Easy Salmon Patties (Paleo & Gluten-Free)

Servings: 4 servings (3 salmon cakes with 1 tablespoon sauce)

Prep Time: 15

Cook Time: 16

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

5 from 128 votes

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

Preheat the oven to 350F and grease a 12-muffin pan with oil or cooking spray.
In a large bowl, combine the salmon, onions, and cilantro. Add the mashed sweet potato and stir to combine.
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.
Fill each greased muffin cup with 2 tablespoons of the salmon sweet potato mixture. Press down with the back of a spoon.

Bake the salmon patties for 16 minutes or until a toothpick comes out clean.
Remove the pan from the oven and transfer it to a wire rack. Allow the patties to cool for 5 minutes before removing them from the muffin pan.
Serve the salmon patties with the chipotle mayo.

You can make this sauce for salmon patties lighter and use ½ cup plain Greek yogurt and ¼ cup mayonnaise.
If you have leftover cooked salmon from a previous meal, you can use it. You will need about 2 cups of finely flaked or chopped salmon, about 8 ounces.
Nutrition information is calculated without the chipotle mayo.