Paleo Sweet Potato Salmon Cakes

Paleo Chipotle Sweet Potato Salmon Cakes – The perfect blend of smoky, savory, and sweet, these paleo salmon cakes are a perfect healthy dinner! (Paleo & Whole30) 

This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. 

We’ve been enjoying Alaska salmon season this summer (it runs from about May to September), and I’m back today with another delicious recipe to share! These paleo (and Whole30 approved!!!) sweet potato salmon cakes were a BIG win at our house.  I think they will be at your house, too! They’re the perfect combination of smoky, savory, and sweet. And that dipping sauce? So good!

I love that there aren’t any real “filler” ingredients here. Everything contributes flavor and nutrients to the dish. Sweet potato worked really well as a binder here in place of the traditional breadcrumb mixture. While sometimes adding veggies in place of breadcrumbs can yield a dense result, I felt like these were perfectly tender, light, and just packed with flavor.

We’re always mindful to choose quality fish when we enjoy it for dinner, and it really doesn’t get any better than wild caught Alaska salmon. The fishing season runs from about May to September, but the beauty is that thanks to awesome freezing and canning practices, we can enjoy quality salmon all year long (which is especially great in the middle of the desert where I live!).

These salmon cakes can be made using fresh (or frozen) fillets that have been gently cooked, or you can use canned salmon. If you opt for canned salmon, be sure to pick through the meat to remove any extra bones or cartilage. I love using the fillets whenever I can since I think the tender texture is just so hard to beat!

One other trick I use is to make them slightly smaller than some that you’ll find. This way, they’re the perfect size for dipping! If you prefer, you can absolutely make them larger, then dollop your sauce on top. It’s up to you!

Notes on these Sweet Potato Salmon Cakes:

• Cooking your salmon fillets – This is a step you can do a little bit ahead of time. For instance, you can use leftover salmon from the night before, or simply cook your salmon in the morning before you make the salmon cakes at night. I love doing a simple quick roast in the oven (375 degrees for 10-12 minutes), but you can also poach your salmon if you prefer.
• If you’re using canned salmon – Canned Alaska salmon is a great option for stretching your budget and keeping on hand for nights when you’re in a hurry. I recommend going through the meat with a fork carefully before adding it to your mixture, since there can sometimes be a few stray bones or pieces of cartilage left behind. They won’t hurt you, but for the best texture, I recommend removing them.
• Dipping Sauces – I looooove chipotle ranch because it’s *just* the right amount of kick for me. It’s mild enough that Sophie will eat it, but flavorful enough that I feel satisfied every time I try it. If you prefer, you could serve these with something a little different, like a squeeze of fresh lime juice over the top or a dollop of guacamole or avocado ranch.
• How long will these keep? Cooked salmon lasts about 3 days in the refrigerator, so you can absolutely make these sweet potato salmon cakes ahead for a few days of packed lunches or enjoy dinner leftovers for a night or two.
• Whole30 Notes – If you’re doing Whole30, look for a mustard made without sugar or wine. I like Koops’ brand and Annie’s, which I can find easily.

Craving More? You Might also Like…

• Chipotle Ranch
• Sheet Pan Pesto Salmon and Veggies (Paleo approved!)
• Sweet Potato Burrito Bowls
• 6 Amazing Ways to Stuff a Sweet Potato

p.s. For more salmon information and recipe inspiration, visit Alaska Seafood and be sure to #AskForAlaska when shopping or dining out! 

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