Whole30 No Fuss Salmon Cakes

This is one of the easiest recipes for making salmon cakes that are whole30 compliant.




  • 1 large can of pink salmon (14.5 ounces)
  • 1 large sweet potato (about the size of your fist)
  • 1 large egg at room tempature
  • 1/4 cup all purpose gluten free flour mix
  • 1/2 tsp of onion powder
  • 1/2 tsp of pepper
  • 1/2 tsp of salt



  1. Cook your sweet potato in the microwave by placing it in a microwave safe bowl, poking some holes in it with a fork and adding water to cover the sweet potato.  Cook for around 6-8 minutes until it is soft when punctured with a fork.  **Be careful as this will be hot.  Let stand in the microwave for a few minutes to cool down.  Drain from water. 
  2. Mix the salmon and sweet potato with a fork.  Remove any bones found.
  3. Add the egg and mix together.
  4. Add the all purpose gluten free flour mix, onion powder, pepper and salt together.
  5. If you want to amp up the flavor, add different spices in small amounts like paprika or cayenne pepper.
  6. Prepare a pan with coconut or olive oil.  Take some of the salmon/potato mixture and make small, flat rounds with your hands.  Keep them small to cook faster. 
  7. Cook on both sides for at least 3-4 minutes each side until browned.
  8. Remove from the pan and enjoy!

**If it's too dry, add an extra egg.  If it's too wet, add another 1/4 cup of the flour mix. 


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