If you're looking for an easy way to serve salmon that your toddler will actually enjoy, these Sweet Potato Salmon Patties are one of my favorite recipes to keep on repeat.
As a toddler dietitian and mom, I love recipes that are simple to make, freezer-friendly, and packed with nutrients. The sweet potato keeps them soft and naturally sweet, while the canned salmon provides protein, healthy fats, and omega-3s to support your little one's growth and brain development.
I like making them into mini patties that resemble nuggets for toddlers, but you can also make them slightly larger for older kids and adults. Honestly just shape them however you'd like to! They're perfect for dipping in ketchup, Greek yogurt ranch, hummus, avocado lime dip, or mashed avocado and make a great lunch, dinner, or meal prep option.
Why You'll Love These Sweet Potato Salmon Patties
- Easy to make with simple pantry ingredients
- Soft texture that's great for toddlers
- Packed with protein and omega-3 fats
- Naturally gluten-free
- Freezer-friendly
- Perfect for babies, toddlers, kids, and adults
- Great for meal prep
If you're trying to increase your little one's fish intake, be sure to try out my salmon rice balls too! Love pairing these with my avocado lime ranch dip for a fun dip.
Jump to:
- Why You'll Love These Sweet Potato Salmon Patties
- Ingredients You'll Need
- How to Make Your Sweet Potato Salmon Patties
- Hint for the Best Sweet Potato Salmon Patties
- Substitutions
- Variations
- Equipment
- Storing Your Sweet Potato Salmon Patties
- How to Serve Salmon to Toddlers
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Sweet Potato Salmon Patties
Ingredients You'll Need
Here's what you'll need to make these sweet potato salmon patties:
- Cooked sweet potato – adds natural sweetness, moisture, and helps bind everything together
- Canned salmon – an affordable source of protein, vitamin D, calcium (if using the edible bones), and omega-3 fats
- Egg – helps hold the patties together, a flax egg works well if you need an egg-free version
- Almond flour – keeps the patties soft while making them naturally gluten-free
- Parmesan cheese – adds flavor and helps create a lightly golden crust
- Garlic powder, Everything Bagel Seasoning, Dried dill or Italian seasoning – any pair wonderfully with salmon
See recipe card for quantities.
How to Make Your Sweet Potato Salmon Patties
- Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine the mashed sweet potato, salmon, egg, almond flour, Parmesan cheese, garlic powder, and seasoning until well mixed.
- Step 2: Using a cookie scoop or spoon, portion about 1½ tablespoons of the mixture and gently flatten into mini patties.
- Step 3: Press into patties.
- Step 4: Bake for 12-15 minutes, carefully flip, and continue baking another 8-10 minutes, until lightly golden and cooked through.
Hint for the Best Sweet Potato Salmon Patties
Drain the canned salmon really well before mixing everything together. Removing excess moisture helps the patties hold their shape and develop a lightly golden exterior.
Substitutions
These salmon patties are totally customizable based on your family's dietary needs!
- Egg-free: replace the egg with 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- Nut-free: replace the almond flour with oat flour
- Dairy-free: omit the Parmesan and substitute with an additional ¼ cup oat flour plus 2 tablespoons nutritional yeast for a cheesy flavor
- Fresh salmon: use about 6 ounces of cooked, flaked salmon instead of canned
Variations
One of my favorite things about these sweet potato salmon patties is how easy they are to customize based on what you have on hand.
- Make them egg-free: swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- Try different herbs: use dried parsley, chives, or everything bagel seasoning instead of dill or Italian seasoning for a different flavor
- Add veggies: mix in a few tablespoons of finely shredded zucchini, carrots, or spinach (just be sure to squeeze out any excess moisture first)
- Use fresh salmon: cook and flake about 6 ounces of fresh salmon in place of canned salmon
- Make them cheesy: try shredded cheddar or mozzarella instead of Parmesan for a milder flavor
- Boost the nutrition: stir in a tablespoon of hemp hearts or ground flaxseed for an extra dose of healthy fats and fiber
Try out these salmon rice balls next!
Equipment
You'll just need a few basic kitchen tools for this recipe: a large mixing bowl, measuring cups and spoons, a fork or potato masher for the sweet potato, a cookie scoop or tablespoon to portion the patties, a parchment-lined baking sheet, and a spatula for flipping them halfway through baking. If you're using the air fryer, simply swap the baking sheet for your air fryer basket.
Storing Your Sweet Potato Salmon Patties
Store leftover sweet potato salmon patties in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months.
Reheat in the microwave, oven, or air fryer until warmed through!
How to Serve Salmon to Toddlers
Serve these sweet potato salmon patties with:
- Steamed broccoli
- Fresh berries
- Roasted green beans
- Mac and cheese
- Brown rice or even mixed rice with half cauliflower rice
- Sweet potato fries or carrot fries
- Avocado slices or cubes (tossed in hemp hearts for grip + nutrients)
- Cottage cheese
- Greek yogurt ranch or avocado lime ranch dip
- Ketchup or hummus for dipping
For younger toddlers, cut the patties into strips or bite-sized pieces based on your child's chewing abilities.
Tiff's Dietitian Tip
It can take multiple low-pressure exposures before a toddler learns to enjoy fish, and that's completely normal. Even if your little one only licks, smells, or breaks apart the patty today, they're still learning. Pair it with a familiar favorite food and let them explore without pressure.
FAQ
Yes! Once your baby is developmentally ready for finger foods, these soft patties can be served in appropriately sized strips or pieces. As always, assess your child's chewing abilities before serving.
Absolutely and they honestly taste even better with freshly cooked (smoked on the grill or baked in the oven). Simply cook and flake about 6 ounces of salmon before adding it to the mixture.
Usually the salmon wasn't drained well enough or the sweet potato was extra moist. If needed, stir in another tablespoon or two of almond flour until the mixture is easy to shape.
Yes! These are perfect for meal prep and freeze beautifully.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these sweet potato salmon patties:
Sweet Potato Salmon Patties
Equipment
- fork or potato masher
Ingredients
- 1 cup cooked and mashed sweet potato
- 1 5-6 ounce can salmon, drained well
- 1 large egg or 1 flax egg
- ½ cup almond flour or breadcrumbs
- ½ cup finely grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning or dried dill
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the mashed sweet potato, drained salmon, egg, almond flour, Parmesan cheese, garlic powder, and seasoning until well mixed.
- Scoop about 1½ tablespoons of the mixture and gently shape into small patties. Arrange the patties on the prepared baking sheet.
- Bake for 12-15 minutes, then carefully flip each patty. Bake for another 8-10 minutes, or until lightly golden and cooked through. Let cool for a few minutes before serving.
Notes
- Drain the salmon well before mixing to prevent the patties from becoming too soft.
- If the mixture feels sticky, let it rest for 5-10 minutes before shaping.
- A cookie scoop makes evenly sized patties.
- For younger toddlers, cut the patties into bite-sized pieces and always assess your child's chewing abilities before serving.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
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