Artificial Food Coloring Free Sweet Potato Salmon Cakes

Total time1 hr

Prep time20 min

Cook time25 min

4.6

(9)

Artificial Food Coloring Free Sweet Potato Salmon Cakes

These golden pan-seared patties bring together flaky salmon and roasted sweet potato in a way that feels both nourishing and genuinely craveable. Every ingredient here is whole and recognizable — fresh ginger, scallions, turmeric, parsley — so you never have to squint at a label wondering what's hiding in the mix. That's a real relief when so many store-bought seafood cakes and sauces sneak in dyes to boost their color or make a sauce look more vibrant. The warm amber hue you see here comes entirely from sweet potato and turmeric, which is exactly how it should be. Arrowroot starch holds everything together beautifully without any processed fillers, and the quick dipping sauce — coconut aminos, apple cider vinegar, honey, and fresh ginger — is just as clean. A short chill in the fridge before they hit the skillet means the patties stay intact and develop that deeply golden crust you're after. Serve them with lemon wedges and fresh cilantro and they look like something from a restaurant, made entirely from ingredients you can trust.

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Ingredients

4 servings

For the salmon cakes

1 lb skinless salmon fillet
1 cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
3 tbsp arrowroot starch
3 scallions, thinly sliced (green parts only)
2 cloves garlic, minced
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
2 tbsp fresh parsley, finely chopped
1 tsp apple cider vinegar
¾ tsp fine sea salt
2 tbsp coconut oil, divided

For the dipping sauce

3 tbsp apple cider vinegar
2 tbsp coconut aminos
1 tsp fresh ginger, finely grated
1 tsp honey

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pierce the sweet potato a few times with a fork, place it on a parchment-lined baking sheet, and roast for 45–50 minutes until completely tender when pierced with a knife. Let it cool, then scoop out 1 cup of flesh and mash until smooth. Set aside to cool completely.
2
Pat the salmon fillet dry and cut it into rough 1-inch chunks. Working in two batches, pulse the salmon in a food processor 4–5 times until coarsely chopped — the mixture should look like a rough mince with some larger pieces visible, not a smooth paste. Transfer to a large mixing bowl.

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