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.
- 12 ounces wild-caught salmon, about 2 fillets, cooked*
- 1 small sweet potato, cooked and peeled (about ½ cup)**
- 1 tablespoon seafood seasoning (I used Old Bay Seasoning.)
- 3-4 tablespoons chopped fresh dill or 3 teaspoons dried dill weed or more to taste
- 2 eggs, lightly beaten
- ⅓ cup finely sliced green onions
- Click the link above for the recipe.
- 1.5 tablespoons extra virgin olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Combine all ingredients in a medium mixing bowl.
- Using ⅓ cup measuring cup, scoop batter and shape into 7 cakes. It is easier to work with batter if your hands are slightly damp.
- Sauté cakes 3-5 minutes on each side. I had to do this in two batches and added another tablespoon of olive oil to the skillet for my 2nd batch.
- Once lightly browned on both sides, remove from skillet and transfer to paper towel lined plate.
- Click the link above for the recipe.
- Preheat oven to 425ºF. Line baking sheet with foil and spray with nonstick cooking spray or line baking sheet with parchment paper or silicone mat.
- Toss Brussels in 1 tablespoon of olive oil, salt and pepper. Spread evenly on baking sheet and bake for 20 mins.
- Remove from oven and toss in ½ tablespoon olive oil, balsamic vinegar and maple syrup. Serve immediately.
**Roast sweet potato at 400ºF. for about 45-60 mins and until soft.