Mediterranean Salmon Cakes: A Quick, Healthy, and Flavorful Recipe
Craving a delicious and nutritious meal that’s also quick and easy to prepare? Look no further than these delightful Mediterranean Salmon Cakes! Packed with flavor and protein, these salmon cakes are made with canned salmon, creamy feta cheese, savory breadcrumbs, and a blend of aromatic spices, creating a tender and satisfying patty. This affordable and weeknight-friendly recipe is also a fantastic lunch option. You can even meal prep these on the weekend for a healthy and convenient meal throughout the week. Serve them over a bed of fresh greens, alongside your favorite grains, or tucked snugly into a warm pita bread for a truly satisfying experience.
At my house, we absolutely adore salmon, especially when it’s incorporated into a simple and versatile recipe. These Mediterranean Salmon Cakes have become a staple in our meal prep routine. They are perfect as a standalone lunch or dinner, or you can pair them with refreshing salads like Fattoush, delectable dips like Baba Ghanoush, or alongside a medley of Mediterranean Roasted Vegetables.
What makes these salmon cakes so special? They’re loaded with protein, easy on the budget, and perfect for those hectic weeknights when you need a quick yet flavorful meal. You’ll love the crispy crust that develops on the outside of the salmon cake, while the inside remains wonderfully moist and tender. If you enjoy tuna, you might also like these Mediterranean Tuna Cakes, or these Easy Zucchini Fritters.
Why You Will Love These Salmon Cakes
These salmon cakes are incredibly easy to make, satisfying, and ideal for meal prep. Here’s why we think you’ll love them:
- Affordable: Made with pantry staples like canned salmon and simple Mediterranean ingredients, these come together quickly and are budget-friendly. If you are looking for budget friendly recipes, you also should try this Mediterranean Salmon Bowl.
- Flavor-Packed: Creamy feta cheese, flavorful spices, fresh herbs, and a touch of lemon juice create an explosion of taste in every bite. Say goodbye to boring salmon recipes!
- Meal-Prep Friendly: Enjoy these salmon cakes for lunch or dinner, served over a bed of greens, or nestled in pitas. They are the perfect meal-prep recipe that you can enjoy all week long.
Recipe Ingredients
For exact ingredient amounts and detailed instructions, please refer to the full recipe card below.
- Canned Salmon: This recipe uses canned pink or red salmon. Be sure to drain and flake the salmon thoroughly before mixing it with the other ingredients. You can also use leftover cooked salmon, such as after making this Honey Mustard Salmon or this Orange Glazed Salmon.
- Cheese: A delicious combination of crumbled feta cheese and grated Parmesan cheese is incorporated into these salmon cakes. We recommend using finely grated Parmesan cheese as it blends more seamlessly with the breadcrumbs.
- Breadcrumbs: Panko breadcrumbs help to bind the cakes together while keeping them light and crispy. You can also substitute with regular breadcrumbs if desired. Other options include crushed saltine crackers or Ritz crackers. For a gluten-free option, consider using almond meal, crushed gluten-free cereal, or gluten-free crushed pretzels or chips.
- Egg: The eggs are essential for binding the salmon cakes and ensuring they hold their shape. If you prefer not to use eggs, you can substitute 1/3 cup of mashed potatoes per egg.
- Spices: We’ve added za’atar to this recipe for its unique and flavorful blend of spices, but feel free to use your favorite spices, such as sumac, Italian seasoning, paprika, or chili powder.
Ways to Vary This Recipe
- Binding Ingredients: Other binding agents that can help hold the salmon mixture together include crushed saltine crackers or Ritz crackers. For a gluten-free option, you can use almond meal, crushed gluten-free cereal, or gluten-free crushed pretzels or chips.
- Protein: Feel free to swap the canned salmon for leftover fresh salmon or canned tuna.
- Herbs: In addition to fresh parsley, you can add other herbs like dill, chives, basil, or mint. Make sure to chop them finely so they mix well into the salmon cake mixture.
- Veggies: Incorporate finely chopped vegetables such as celery, spinach, green onions, kale, zucchini, bell pepper, or roasted red peppers for added texture and nutrients.
- Briny Add-ins: Add finely chopped Kalamata olives, green olives, or capers for a burst of briny flavor.
Step-by-Step Instructions
Step 1: Add Ingredients to Bowl: Drain the salmon and flake it with a fork into a medium mixing bowl.
Add in the garlic, 1/4 cup of Parmesan cheese, 1/2 cup of panko breadcrumbs, feta cheese, minced red onion, eggs, lemon juice and lemon zest, mayonnaise or Greek yogurt, Dijon mustard, za’atar, salt, black pepper, and chopped parsley to the mixing bowl.
Step 2: Mix Ingredients: Gently mix all the ingredients together with a spoon until thoroughly combined.
Prepare a shallow bowl. Add the remaining 1/4 cup Parmesan cheese and 1/2 cup panko breadcrumbs to the shallow bowl.
Step 3: Create Patties: Using your hands, form the salmon mixture into 5 medium-sized patties. Place them on a large platter as you form the others.
Take each salmon cake and gently press each side into the breadcrumb mixture, ensuring that the breadcrumbs adhere well to both sides. Optional: Refrigerate the salmon patties for 30 minutes. This step helps them maintain their shape during cooking.
Step 4: Cook Salmon Patties: Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Working in batches, add the salmon cakes to the skillet. Cook on each side for approximately 5 minutes, gently pressing down on them with a spatula (this helps them maintain their cake form and prevents them from falling apart). Once golden brown on one side, flip and brown the other side until both sides are nicely browned and firm. Let sit for 3-4 minutes, then serve with your favorite tzatziki sauce and fresh lemon wedges.
Recipe Tip: To bake these, place the cakes on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, flipping once halfway through. To air fry them, spray or brush them with olive oil and air fry at 400°F (200°C) for 10 minutes, flipping halfway through.
What to Serve with Salmon Patties
- Salads: These salmon cakes pair perfectly with a variety of salads. Try this Lemon Arugula Salad Recipe with Parmesan Cheese, Easy Lebanese Salad, Tomato Cucumber Feta Quinoa Salad, or this Mediterranean Lentil Salad.
- Vegetables: Some great vegetable sides to pair with these salmon cakes include Za’atar Roasted Carrots, Lebanese Green Beans, or Lebanese Vegetables.
- Dips: Enhance your salmon cakes with this Hummus Platter, Lebanese Hummus Recipe, or this Roasted Red Pepper Hummus.
- Bowls: You can also add these salmon cakes to delicious bowls like this Easy Mediterranean Hummus Bowl, Greek Quinoa Bowl Recipe, or substitute them for the salmon in this Mediterranean Salmon Bowl.
Storage Instructions
- Fridge: Store these cooked salmon patties in the refrigerator for up to 4 days.
- To Freeze: These salmon patties can be frozen for longer storage. Let the patties cool completely, then arrange them in a large Ziplock bag with a piece of parchment paper between each patty. They will last for up to 3 months in the freezer. When ready to eat, let them thaw overnight in the refrigerator.
- To Reheat: I recommend using an air fryer for a few minutes to reheat the salmon patties, or you can heat them in a skillet over medium-low heat. To bake them, place the cakes on a baking sheet and bake at 375°F (190°C) for 15-20 minutes, flipping once halfway through.
Recipe FAQ
How do I keep salmon patties from falling apart?
To prevent salmon patties from falling apart, make sure the mixture isn’t too wet. If it is too wet, you can add more breadcrumbs to absorb the excess moisture. Chilling the patties for 30 minutes before cooking also helps them to hold their shape.
Can I make these Salmon Cakes ahead of time?
Yes, you absolutely can! Form the patties and then refrigerate them in an airtight container for up to 24 hours before cooking.
What can I serve with Mediterranean Salmon Patties?
These versatile salmon patties are delicious with a variety of sauces and dressings. We recommend serving them with Tzatziki, Tahini Sauce, Creamy Dill Sauce, or Tahini Yogurt Dressing.
More Salmon Recipes
Seafood
Pan Seared Greek Salmon
Mediterranean
Quick and Easy Air Fryer Salmon Recipe
Seafood
The Best Baked Mediterranean Salmon Recipe
Seafood
Marry Me Salmon
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Mediterranean Salmon Cakes
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Ingredients
- 2 tablespoons olive oil
- 2 – 5 ounce cans pink or red canned salmon, drained, flaked with a fork
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese
- 1 cup panko breadcrumbs
- 1/4 cup feta cheese, crumbled
- 2 tablespoons red onion, minced
- 2 eggs
- 1/2 lemon, juiced and zested
- 2 tablespoons mayonnaise, or Greek yogurt
- 2 tablespoons Dijon mustard
- 1 teaspoon za’atar, {or try Greek seasoning or Italian seasoning}
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
- Drain the salmon of the water, put it in a medium mixing bowl and flake it with a fork.
- Add in the garlic, 1/4 cup of Parmesan cheese, 1/2 cup of panko, feta cheese, red onion, eggs, lemon juice and lemon zest, mayonnaise or yogurt, Dijon mustard, za’atar, salt, black pepper and parsley to the mixing bowl.
- Mix all the ingredients together with a spoon until they are well combined.
- Set out a shallow bowl. Add the 1/4 cup Parmesan cheese and 1/2 cup panko breadcrumbs to one of the shallow bowls.
- Using your hands form the tuna mixture into 5 medium salmon cakes setting them on a large platter while you form the others.
- Take each salmon cake and put each side into the breadcrumb mixture making sure to form the cake with the breadcrumbs on each side so it sticks well.
- Optional: refrigerate the salmon patties in for 30 minutes. This step helps them stay intact when you cook them.
- Heat a large skillet over medium heat and add 2 tablespoons olive oil. Work in batches and add the salmon cakes, cook on each side for about 5 minutes using a spatula to push them down gently {this helps them stay in the cake form and not fall apart}. Once browned on one side flip and brown the other side until both sides are browned and firm.
- Let sit for 3-4 minutes then serve with tzatziki sauce and lemon wedges.
Notes
- Instead of za’atar you can use any spice you like. Paprika, Old Bay, thyme, oregano, Italian seasoning and Greek seasoning are great options.
- Make sure the mixture isn’t too wet and chill the patties for 30 minutes if possible before cooking. This helps to keep the patties from falling part. If the mixture is too wet you can add more breadcrumbs.
- You can store these salmon patties in the fridge for up to 4 days.
- You can also freeze these. Let them cool all the way then arrange them in a large Ziplock with a piece of parchment between the cakes. They last up to 3 months. When ready to eat let them thaw overnight in fridge.
- To reheat I like to use an air fryer for a few minutes or you can heat them back up in a skillet over medium-low heat.
- To bake these: Place the cakes on a baking sheet and baked at 375 minutes for 15-20 minutes, flipping once.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.