Seed Oil Free Sweet Potato Salmon Cakes

Total time1 hr

Prep time20 min

Cook time25 min

4.6

(9)

These salmon cakes are the kind of weeknight dinner that feels a little special without requiring much effort — golden and crisp on the outside, tender and flavorful all the way through. The sweet potato adds a natural creaminess that binds everything together alongside arrowroot starch, so there's no need for any industrial binders or refined oils. Coconut oil handles all the pan work here, giving you that gorgeous deep-golden crust without a drop of canola, sunflower, or vegetable oil in sight. Fresh ginger, turmeric, garlic, and scallions layer in real warmth and brightness, while the quick apple cider vinegar and coconut aminos dipping sauce ties the whole plate together with a tangy, slightly sweet finish. Chilling the patties before cooking is a small step that makes a big difference — they hold their shape beautifully in the skillet and flip cleanly every time. Whether you're cooking for a crowd or meal-prepping for the week, these cakes are satisfying enough to stand on their own and clean enough to feel genuinely good about eating.

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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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