Gut Friendly Sweet Potato Salmon Cakes
These golden pan-seared patties bring together wild salmon and roasted sweet potato in a combination that's as nourishing as it is genuinely delicious. The sweet potato adds natural creaminess and a subtle sweetness that balances the savory fish, while fresh ginger, turmeric, and scallion greens layer in anti-inflammatory flavor without overwhelming the dish. Arrowroot starch keeps everything bound together cleanly — no gluten, no grains, no fillers that can irritate a sensitive gut. Apple cider vinegar shows up twice here, both in the cakes themselves and in the bright, tangy dipping sauce made with coconut aminos and honey, giving you that fermented-food boost in every bite. Cooking the patties in coconut oil over medium heat builds a deeply golden crust that holds its shape beautifully, so you get satisfying texture without any of the processed ingredients that typically sneak into store-bought fish cakes. The whole recipe leans on whole, recognizable ingredients that tend to be gentle on digestion, making it a genuinely easy weeknight win for anyone eating with their gut in mind.
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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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