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Craving something fresh and satisfying? Give these Mediterranean salmon cakes a shot. Every mouthful is loaded with herby brightness, salty feta, and tender salmon. They're my top pick when I want a hearty bite that still feels wholesome. They work for speedy lunches or a simple dinner that hits the spot.
The first time my family tasted these, we were outside soaking up the sun and they vanished in no time. Now I always stash canned salmon at home so we can fix these whenever the craving hits.
Tasty Ingredients
- Lemon wedges: Squeeze over the cakes for a zippy finish. Grab lemons that feel heavy and juicy.
- Feta cheese: Tangy and creamy. Blocks kept in brine hold in more flavor and crumble just right.
- Breadcrumbs: These keep things crisp and together. Panko will stay the crunchiest.
- Tzatziki sauce: Go with thick, Greek-style dip for that classic creamy touch on the side.
- Fresh parsley: Perks up all the flavors. Either curly or flat-leaf does the trick as long as it’s fresh.
- Red onion: Adds a sweet touch. Firm, shiny ones are best.
- Fresh dill: Not a must, but a sprinkle gives a boost of Mediterranean flavor. You'll smell the difference if you chop it fresh.
- Olive oil: A splash in the pan gets nice crispy edges—choose extra virgin for bonus taste.
- Salt and pepper: Don’t be shy, season as you go for the tastiest bites.
- Fresh spinach: Soft baby leaves are perfect for color and fresh flavor.
- Dried oregano: Adds that earthy, classic backbone—make sure yours still smells strong.
- Large eggs: They’re what keeps everything sticking together—fresh ones work best.
- Lemon juice and zest: Just a little wakes up all the flavors. A good lemon gives the most juice and zest.
- Garlic: Go for plump cloves—they give you sweet, mellow flavor.
- Canned salmon: Wild-caught if you can find it. Bigger taste and a nutrition boost.
Simple How-To
- Serve and Enjoy:
- Move the finished cakes onto paper towels to catch any extra oil. Serve hot with lots of lemon and heaps of tzatziki alongside.
- Get Cooking:
- Splash some olive oil in your skillet and get it hot on medium. Lay the patties in and let them sizzle for three or four minutes a side. Flip carefully—wait for a golden crust before you do.
- Form Your Cakes:
- Take scoops of the mix and shape into six or so thick rounds, pressing them tight but keeping them about three inches wide. Too thick and they won’t cook through.
- Time to Mix:
- Drop in the salmon, cooled spinach, onion, garlic, feta, breadcrumbs, eggs, herbs, lemon juice plus zest, oregano, and a shake of salt and pepper. Stir gently, just until everything looks evenly spread out.
- Work the Spinach:
- Chop the spinach and heat it in a pan over medium for a minute or two until it's wilted. Pile it into a clean towel and squeeze until there’s barely a drop of water left.
- Get the Salmon Ready:
- Drain the cans and pick out bones or silvery skin. Flake the salmon gently with a fork into a roomy bowl so it’s soft enough to mix in later.
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I love adding dill for that burst of brightness—it’s the taste of sunshine for me. My grandma always had a patch in her yard, and I remember her tucking extra patties into my lunch. It’s still my comfort food.
Storage Pointers
Pop extra cakes in a sealed container in the fridge—they’ll be good for up to three days. For freezing, let them set in a single layer first, then pack them up. Warm them in a dry pan or toaster oven for best texture.
Swap Ideas
No spinach in the fridge? Frozen works too—just squeeze every bit of water out, and use half as much. No feta? Swap in creamy goat cheese. Want max crunch? Panko outshines regular breadcrumbs.
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How to Serve
Stuff these in pita bread with some lettuce and tomatoes. Toss them over a bright Greek salad. They’re just as tasty with rice pilaf or alongside some crispy roasted spuds and a cool cucumber salad.
Behind the Flavors
This dish brings together all the best things you’d taste on the Mediterranean coast—dill, feta, and herbs—with the everyday ease of canned salmon. It tastes like sunny days, easy meals, and family-style sharing.
Common Questions
- → Why do my salmon patties fall apart or turn mushy?
Press as much water out of your spinach as you can before throwing it in the mix. This way, your patties won't get soggy and they'll turn out crisp.
- → Can I use the oven instead of the frying pan for these?
You can! Put your shaped patties on a parchment-lined pan and bake at 375°F (190°C) for about 20 minutes, flipping them halfway so they brown up evenly.
- → Should I use fresh or frozen spinach?
Either one’s fine. For frozen, just thaw it and give it a squeeze to get rid of extra liquid. For fresh, wilt it quickly in a pan then let it cool before adding in.
- → What can I eat alongside these salmon patties?
Try piling on tzatziki, add a wedge of lemon, toss them on a salad, or stuff them in a toasted bun for a burger vibe.
- → Can I prep these patties ahead of time?
Yep! Mix and shape them whenever you’ve got time, and just bake or fry when you’re ready to eat for that just-cooked taste and crunch.