Salmon & Sweet Potato Cakes with Lemon Aioli – Crispy, Zesty, and Gluten-Free
Published Jul 20, 2025
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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.
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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.
With bold flavor, nutrient-dense ingredients, and a satisfyingly crispy texture, these Salmon & Sweet Potato Cakes with Lemon Aioli are a total win for anyone eating gluten-free—or just looking for something different. They’re versatile, delicious, and come together with almost no effort. Whether pan-fried or air-fried, they’re bound to earn a regular spot in your meal rotation.
Salmon & Sweet Potato Cakes with Lemon Aioli
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
- Put the salmon in a mixing bowl and break it up well. Add the finely crushed chips, ricotta cheese, Old Bay seasoning, and half the lemon zest. Mix very well. Form into eight equal-sized patties.
- Place olive oil and butter in a large non-stick skillet and heat over medium-high heat. Once the butter has melted and starts to sizzle, add four of the patties and cook undisturbed for 2 – 3 minutes or until the bottoms are nicely browned. Carefully flip over and cook for another 2 – 3 minutes. Repeat with the remaining patties.
- Combine the mayonnaise with the remaining lemon zest, chives, lemon juice, salt, and pepper. Serve with the salmon patties.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
