Mediterranean Salmon Cakes with Spinach and Feta
These Mediterranean salmon cakes are packed with fresh spinach, tangy feta cheese, and flaky salmon for a protein-rich meal that’s ready in under 30 minutes. They’re crispy on the outside, tender on the inside, and bursting with bright Mediterranean flavors.
Perfect for meal prep, weeknight dinners, or elegant brunches, these salmon patties are naturally gluten-free when made with almond flour. Serve them over greens, in pita pockets, or alongside tzatziki for a complete meal.
Why You’ll Love This Recipe
These salmon cakes come together quickly with pantry staples and fresh ingredients you likely already have on hand. The combination of spinach and feta adds moisture and flavor while keeping the patties light and fluffy.
Unlike traditional crab cakes, these use affordable canned or fresh salmon, making them budget-friendly without sacrificing taste. They’re also naturally high in omega-3s and protein, perfect for a healthy Mediterranean diet.
The recipe is easily customizable—swap herbs, adjust seasonings, or add different vegetables based on what you have available. They freeze beautifully for make-ahead meals.
Read More: Cheesy Basil Garlic Pizza
Ingredients You’ll Need
For the Salmon Cakes:
For Serving:
How to Make Salmon Cakes
Start by draining your salmon thoroughly and removing any bones or skin. Fresh spinach should be chopped finely and excess moisture squeezed out using paper towels or a clean kitchen towel.
In a large bowl, combine the salmon, spinach, feta, almond flour, eggs, minced garlic, dill, lemon zest, salt, and pepper. Mix gently with your hands or a fork until just combined—don’t overmix or the cakes will be dense.
Form the mixture into 8 patties, about ½-inch thick. Chill them in the refrigerator for 15-20 minutes to help them hold their shape during cooking.
Mediterranean Salmon Cakes with Spinach and Feta
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings15
25
minutes40
Crispy pan-fried salmon cakes loaded with spinach, feta, and fresh herbs. A healthy, flavorful Mediterranean meal ready in 30 minutes.
Ingredients
1 lb fresh or canned salmon, drained and flaked
2 cups fresh spinach, finely chopped
½ cup crumbled feta cheese
½ cup almond flour (or breadcrumbs)
2 large eggs, beaten
3 cloves garlic, minced
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon black pepper
2-3 tablespoons olive oil (for cooking)
- For Serving
Tzatziki sauce
Lemon wedges
Fresh dill for garnish
Directions
- Prepare the spinach: Finely chop the spinach and squeeze out all excess moisture using paper towels or a clean kitchen towel. Set aside.
- Mix the ingredients: In a large bowl, combine flaked salmon, spinach, feta, almond flour, eggs, garlic, dill, lemon zest, salt, and pepper. Mix gently with your hands until just combined.
- Form patties: Divide mixture into 8 equal portions and shape into patties about ½-inch thick. Place on a plate or baking sheet.
- Chill: Refrigerate patties for 15-20 minutes to help them hold together during cooking.
- Cook: Heat olive oil in a large skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and crispy. Work in batches if needed.
- Serve: Transfer to a serving plate and garnish with fresh dill and lemon wedges. Serve immediately with tzatziki sauce.
Notes
- Substitutions:
Use regular breadcrumbs or panko instead of almond flour for a traditional texture
Swap dill for parsley or cilantro
Replace feta with goat cheese for a milder flavor - Make it Gluten-Free:
Stick with almond flour or use gluten-free breadcrumbs
Cooking Tips:
If using canned salmon, pink salmon works great and is more affordable than red
Let the first side cook undisturbed for a proper crust
Don’t press down on patties while cooking—this squeezes out moisture
| Nutrient | Per Serving |
|---|---|
| Calories | 285 kcal |
| Total Fat | 18 g |
| Sugars | 1 g |
| Protein | 26 g |
| Dietary Fiber | 2 g |
Cooking Methods
Pan-Frying (Recommended): Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and crispy. Don’t flip too early—let a crust form first.
Baking: Place patties on a parchment-lined baking sheet, brush with olive oil, and bake at 400°F for 15-18 minutes, flipping halfway through. This method uses less oil and works great for meal prep.
Air Frying: Spray patties lightly with oil and air fry at 375°F for 10-12 minutes, flipping once. This creates a crispy exterior with minimal oil.
Serving Suggestions
Serve these Mediterranean salmon cakes over a fresh arugula salad with cherry tomatoes, cucumbers, and a light lemon vinaigrette. The peppery greens complement the rich salmon beautifully.
Tuck them into warm pita bread with tzatziki, sliced tomatoes, and red onion for a Mediterranean-inspired sandwich. You can also serve them as an appetizer with toothpicks and dipping sauce.
For a complete dinner, pair with roasted vegetables, quinoa, or Greek lemon potatoes. A dollop of garlic aioli or tahini sauce works wonderfully too.
Storage and Meal Prep
Store cooked salmon cakes in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in a 350°F oven for 8-10 minutes to maintain crispiness.
For longer storage, freeze uncooked patties on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 2-3 extra minutes per side.
You can also prepare the mixture ahead and keep it refrigerated for up to 24 hours before forming and cooking the patties.
Tips for Success
Moisture Control: Squeeze out all excess liquid from the spinach and ensure your salmon is well-drained. Too much moisture will make the patties fall apart during cooking.
Don’t Skip Chilling: Refrigerating the formed patties helps them firm up and hold together better when cooking. This step is crucial for perfect texture.
Use Medium Heat: Cooking over medium heat ensures the outside gets crispy while the inside cooks through without burning. High heat will brown too quickly.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw it completely and squeeze out every bit of liquid—frozen spinach holds more water than fresh. You’ll need about 1 cup of frozen spinach to replace 2 cups of fresh.
Why are my salmon cakes falling apart?
The most common reasons are too much moisture in the mixture or not chilling the patties long enough. Make sure to drain salmon and spinach thoroughly, and refrigerate formed patties for at least 15 minutes before cooking. Adding an extra tablespoon of almond flour can also help bind them better.
Can I make these dairy-free?
Absolutely. Simply omit the feta cheese and add an extra 2 tablespoons of almond flour to maintain structure. The cakes will still be flavorful with the salmon, herbs, and garlic. You can also add dairy-free cheese if desired.
