I love cooking shows. And, there’s one Food Network star who will always have a special place in my heart. Can you guess who?
Rach, of course! I watched 30 Minute Meals pretty consistently for over 10 years. Honestly, a large majority of what I know in the kitchen, from tips to ingredients to techniques, I learned directly from her.
I saw Rachael Ray make a similar version of these Salmon and Sweet Potato Cakes on her show and knew I had to try them. Over the years, I’ve made these few times and tweaked the recipe to make it a little more user-friendly.
Why I Love These Salmon Cakes
I love them because they are super nutritious, my kids will actually eat them(!), and they freeze nicely so I can make a big batch for later. Don’t worry, there’s no fishy-ness in these cakes. All the different flavors and textures make them absolutely great, in my opinion.
Ingredients Needed
This delicious recipe uses two of the best superfoods on the planet!
Wild Salmon Filets – The big gun ingredient is the Omega 3-rich wild salmon which the American diet is sorely lacking in. The salmon provides heart-healthy fat and lots of protein.
Note: Be sure to buy WILD salmon, NOT farm-raised salmon. That’s because many studies have shown there are 10 times as many PCBs in farmed fish.
Wild Salmon is readily available and affordable in most grocery stores now, but the tastiest Wild salmon I’ve had is from ButcherBox. It’s where I get all of my meat, because they offer affordable, healthy (and delicious!) meat from small farmers that is delivered to my doorstep on my schedule. (Cancel any time.)
Sweet Potato Puree – One of the top superfoods in the world, packed with plenty of minerals, fiber, vitamins, and phytonutrients that help both your body and mind. The sweet potato helps as a binder (instead of mayo!) and lends a slightly sweet taste.
You can find sweet potato puree in a can or you can easily make your own. Simply poke some holes in a few sweet potatoes using a knife. Place them in the microwave and cook in 2-minute increments. Turn the potatoes between increments and cook until soft and tender all the way through. Use a knife to check. Mine usually take about 5 minutes.
1 large sweet potato, cooked and mashed* (about 1 cup)
3 (6-ounce) skinless salmon fillets
1 quart (4 cups) chicken broth (sub: water)
Salt and ground black pepper, to taste
1 tablespoon seafood seasoning (recommended: Old Bay)
1 1/2 cups whole wheat crackers, crushed into crumbs
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1 teaspoon hot sauce
2 scallions or green onions, finely chopped
1/4 cup finely chopped fresh parsley
3 tablespoons extra-virgin olive oil
Other Ingredients:
Seafood seasoning – Recommended: Old Bay Seasoning.
Whole wheat crackers – Panko breadcrumbs would work instead.
Egg – Helps to bind the mixture.
Fresh thyme leaves and fresh parsley – These fresh herbs add depth of flavor.
Scallions or green onions – Adds a little pungent flavor
Hot sauce – Optional, but lends a touch of heat.
Extra-virgin olive oil – Another heart-healthy oil that you’ll use to grease the pan.
First of all, I’d highly recommend making our Avocado Aiolisauce to top these cakes. The creaminess and beautiful color of the sauce contrasts well with the warm, crispy salmon patties. You can also use an all-natural Tartar Sauce for serving, if you want.
My kids liked them on mini buns with a slice of cheese on top, like a burger. I ate these Salmon and Sweet Potato Cakes a la carte with some of the Avocado Aioli sauce on top. Delicious!
Side Dish Ideas
With these salmon cakes as the centerpiece of your meal, all you need are a few simple, healthy sides. Here are a few ideas:
Garlicky Green Beans
Oven Roasted Broccoli
Microwave Corn on the Cob
The BEST Boiled Baby Potatoes
How to Freeze Salmon Cakes
It’s easy to freeze salmon cakes. They turn out tasting just like you made them fresh, if you freeze them this way:
Freeze For Later: Put the salmon cakes together, but do not cook them. Freeze in a freezer bag or container in a single layer. If stacking patties, divide single layers with parchment paper.
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