Paleo Salmon Cakes Recipe

Paleo Salmon Cakes
  • Prep time: 15 Minutes
  • Cook time: 20 Minutes
  • Total time: 35 Minutes
  • Serves: 2


  • 210 g (7.4 oz) can pink salmon, drained and bones removed
  • 300 g (10.6 oz) sweet potato, peeled and cut into 3cm (1 in) cubes
  • 1 egg
  • 1 tsp lemon zest
  • 1/2 cup almond flour
  • ½ tsp dill, chopped
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 4 tsp coconut oil


  1. In a pot over high heat, add the sweet potato and enough water to cover. Bring to the boil and cook until tender, roughly 8 minutes.
  2. Drain the sweet potato and allow to cool slightly.
  3. Transfer the sweet potato to a bowl and mash.
  4. Add the pink salmon, egg, lemon zest, almond flour, dill, salt, and pepper. Mix until well combined.
  5. Shape into patties, I use roughly a 1/3 cup measurement.
  6. In a frying pan over medium heat, add the coconut oil.
  7. Once heated, add the salmon cakes and cook for roughly 2-3 minutes on each side or until golden brown.
  8. Serve & Enjoy.

Recipe Tips

  • You can prepare these patties. ahead of time and keep them in the fridge. Run through the recipe until step five and then store into the refrigerator. I find that the patties often hold together better when they’re chilled for at least an hour.
  • While these salmon cakes shouldn’t fall apart, it is still important not to fiddle with them as this may cause them to break apart and become an unappetizing mess.
  • The patty mix is already cooked except for the egg, so we’re only frying to get a nice crispy outside and to heat them up.
  • If you don’t mind the bones from tinned salmon, you can usually leave these in as they’re typically edible. I prefer to remove them as I don’t like the grittiness they add to the patties.
  • You can swap the coconut oil for something else. Any good paleo-friendly cooking oil will work fine in this recipe.
  • Almond flour is also known as almond meal or ground almonds.

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