Description
Pan-seared salmon and sweet potato patties — crisp outside, flaky inside — served with a creamy sriracha-dill dipping sauce.
Ingredients
Units
Scale
- 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