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

Sweet Potato Salmon Cakes with Creamy Dill Sriracha Sauce

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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.
Course Entree, Main Course
Cuisine American
Keyword Creamy Dill Sriracha Sauce, healthy sweet potato salmon cakes, sweet potato salmon cakes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 7 patties
Calories 135
Author Kim Lee


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


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.


*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.


Serving: 1salmon patty | Calories: 135kcal | Carbohydrates: 3.1g | Protein: 12.1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 79.9mg | Sodium: 56.5mg | Fiber: 0.6g | Sugar: 0.6g