AIP Friendly Salmon Slider Patties with Cassava Buns
These little sliders pack a serious amount of flavor into a completely grain-free, nightshade-free package that works beautifully for anyone navigating the autoimmune protocol. The buns are made entirely from cassava flour and arrowroot starch, bound together with full-fat coconut milk and a splash of apple cider vinegar — they bake up golden at the edges and firm enough to hold everything together without crumbling. The salmon patties are hand-chopped for texture, then seasoned with coconut aminos, fresh ginger, turmeric, and scallion greens before being pan-seared in coconut oil until perfectly golden. A quick marinated slaw of shredded cabbage and julienned carrot dressed with more coconut aminos and ginger adds crunch and brightness to every bite. One of the trickier parts of eating this way is finding satisfying handheld meals that don't feel like a compromise, and this recipe genuinely delivers on that front. The whole thing comes together in one skillet and one baking sheet, and the recipe makes enough for four generous servings — ideal for a weeknight dinner or a weekend meal prep session.
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Learn more →Ingredients
4 servings
For the cassava buns
- 1 ½ cups cassava flour, plus more for dusting
- 2 tbsp arrowroot starch
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ cup full-fat coconut milk
- 3 tbsp coconut oil, melted, plus more for brushing
- 1 tbsp apple cider vinegar
For the salmon patties
- 1 lb fresh salmon fillet, skin removed
- 2 tbsp cassava flour
- 2 tbsp coconut aminos
- 2 scallions, thinly sliced (green tops only)
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp fine sea salt
- 2 tbsp coconut oil
For the slaw
- 1 ½ cups green cabbage, finely shredded
- 1 medium carrot, peeled and julienned
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2
In a medium mixing bowl, whisk together the cassava flour, arrowroot starch, baking soda, and salt for the buns. Add the coconut milk, melted coconut oil, and apple cider vinegar, then stir until a soft, slightly tacky dough forms — it should hold together when pressed but not stick to your hands. If the dough feels too dry, add coconut milk 1 tsp at a time.
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