Salmon Cakes
Prep time
Cook time
Total time
This recipe was shared with us by Olympic back when they made soy yogurt. These salmon patties are great in lettuce wraps, on buns, or with a salad.
Serves: 4 patties
  • 7½-ounce can salmon with bones
  • 1 cup + ½ cup bread crumbs (gluten-free, if needed), divided
  • ⅓ cup chopped chives
  • 1 tablespoon mayonnaise
  • 1 tablespoon plain unsweetened dairy-free yogurt
  • 1 tablespoon lemon juice or lime juice
  • 1 teaspoon Dijon mustard
  • 1 egg, beaten
  • Pinch dried or fresh thyme
  • Salt, to taste (about ⅛ teaspoon is good)
  • Black Pepper, to taste
  • 2 tablespoon olive oil
  1. Flake salmon into mixing bowl along with the juice and bones.
  2. Add the 1 cup breadcrumbs, chives, mayonnaise, yogurt, lemon or lime juice, and mustard. Mix with a fork until well combined.
  3. Add the beaten egg, thyme, salt and pepper and stir to combine.
  4. Place the remaining ½ cup bread crumbs on a plate.
  5. Shape the salmon mixture into four patties. The mixture will be very soft.
  6. Coat the patties in the bread crumbs.
  7. Heat the oil in a large skillet over medium heat. Cook the patties for about 5 minutes on each side or until nicely browned.
Recipe by Go Dairy Free at