Mustard Free Sweet Potato Salmon Cakes
These golden pan-seared patties bring together flaky salmon and roasted sweet potato in a way that feels both hearty and fresh. The natural sweetness of the sweet potato balances the savory depth of garlic, ginger, and turmeric, while arrowroot starch binds everything together without any grain-based fillers. Mustard has a sneaky way of showing up in store-bought salmon cakes and dipping sauces, but every component here is made from scratch with clean, straightforward ingredients — so there's nothing hidden to worry about. The accompanying dipping sauce leans on coconut aminos, apple cider vinegar, and honey for a tangy-sweet finish that pairs beautifully with the crispy exterior of each cake. Chilling the patties before cooking is the small step that makes a big difference, helping them hold their shape and develop that deep golden crust in the skillet. Serve them with fresh cilantro and a squeeze of lemon for a plate 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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