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!

Sweet Potato Salmon Cakes served on a large white platter with Brussels sprouts and a dill dip

This post was originally published on 7/14/2015. It was republished on 3/18/19 with helpful recipe tips and new photos.

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.

sweet potato salmon cakes ingredients mixed in a small glass mixing bowl

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.

salmon patties cooking on a copper colored skillet

WHAT TO 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!

Raw Brussels sprouts on a large baking pan

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!

creamy white sauce topped with fresh dill

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!

salmon cakes topped with green onion and served with roasted Brussels sprouts and dipping sauce

More easy salmon recipes to try:

Salmon Tacos with Avocado Crema

Pan Seared Salmon With Avocado Salsa

Salmon Avocado Burgers

I’d love to know if you make this (or any) recipe! Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

large white plate filled with sweet potato patties, roasted Brussels sprouts and dill dipping sauce
Sweet Potato Salmon Cakes served on a large white platter with Brussels sprouts and a dill dip
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4.67 from 12 votes
Nutrition Facts
Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce
Amount Per Serving (1 salmon patty)
Calories 135 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 79.9mg27%
Sodium 56.5mg2%
Carbohydrates 3.1g1%
Fiber 0.6g3%
Sugar 0.6g1%
Protein 12.1g24%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:7 patties
Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
 

Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce - creamy sweet potato binds with flaky pan-seared salmon in this uber-healthy super food combo.

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:
  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  2. Combine all ingredients in a medium mixing bowl.
  3. 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.
  4. 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.

  5. Once lightly browned on both sides, remove from skillet and transfer to paper towel lined plate.

For the creamy dill sriracha sauce:
  1. Simply combine all ingredients in a small bowl. Enjoy!
For the balsamic maple Brussels sprouts:
  1. 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.

  2. Toss Brussels in 1 tablespoon of olive oil, salt and pepper. Spread evenly on baking sheet and bake for 20 mins.

  3. Remove from oven and toss in 1/2 tablespoon olive oil, balsamic vinegar and maple syrup. Serve immediately.
Recipe Notes

*Alternatively, use 2 (5 ounce) cans salmon or tuna. The salmon is to be cooked before making patties. I pan-seared my salmon according to the method, detailed in this recipe. It makes for such wonderful salmon. I did not use the seasoning recipe in the recipe, but only seasoned with garlic powder, salt and pepper.
**Roast sweet potato at 400ºF. for about 45-60 mins and until soft.

 

Photos by Erin at The Almond Eater.

Author: Kim Lee
Course: Entree, Main Course
Cuisine: American
Keyword: Creamy Dill Sriracha Sauce, healthy sweet potato salmon cakes, sweet potato salmon cakes

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