Sweet-Potato Salmon Cakes with a Creamy Sriracha-Dill Sauce, a flavor combo you will love. Sweet potato binds with flaky pan-seared salmon to create an uber-healthy sensational meal. And the dill sriracha sauce – you’ll be putting it on everything.
My family raved about these sweet potato salmon cakes for days!
I love this meal so much because you’ve got the tasty Sweet Potato Salmon Cakes, a healthy flavorful side and the dipping sauce that brings the whole dish together. 
These salmon cakes are crisp on the outside with tasty bites of flaked salmon – YUMM!! Even my picky kiddos love these and they always disappear fast. You won’t taste any fishiness in them, so even non fish lovers will enjoy.
If you have leftover cooked salmon that will work great, but these cakes are totally worth the extra 10 minutes it takes to cook salmon just for this recipe. I cook my salmon according to the method listed in this recipe and just leave off the seasoning. These salmon patties are THAT GOOD! You could also use VERY well-drained packaged or canned salmon if that’s what you have on hand.
HOW TO MAKE SWEET POTATO SALMON CAKES:
To start, add cooked salmon and sweet potato along with seafood seasoning, dill, eggs and green onion to a bowl and mix to fully combine. Love how simple these are – only 6 ingredients and they don’t contain any breadcrumbs, so they’re naturally gluten-free.
Use a 1/3 cup measuring cup to spoon out the mixture and form patties. Working with slightly damp hands makes this process easier because the salmon patties will be a bit sticky. You should end up with about 7 patties. Get the patties cooking in a large skillet with a little olive oil and then you can start on the rest of the meal.
These Brussels sprouts should not be overshadowed by the delicious sweet potato salmon cakes because they’re probably the BEST Brussels you’ll ever eat. This is pretty much the only way I eat Brussels because they’re just so darn good. The balsamic vinegar and maple syrup combo is absolutely delicious!
Once you’ve got the sweet potato salmon cakes cooking and the Brussels roasting, mix all of the creamy dill sriracha sauce ingredients together in a small bowl. I’m such a fan of dill and the joining of that with sriracha sauce is really addicting. This sauce is fabulous with the cakes as well as the Brussels. I could actually even drink this sauce straight from the bowl!
If you don’t care for Brussels or just don’t want to turn the oven on, these would be lovely served with a fresh salad or paired with steamed veggies. They also make a great appetizer served with the sauce alone.
These salmon cakes are so tender and flaky on the inside, golden on the outside and the flavor is out of this world. Give this salmon patty recipe a try and I bet your family will love them just as much as mine did!
Click HERE for the Creamy Sriracha-Dill Sauce recipe.
Photos by Erin at The Almond Eater.
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Sweet-Potato Salmon Cakes with Creamy Sriracha-Dill Sauce
- Total Time: 35
- Yield: 7 salmon cakes 1x
Description
Pan-seared salmon and sweet potato patties — crisp outside, flaky inside — served with a creamy sriracha-dill dipping sauce.
Ingredients
- 1 lb (450 g) salmon fillet, cooked and flaked (or very well-drained canned salmon)
- 1 cup (240 g) mashed sweet potato (about 1 medium sweet potato, cooked)
- 1 tsp seafood seasoning
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 2 large eggs
- 2 green onions, thinly sliced
- 1 tbsp olive oil, for the pan
- Creamy Sriracha-Dill Sauce
- 1/2 cup (120 g) plain Greek yogurt or sour cream
- 1-2 tbsp sriracha, to taste
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
- Salt and pepper, to taste
Instructions
- Cook the salmon: season a fillet with salt, sear in a skillet over medium-high heat for 4–5 minutes per side until cooked through, then let cool and flake into chunks. (Skip seasoning if you prefer the cake mixture’s seasoning to do the work.) Alternatively, use very well-drained canned or packaged salmon.
- In a large bowl, combine flaked salmon, mashed sweet potato, seafood seasoning, dill, eggs, and green onions. Stir until fully combined — the mixture will be slightly sticky.
- Scoop the mixture using a 1/3-cup measuring cup and shape into patties with slightly damp hands. You should get about 7 patties.
- Heat olive oil in a large skillet over medium heat. Cook the patties in batches, 3–4 minutes per side, until golden brown and heated through. Don’t crowd the pan.
- Make the sauce: whisk together Greek yogurt (or sour cream), sriracha, dill, and lemon juice in a small bowl. Season with salt and pepper. Taste and adjust sriracha to your heat preference.
- Serve the salmon cakes warm with the creamy sriracha-dill sauce on the side for dipping.
Notes
- Damp hands make shaping the sticky patties much easier — keep a small bowl of water nearby.
- The sweet potato is what binds these cakes without breadcrumbs, making them naturally gluten-free.
- Leftover cooked salmon works perfectly here — no need to cook a fresh fillet.
- The sriracha-dill sauce is equally good as a dressing for roasted Brussels sprouts or a simple salad alongside the cakes.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1-2 cakes with sauce
Frequently Asked Questions
Can I use canned salmon instead of fresh salmon for the Sweet-Potato Salmon Cakes?
Yes, you can use very well-drained packaged or canned salmon if that’s what you have on hand.
What type of seasoning should I use for the salmon before adding it to the cakes?
You can cook the salmon according to the method listed in the recipe but leave off the seasoning, as the seafood seasoning and dill in the cake mixture will provide enough flavor.
How do I ensure the salmon cakes hold together without breadcrumbs?
The sweet potato acts as a binder, and using eggs in the mixture helps to hold the cakes together without the need for breadcrumbs.
