BHA & BHT Free Sweet Potato Salmon Cakes
These golden pan-seared patties bring together fresh salmon and roasted sweet potato in a way that feels both nourishing and genuinely craveable. The combination of turmeric, ginger, and scallions gives every bite a warm, aromatic depth, while the apple cider vinegar dipping sauce with coconut aminos and honey adds a bright, tangy finish that ties the whole plate together. Avoiding BHA and BHT often means steering clear of processed pantry staples and packaged convenience foods, and this recipe sidesteps all of that by leaning on whole, fresh ingredients from start to finish. There are no canned fillers, no shelf-stable binders with questionable additives — just real salmon, a roasted sweet potato, arrowroot starch, and a handful of aromatics. Chilling the patties before cooking is a small but important step that helps them hold their shape in the pan, so you get that satisfying deep-golden crust without the cakes falling apart. Coconut oil keeps the cooking fat clean and simple, and because you're working with a fresh fillet that you pulse yourself, you stay in full control of exactly what goes into the mix. Serve them warm with lemon wedges and a scatter of fresh cilantro for a meal that looks impressive but comes together with straightforward technique.
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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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