AIP Friendly Coconut Crusted Salmon Cakes

Total time55 min

Prep time20 min

Cook time20 min

AIP Friendly Coconut Crusted Salmon Cakes

These golden, coconut-crusted patties are crispy on the outside, tender in the middle, and packed with bright flavor from fresh ginger, turmeric, and parsley — the kind of dinner that feels special without being complicated. The recipe makes 4 servings, so it's just right for a weeknight meal or a casual weekend spread. One of the trickiest parts of following an autoimmune-friendly eating plan is finding binders that replace eggs without relying on legumes or grains, and this recipe solves that cleverly with bloomed gelatin and cassava flour. The gelatin firms up the hand-chopped salmon mixture just enough to hold each patty together through the pan, while the cassava flour adds a little body without any grain-based ingredients. Pressing the patties into unsweetened shredded coconut before cooking gives them a genuinely satisfying crunch that cooks up deep golden in coconut oil — no breadcrumbs needed. The dipping sauce is a standout on its own: coconut aminos, apple cider vinegar, honey, and ginger come together into something tangy, savory, and just slightly sweet. A quick 15-minute chill in the fridge before cooking helps everything stay together beautifully in the pan. Squeeze a little lemon over the top before serving and these are absolutely restaurant-worthy.

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Ingredients

4 servings

For the salmon cakes

1 lb fresh salmon fillet, skin removed
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
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1 tsp unflavored gelatin powder
2 tbsp cold water
3 tbsp cassava flour
3 scallions, green tops only, thinly sliced
2 tbsp fresh parsley, finely chopped
1 tsp fresh ginger, finely grated
1 tsp turmeric
1 tbsp apple cider vinegar
1 tsp salt

For the crust

1 cup unsweetened shredded coconut

For cooking

3 tbsp coconut oil

For the dipping sauce

3 tbsp fresh parsley, finely chopped
2 tbsp apple cider vinegar
2 tbsp coconut aminos
1 tsp fresh ginger, finely grated
1 tsp honey
Ingredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.

For serving

lemon wedges, for serving (optional)

Instructions

1
Stir together the gelatin powder and cold water in a small bowl and let stand for 5 minutes until the gelatin blooms and the mixture turns firm and gel-like.
2
Whisk together the parsley, apple cider vinegar, coconut aminos, ginger, and honey for the dipping sauce in a small bowl until combined. Set aside.

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