AIP Friendly Salmon Cakes with Coconut Aminos and Ginger
These golden salmon cakes are crispy on the outside, tender in the middle, and packed with bright, warming flavor from fresh ginger, turmeric, and scallion greens. Coconut aminos stand in for soy sauce, delivering that savory depth without any of the grains or legumes that make so many restaurant-style fish cakes off-limits. The clever use of bloomed gelatin alongside cassava flour is what holds everything together — no eggs, no breadcrumbs, just a clean binder that keeps the patties sturdy enough to flip without falling apart. A quick chill in the fridge before cooking makes all the difference, giving you that satisfying golden crust when they hit the hot coconut oil. The tangy dipping sauce — apple cider vinegar, coconut aminos, ginger, and a touch of honey — comes together in minutes and takes the whole plate somewhere really special. Serves 4, so it works beautifully as a weeknight dinner or a shareable appetizer with lime wedges and fresh cilantro on the side.
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Learn more →Ingredients
4 servings
For the salmon cakes
- 1 lb fresh salmon fillet, skin removed
- 3 tbsp cassava flour, plus more for dusting
- 1 tsp unflavored gelatin powder
- 1 tbsp cold water
- 2 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 3 scallions, thinly sliced (green parts only)
- 2 tbsp fresh parsley, finely chopped
- ½ tsp fine sea salt
- 2 tbsp coconut oil
For the dipping sauce
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
Ingredient noteAIP 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
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (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
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 2 minutes until the gelatin has absorbed the water and formed a soft gel.
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