Gluten-Free Sweet Potato Salmon Cakes


  • 10-12 ounces Leftover Salmon from Herb Crusted Salmon the night before
  • 1 small sweet potato, peeled and cooked/mashed
  • 2 eggs
  • 2 cloves garlic, minced
  • 2 small shallots, diced
  • 1 jalapeno, diced
  • 2 Tablespoons dijon mustard
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Juice from 1/2 lemon
  • 2 Tablespoons coconut flour (more as needed)
  • 2 Tablespoons coconut oil or ghee


  1. In a large bowl, mix together salmon, sweet potato, eggs, garlic, shallots, jalapeño, mustard, spice and lemon until well combined. Mix in coconut flour 1 Tablespoon at a time until salmon mixture binds together.
  2. In a large cast iron pan or skillet, heat oil/ghee over medium heat. 
  3. Divide salmon mixture into 8-10 cakes and flatten with hands. 
  4. Place salmon cakes, in batches, into pan and cook 4 minutes per side until golden brown and cooked through. 
  5. Serve over sautéed greens or fresh spring mix with a little olive oil, fresh lemon and sea salt.