Introduction
These salmon cakes are a comforting blend of wholesome ingredients with a touch of Mediterranean flair. Flaky salmon is mixed with sautéed spinach, crumbled feta, and rustic seasonings, then crisped to golden perfection. Whether served with a dollop of lemony yogurt sauce or nestled in a warm pita with greens, these cakes are hearty, flavorful, and endlessly satisfying.
🧺 Ingredients
For the Salmon Cakes:
- 1 can (14–15 oz) wild salmon, drained and flaked (or 2 cups cooked fresh salmon)
- 1 cup cooked spinach, finely chopped (fresh or thawed frozen, well-drained)
- 1/2 cup crumbled feta cheese
- 1/3 cup finely chopped red onion
- 1/2 cup breadcrumbs (panko or rustic breadcrumbs)
- 2 large eggs
- 2 tablespoons mayonnaise or Greek yogurt
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon smoked paprika
- Zest of 1 lemon
- Salt & freshly ground black pepper, to taste
- Olive oil or butter, for frying
Optional Lemony Yogurt Sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- 1 tablespoon chopped fresh dill or parsley
- Salt and pepper to taste
🔪 Method
Step 1: Prep the Spinach
- If using fresh spinach: sauté in a skillet with a touch of olive oil until wilted, then squeeze out excess moisture and chop finely.
- If using frozen spinach: thaw, drain well, and chop.
Step 2: Mix the Salmon Cakes
- In a large mixing bowl, combine flaked salmon, chopped spinach, feta, red onion, breadcrumbs, eggs, mayonnaise (or yogurt), Dijon mustard, garlic, paprika, and lemon zest.
- Season with salt and pepper.
- Mix well until the mixture holds together. If too wet, add a bit more breadcrumbs.
Step 3: Shape the Cakes
- Form into 6–8 patties about 1 inch thick.
- Place on a plate or tray and chill in the fridge for 15–20 minutes. This helps them hold their shape during cooking.
Step 4: Fry to Perfection
- Heat a large skillet over medium heat with a generous drizzle of olive oil (or a mix of oil and butter for extra richness).
- Fry salmon cakes for 3–4 minutes per side, until golden brown and crisp. Avoid crowding the pan — work in batches if needed.
Step 5: Make the Sauce (Optional but Recommended)
- Whisk together Greek yogurt, olive oil, lemon juice, herbs, salt, and pepper until smooth and creamy.
🍋 Serving Suggestions
Serve these rustic salmon cakes hot with:
- A side of lemony yogurt sauce
- A fresh green salad or tabbouleh
- Roasted potatoes or warm pita bread
- Garnished with fresh herbs and lemon wedges
📝 Tips & Variations
- Make it rustic: Use coarser, rustic breadcrumbs or even crushed crackers for a more textured cake.
- Add herbs: Fresh dill, parsley, or mint bring even more charm.
- No feta? Substitute with goat cheese or leave it out for a dairy-free version.
- Make-ahead: The patties can be formed and chilled up to 24 hours in advance.
These golden, savory salmon cakes strike the perfect balance between indulgent and wholesome. Enjoy them with a glass of crisp white wine or sparkling water with lemon for the full rustic charm experience. 🍷🍋