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Whole30 Salmon Cakes with Tartar Sauce - A Family Feast

Whole30 Salmon Cakes

Adapted from It Starts with Food

Yield: 7 cakes 1x
Prep: 15 minsCook: 30 minsTotal: 45 minutes


  • 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.

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