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.
How to make Cilantro Lime Yogurt Sauce
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!
If you love these Curry Salmon Cakes, you should also try:
Check out how easy these Curry Salmon Cakes are to make!
Curried Salmon Cakes with Cilantro Lime Yogurt Sauce (Whole30)
- 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.