Easy Salmon Sweet Potato Cakes (Quick Pantry Recipe)

These super easy Salmon Sweet Potato Cakes made with canned salmon are one of my favorite go-to pantry recipes. If you, like me, sometimes lose track of time and let dinnertime sneak up on you unprepared, this is the quick weeknight dinner recipe to keep on hand.

These sweet potato and salmon cakes are among my very favorite pantry meals. They're a great source of protein, omega-3 fatty acids, vitamin A and other good for you ingredients—all of which are found in basic staples. And, unlike most typical pantry meals, there's not a lick of pasta to be found. 

Jump to:

• Why You’ll Love This Salmon & Sweet Potato Cakes Recipe
• Main Ingredients & Substitutions
• How To Make Salmon Cakes With Canned Salmon
• Optional Variations & Dietary Adjustments
• Serving Suggestions
• Expert Tips
• Storage & Freezing
• FAQs
• More Quick & Easy Pantry Recipes 
• Sweet Potato and Salmon Cakes
• 💬 Reviews

Why You’ll Love This Salmon & Sweet Potato Cakes Recipe

• Super Versatile - With tons of flavoring options, the ability to make tiny hors d’oeuvres or a complete meal, and plenty of easy pairings to try, this one recipe can be tweaked in dozens of ways! 
• Quick & Easy - These sweet potato salmon cakes are downright magical on a busy weeknight. You'll have dinner (or lunch, or brunch) on the table in about 15 minutes flat using nothing but 5 basic pantry goods.
• Economical & Scalable - Using a can of salmon instead of the fresh stuff is a great way to keep your grocery budget in check. Plus, it’s just as easy to make a single batch to feed your family as it is to feed a crowd!

Main Ingredients & Substitutions

My favorite thing about these salmon fish cakes is how few ingredients you need to make them. Here’s what to grab:

• Canned Salmon - I love being able to pull an inexpensive protein from the pantry, but you're welcome to use leftover salmon fillets or other varieties of canned fish (e.g. canned tuna, smoked trout, or flaked sardines). 
• Mashed Sweet Potatoes - Don’t feel limited by making these salmon cakes with sweet potato. Got some leftover canned pumpkin that needs using? It works just as well!
• Panko - I prefer the lighter, flakier texture of these Japanese bread crumbs, but regular bread crumbs work will work great. You can also swap in crushed crackers (e.g. Ritz or Saltines) or even crushed, unsweetened cereal (e.g. bran flakes). Use what you’ve got!
• Eggs - This is what I used for a binder, but most of the egg replacements for binding (e.g. more mashed sweet potato or mayo) should do the trick.
• Mayonnaise - Make sure to use a good quality mayo—you can’t go wrong with Hellmans/Best Foods, Kewpie, or Duke’s.
• Kosher Salt, Black Pepper, & Mix-Ins of Choice - Basic seasonings are plenty tasty, but you can go nuts with other add-ins that I’ve listed under “Optional Variations.” 
• Olive Oil - Whatever you use as your normal cooking oil is perfect.
• Flavored Mayonnaise or Sauce of Choice - Optional, but an easy way to boost the flavor quotient. To make flavored mayonnaise, mix 1 teaspoon flavor (e.g. Sriracha, Sesame Oil, Chopped Chipotles in Adobo, Minced Garlic) per 2 tablespoons of store-bought mayonnaise. Add more mayo or seasoning depending on your personal flavor preference.

How To Make Salmon Cakes With Canned Salmon

This simple pantry meal comes together as easily as 1-2-3! Here’s how:

Step 1: Make Salmon Cake Mixture. Add all ingredients to a large bowl and mash together until uniform in consistency. Add the rest of the ingredients (your flavoring add-ins) as preferred.

Step 2: Pan Fry. Heat 1 tablespoon of oil in large skillet over medium heat. When oil is shimmering, add salmon mixture (portion into 6 for salmon cakes, or 3 for salmon burgers). Cook until golden brown (about 2-3 minutes) and flip. Cook opposite side until golden.

Step 3: Serve with salad or on a bun with flavored mayonnaise of choice. Enjoy!

Optional Variations & Dietary Adjustments

These sweet potato salmon patties are a canvas for your culinary creativity, with tons of ways to gussy them up to your own liking. Here are just a few ideas to get you started:

• Asian-Inspired: add 3 chopped green onions, 1 teaspoon sesame oil, and 1 tablespoon chopped cilantro. Serve with Sriracha Mayo (mixed with sriracha) or Sesame Mayo (mixed with toasted sesame oil).
• Mexican-Inspired: add 3 chopped scallions, 1 teaspoon Cholula, and 1 teaspoon taco seasoning. Serve with Creamy Garlic Cilantro Sauce or Chipotle Mayo (mixed with minced canned chipotles in adobo).
• Mediterranean Inspired: add 1 tablespoon minced onions, 1 tablespoon fresh parsley, 1 teaspoon dijon mustard, 2 teaspoon rinsed chopped capers, cornichons, or dill pickles. Serve with Garlic Mayo (mixed with minced fresh garlic) or Lemon Mayo (mixed with fresh lemon juice and zest).
• Other Add-Ins: There are innumerable ways for you to customize these salmon sweet potato cakes depending on what you have in your cabinets. Here are just a few things you can add for big flavor:
  • Hot sauce, either vinegary like Cholula, or thicker like sriracha or sambal oelek. 
  • Minced fresh herbs like dill, parsley, or tarragon. 
  • Cayenne pepper or red pepper flakes. 
  • Garlic powder or onion powder. 
  • Mixed seasoning blends, especially seafood seasoning like Old Bay.
• Gluten-Free: Use gluten-free panko, breadcrumbs, or crushed crackers.
• Egg-Free: Use any of the egg replacement suggestions listed under “Ingredients & Substitutions)
• Fresh Salmon Cakes: Cook your salmon however you like—pan-seared, baked, or air fried—until extra flaky. Use in place of the canned salmon, but be sure to season the salmon with complimentary flavors for your preferred add-ins. (I recommend keeping it simple with salt, pepper, and garlic powder at most.)

Serving Suggestions

There are so many healthy meals you can muster with this salmon and sweet potato patties recipe, it’s hard to list. Here are just a few ideas to get you started:

• Poor Man’s Crab Cakes: Opt for the Mediterranean mix-ins and serve as smaller patties or bite-sized balls with lemon wedges and tartar sauce for more of a "crab cake" feel. They don’t have to be served as appetizers—turn them into a delicious meal with a side green salad tossed in a light vinaigrette.
• Easy Rice Bowl: Go for the Asian-inspired mix-ins and serve over rice for a speedy salmon bowl. If possible, add some extra goodies like a crunchy sunomono-style cucumber salad, pickled ginger, edamame, or cabbage slaw.
• Taco Salad: Make a stellar pescatarian-friendly taco salad by using the Mexican-inspired add ins and serving over a bowl of crisp romaine tossed with a creamy chipotle ranch. Bonus if you add fun toppings like tortilla strips, black beans, corn, or tomatoes. Alternatively, tuck them into a warmed tortilla with the choice of your toppings for a fun fish taco.
• Salmon Burgers: Make larger patties of any flavor to serve on buns as salmon burgers, then top with your preferred fixin’s.

Expert Tips

• If possible, opt for canned wild salmon over farmed for the most beneficial nutrients and lowest amount of contaminants.
• Use a cookie scoop for even portion sizing. 
• If you’re using crushed crackers as your carb-y binder, let the salmon mixture rest in the fridge for about 10 minutes before cooking to allow them to soften and absorb moisture.
• Use medium-low to medium heat to prevent burning. 
• Make sure to preheat the pan first, waiting until the oil shimmers and has “legs” when you tilt the frying pan—putting the mixture into cool oil will cause them to become overly oily.

Storage & Freezing

This is a great recipe for meal prep—I use it often for quick lunches. Here’s how to store salmon sweet potato cakes:

• You can make the salmon cake mix ahead of time and refrigerate for later use. The salmon mix will last up to three days in an airtight container in the refrigerator. It can also be frozen for up to 2 months.
• For cooked salmon sweet potato cakes, you can refrigerate for up to 3 days. Allow to cool fully to room temperature (preferably on a wire rack) before transferring to an airtight storage container, using parchment paper to separate them if you are stacking them.
• To freeze salmon cakes, allow to cool fully, then place in a single layer on a parchment paper-lined baking sheet or plate. Pop into the freezer for about an hour, or until solid enough to handle without breaking. Transfer to a freezer-safe container or freezer bag, using parchment paper to separate the layers. For added protection against freezer burn, wrap the cakes individually in plastic wrap before transferring to a freezer bag (no need to use parchment to separate) and removing as much air as possible. They can be frozen for up to 3 months.
• To reheat, allow to defrost for a few hours in the fridge. Either use a frying pan over medium-low heat with a small amount of oil preheated until shimmering, or warm in a 325ºF oven on a parchment-lined sheet tray for about 10-15 minutes, or until heated through. If you are using the baking method, consider spritzing the cakes with olive oil to prevent drying. You can also air fry for about 5 minutes at 375ºF.

FAQs

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