Old Bay Salmon Cakes with Sweet Potato and Arugula Tomato Salad

These salmon cakes are a delicious twist on classic crab cakes, using creamy sweet potato to bind flaky salmon with aromatic vegetables and a hint of Old Bay seasoning. Pan-seared to golden perfection, they’re served over a bright tomato-arugula salad for a balanced, satisfying meal.

Perfect for a weeknight dinner or a special lunch, this recipe comes together in under an hour. The sweet potato adds natural sweetness and a tender texture, while the Old Bay brings a warm, savory spice that complements the salmon beautifully.

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Ingredients

2 unit Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

1 bunch Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 stalk CeleryView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Peel the sweet potato and cut into ½-inch cubes. Boil until fork-tender, about 12 minutes.
2. Meanwhile, halve, peel and finely dice the red onion. Finely dice the celery. Halve the lemon. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the onion and celery, stirring, until softened, about 5 minutes. Season with salt and pepper, then transfer to a medium bowl to cool.
3. When the sweet potato is tender, remove with a slotted spoon and add to the bowl with the onion mixture. Reduce the water to a low simmer, then add the salmon and poach until flaky and opaque, 7-8 minutes. Remove and let cool.
4. Mash the sweet potato with a fork or potato masher. Stir in the cooked onion and celery, thyme, panko and Old Bay to taste. Flake the salmon into small pieces and gently mix into the sweet potato mixture. Season with salt and pepper.
5. Form the mixture into 8 small patties. Heat the remaining 1 tablespoon olive oil in the same skillet over medium-high heat. Cook the patties until golden brown, 2-3 minutes per side.
6. While the patties cook, halve the tomatoes and toss in a bowl with the arugula, 1 tablespoon olive oil, a squeeze of lemon and a pinch of salt and pepper.
7. Serve the salmon cakes on a bed of arugula salad. Finish with an extra squeeze of lemon.

Recipe Tips

FAQ

Can I use canned salmon instead of fresh?

Yes, you can substitute with two 5-ounce cans of drained, flaked salmon. Skip the poaching step and mix directly with the sweet potato mixture.

How do I store leftover salmon cakes?

Refrigerate cooked cakes in an airtight container for up to 3 days. Reheat in a skillet over medium heat or in a 350°F oven until warmed through.

Can I make these gluten-free?

Use gluten-free panko breadcrumbs or crushed rice crackers instead of regular panko. All other ingredients are naturally gluten-free.