Eggless Lemon Salmon Cakes with Dill
These golden, herb-flecked salmon cakes are crispy on the outside, tender in the middle, and packed with bright flavor from fresh dill, lemon zest, and a touch of Dijon. The secret to keeping them perfectly bound without any eggs is a simple flaxseed gel — just ground flaxseed stirred into water and left to thicken for ten minutes — which holds everything together beautifully once it hits the hot pan. Mashed potato adds body and a subtle creaminess, while vegan mayonnaise keeps the mixture moist and rich throughout. Each patty gets a light breadcrumb coating before going into a shimmering skillet, giving you that satisfying crunch with every bite. A quick, tangy dill sauce made from vegan mayo, lemon juice, and more fresh dill comes together while the cakes chill in the fridge, so you're not scrambling at the end. This recipe makes four generous servings, which means it works just as well for a weeknight dinner as it does for a casual weekend spread. Serve with lemon wedges on the side and watch them disappear fast.
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Learn more →Ingredients
4 servings
For the salmon cakes
- 1 lb cooked salmon, flaked (from about 1 ¼ lb raw fillet, or 2 cans (6 oz each) salmon, drained)
- 1 tbsp ground flaxseed
- 3 tbsp water
- ¾ cup mashed potato, cooled (from about 1 medium russet potato)
- ⅓ cup breadcrumbs, plus more for coating
- 2 tbsp vegan mayonnaise
- 1 tbsp dijon mustard
- 3 tbsp fresh dill, finely chopped
- 2 scallions (green tops only), thinly sliced
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the dill sauce
- ¼ cup vegan mayonnaise
- 1 tbsp fresh dill, finely chopped
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
- 2
While the flax egg sets, make the dill sauce: stir together the vegan mayonnaise, 1 tbsp fresh dill, lemon juice, and 1 tsp Dijon mustard in a small bowl. Season with salt and pepper, then refrigerate until ready to serve.
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