Savory Salmon Cakes

I love salmon and I have had some really amazing salmon cakes from restaurants and even from where I work (Kettlebell Kitchen). I wanted to have some for the week and some in the freezer for times when I have no food prepped (like this week since I have been in Panama City all weekend).

I used to get the frozen tuna patties or salmon patties from Trader Joe’s and always keep those on hand. Now that I live in Mississippi, I no longer have a Trader Joe’s nearby (so tragic, I know), so I decided to make my own. These are really easy to make. I used a frozen wildcaught salmon and they came out really good. You can use canned, but I highly recommend fresh or frozen since you can really taste the difference.

 

If you make 2lb of them and are worried you won’t eat them all please freeze half! These freeze really well and can easily be reheated. They are great to have on hand. As always, please let me know if you make these and how they came out/how you used them. I love hearing from you!

 FTC Disclosure: I may earn a small commission if you purchase any products through links in this post.

Savory Salmon Cakes

 

Ingredients

• 2lb wild caught salmon (I used frozen)

• 1 large sweet potato, baked & mashed

• 1 tbsp hot sauce

• 1/4 cup liquid aminos

• 1/4 cup green onion, chopped

• 2 tsp garlic powder

• 1/2 tsp sea salt

• 1 tsp red pepper flakes

• 1 tsp smoked paprika

Avocado oil (to cook in pan)

 

Instructions

1.  Preheat oven to 350 degrees.

2. Add your salmon to a food processor and pulse until you have a smooth paste-like texture. This should only take 1 minute or so.

3. Place your salmon in a large bowl. Add your mashed sweet potato and mix until evenly incorporated. If you have a really big food processor you can do this in there. It’s up to you.

4. Add all other ingredients and mix well.

5. Heat a large pan over medium-high heat. Add avocado oil and use 1/4 measuring cup to scoop the salmon cake mixture into the pan. Flatten to form a patty. Cook for 2-3 minutes each side.

6. Put parchment paper on a baking sheet and place salmon cakes on sheet. Bake for 10-15 minutes.

7. Store in glass container in the fridge. Freeze half and reheat later!

 

Don’t forget to tag me @amandamontalvord on Instagram and Facebook if you make this! Let me know how it came out 🙂

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