Nitrate & Nitrite Free Salmon Cakes with Dill

Total time55 min

Prep time20 min

Cook time20 min

Nitrate & Nitrite Free 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 salmon fillet, skin removed
1 cup breadcrumbs
Progresso Plain Bread Crumbs Colonna Plain Bread Crumbs Simple Truth® Organic Whole Wheat Bread Crumbs Jason Bread Crumbs Plain - 15 Oz Signature SELECT Bread Crumbs Original - 15 Oz
See all
1 large egg, lightly beaten
1 medium leek, white and light green parts only, finely chopped
3 tbsp fresh dill, finely chopped
2 tbsp plain greek yogurt
1 tsp dijon mustard
½ tsp salt
2 tbsp olive oil

For the dill sauce

½ cup plain greek yogurt
2 tbsp fresh dill, finely chopped
¼ tsp salt
¼ tsp ground ginger

Instructions

1
Make the dill sauce: stir together the 1/2 cup Greek yogurt, 2 tbsp fresh dill, 1/4 tsp salt, and ground ginger in a small bowl until combined. Cover and refrigerate until ready to serve.
2
Heat 1 tsp of the olive oil in a large skillet over medium heat. Add the chopped leek and cook, stirring occasionally, until softened and translucent, about 5 minutes. Transfer to a large mixing bowl and let cool for 5 minutes.

Want the full recipe?

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