Salmon & Sweet Potato Cakes with Lemon Aioli | Gluten Free & More Magazine

Recipe provided by Gluten Free & More Magazine. See the full recipe here.

If you’re looking for a quick, flavorful, and allergy-friendly dinner that doesn’t skimp on texture or taste, these Salmon & Sweet Potato Cakes with Lemon Aioli are your next go-to. Made with pantry staples like canned salmon and a creative twist using Jackson’s Spicy Jalapeño Sweet Potato Chips, these crispy little patties are perfect for busy weeknights—or even as a fun weekend brunch.

One of the best parts? They’re naturally gluten-free, grain-free, nut-free, soy-free, and can be made egg-free too. Plus, if you prefer less oil or want to skip the stovetop, they can be made in the air fryer for a healthier, hands-off alternative!

Why You’ll Love This Recipe

• Flavor-forward: The bold seasoning of Old Bay, fresh lemon zest, and spicy sweet potato chips brings serious personality to each bite.
• Perfect texture: Crispy outside, creamy inside—what more could you ask for?
• Allergy-conscious: Gluten-free, optionally egg-free, and made with clean, wholesome ingredients.
• Fast and fuss-free: From pantry to plate in under 30 minutes.
• Flexible cooking options: Pan-fried or air-fried—your choice!

What You Will Need

Here’s everything you need to make these crave-worthy salmon cakes:

• Canned wild pink salmon (drained and flaked)
• Jackson’s Spicy Jalapeño Sweet Potato Chips (finely crushed)
• Ricotta cheese
• Old Bay seasoning
• Lemon zest
• Olive oil & unsalted butter (for pan-frying)
• Mayonnaise or egg-free mayo
• Chives
• Lemon juice
• Kosher or fine sea salt & black pepper

Tips and Variations

• Air fryer method: Brush patties lightly with olive oil, place in a single layer in the air fryer basket, and cook at 390°F for 8–10 minutes, flipping halfway through until golden and heated through.
• Make it egg-free: Use egg-free mayo in both the aioli and the cakes if needed.
• Switch up the seasoning: Don’t have Old Bay? Use a blend of paprika, celery salt, and black pepper for a similar effect.
• Use other chip flavors: Try Jackson’s Sea Salt or Carolina BBQ chips for a different spin.
• Batch and freeze: Make a double batch and freeze uncooked patties. Cook straight from frozen for a quick meal.

Frequently Asked Questions

Can I use fresh salmon instead of canned?
Yes! Cooked and flaked fresh salmon works great—just make sure it’s well-drained and broken up thoroughly.

What’s a good ricotta substitute?
You can use dairy-free ricotta or even cottage cheese for a creamy texture.

Can I make the patties ahead of time?
Absolutely. Prep the patties up to a day ahead and refrigerate until ready to cook.

How spicy are these cakes?
The heat level is mild to moderate, depending on the chips. For a milder option, use Sea Salt sweet potato chips.

Ingredients

• 2 (6-ounce) cans wild pink salmon, drained
• 1 cup finely crushed Jackson’s Spicy Jalapeño Sweet Potato Chips, (from ½ 5-ounce bag)
• 1 cup ricotta cheese
• 1 tablespoon Old Bay seasoning
• Finely grated zest of 1 lemon, divided
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• ½ cup mayonnaise or egg-free mayonnaise
• 2 tablespoons finely chopped chives
• 1 tablespoon lemon juice
• ½ teaspoon kosher or fine sea salt
• ½ teaspoon freshly ground black pepper

Instructions