Sesame Salmon Sweet Potato Cakes

These Sesame Salmon Sweet Potato Cakes blend tender salmon with mashed sweet potatoes and a fragrant sesame‑ginger glaze. Their golden crust crisps up in minutes, while the inside stays moist and packed with protein. Serve over a bed of crisp greens or enjoy on its own for a fast, satisfying dinner.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb (450g) fresh salmon fillet, boneless, skin removed
• 1 medium sweet potato (≈200g), peeled and diced
• 1 tbsp unsweetened almond milk (or water) for mashing
• 1 tbsp toasted sesame seeds
• 1 tsp brown sugar (or coconut sugar)
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• 1 tbsp soy sauce (or tamari for gluten‑free)
• 1 tsp rice vinegar
• ½ tsp sriracha (optional, for heat)
• 2 tbsp olive oil or neutral oil, divided
• Salt and black pepper, to taste

Instructions

1. Steam diced sweet potato until tender (~10 min). Transfer to a bowl, mash with almond milk, half the sesame seeds, brown sugar, salt, and pepper. Set aside.
2. In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, minced garlic, and sriracha. This is your glaze.
3. Pat salmon dry, season lightly with salt and pepper. Heat 1 tbsp oil in a non‑stick skillet over medium‑high heat.
4. Sear salmon, skin‑side down, for 3–4 min until golden. Flip and cook another 2–3 min to reach desired doneness. Transfer to a cutting board, let rest 2 min, then dice into bite‑sized cubes.
5. Divide mashed sweet potato into 4 portions. Shape each into a small cake (≈2–3 cm thick), pressing down with a spoon.
6. Warm remaining 1 tbsp oil in the same skillet over medium heat. Place cakes skin‑side down, cooking 3–4 min until golden and crispy. Flip, brush each side with half the glaze, and cook another 2 min.
7. While cakes finish, add diced salmon and the remaining glaze to the skillet, tossing gently until coated and heated through (≈2 min).
8. Plate each sweet potato cake, garnish with the rest of the sesame seeds and a drizzle of the leftover glaze. Serve immediately with a side of mixed greens or a spoonful of plain Greek yogurt for extra protein.
9. Optional: For a vegetarian twist, replace salmon with firm tofu or tempeh, seasoning similarly and pressing before stir‑fry.

Chef's Note

Use a cast‑iron skillet for the crispiest crust; let the cakes rest after cooking so the texture stays crisp.

Make-Ahead Tips

These cakes keep well refrigerated for up to 2 days. Reheat in a skillet until heated through for a quick meal.

Substitutions

Caused? Replace salmon with tuna or cooked shrimp; tofu or tempeh for a vegetarian version. Use tamari instead of soy sauce for gluten‑free.