This recipe for dairy-free salmon cakes was originally brought to us over a decade ago by Olympic. They used to make soy yogurt. Sadly, their soy product line has disappeared, but this healthy dish lives on.
Be sure to use traditional canned salmon, not boneless, for dairy-free salmon cakes with a natural calcium boost. The bones are soft and mash in easily and seamlessly.
You can enjoy these simple salmon cakes on a bun, in a lettuce wrap, in a lunch bowl, or with a salad.
Special Diet Notes: Dairy-Free Salmon Cakes
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, and soy-free.
For egg-free salmon cakes, you can swap vegan mayo for the mayonnaise and use 3 tablespoons aquafaba for the egg.
- 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
- Flake salmon into mixing bowl along with the juice and bones.
- Add the 1 cup breadcrumbs, chives, mayonnaise, yogurt, lemon or lime juice, and mustard. Mix with a fork until well combined.
- Add the beaten egg, thyme, salt and pepper and stir to combine.
- Place the remaining ½ cup bread crumbs on a plate.
- Shape the salmon mixture into four patties. The mixture will be very soft.
- Coat the patties in the bread crumbs.
- Heat the oil in a large skillet over medium heat. Cook the patties for about 5 minutes on each side or until nicely browned.