Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce
You guys are going to LOVE this super food combo – Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce! I CANNOT get over the flavor. Absolutely wonderful! Creamy 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!
This post was originally published on 7/14/2015. It was republished on 3/18/20 with new content.
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 Do You Make Sweet Potato Salmon Cakes?
It is so easy to make these salmon patties!
To start, add cooked salmon and cooked sweet potato that has been mashed 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.
What Do I Serve With Sweet Potato Salmon Cakes?
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!
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. The salmon cakes also make a great appetizer served with the sauce alone.
Creamy Dill Sriracha Sauce
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!
Tips:
- Cooking your salmon fillets – Cook your salmon in advance to save time. You can also use leftover salmon from the night before, or simply cook your salmon in the morning before you make the salmon cakes at night. I like my salmon seared in a skillet on the stovetop, but you can also do a simple roast in the oven (375 degrees for 10-12 minutes).
- If you’re using canned salmon – Canned salmon is a great option for stretching your budget or for nights when you’re in a hurry. Be sure to drain the canned salmon well, so the patties don’t turn out too moist.
- Dipping sauces – I looooove the creamy dill sriracha sauce! However, any favorite sauce will work. We even love these salmon patties dipped in ketchup. Some other great options are chipotle ranch or avocado ranch.
- How long will these keep? Cooked salmon lasts about 3 days in the refrigerator, so you can absolutely make these sweet potato salmon cakes ahead for a few days of packed lunches or enjoy dinner leftovers for a night or two. If you’re serving more than two people and you want leftovers, I recommend doubling the recipe.
- Paleo + Whole30 notes – If you eat Paleo or you’re doing Whole30, replace the Greek yogurt in the sauce with mayo and use an approved hot sauce rather than sriracha. For Whole30, leave the maple syrup out of the Brussels sprouts recipe.
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!
More easy salmon recipes to try:
Salmon Tacos with Avocado Crema
Pan Seared Salmon With Avocado Salsa
If you try this salmon cake recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce
Ingredients
For the sweet potato salmon cakes:
- 12 ounces wild-caught salmon, about 2 fillets, cooked*
- 1 small sweet potato, cooked and peeled (about 1/2 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
- 1/3 cup finely sliced green onions
For the creamy dill sriracha sauce:
- 1/3 cup fat free plain Greek yogurt
- 3 tablespoons mayo or additional Greek yogurt
- 1 clove garlic, finely minced
- 1 tablespoon chopped fresh dill or more to taste
- 1/2 teaspoon honey
- Salt and pepper, to taste
- 1-2 teaspoons sriracha sauce or more to taste
For the balsamic maple Brussels sprouts:
- 1 lb. Brussels sprouts, halved
- 1.5 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
Instructions
For the sweet potato salmon cakes:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Combine all ingredients in a medium mixing bowl.
- Using 1/3 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.
For the creamy dill sriracha sauce:
- Simply combine all ingredients in a small bowl. Enjoy!
For the balsamic maple Brussels sprouts:
- 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 1/2 tablespoon olive oil, balsamic vinegar and maple syrup. Serve immediately.
Notes
**Roast sweet potato at 400ºF. for about 45-60 mins and until soft. Photos by Erin at The Almond Eater.
Did you make this recipe?
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Ok I found your recipes here about 3 weeks ago. Can I just tell you that I have made this meal 4 times and this MAGIC SAUCE double batch twice!! The meal is fabulous. But that sauce?!? O. M. G. You need to bottle that and sell it. It’s the new “ranch dressing” but way better. So good!!!
Thanks so much for your comment!! Yes!!! We love that sauce!
DELICIOUS! Really enjoyed this with the dill dip. Fantastic flavor. It’s a keeper recipe for sure. Thanks for sharing!
So happy to hear that you enjoyed! Thanks so much for your comment!
These were so great!! I was stressed wondering what I could pull together for dinner with only salmon, sweet potato, and some spices and these were a very pleasant surprise. 🙂 Thank you so much! Yum!
Yay! So happy to hear it!
I want to make these! How would you save these for leftovers? How many days can stay in fridge? I’m a one person household lol. Freezer? Also could I use wild salmon filets that are in the seafood casing already cooked at supermarket? Trying to find a copycat recipe for a salmon sweet potato burger that I tried at Whole Foods- and it was amazing.
These should last you 4-5 days in a covered container or baggie. I think they would also do fine in the freezer. And cooked salmon from the supermarket will work fine. If you’re looking for a burger, try this one – https://www.kimscravings.com/salmon-avocado-burgers/
Made these for first time this evening and I guarantee I will make them again. Recipe was easy, they slid right out of a 1/2 measuring cup and were delicious, or as we say here – ono. Thank you!!!
Yay! So glad you enjoyed… this is one of my family’s favorites!
These are like super flavorful salmon cakes! You can’t really taste the sweet potato for anyone that was worried about that. Really quick and easy to make if you use canned salmon and microwave the sweet potato.
Yay! So glad you enjoyed! Thanks so much for taking time to leave feedback!
Made these last night. Very easy and super delicious!!!
I just had my first bite. SO. DAMN. GOOD.
Making these again for sure!
Oh my gosh… that’s so awesome!! We LOVE these too!
Hello!
My husband brought down a ton of frozen salmon filets from Alaska for us to have. If I wanted to make these and don’t use canned, should I bake my salmon filets, then break them apart like canned salmon would? Thank you.
Yes, sounds like you have the right idea. I actually didn’t use canned either (see the recipe for specifics). Hope you enjoy!
Hi! I have made these three times and love the flavor! I’ve used fresh and canned salmon – both ways were delicious. Made the sauce and Brussels sprouts too. The whole meal was delicious!
hi how many servings is this recipe?
I would love to make these however I need to know if you used yellow sweet potatoes or re sweet potatoes known as yams where I live.
The yellow sweet potatoes are drier and not as sweet while the red sweet potatoes are much moister and very sweet.
I have my grilled salmon ready and waiting, lol.
Thanks so much
Awesome! Can’t wait for you to try these! I used red sweet potatoes. Enjoy!
My family loves this recipe. Kid approved!! Hands down amazing!! I add carrot pulp to mine if we end up juicing for lunch. My kids love to juice. It still holds together and the flavor is just as good if not better.
That is so awesome!! I love the carrot pulp idea. Thanks so much for taking time to comment!
Love it! I didn’t have dill, but still delicious without it. I topped it with avocado slices and it was amazing. Thanks for sharing your recipe!
Thanks so much for your comment, Ashley! Avocado slices sound like a great addition.
I found your post on Pinterest and had to try this recipe! I doubled the recipe, made the patties burger bun size and served it on toasted buns with a side of roasted parmesan broccoli. My family LOVED it! My 2, 4 and 7 year olds ate it up! Thanks for a delicious recipe that I will be making again!
Awesome! Thanks so much for your comment. I’m so glad you guys enjoyed this recipe as much as my family does. Love the bun idea too!
This was a great recipe overall. The batter was a little wet, so maybe I will use one egg instead of two. I used canned salmon also.
Glad you liked the recipe! Thanks for your comment. Using canned salmon probably made the batter wetter than it would have been had you used whole salmon.
I made these bad boys last night! AH-MAZ-ING!!!!!!! and that sauce?!!?! shut up and take my money! so delicious! had it again today for lunch and they were even better! Will be putting this in my regular rotation!
Thanks so much for commenting! I’m so glad you loved them as much as I do!
Hi Kim, I just made your Creamy Dill Sriracha Sauce and let me just say … it was the bomb (dot) com!! Unfortunately I was already working on a different salmon cakes recipe, when I decided they needed a spicy, cool OOMPH and boom, there you were to save the day! When I read that honey was an ingredient in the sauce, I was like, “Honey?? I don’t know about that…” but I added it in anyway, and it really makes the sauce great! It compliments the spicyness of the sriracha perfectly! Thanks for sharing ♥
Thanks so much for your comment! I’m so glad you loved the sauce- it’s pretty addicting, huh?!?!
What do you do with the sweet potato? Do you bake it or boil it. And do you grate it after, before combining it with the rest of the ingredients?
Can’t wait to try it! Thanks!
You can bake or boil. I like baking mine in the oven at about 410 degrees F. for about 30-40 mins and until soft. Sometimes I cook it in the microwave, until soft, about 6 mins, depending on size of the potato. You don’t grate it, you want it to be of mashed potato consistency. Enjoy!
I pinned this recipe about a week ago, and finally made it today. Man, what took me so long?! This is delicious and easy! I love that it is paleo and includes no junk ingredients to make the cakes- no breadcrumbs or flour! Wonderful!
The recipe does say cooked salmon, but here in the comments you said it needed to be uncooked…can you clarify? I took the extra steps to lan fry the salmon first, but if I don’t need to then its just one less step and even more awesome.
I wonder if cooked pumpkin would work well to replace the sweet potato in a pinch to make it an even easier, faster week night dinner?
Thanks for sharing this awesome recipe!
I’m so glad you enjoyed the salmon cakes. I wasn’t thinking when I commented that the salmon needed to be uncooked. See the notes in the recipe where I refer to the method I used for cooking it before making the patties. It may actually work without cooking it first, though. I bet pumpkin would work great. If you try it, be sure to let me know what you think. Thanks for the comment!!
These were amazing! Thanks so much for posting. I used the seared salmon recipe and actually added the seasoning (mostly because I wasn’t paying attention), and it was great – gave them a little kick. I did however leave the sriracha out of my dip, so with both, it might be a bit much if you’re not a huge fan of spice. Either way, great dish!
Awesome! I’m so glad you loved them as much as my family does and thanks so much for commenting!!
Weird question, do I have to cook the salmon before
It may work without cooking, but I pan-seared it beforehand. See notes in the instructions.
Just made these – soooo yum! Definitely a regular recipe 🙂
Thanks!
I’m so glad you liked them! Thanks for your comment!
These are fantastic! The second time I did teriyaki salmon cakes and it is still delicious. This has gone into my fave recipe box 🙂
Oh, teriyaki sounds delish! I’m so glad you liked them!
This recipe is awesome, I’m wondering if there is any way salmon can actually taste bad, it’s so yummy! However, this takes things to a new level:) Great recipe!
Thank you, Heather! Sweet potato and salmon really is a great combo!
These salmon cakes sound SO delicious!! I love that they are naturally gluten-free too 🙂 Pinning!
Yes! I was worried they wouldn’t stay together quite right without some kind of breading, but the creaminess of the sweet potato took care of that.