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!
- 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:
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 - creamy sweet potato binds with flaky pan-seared salmon in this uber-healthy super food combo.
- 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
- 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
- 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
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.
Simply combine all ingredients in a small bowl. Enjoy!
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.
*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.