AIP Friendly Mediterranean Salmon Cakes with Olives
These golden pan-seared salmon cakes are packed with briny Kalamata olives, fresh herbs, and a bright hit of lemon zest — the kind of meal that feels special enough for company but comes together on a weeknight without much fuss. The binder here is a combination of cassava flour and arrowroot starch, which means no eggs, no breadcrumbs, and none of the usual grain-based fillers that make this style of recipe so tricky to navigate on a healing protocol. Fresh ginger and turmeric add warmth and depth without relying on any nightshade spices, keeping every ingredient firmly on the compliant side. Chopping the salmon by hand rather than blitzing it in a food processor is the move that makes these cakes genuinely satisfying — you get real texture and flaky bites instead of a dense patty. A quick chill in the fridge before cooking helps them hold together beautifully in the skillet, and the simple herb drizzle of lemon juice, olive oil, and parsley ties everything together with a clean, Mediterranean finish. This recipe makes four servings, so it's easy to meal-prep a batch and reheat a couple of cakes for a fast, nourishing lunch the next day.
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Learn more →Ingredients
4 servings
For the salmon cakes
- 1 lb fresh salmon fillet, skin removed
- ⅓ cup cassava flour
- 2 tbsp arrowroot starch
- ⅓ cup kalamata olives, pitted and roughly chopped
- 3 scallions, thinly sliced (green and light green parts only)
- 3 tbsp fresh parsley, finely chopped
- 1 tbsp fresh oregano, finely chopped
- 1 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp lemon zest
- 1 tbsp apple cider vinegar
- ½ tsp fine sea salt
- 2 tbsp olive oil, divided
For the herb drizzle
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp fine sea salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Finely chop the salmon fillet by hand into pieces no larger than 1/4 inch — do not use a food processor, as the mixture should have visible texture, not a paste. Transfer to a large mixing bowl.
- 2
Add the cassava flour, arrowroot starch, Kalamata olives, scallions, parsley, oregano, ginger, turmeric, lemon zest, apple cider vinegar, and sea salt to the bowl with the salmon. Mix with a fork until the mixture just comes together and holds when pressed — it will be slightly sticky. If it feels too wet to shape, add 1 additional tablespoon of cassava flour.
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