Easy Salmon Cakes

salmon cakes on a plate with lettuce and sauce

4.6 from 21 reviews

Baked in the oven, these healthy salmon patties are flavorful and high in protein. A delicious alternative to crab cakes.


Chipotle Mayo

  • 2/3 cup mayonnaise
  • 2 tablespoons chipotle pepper salsa
  • 2 teaspoons lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt


Salmon Cakes

  • 14-ounce can salmon, drained or
    3 5-6 ounce cans
  • 1/2 small onion, finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 large sweet potato, cooked, peeled, and mashed
  • 2 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon Creole seasoning, or your favorite


To make the Chipotle Mayo:

  1. In a bowl, whisk all the ingredients until smooth. Refrigerate to chill and store leftovers in an airtight container for up to 1 week.


Salmon Cakes: 

  1. Preheat the oven to 350F and grease a 12-muffin pan with oil or cooking spray.
  2. In a large bowl, combine the salmon, onions, and cilantro. Add the mashed sweet potato and stir to combine.
  3. Add the eggs, chipotle mayo and creole seasoning. Using a large fork or your hands, mix the ingredients until the salmon is thoroughly combined with the sweet potato.
  4. Fill each greased muffin cup with 2 tablespoons of the salmon sweet potato mixture. Press down with the back of a spoon. 
  5. Bake the salmon cakes for 16 minutes or until a toothpick comes out clean.
  6. Remove the pan from the oven and transfer it to a wire rack. Allow the cakes to cool for 5 minutes before removing them from the muffin pan. 
  7. Serve the salmon cakes with the chipotle mayo.