods next week. In the meantime, these salmon cakes will probably change your life. These are loosely adapted from a recipe from one of the Whole30 books I have and they’ve been a staple in my house ever since we did whole30 earlier this year.

We don’t need many ingredients for this – just a few whole, natural foods. Salmon, sweet potatoes, green onions, almond flour, eggs, and some herbs/spices. That’s it. We mix them, bake them, and eat them. So simple.

These are great because they make a lot so you can freeze however many you have left over and pull them out whenever you want them. Salmon cakes are perfect for any meal of the day. On their own, with eggs, a salad. Get creative!

Salmon Cakes

Yield: 36-42 salmon cakes


  • 2 pounds cooked salmon, flaked
  • 2 medium sweet potatoes, cooked & mashed
  • 8 green onions, thinly sliced
  • 1 tbsp. dried parsley
  • 3/4 tsp. smoked paprika
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 eggs
  • 1 1/4 cup almond flour


  1. Preheat oven to 425°F. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, combine all of the ingredients until well mixed. Using a 1/4 cup or cookie scoop, scoop out the mixture and place on prepared baking sheets. If using a cookie scoop, press on top of the balls of salmon mixture to create patties.
  3. Bake for 20 minutes, then flip and bake for another 10-12 minutes, until lightly browned.

Leave a Reply