Paleo Sweet Potato Salmon Cakes
These golden pan-seared patties bring together wild 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 richness of the salmon beautifully, while fresh ginger, turmeric, and scallions give every bite a bright, aromatic lift. Arrowroot starch does the binding work here ā no breadcrumbs, no fillers ā so the cakes hold together perfectly without straying from grain-free principles. The coconut aminos-based dipping sauce is a smart swap for soy sauce, delivering that savory, slightly sweet depth alongside a hit of apple cider vinegar that cuts right through the richness. Chilling the patties before cooking is the small but crucial step that keeps them intact when they hit the hot skillet, giving you that deep golden crust without any falling apart. A squeeze of lemon and a handful of fresh cilantro at the end tie everything together and make the plate look as good as it tastes. Whether you're meal-prepping for the week or putting something impressive on the table for guests, these cakes are the kind of recipe that earns a permanent spot in the rotation.
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Learn more āIngredients
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
- Ā½ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped
- 1 tsp apple cider vinegar
- Ā¾ 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 400Ā°F (205Ā°C). Pierce the sweet potato a few times with a fork, place it on a parchment-lined baking sheet, and roast for 45ā50 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 4ā5 times until coarsely chopped ā 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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