These curry salmon cakes with cilantro lime yogurt sauce is the perfect quick and easy dinner. The salmon cakes are whole30, low fat, paleo, grain free and so simple to make!
I became a little obsessed with making salmon cakes after I perfected my recipe for The Healthy Dish Company, the catering company Dave and I ran in Charlotte 2 years ago. These salmon cakes held up well to being meal prepped and were so simple to make!
I love the combination of sweet butternut squash and curry seasoning, like in my slow cooker curried butternut squash soup. I had a dream about a curry based salmon cake and when I saw that Trader Joe’s had out canned butternut squash, I knew this was the recipe I wanted to make! Is it weird that I dream about food? Probably so, don’t answer that!
When I did Whole30 back in July, I remember there being a sweet potato salmon cake recipe that was pretty simple. I substituted butternut squash puree for the sweet potatoes and used ground flax seeds as a binder. These bake in the oven and require so little hands on time. They are perfect for any weeknight dinner or weekend meal prep!
I have to admit, these disappear quite quickly! The flavor is seriously amazing and because of how easy they are to make, I highly recommend doubling this recipe and having leftovers for the week. You can serve these in lettuce cups with the cilantro lime yogurt sauce, you can add them to salad greens and drizzle the yogurt sauce or your favorite Whole30 dressing over them.
Let’s talk about this cilantro lime yogurt sauce! I made this with coconut yogurt, lime juice, cumin, cilantro and salt. It’s seriously so incredibly easy! You won’t believe what it does for the salmon cakes as well! I highly recommend you make the yogurt sauce to go along with the salmon cakes. It only adds another minute and it refrigerates well if you plan on making these for your meal prep!
Remember to tag me on instagram (@bites_of_wellness) with a picture of these when you make them!
Curried Salmon Cakes with Cilantro Lime Yogurt Sauce (Whole30)
These curried salmon cakes with cilantro lime yogurt sauce are perfect for lunch or dinner. Simple to make, these are whole30, paleo, grain free and ready in under 30 minutes.
Preheat oven to 400F
Combine the butternut squash, canned salmon, egg whites, and spices in a bowl
Place parchment paper on a rimmed baking sheet. Spray with non-stick
Make 1/4 cup size patties with the salmon mixture, make sure to the patties are pressed together well and evenly shaped
Bake at 400F for 20 minutes
Remove from the oven, carefully turn them over and bake for an additional 5 minutes
Cilantro Lime Yogurt Sauce
Combine all the ingredients for the yogurt sauce. Taste for salt. Add additional salt if needed.