Barley 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 crave-worthy. The natural sweetness of the sweet potato balances the savory depth of the salmon, while fresh ginger, turmeric, and scallions give every bite a bright, aromatic lift. Arrowroot starch does the binding work here — no breadcrumbs, no fillers, nothing that could sneak barley or other grains into the mix. That makes this a smart pick for anyone navigating grain sensitivities without wanting to sacrifice texture or satisfaction. The tangy coconut aminos dipping sauce, spiked with honey and ginger, ties everything together and is just as clean and straightforward as the cakes themselves. A quick chill in the fridge before cooking helps the patties hold their shape beautifully, so you get that deep golden crust without any falling-apart frustration. Finish with fresh cilantro and a squeeze of lemon, and you've got a weeknight dinner that looks and tastes far more impressive than the effort involved.
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Learn more →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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