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Salmon & Sweet Potato Cakes

There’s something about fish being fishy that really puts me off. Yet, I consider my self a fish lover. I will often order it when we go out, I love ceviche & sushi- but at home I’m weird about it. So I don’t often make it. I scored some wild caught salmon at a good price… what to do with it?
I hate making meals that leave me feeling meh… then inspiration hit!

Salmon cakes over salad… sweet potato & salmon cakes… and I’ll make a chive aioli… with poppy seeds. Bam.

These came out so tasty, healthy, with such a great consistency and no fishy flavor.

Perfect for meal prep, take to work lunches & hot summer nights.

Yields 4 salmon cakes

Salmon & Sweet Potato Cakes

20 minPrep Time

35 minCook Time

55 minTotal Time

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  • 3 salmon fillets (aprx 1lb)
  • 2 medium garnet sweet potatoes
  • 2 tbsp minced garlic
  • 1 -2 tsp paprika
  • 1/2-1 tsp cumin
  • 2 tbsp fat (ghee, bacon fat, coconut oil- I used bacon fat)


  • I used my handy dandy meat grinder for the salmon.
  • Now if you don't have a meat grinder I would suggest mincing the meat with a sharp knife.
  • Don't process it, you'll have fish mush.
  • Season and set aside.
  • Pre-heat oven to 350F.
  • Grate the sweet potatoes & saute with garlic & bacon fat, keep it moving so it doesn't caramelize, you just need it tender.
  • Once done spread out on sheet pan to cool to room temperature.
  • When your sweet potato is cooled, mix it with salmon.
  • Spray or lightly coat sheet pan with fat.
  • Use 4oz scoop to make 4 patties.
  • Arrange 4 oz salmon mix scoops on sheet pan then lightly flatten with hand or spatula.
  • Bake for 35-40 minutes.


I served them over a salad of baby lettuce with caramelized onions & radishes (sliced and cooked on medium low with Kerry Gold in Lodge seasoned skillet), avocado & red seedless grapes and a chive poppy seed aioli (fancy AF).

For Aioli:

1/2 cup chopped chives
2 tbsp apple cider vinegar
1 tsp lemon rind
1 pitted soaked date
1 head of garlic
2 egg yolks
1/2 cup olive oil
Salt, pepper
3 tbsp poppy seeds

In food processor mix chives, acv, lemon, date, garlic & pepper until smooth. Add in yolks then drizzle oil in slowly until mix emulsifies.
Taste, adjust salt & pepper to taste. Pulsing, add in poppy seeds.

You’ll have plenty left over! Store in air tight container up to a week.

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