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Whole30 Salmon Cakes with Tartar Sauce - Delicious, easy and quick to prepare. Make up an extra batch and keep on hand in the freezer!

My husband Jack and I are still following the Whole30 program as much as possible.  Actually – I have to give Jack even more kudos here… He is much more diligent about following the program than I, and he has lost over twenty pounds following the program – and it really shows! (I won’t complain either – I’ve lost just shy of 15 pounds so I’m happy too!) But most importantly, we both feel so much better.

Whole30 Salmon Cakes with Tartar Sauce - Delicious, easy and quick to prepare. Make up an extra batch and keep on hand in the freezer!

We’ve both found that meal planning ahead of time, and having Whole30 compliant foods on hand when our schedules get hectic is really a key factor to helping us stay on track. Today’s recipe for Whole30 Salmon Cakes with Tartar Sauce is a delicious meal that we make quite frequently.

This recipe comes right from the book, It Starts with Food, which outlines all of the details behind the Whole30 program. The salmon cakes are made with canned wild-caught salmon, as well as canned (or freshly cooked) sweet potato – so it’s a great always-keep-the-ingredients-on-hand-in-the-pantry type of recipe!

Whole30 Salmon Cakes with Tartar Sauce - Delicious, easy and quick to prepare. Make up an extra batch and keep on hand in the freezer!

We serve our Whole30 Salmon Cakes with Tartar Sauce that is also Whole30 approved (and the recipe is also from the book and it is made with a homemade olive oil mayonnaise).  It’s still amazing to us that we can eat all of these delicious foods, feel great, get healthier, and still lose weight!

Whole30 Salmon Cakes with Tartar Sauce - Delicious, easy and quick to prepare. Make up an extra batch and keep on hand in the freezer!

These Whole30 Salmon Cakes with Tartar Sauce take just a few minutes to prepare – and we typically cook up a double batch and freeze the extras so we always have some on hand when we don’t have time to cook.  (The recipe below shares our tips & tricks for freezing the salmon cakes, as well as reheating them once they are frozen.)

Whole30 Salmon Cakes with Tartar Sauce - A Family Feast

Whole30 Salmon Cakes

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 7 cakes


Adapted from It Starts with Food


  • 1 14.75-ounce can wild-caught salmon
  • 1 cup cooked sweet potato (canned with no syrup is OK to use)
  • 1 whole egg
  • ½ cup almond flour
  • 2 tablespoons minced fresh parsley
  • 2 scallions sliced thin, tops and bottoms, roots removed
  • 2 teaspoons dried dill
  • 1 teaspoon hot sauce (optional)
  • ½ teaspoon paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons clarified butter or coconut oil, melted


  1. Note: These can be made ahead and frozen and baked frozen if desired.
  2. If baking immediately, preheat oven to 425 degrees F.
  3. Line a small sheet tray with parchment paper.
  4. Drain liquid from can of salmon and discard liquid. Pick out bones and skin and discard. Take remaining salmon, break into pieces and place in a medium bowl.
  5. Add all other ingredients except butter (or coconut oil).
  6. Mix and form into seven equal patties about 1” thick.
  7. Butter or oil parchment paper and set salmon cakes on paper. If freezing, cover and freeze.
  8. If baking, place in preheated oven for 20 minutes.
  9. Flip and cook for ten minutes more.
  10. If using frozen salmon cakes, they can be baked frozen or thawed. If baking frozen, you may need to adjust cooking time.
  11. Serve with tartar sauce (see recipe below) and lemon.

Whole30 Salmon Cakes with Tartar Sauce - A Family Feast

Whole30 Tartar Sauce

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 1 cup


Adapted from It Starts with Food


  • ½ cup Olive Oil Mayonnaise
  • 1 Tablespoon minced cornichons or dill pickle
  • 2 Tablespoons minced fresh flat leaf parsley
  • 2 teaspoons minced capers
  • 2 teaspoons minced fresh chives
  • ½ tablespoon fresh lemon juice
  • 1 teaspoon pickle juice
  • Salt to taste
  • Freshly ground black pepper to taste


  1. Place all ingredients in a bowl and mix to combine. Refrigerate for 30 minutes before serving.

Disclosure: This post contains affiliate links.

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Whole30 Salmon Cakes with Tartar Sauce - Delicious, easy and quick to prepare. Make up an extra batch and keep on hand in the freezer!

The Best Mayo You’ve Ever Made

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  • Leah wrote:

    Delicious! Only problem I ate too many of them! I will definitely be making again!

    • Martha wrote:

      LOL – oh no Leah! 🙂 Glad you enjoyed the recipe!

  • London Roberts wrote:

    Do you happen to know the calories, and macros per serving?

    • Martha wrote:

      Hi London – I’ve just added the nutritional information to the bottom of the recipe cards.

  • Cindy Gayle wrote:

    Do you freeze the patties first and them take out and cook them or do you cook the patties and then freeze them?

    • Martha wrote:

      Hi Cindy – We freeze them before cooking.

  • P.J. Brown wrote:

    These look simple to make. Can they be cooked on a gas grill?

    • Martha wrote:

      Hi PJ – They might stick…so if you have one, I’d suggest a well greased vegetable grilling pan with a flat bottom to diffuse the heat a bit. Alternately, try one with a well-greased grill – then if it burns or sticks to much, go to plan B and cook inside? Hope that helps!

  • Asonya wrote:

    Enjoy this recipe. But not doing Whole30. Can you share the nutritional facts you know regarding this recipe? I’d like to use this recipe as a part of my weight loss program.

    • Martha wrote:

      Hi Asonya – We don’t currently provide nutritional calculations for our recipes (we aren’t nutritionists) and the original recipe from the Whole30 booklet doesn’t include it either. However, there are free online calculators you could use such as My Fitness Pal, etc for that information.

  • Megan wrote:

    These look incredible! I can’t wait to try them tonight. We are doing Whole30, so finding recipes like this are making it so much easier!

    • Martha wrote:

      Hope you enjoy the salmon cakes Megan! (Just another week or so to go for a January Whole30!)

  • Jen wrote:

    We have a lot of frozen salmon we need to use up, and I’d like to make these. How should we cook salmon to sub for the canned, or do you know of a resource for subs like this?

    • Martha wrote:

      Hi Jen – As you probably know, canned salmon is already cooked so you could swap in fresh salmon if you’d like. I’d probably roast it in the oven, but poaching it is another option too. Hope that helps!

  • Sheri wrote:

    These are wonderful!!! I have made these salmon cakes at least a dozen times, now. I follow the recipe as written, I bake them and then freeze for quick easy lunches. Both my husband and I enjoy them with and without the tartar sauce.

    • Martha wrote:

      Thanks Sheri – So glad you like the recipe!

  • Patricia wrote:

    What happens to the rest of the melted oil after brushing the parchment paper?

    • Martha wrote:

      Hi Patricia – We used the full amount to brush on the parchment paper. If you have any excess, you can save it for another recipe or discard.

  • Sonnie wrote:

    My husband and I don’t care for sweet potato. Can you think of anything I could substitute?

    • Martha wrote:

      Hi Sonnie – The salmon and the sweet potatoes are very delicious together so we do recommend that you at least try the recipe as written. You could swap in regular potatoes or a white yam as an alternative but the texture of the cakes may be different. Hope that helps!

  • S wrote:

    Hello – so if you’re doing the Whole 30, would you eat just one cake? Thank you.

    • Martha wrote:

      Hi – One cake would best fit the recommended portion size, but two might be more satisfying! 🙂

  • Cheri wrote:

    I love what you two are doing with balancing things out. I’m enjoying your Whole 30 recipes and my husband and I are eating some tasty food. One never knows where the spark for change will take hold. For us, it was with your writing and recipes. Thank you.

    • Martha wrote:

      Thank YOU Cheri! We’re glad you are enjoying the recipes! 🙂

  • Linda R wrote:

    Eating great,healthy food and losing weight is the best way for improving good health.
    I always have canned salmon in my pantry…Costco has my favorite brand, Bear &Wolf. I have made your recipe for Spaghetti Squash with Pesto several times and now have new take on salmon and tarter sauce. I think bottled tarter sauce has an unpleasant taste and I would never serve it.
    Love hearing about the progress you both are making.

    • Martha wrote:

      Thanks Linda! I’ll have to look for the canned salmon at Costco the next time we head over there. And agree – we’re trying to strike a balance with the more indulgent blog recipes and the Whole30 recipes that we eat most of the time. We both feel great. 🙂 Hope you enjoy the salmon cakes and tartar sauce recipes. Thanks for writing to us today!

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