Golden, crispy on the outside, tender and flavorful on the inside — these Mediterranean salmon cakes are a perfect marriage of health, taste, and convenience. Infused with fresh spinach, tangy feta cheese, fragrant herbs, and zesty lemon, they’re a versatile dish you can enjoy for lunch, dinner, or even as an appetizer.
Whether served with Greek yogurt sauce, tucked into pita bread, or alongside a crisp salad, these salmon cakes bring sunshine to your plate.
Why This Recipe Works
Protein-packed from fresh or canned salmon.
Rich Mediterranean flavors thanks to feta, dill, and lemon.
Nutritious greens from fresh spinach.
Crispy outside, soft inside — thanks to panko breadcrumbs and careful pan-frying.
Meal-prep friendly — freeze now, cook later.
Ingredients Breakdown
For the Salmon Cakes:
Salmon (500g fresh or canned) – The star ingredient, providing omega-3 fatty acids and high-quality protein. Fresh salmon gives a more delicate texture, while canned salmon makes it a budget-friendly and quicker option.
Spinach (1 cup, chopped) – Adds nutrients, color, and freshness without overpowering the salmon.
Feta Cheese (½ cup, crumbled) – Brings tangy, salty depth that pairs beautifully with the richness of the fish.
Red Onion (1 small, finely diced) – Adds sweetness and crunch; red onion is milder than white.
Garlic (1 clove, minced) – Boosts savory notes and ties the flavors together.
Fresh Dill or Parsley (1 tbsp, chopped) – Dill enhances seafood, parsley adds freshness.
Lemon Zest & Juice – Brightens the dish and balances the richness.
Egg (1, lightly beaten) – Acts as a binder to hold the cakes together.
Breadcrumbs (½ cup, panko for extra crunch) – Provide structure and crispness.
Salt & Pepper – Enhances and balances all flavors.
Olive Oil (2–3 tbsp) – For pan-frying, giving that golden, crispy crust.
Optional for Serving:
Greek Yogurt with Lemon & Dill – Creamy, tangy, and refreshing sauce.
Fresh Salad or Pita Bread – For a complete Mediterranean experience.
Step-by-Step Preparation
- Cook the Salmon
Fresh salmon: Bake at 180°C (350°F) for about 12–15 minutes or steam until just cooked. Flake into small pieces.
Canned salmon: Drain thoroughly, remove skin and bones if preferred.
- Mix the Ingredients
In a large mixing bowl, combine the cooked salmon, chopped spinach, feta, onion, garlic, dill/parsley, lemon zest, lemon juice, egg, and breadcrumbs.
Gently mix — overmixing will make the cakes dense.
The mixture should hold its shape when pressed. If too wet, add more breadcrumbs.
- Shape the Patties
Form into 6–8 cakes about 2 cm thick.
Place on a tray and chill for 15–20 minutes to firm up — this prevents breakage during cooking.
- Pan-Fry Until Golden
Heat olive oil in a non-stick skillet over medium heat.
Fry the salmon cakes 3–4 minutes per side until golden and crisp.
- Serve
Serve warm with yogurt sauce, in pita wraps, or alongside a fresh Greek salad.
Pro Tips for Success
Chilling is key – helps patties keep their shape while frying.
Don’t overcook – salmon can dry out quickly; just a golden crust is enough.
Use panko for extra crunch compared to regular breadcrumbs.
Customize herbs – mint, basil, or oregano can be used for variation.
Make-Ahead & Storage
Refrigerate: Store cooked salmon cakes in an airtight container for up to 3 days.
Freeze: Shape uncooked cakes, freeze flat on a tray, then transfer to a bag. Fry directly from frozen, adding 2–3 minutes to the cooking time.
Frequently Asked Questions (FAQ)
- Can I bake instead of frying?
Yes! Brush with olive oil, place on a lined tray, and bake at 200°C (400°F) for 12–15 minutes, flipping halfway for even crispness. - Can I use other fish?
Absolutely — try tuna, cod, or even leftover cooked white fish. - How do I make it gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free crackers. - Can I skip the egg?
You can, but you’ll need an alternative binder like mashed potato or extra breadcrumbs. - Is canned salmon healthy?
Yes, it retains most nutrients from fresh salmon and is rich in omega-3 fats. Just choose low-sodium varieties when possible.
Serving Ideas
Inside warm pita bread with lettuce, tomato, and yogurt sauce.
Over couscous or quinoa with roasted vegetables.
As an appetizer with tzatziki or hummus dipping sauce.