Looking for a delicious way to combine wholesome ingredients into one irresistible meal? These salmon and sweet potato cakes are exactly what your dinner table needs. They’re packed with protein, naturally sweet, and offer the perfect crisp on the outside while staying tender inside.
Whether you’re using canned or fresh salmon, this easy recipe is versatile and crowd-pleasing. In this article, you’ll discover the story behind the dish, how to prepare it step by step, what to serve it with, and which sauces pair best. Let’s dive into why salmon and sweet potato cakes are about to become a go-to in your recipe collection.
From My Kitchen to Yours: Why I Love These Salmon and Sweet Potato Cakes
A Cozy Memory Behind This Dish
Hi there! I’m Noura, the heart and soul behind dinnerscoop.com, and this recipe for salmon and sweet potato cakes holds a special place in my kitchen. It all started on a rainy weeknight when I had only a can of salmon, one roasted sweet potato, and just enough breadcrumbs to pull something together. I mashed them, added a few pantry staples, and pan-fried the cakes until golden. The result? Comfort food that surprised even me with how satisfying it turned out.
There’s something deeply comforting about the combination of flaky salmon and naturally sweet mashed potatoes. It reminds me of how the best meals don’t have to be complicated—they just need balance, a bit of crunch, and a lot of love.
Since that night, this dish has become a staple, especially when I need a quick dinner with nutritious ingredients. It’s also a favorite with my kids, who devour them dipped in creamy yogurt sauce or next to these crispy sweet potato chocolate cakes for dessert.
Why Sweet Potato and Salmon Just Work
You might be wondering: do salmon and sweet potato actually go together? Absolutely. The natural richness of salmon is balanced beautifully by the sweet, earthy flavor of mashed sweet potato. Plus, sweet potatoes act as a perfect binder, so you don’t even need eggs if you’re avoiding them.
I’ve tried a lot of combinations, but this duo is hands-down one of the most dependable. The texture holds up, the flavor melds perfectly, and the color is golden and inviting. For a vibrant, savory dinner that doesn’t skimp on nutrition, salmon and sweet potato cakes hit all the right notes.
Try them with a fresh side like this crisp california roll cucumber salad, or serve on their own with your favorite dip. Either way, you’re in for something delicious.
Ingredients, Prep, and Expert Tips for the Best Salmon and Sweet Potato Cakes
Choosing the Right Salmon (Fresh vs. Canned)
When it comes to making salmon and sweet potato cakes, your choice of salmon matters—but it doesn’t have to be fancy. I’ve made these cakes with everything from fresh fillets to wild-caught canned salmon, and honestly, both work beautifully.
Fresh salmon delivers a richer texture and deeper flavor. Just be sure to cook it thoroughly and flake it well before mixing. But when time is tight, canned salmon is your best friend. It’s budget-friendly, already cooked, and makes prep a breeze. Just drain it and remove any visible bones or skin before combining with mashed sweet potato.
Canned salmon also pairs exceptionally well with the natural sweetness of sweet potato. And if you’re already a fan of salmon flavor, I highly recommend trying it with this salmon hot honey glaze for an added twist—it’s sweet, spicy, and addictive.
How to Prepare and Mix Like a Pro
The secret to great salmon and sweet potato cakes lies in simplicity and a bit of texture. Here’s a quick breakdown of what you’ll need:
- 1 cup mashed sweet potato (roasted or microwaved)
- 1 can (5–6 oz) wild-caught salmon (or ½ cup flaked fresh)
- ¼ cup breadcrumbs (panko gives a crispy edge)
- 2 tbsp red onion, finely diced
- ¼ tsp garlic powder
- Optional: egg yolk for extra binding (especially if making larger cakes)
Simply mash the sweet potato, add your salmon, stir in the onions, breadcrumbs, and garlic powder, then shape into small cakes. This recipe makes about 6–8 small cakes, perfect for weeknights or meal prep.
If you’re making these gluten-free, feel free to sub almond flour or oat flour for the breadcrumbs. The texture might be slightly softer, but the flavor will stay on point.
For extra crunch, serve alongside something bold like these crispy sweet chili chicken bites for a fun, family-style dinner.
Cooking Techniques: Crispy Outside, Tender Inside
Pan-Frying, Baking, and Air-Frying Compared
Salmon and sweet potato cakes are flexible enough to cook any way you like—on the stovetop, in the oven, or in an air fryer. Each method brings its own benefit depending on how crisp you want them or how much time you’ve got.
Pan-frying is my favorite. It gives you that irresistible golden crust while keeping the inside soft. All it takes is a little oil in a non-stick pan and 2–3 minutes per side on medium heat. The cakes sizzle up beautifully, and you’ll get crispy edges that make each bite satisfying.
If you’re meal prepping or cooking in batches, baking works great. Preheat your oven to 400°F, line a tray with parchment, spray the cakes lightly with oil, and bake for 15–20 minutes, flipping halfway through. You won’t get quite the same crisp, but they’ll still be delicious and a bit lighter.
For a happy medium, try the air fryer. Cook at 375°F for 10–12 minutes, flipping once. It gives a solid crunch without extra oil—and cleanup is fast, too. This is a lifesaver on busy nights, especially when I’m juggling dinner and homework hour.
I often pair this dish with something cozy and indulgent like a few chicken cobbler dinner casserole squares—it’s a comforting combo that always disappears fast.
How to Get Them Golden and Delicious Every Time
No matter your cooking method, there are a few simple tricks to make sure your salmon and sweet potato cakes come out crisp on the outside and tender inside:
- Dry your ingredients. Drain the canned salmon well and don’t use overly wet mashed potatoes. This helps your cakes hold shape.
- Chill the mix. If time allows, chill the mixture for 15–20 minutes before shaping. This firms them up and makes them easier to handle.
- Use minimal oil. Just 1–2 tablespoons of oil is enough for pan-frying—too much and the cakes might get soggy instead of crisp.
- Flip gently. Let them cook undisturbed before flipping, so they form that golden crust and don’t fall apart.
And don’t worry if a few fall apart the first time—it still tastes amazing. Leftovers? Try crumbling them over a salad or stuffing them into a warm pita. It’s one of the tastiest ways to enjoy leftovers next to baked chicken bites breaded.
Serving, Storage, and Sauces That Pair Perfectly
What to Serve With Salmon and Sweet Potato Cakes
These salmon and sweet potato cakes are versatile enough to serve as a weeknight main or a crowd-pleasing appetizer. I often plate them with a crisp salad, roasted veggies, or something refreshing like this california roll cucumber salad. It’s light, creamy, and balances the richness of the cakes perfectly.
You can also tuck the cakes into a soft bun or wrap with arugula and slaw for a twist on a fish sandwich. Want to go heartier? Serve them over a grain bowl with quinoa, avocado, and a sprinkle of sesame seeds for a satisfying and colorful dinner.
If you’re looking for a kid-approved side, pair them with taco sweet potato bowls. It’s a fun, nutrient-packed combo that even picky eaters love.
These cakes are also perfect for brunch—top them with a poached egg or serve alongside fruit and greens. They’re easy to adapt for any meal of the day.
Best Sauces and Creative Leftover Ideas
Wondering what sauce goes with salmon and sweet potatoes? You’ve got so many tasty options:
- Garlic yogurt sauce: Mix plain Greek yogurt with minced garlic, lemon juice, and a pinch of salt.
- Dill mayo: Stir chopped fresh dill into mayonnaise with a touch of lemon.
- Hot honey drizzle: A sweet-and-spicy glaze adds an exciting kick. You can even repurpose this salmon hot honey glaze for the perfect finish.
Leftovers keep well for up to 3 days in the fridge and reheat beautifully in a pan or air fryer. You can also freeze the cakes after cooking—just layer them with parchment in a sealed container. Reheat straight from frozen or thaw overnight.
For a creative twist, crumble leftover cakes into tacos, fold them into scrambled eggs, or toss into a grain bowl. I’ve even tucked them into quesadillas—next to some birria chicken tacos on taco night, they totally hold their own.
Frequently Asked Questions About Salmon and Sweet Potato Cakes
Do salmon and sweet potato go together?
Yes, salmon and sweet potato are a delicious match. The rich, savory flavor of salmon balances beautifully with the natural sweetness and creaminess of mashed sweet potato. They also work well together in texture—sweet potatoes help bind the cakes, while the salmon adds protein and depth. It’s a combo that’s not only flavorful but also packed with nutrients like omega-3s, fiber, and vitamins A and D.
Can you make salmon patties with sweet potatoes?
Absolutely. In fact, using sweet potatoes is a great way to make salmon patties without eggs or flour. Mashed sweet potatoes act as a natural binder and add subtle sweetness to the cakes. This makes them ideal for gluten-free or egg-free diets. All you need is mashed sweet potato, cooked or canned salmon, breadcrumbs, and simple seasonings. Shape, cook, and enjoy—they’re perfect for dinner, snacks, or even packed lunches.
How to make salmon and sweet potato fish cakes?
To make salmon and sweet potato cakes, start with 1 cup of mashed sweet potato and 1 can (or ½ cup cooked) salmon. Mix with ¼ cup breadcrumbs, diced onions, and garlic powder. Form into patties and cook in a lightly oiled pan for 2–3 minutes per side until golden. You can also bake them at 400°F for 15–20 minutes or use an air fryer. These cakes store well and are freezer-friendly too.
What sauce goes with salmon and sweet potatoes?
A creamy garlic yogurt sauce or lemon dill mayo pairs perfectly with salmon and sweet potato cakes. You can also try spicy options like sriracha aioli or a sweet contrast like hot honey. The natural sweetness of sweet potatoes and the richness of salmon leave plenty of room to experiment with tangy, creamy, or spicy sauces. Try drizzling them with this salmon hot honey glaze for a bold finish.
Conclusion
There’s something truly satisfying about simple ingredients coming together in such a flavorful way. These salmon and sweet potato cakes are the kind of recipe you’ll come back to again and again. They’re quick to make, family-friendly, freezer-friendly, and packed with nutrients. Whether you pan-fry them to crispy perfection or bake them for a lighter version, they always deliver.
Next time you’re looking for a versatile dish that can be lunch, dinner, or even a party appetizer, keep this one in mind. Top it with your favorite sauce or serve alongside your go-to sides like a crisp california roll cucumber salad or hearty taco sweet potato bowls. However you serve them, they’ll be devoured quickly.
Happy cooking,
Noura – dinnerscoop.com
Craving more delicious recipes?
Follow us on Pinterest for fresh, easy dinners and creative meal ideas:
👉 pinterest.com/dinnerscoop
salmon and sweet potato cakes
Easy and crispy salmon and sweet potato cakes made with simple pantry ingredients. Perfect for quick dinners or snacks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 small cakes
- Category: Dinner, Appetizer
- Method: Pan-Fried
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup mashed sweet potato
- 1 can wild-caught salmon (5–6 oz)
- 1/4 cup breadcrumbs (or almond flour)
- 2 tbsp finely chopped red onion
- 1/4 tsp garlic powder
- 1 tbsp olive oil for frying
Instructions
1. Drain salmon and mash sweet potatoes.
2. In a bowl, mix salmon, mashed sweet potato, onion, breadcrumbs, and garlic powder.
3. Shape into small patties.
4. Heat oil in a pan over medium heat.
5. Cook patties for 2–3 minutes per side until golden.
6. Serve hot with dipping sauce or over a salad.
Notes
To freeze: Place cooled patties in a sealed container with parchment between layers.
For gluten-free: Use almond flour instead of breadcrumbs.
Optional: Add egg yolk for extra binding.
Nutrition
- Serving Size: 2 cakes
- Calories: 185
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 35mg
