Salmon Cakes

 Quick note: this recipe is pretty involved. If you're looking for an easier fish recipe, I'd recommend the Cod Cakes. My twins loved these Salmon Cakes, but they were kind of annoying to make. 


¾ lb salmon, skin and bones removed and roughly chopped

1 medium sweet potato, cooked, without skin

1 large egg

1 tbsp olive oil (and more for cooking)

½ onion diced

3 cloves garlic, minced

2 tbsp fresh ginger, minced

1 ¼ cups oats

2 cups baby spinach, minced


  1. Preheat oven to 350 degrees. Line a baking pan with parchment paper.

  2. In a large skillet, heat up 1 tablespoon of olive oil. Add onion, garlic, and ginger. Saute for 2-3 minutes until soft. Add to a food processor.

  3. Return the pan to the heat and add in the spinach. Cook until wilted, about 2 minutes. Set aside.

  4. Add salmon, egg, cooked sweet potato, and oats to the food processor with the onion, garlic, and ginger. Pulse until the mixture comes together. Add spinach, and pulse just until you see it mixed through.

  5. Oil your hands and add another coating of oil to the pan. Roll the mixture into finger-like fritters and pan-fry until golden brown. Transfer to the baking pan. Continue with the remaining fritters, then bake until the internal temperature is 145 degrees, about 10 minutes.