Black Pepper Free Sweet Potato Salmon Cakes
These golden pan-seared patties bring together flaky salmon and creamy 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 keep every bite bright and aromatic. Arrowroot starch holds everything together without any grain-based fillers, and coconut oil gives the outside a beautifully crisp, deep-golden crust. The whole recipe is completely free of black pepper — every bit of warmth and complexity comes from ginger and turmeric instead, so you never feel like anything is missing. A quick dipping sauce made from coconut aminos, apple cider vinegar, honey, and ginger ties it all together with a tangy-sweet finish that makes these cakes seriously hard to stop eating. A short chill in the fridge before cooking helps the patties firm up and hold their shape perfectly in the pan. Serve them with lemon wedges and a scatter of fresh cilantro for a meal that looks as good as it tastes.
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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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