Peanut Free Sweet Potato Salmon Cakes

Total time1 hr

Prep time20 min

Cook time25 min

4.6

(9)

These salmon cakes are a genuinely exciting way to get a satisfying, flavor-packed meal on the table using wholesome, straightforward ingredients. Roasted sweet potato lends a natural sweetness and creamy body that binds everything together alongside arrowroot starch, while fresh ginger, turmeric, garlic, and scallions layer in warmth and brightness with every bite. The patties get pan-seared in coconut oil until deeply golden and crisp on the outside, with tender, flaky salmon all the way through — the kind of texture contrast that makes you go back for a second one before the first is even finished. A quick dipping sauce of coconut aminos, apple cider vinegar, honey, and ginger ties it all together with a tangy, slightly sweet punch. For anyone navigating peanut concerns, the entire recipe — cakes and sauce included — relies on clean, recognizable ingredients with no hidden nut-based oils or ambiguous pantry staples to second-guess. A short chill in the fridge before cooking helps the patties hold their shape beautifully in the pan, so the process is more forgiving than you might expect. Finish with fresh cilantro and a squeeze of lemon for a dish that feels restaurant-worthy with very little fuss.

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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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