🐟 Golden-Crisped Salmon Cakes with Spinach, Feta & Fresh Herbs
🕒 Prep Time: 20 min | Cook Time: 10–12 min
Makes: 8 small cakes (or 4 large)
🍴 Ingredients:
For the Salmon Cakes:
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2 cups cooked salmon, flaked (fresh, canned, or leftover works fine)
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1 cup packed fresh spinach, finely chopped (or use thawed frozen, squeezed dry)
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½ cup crumbled feta cheese
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1 large egg
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⅓ cup breadcrumbs or panko (plus more if needed)
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2 tbsp mayonnaise or plain Greek yogurt
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1 tbsp Dijon mustard
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2 tbsp fresh parsley, chopped
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1 tbsp fresh dill (or 1 tsp dried)
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1 green onion or 2 tbsp red onion, finely chopped
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Zest of ½ lemon + 1 tsp lemon juice
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Salt & pepper, to taste
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Olive oil or butter, for frying
🔪 Instructions:
1. Mix the Ingredients:
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In a large bowl, combine flaked salmon, spinach, feta, egg, breadcrumbs, mayo, mustard, herbs, onion, and lemon zest/juice.
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Season with salt and pepper. (Go light on the salt — feta adds plenty.)
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Mix gently until just combined. If mixture is too wet, add more breadcrumbs 1 tbsp at a time.
2. Shape into Cakes:
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Form into 8 small patties or 4 larger ones.
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Chill in the fridge for 15–30 minutes to help them hold together (optional but helpful).
3. Pan-Fry Until Golden:
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Heat a nonstick or cast iron skillet over medium heat. Add a swirl of olive oil.
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Fry salmon cakes 3–5 minutes per side, or until golden brown and crisp.
🍽️ Serving Ideas:
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Serve with:
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Tzatziki, garlic aioli, or lemon-dill yogurt sauce
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Simple arugula or cucumber salad
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Pita, rice, or roasted potatoes
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Top with:
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Extra feta, lemon wedges, or microgreens
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A drizzle of hot honey or chili oil for contrast
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🧊 Make Ahead & Store:
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Fridge: Store uncooked patties for up to 1 day or cooked cakes for 3 days.
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Freezer: Freeze uncooked or cooked patties (layered with parchment) up to 2 months. Thaw before cooking or reheating.
🔄 Variations:
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Use canned salmon for convenience (just remove bones/skin if preferred).
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Swap spinach with kale, arugula, or finely chopped broccoli.
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Make them gluten-free with almond flour or GF breadcrumbs.
Would you like a baked or air fryer version of these salmon cakes?
