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Get your fill of protein, vitamins, and minerals with this delicious salmon cake recipe!


  • 3, 6oz cans of boneless/skinless salmon (or 18oz of fresh salmon)
  • 1 cup roasted sweet potato, flesh only (no skin)
  • 1 egg
  • 1/2 cup almond flour
  • 1 bunch scallions, chopped
  • 2 Tbsp Italian seasoning
  • 1 Tbsp rosemary
  • 1 Tbsp chili powder
  • 1 tsp salt
  • dash of pepper


  • Heat oven to 425 degrees.
  • Drain liquid from salmon cans.
  • Mix all ingredients in large mixing bowl until combined well.
  • Scoop out 1/3 cup of mixture and form into fish-cake shape. Place cakes on baking sheet lightly sprayed with nonstick spray.
  • Bake for 20 minutes, flip cakes, and then bake for additional 8 minutes.
  • Remove from oven and enjoy!
  • *Perfect for lunch, dinner, or even breakfast topped with a poached egg!