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.
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!
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!
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.)
PrintWhole30 Salmon Cakes
Adapted from It Starts with Food
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 7 cakes 1x
Ingredients
- 1 14.75–ounce can wild-caught salmon
- 1 cup cooked sweet potato (canned with no syrup is OK to use)
- 1 whole egg
- 1/2 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)
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons clarified butter or coconut oil, melted
Instructions
- Note: These can be made ahead and frozen and baked frozen if desired.
- If baking immediately, preheat oven to 425 degrees F.
- Line a small sheet tray with parchment paper.
- 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.
- Add all other ingredients except butter (or coconut oil).
- Mix and form into seven equal patties about 1” thick.
- Butter or oil parchment paper and set salmon cakes on paper. If freezing, cover and freeze.
- If baking, place in preheated oven for 20 minutes.
- Flip and cook for ten minutes more.
- If using frozen salmon cakes, they can be baked frozen or thawed. If baking frozen, you may need to adjust cooking time.
- Serve with tartar sauce (see recipe below) and lemon.
Whole30 Tartar Sauce
Adapted from It Starts with Food
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 1 cup 1x
Ingredients
- 1/2 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
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon pickle juice
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Place all ingredients in a bowl and mix to combine. Refrigerate for 30 minutes before serving.
You may also like:
Whole30 Cauliflower and Yam ‘Potato’ Salad
Whole30 Spaghetti Squash with Pesto
Definitely do not discard the skin and bones. They are soft and are meant to be mixed into whatever you’re making. You can easily crush up the tiny bones with fingers, and mix skin in…and you’ll never know they’re in there. You will get so much calcium and vitamin E. Super healthy! This looks like a great recipe I am trying tonight!
Thanks for your feedback Polly!
Delicious! Only problem I ate too many of them! I will definitely be making again!
LOL – oh no Leah! 🙂 Glad you enjoyed the recipe!
Do you happen to know the calories, and macros per serving?
Hi London – I’ve just added the nutritional information to the bottom of the recipe cards.
Do you freeze the patties first and them take out and cook them or do you cook the patties and then freeze them?
Hi Cindy – We freeze them before cooking.