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
- 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.