Sweet Potato Salmon Cakes
Sweet Potato Salmon Cakes with Dill Sriracha Sauce are beyond flavorful! Creamy sweet potato binds with flaky pan-seared salmon to create delicious patties. Serve them with balsamic maple Brussels sprouts and dill sriracha sauce for a meal that you’ll be craving on repeat!
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These incredible Sweet Potato Salmon Cakes are filled with flaky, fresh salmon meat mixed together with creamy sweet potato, seasoning and herbs. Serve with zesty dill sriracha sauce and a side of balsamic maple Brussels sprouts for the BEST meal ever!
These salmon cakes are crisp on the outside with tasty bites of flaked salmon on the inside – so good! Even my picky kids love these and they always disappear fast. You won’t taste any fishiness in them, so even non fish lovers will enjoy.
Reasons you’ll love this recipe
- Flavors: You will love all of the fabulous tastes of this dish! It has it all from the sweetness of the sweet potato to the spice from the sriracha sauce.
- A complete meal: Follow this recipe for the salmon cakes, sauce and Brussels and you’ll have a nutrient-rich, flavorful meal ready to serve in just over 30 minutes!
- Make use of leftovers: This recipe is great for using up leftover cooked salmon and sweet potato, but it’s also worth taking a little time to cook salmon and sweet potato just for this recipe.
I made these salmon/sweet potato cakes exactly per the recipe and they were DELICIOUS. Our whole family enjoyed them including a 5 year old and an 11 month old. I’ll definitely make these a part of our meals each week.
— Milica
Ingredients you’ll need
When I make this sweet potato salmon cakes recipe, I always serve it with the sriracha dipping sauce and Brussels sprouts, but you can definitely just make the salmon cakes and pair them with your favorite dip and sides. Here are the details for everything:
See the recipe card at the bottom for exact measurements.
For the sweet potato salmon cakes:
- Salmon: For best results, use high-quality wild-caught salmon. Cooked salmon will be the base of your salmon patties, providing wonderful flavor and a protein-rich texture.
- Sweet potato: One small sweet potato is cooked and pureed to bind the ingredients and add delicious flavor.
- Seafood seasoning: I like Old Bay Seasoning for a complex depth of flavor, which is a blend of celery salt, paprika, mustard seed, black pepper, and cayenne pepper. Cajun seasoning is a good substitute.
- Fresh dill: Light and refreshing, dill is one of my favorite fresh herbs to pair with salmon. Dried dill weed can also be used.
- Eggs: Two large lightly beaten eggs add moisture and richness to the mixture while binding everything together.
- Green onions: For a bit of onion flavor and a pop of color and texture. You can use both the white and green parts of the onions.
For the creamy dill sriracha sauce:
- Greek yogurt + mayonnaise: This combination is the creamy base of the dipping sauce.
- Garlic: The pungent taste provides depth and complexity.
- Fresh dill: For a bright, herbaceous taste with a subtle sweetness.
- Honey: Adds just a hint of sweetness.
- Salt and pepper: Enhances all of the flavors.
- Sriracha sauce: For a kick of heat! Use as little or as much as you’d like.
For the balsamic maple Brussels sprouts:
These are roasted to a crisp outside, but still tender inside. Then they’re tossed with maple syrup and balsamic vinegar for a sweet and tangy flavor that is out of this world yummy! My whole family loved this flavorful side dish.
- Brussels sprouts: Choose bright green sprouts that feel tightly compacted and hard when squeezed. Smaller sprouts tend to taste sweeter, while larger sprouts taste more cabbage-like.
- Extra virgin olive oil: For cooking the sprouts. Avocado oil is a great substitute.
- Salt and black pepper: To taste.
- Balsamic vinegar: For a complex, rich sweetness with notes of fruit and wood, and a mellow tartness.
- Maple syrup: Use pure maple syrup for the best flavor and hint of sweetness.
Substitutions and variations
- Use canned salmon: Canned salmon is a good 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 cakes dipped in ketchup or tartar sauce. Some other great options are chipotle ranch or homemade ranch dressing.
- Other sides: Even if you don’t think you like Brussels sprouts, I highly recommend giving this recipe a try because they’re really quite irresistible. However, salmon cakes pair well with a wide variety of sides, like roasted broccoli, potato salad, roasted red potatoes, and creamed corn with bacon.
How to make this recipe
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.
Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Combine all salmon cake ingredients in a large bowl.
Step 2: Using 1/3 cup measuring cup, scoop the salmon mixture and shape into 7 cakes. It is easier to work with batter if your hands are slightly damp.
Step 3: 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.
Step 4: Once golden brown on both sides, remove from skillet and transfer to paper towel lined plate.
Step 5: Stir together all ingredients for the dipping sauce in a small bowl. Set aside.
Step 6: Preheat oven to 425ºF. Line baking sheet with foil and spray with nonstick cooking spray or line it with parchment paper or a silicone mat. Toss Brussels in 1 tablespoon of olive oil, salt and pepper. Spread evenly on baking sheet and bake for 20 mins.
Step 7: Remove from oven. Toss in 1/2 tablespoon olive oil, balsamic vinegar and maple syrup.
Step 8: Plate immediately with sauce and salmon cakes. Serve with extra herbs and a drizzle of lemon juice.
Helpful 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 bake it in the oven at 375 degrees F for 10-12 minutes.
- Remove skin and bones: After cooking the salmon, make sure to remove the skin and any bones.
- Make them paleo and 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.
- Double the recipe: As written, this recipe makes 7 salmon cakes. Feel free to double the recipe, depending on your need.
Frequently asked questions
This recipe is great because both the creamy sweet potato and the eggs bind the ingredients together, adding just enough moisture, to keep the salmon cakes from falling apart.
This is completely normal and called albumin. It’s a protein—not fat—that pushes to the surface of the fish when you heat it. “Once this protein reaches temperatures between 140 and 150 degrees, its moisture is squeezed out, and it congeals and turns white,” according to America’s Test Kitchen.
Yes, if you prefer an alternative to frying, you can bake these instead. You’ll want to arrange the patties on a lined baking sheet, spray the tops with nonstick spray, and bake at 400ºF for about 8 minutes. Flip, spray the tops again and return to the oven for an additional 8 to 10 minutes. The baked version may be a bit drier than the pan-fried version.
Storage recommendations
- Storing leftovers: Place leftover salmon patties in an airtight container in the refrigerator for about 2-3 days. When you’re ready to enjoy them again, I recommend popping them back in a skillet on the stovetop and cooking for just a few minutes on each side. The crisp exterior of the salmon cakes doesn’t hold up very well in the microwave.
- Freezing: You can freeze these before or after cooking them. If you’re freezing them before cooking, I would recommend flash freezing them, first, on a baking sheet, so they don’t stick together. Then, simply pop them into an airtight, freezer-safe bag or container. In the freezer, they will stay fresh for up to 3 months.
- Reheat from frozen: No need to thaw. To reheat the patties from frozen, I recommend using the oven. Preheat the oven to 450°F, then bake the patties for 15 minutes, flipping halfway through. They should be good as new!
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, 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. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Sweet Potato Salmon Cakes
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 large eggs, lightly beaten
- 1/3 cup finely sliced green onions
For the creamy dill sriracha sauce:
- 1/3 cup plain Greek yogurt, (low fat or fat free works)
- 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 pound 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 and set aside.
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.
Did you make this recipe?
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This post was first published in 2015. It was republished in March 2020 and again in November 2024 with new images and helpful tips.
I made these salmon/sweet potato cakes exactly per the recipe and they were DELICIOUS. Our whole family enjoyed them including a 5 year old and an 11 month old. I’ll definitely make these a part of our meals each week.
Yes, we love these!! So happy you enjoyed!
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!
I’ve made these multiple times now and they are just so, so delicious!! One of my favorite dishes to meal prep – they’re great heated up in my air fryer for a couple of minutes.
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!
My whole family loved these so much! Such great flavor and I loved that it was a complete meal!
So happy to hear!