Name: AIP Salmon Cakes (Egg-Free) with Avocado-Lime Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 55 min
Ingredients: 1 lb cooked salmon (flaked: leftover roasted, or 2 × 7.5 oz cans wild salmon, drained); 1 cup mashed cooked sweet potato (about 1 medium; cooled); 1/3 cup cassava flour (plus more if needed); 3 green onions (thinly sliced); 2 tbsp fresh dill (chopped); 1 lemon (zest + 1 tbsp juice); 1 garlic clove (finely grated); 3/4 tsp fine sea salt; 3 tbsp avocado oil or coconut oil (for pan-frying); 1 large ripe avocado; 2 tbsp lime juice; 1/4 cup fresh cilantro (leaves and tender stems); 2 tbsp olive oil; 3 tbsp water (plus more to thin); 1/4 tsp fine sea salt

Approved by Michaelangelo Larive, OurCheff

Golden, tender salmon cakes held together with mashed sweet potato and cassava flour instead of eggs and breadcrumbs, served with a creamy avocado-lime sauce. A good use for leftover roasted salmon.

25 minPrep

15 minCook

55 minTotal

4 (to 10)Servings

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At a glance

Diet: AIP, Paleo, Whole30-friendly, Gluten-free, Dairy-free, Egg-free, Nightshade-free, Pescatarian
Estimated per serving: 450 calories, 32 g protein, 26 g carbs, 25 g fat
Equipment: Large bowl, Fork or potato masher, 12-inch nonstick or cast-iron skillet, Blender or mini food processor, Baking sheet + parchment

Step-by-step photos

2Step 2

Mashed sweet potato mixture with flaked salmon, green onion and dill in a mixing bowl — AI-generated illustration

In a large bowl, mix the mashed sweet potato, cassava flour, green onions, dill, lemon zest and juice, garlic and salt until smooth. Gently fold in the flaked salmon, leaving some flakes intact.

3Step 3

Shaped salmon patties lined up on a parchment-lined baking sheet — AI-generated illustration

Shape into 8 patties about ¾ inch thick. If the mixture is too sticky to shape, add cassava flour 1 tbsp at a time. Set them on a parchment-lined baking sheet and refrigerate 15–30 minutes. This firms them up so they hold together in the pan.

4Step 4

Jar of smooth green avocado-lime sauce with avocado halves and limes — AI-generated illustration

Meanwhile, blend the avocado, lime juice, cilantro, olive oil, water and salt until smooth, adding water a teaspoon at a time until spoonable.

5Step 5

Salmon cakes pan-frying until golden in a cast iron skillet — AI-generated illustration

Heat 1½ tbsp oil in a 12-inch skillet over medium heat. Fry 4 cakes 3–4 minutes per side, until deep golden. Flip once, gently, with a thin spatula. Repeat with the remaining oil and cakes.

The full ingredient list and every step are in the recipe card below.

Chef tips

Chill the cakes before frying. It’s the difference between cakes and salmon hash.
Medium heat, not high. Sweet potato browns fast and can scorch before the center is hot.
Flip only once, using a thin fish spatula.

Substitutions

Fish: Cooked cod or canned tuna (check the label) work; add an extra tbsp of cassava flour for leaner fish.
Herbs: Parsley or chives can replace the dill. Fresh basil makes a nice variation.
Baked: Brush with oil and bake at 425°F for 12 minutes, flip, then bake 8–10 more. They’ll be less crisp.
Sauce: Coconut yogurt mixed with lemon and dill (check for AIP-compliant ingredients).

Storage and reheating

Refrigerate cooked cakes up to 3 days and the sauce up to 2 days (press plastic wrap onto its surface to limit browning). Reheat cakes in a 375°F oven or air fryer for 8–10 minutes. Freeze cooked cakes up to 2 months, separated with parchment.

Golden egg-free salmon cakes on salad greens with avocado-lime sauce and lime wedges

Michaelangelo Larive, OurCheff

AIP Salmon Cakes (Egg-Free) with Avocado-Lime Sauce

Golden, tender salmon cakes held together with mashed sweet potato and cassava flour instead of eggs and breadcrumbs, served with a creamy avocado-lime sauce. A good use for leftover roasted salmon.

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Prep Time 25

Cook Time 15

Total Time 55

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Salmon cakes (makes 8)

1 lb cooked salmon flaked: leftover roasted, or 2 × 7.5 oz cans wild salmon, drained
1 cup mashed cooked sweet potato about 1 medium; cooled
1/3 cup cassava flour plus more if needed
3 green onions thinly sliced
2 tbsp fresh dill chopped
1 lemon zest + 1 tbsp juice
1 garlic clove finely grated
3/4 tsp fine sea salt
3 tbsp avocado oil or coconut oil for pan-frying

Avocado-lime sauce

1 large ripe avocado
2 tbsp lime juice
1/4 cup fresh cilantro leaves and tender stems
2 tbsp olive oil
3 tbsp water plus more to thin
1/4 tsp fine sea salt

Equipment

Large bowl
Fork or potato masher
12-inch nonstick or cast-iron skillet
Blender or mini food processor
Baking sheet + parchment

Method

If you don’t have leftover sweet potato, prick one medium sweet potato and microwave 6–8 minutes, turning once, until soft. Scoop out the flesh, mash it and let it cool.
In a large bowl, mix the mashed sweet potato, cassava flour, green onions, dill, lemon zest and juice, garlic and salt until smooth. Gently fold in the flaked salmon, leaving some flakes intact.
Shape into 8 patties about ¾ inch thick. If the mixture is too sticky to shape, add cassava flour 1 tbsp at a time. Set them on a parchment-lined baking sheet and refrigerate 15–30 minutes. This firms them up so they hold together in the pan.
Meanwhile, blend the avocado, lime juice, cilantro, olive oil, water and salt until smooth, adding water a teaspoon at a time until spoonable.
Heat 1½ tbsp oil in a 12-inch skillet over medium heat. Fry 4 cakes 3–4 minutes per side, until deep golden. Flip once, gently, with a thin spatula. Repeat with the remaining oil and cakes.
Serve warm with the sauce, over greens or alongside roasted vegetables.

Notes

Chef tips

Chill the cakes before frying. It’s the difference between cakes and salmon hash.
Medium heat, not high. Sweet potato browns fast and can scorch before the center is hot.
Flip only once, using a thin fish spatula.

Substitutions

Fish: Cooked cod or canned tuna (check the label) work; add an extra tbsp of cassava flour for leaner fish.
Herbs: Parsley or chives can replace the dill. Fresh basil makes a nice variation.
Baked: Brush with oil and bake at 425°F for 12 minutes, flip, then bake 8–10 more. They’ll be less crisp.
Sauce: Coconut yogurt mixed with lemon and dill (check for AIP-compliant ingredients).

Storage & reheating

Nutrition is estimated per serving (1 of 4) from USDA FoodData Central data; values vary by brand and portion.

FAQs

How do you make salmon cakes stick without eggs?

Mashed sweet potato adds moisture and binding, and cassava flour absorbs it. Chilling the shaped cakes before frying sets everything.

Are these salmon cakes Whole30 or paleo?

Yes. They’re AIP, which is stricter than both.

Can I use fresh raw salmon?

Cook it first: roast at 400°F for 12–15 minutes, cool, then flake. Raw salmon makes the mixture too wet.

Approved by Michaelangelo Larive, OurCheff. Nutrition is estimated from USDA FoodData Central. Images on this page are AI-generated illustrations, not photos of the tested dish. How we make our recipes.

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