Salmon Cakes

Writer and Photographer Kyndra Kelly

Healthy, light and delicious, salmon cakes are easily prepared with ingredients you may already have on hand! Great served over a salad, or just by themselves. Feel free to change up the herbs or veggies according to your taste!  Use my “secret” sauce or your favorite store-bought aioli.

Prep time: 20 minutes. Cook time: 10 minutes.


1/2 sweet potato, cooked, mashed

1 (14.75 oz) can salmon

2 tablespoons chopped cilantro or parsley

2 tablespoons finely diced celery

2 tablespoons finely diced red pepper

1/4 cup almond flour

2 tablespoons finely chopped red onion

2 tablespoons avocado oil mayonnaise

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg

“Secret” Sauce:

1/2 cup mayo sriracha, to taste

1/2 a lime

salt and pepper, to taste


Remove skin and bones from canned salmon and crumble into a large bowl. Add all ingredients and mix until combined.

Heat a skillet with oil (I used coconut oil). Using a 1/4 cup measure, scoop some mixture out and form into a patty. Place in pan and let sizzle until desired brownness. When flipping, be careful not to break apart your patties as they can be fragile.

Use a plastic ziplock bag to drizzle the sauce, and make them look pretty!

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