Golden Milk Salmon Cakes (Paleo / Whole30)

A few weeks ago, I made my first batch of salmon cakes ever. I tried the Run Fast, Eat Slow recipe (which I highly recommend!) and fell in love with the mixture of salmon and sweet potato.

Shortly after devouring those over the course of a week, Christina Rice posted about her Golden Milk Salmon recipe and a lightbulb went off in my head to merge the recipes in to one [dream] recipe.

So, as I usually do, I headed in to the kitchen and started throwing things together with hopes for the best. I had some reservations on adding the coconut products and cinnamon to salmon. That’s what I add to desserts, not fish! Heck, I didn’t even like salmon until recently, so I was hopeful at best when making this.

And, like I usually do, I cook meals when I’m not even hungry. So I ended up making this one night, and packing it up for the next day’s lunch with my finger’s crossed. I could always go out to lunch if it didn’t turn out good, right?

Well, no trip to Heart Beet Kitchen needed that day! This recipe turned out SO. GOOD.

The blend of the traditional golden milk ingredients (turmeric, black pepper, ginger, and a healthy fat like coconut butter) make it an anti-inflammatory and healthful DREAM. The hint of cinnamon and cayenne, which I usually add to my mashed sweet potato, give it a kick of extra flavor. And with the sweet potato, you get nutrient density and healthy carbohydrates. The protein from almond flour and salmon allows these to be eaten on their own as a snack or meal!  And you can always throw one or two over a bed of vegetables or a salad for more nutrition. They’re so versatile. And absolutely delicious.

Golden Milk Sweet Potato Salmon Cakes Recipe


2 Cans Non-GMO Wild Pacific Sockeye Salmon

1 small white onion, finely diced

1 Cup Mashed Sweet Potato*

1 1/4 Cup Almond Flour

1 Egg

2 TBSP Ground Flax Seed

2 TBSP Coconut Butter

1 TBSP Unsweetened Shredded Coconut

1 TBSP Turmeric

1/2 TBSP Ground Ginger

1 tsp Cayenne (optional, or more to taste!)

1 tsp Cinnamon

1/2 TBSP Black Pepper

1 tsp Pink Himalayan Sea Salt

2-3 TBSP Avocado Oil or Coconut Oil


1.  Preheat oven to 400 degrees F

2. Heat cast iron skillet and drizzle 1 TBSP avocado/coconut oil

3. Once oil is hot, add diced onion and season with salt and pepper until fragrant and soft (2-3 minutes)

3. Remove from pan and let cool

4. Mix all ingredients (besides avocado oil) in a bowl (I used my hands) and form mixture into approximately 6 salmon cakes

5. Heat iron skillet again with 1-2 TBSP avocado oil

6. Add salmon cakes to pan once hot. Cook on each side for 2-3 minutes (does not need to be cooked through)

7. Put the cast iron skillet in your preheated oven for 8-12 minutes until patties are hot and cooked through.

8. Enjoy! 🙂


Helpful Tips: 

  • You can store these in an airtight container for up to 5 days, or freeze.
  • For best results for leftovers, reheat these in the Air Fryer for a 5-6 minutes at 400 degrees


*You can buy sweet potato puree canned, or you can bake or boil sweet potatoes and mash once cooked through (when very easy to pierce with fork). No other ingredients needed!

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