AIP Friendly Sweet Potato Salmon Cakes
These golden pan-seared cakes bring together wild salmon and roasted sweet potato in a way that feels genuinely satisfying — crispy on the outside, tender and flavorful all the way through. Arrowroot starch does the binding work here, standing in for the eggs and breadcrumbs that would typically hold a fish cake together, which is exactly the kind of smart swap that makes this protocol feel less like a restriction and more like a creative challenge. Fresh ginger, turmeric, garlic, and scallion greens layer in real depth of flavor without relying on anything off-limits, so you're not sacrificing taste to stay on track. The tangy dipping sauce — built from coconut aminos, apple cider vinegar, honey, and more ginger — adds a bright, slightly sweet finish that ties the whole plate together. Chilling the patties before cooking is the key step that keeps them intact in the pan, giving you that deeply golden crust without any falling apart. This recipe makes 4 servings, so it's a solid weeknight dinner or a meal-prep win you can reheat through the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salmon cakes
- 1 lb skinless salmon fillet
- 1 cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
- 3 tbsp arrowroot starch
- 3 scallions, thinly sliced (green parts only)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped
- 1 tsp apple cider vinegar
- ¾ tsp fine sea salt
- 2 tbsp coconut oil, divided
For the dipping sauce
- 3 tbsp apple cider vinegar
- 2 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
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce the sweet potato a few times with a fork, place it on a parchment-lined baking sheet, and roast for 45–50 minutes until completely tender when pierced with a knife. Let it cool, then scoop out 1 cup of flesh and mash until smooth. Set aside to cool completely.
- 2
Pat the salmon fillet dry and cut it into rough 1-inch chunks. Working in two batches, pulse the salmon in a food processor 4–5 times until coarsely chopped — the mixture should look like a rough mince with some larger pieces visible, not a smooth paste. Transfer to a large mixing bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!