Pork Free Sweet Potato Salmon Cakes
These golden salmon cakes are packed with flavor from fresh ginger, turmeric, garlic, and scallions, all bound together with roasted sweet potato for a patty that's hearty, vibrant, and genuinely satisfying. The combination of flaky salmon and naturally sweet potato creates a texture that's crisp on the outside and tender all the way through. Arrowroot starch does the binding work here, keeping everything cohesive without relying on any fillers you'd need to second-guess. The whole recipe is built entirely from fish, vegetables, and pantry staples, so there's no need to scan labels or worry about hidden ingredients sneaking in. A quick apple cider vinegar and coconut aminos dipping sauce ties it all together with a bright, tangy finish that cuts through the richness of the pan-seared cakes beautifully. Chilling the patties before cooking is the small step that makes a big difference — they hold their shape perfectly in the skillet and develop that deep golden crust you're after. Fresh cilantro and lemon wedges at the end make these feel like something you'd order at a restaurant, not just throw together on a weeknight.
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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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