Fresh, flavorful, and packed with nourishing ingredients, these salmon cakes combine wild salmon, sweet potato, fresh herbs, and bright lime for a satisfying meal. Paired with a creamy lime herb sauce and roasted asparagus, this recipe makes a simple, wholesome dish with plenty of fresh flavor.

Servings: 4 (2 salmon cakes per serving)

Ingredients

Salmon Cakes

• 1 lb. wild salmon, cooked and flaked
• 1 medium sweet potato, baked and mashed
• 1 duck egg, beaten (you will use 2/3 of the beaten egg for this recipe)
• 2 green onions, finely chopped
• 2 Tbsp. fresh parsley, chopped
• 1 Tbsp. fresh dill, chopped
• 1 tsp. lime zest
• 1 Tbsp. fresh lime juice
• ½ tsp. garlic powder
• ½ tsp. onion powder
• Celtic Sea Salt^®, to taste
• Freshly ground black pepper, to taste
• 3–4 Tbsp. almond flour, only if needed for texture

Creamy Lime Herb Sauce

• ½ cup unsweetened plain dairy-free yogurt
• 1 Tbsp. fresh lime juice
• 1 Tbsp. fresh dill, chopped
• 1 Tbsp. fresh parsley, chopped
• ¼ tsp. garlic powder
• Pinch of Celtic Sea Salt^®
• Optional: ½ tsp. lime zest

To Serve

• 1 bunch asparagus
• Celtic Sea Salt^®, to taste
• Black pepper, to taste

Instructions

1. Preheat the oven to 400°F. Pierce the sweet potato several times with a fork and bake for 45–60 minutes, or until completely tender. Allow it to cool slightly, then scoop out the flesh and mash until smooth.
2. Bake or steam the salmon until fully cooked and opaque throughout. Allow it to cool slightly, remove the skin if needed, and gently flake the salmon into small pieces with a fork.
3. In a large bowl, combine the flaked salmon, mashed sweet potato, 2/3 of the beaten duck egg, green onions, parsley, dill, lime zest, lime juice, garlic powder, onion powder, Celtic Sea Salt, and freshly ground black pepper. Gently mix until everything is evenly combined.
4. Check the consistency before adding almond flour. The mixture should be moist but firm enough to hold its shape when formed into a patty. If it feels too wet or difficult to shape, add 1 tablespoon of almond flour at a time, mixing gently after each addition.
5. Divide the mixture into 8 equal portions and gently form each portion into a patty approximately ¾-inch thick. Place the patties on a plate or lined baking sheet and refrigerate for 15–20 minutes to help them firm up.
6. Bake at 400°F for approximately 18–20 minutes, flipping carefully halfway through.
7. Trim the woody ends from the asparagus and arrange the spears on a baking sheet. Season with Celtic Sea Salt and black pepper. Roast at 400°F for 12–15 minutes, or until tender-crisp.
8. In a small bowl, whisk together the dairy-free yogurt, lime juice, dill, parsley, garlic powder, Celtic Sea Salt, and optional lime zest. Refrigerate until ready to serve.
9. Plate the salmon cakes with roasted asparagus. Spoon the creamy lime herb sauce over the salmon cakes or serve it on the side for dipping.