Tree Nut Free Lemon Salmon Cakes with Dill

Total time50 min

Prep time20 min

Cook time20 min

4.9

(22)

Tree Nut Free Lemon Salmon Cakes with Dill

About Fig

Fig 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 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!