Golden Mediterranean Salmon Cakes with Spinach and Feta


These Golden Mediterranean Salmon Cakes with Spinach and Feta are a flavorful and healthy twist on classic salmon patties. Packed with fresh spinach, tangy feta cheese, aromatic herbs, and tender salmon, these cakes are pan-fried to crispy perfection and bursting with Mediterranean-inspired flavors. They’re quick to make, nutrient-rich, and perfect for weeknight dinners, appetizers, or meal prep. Serve them alongside a fresh salad, tzatziki, or lemon wedges for a dish that’s as vibrant as it is delicious. Let’s get cooking!

Ingredients You’ll Need:

For the Salmon Cakes:

  • 1 lb canned salmon , drained (or cooked fresh salmon, flaked)
  • 1 cup fresh spinach , finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup breadcrumbs (use gluten-free if needed)
  • 1/4 cup finely diced red onion
  • 1 large egg , lightly beaten
  • 1 tablespoon fresh dill , chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh parsley , chopped
  • 1 clove garlic , minced
  • 1 teaspoon lemon zest (optional, for brightness)
  • Salt and black pepper , to taste
  • 2–3 tablespoons olive oil , for frying

For Serving:

  • Lemon wedges , for squeezing
  • Tzatziki sauce , homemade or store-bought
  • Fresh greens or cucumber-tomato salad , for pairing

Step-by-Step Instructions:

Step 1: Prepare the Mixture

  1. In a mixing bowl, combine the drained salmon, chopped spinach, crumbled feta, breadcrumbs, red onion, egg, dill, parsley, garlic, lemon zest (if using), salt, and pepper.
  2. Mix gently until all ingredients are evenly combined. Be careful not to overmix—just enough to hold the mixture together.

Step 2: Form the Cakes

  1. Divide the mixture into 6–8 equal portions and shape each into a patty about 1/2-inch thick .
  2. If the mixture feels too wet, chill the patties in the refrigerator for 15–20 minutes to firm up before cooking.

Step 3: Pan-Fry Until Golden

  1. Heat 2–3 tablespoons of olive oil in a large skillet over medium heat. The oil should shimmer but not smoke.
  2. Carefully place the salmon cakes in the skillet, working in batches if necessary to avoid overcrowding. Cook for 3–4 minutes per side , or until golden brown and crispy.
  3. Transfer the cooked cakes to a paper towel-lined plate to drain excess oil.


 

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