If you’re searching for a dish that bursts with vibrant flavors, textures, and wholesome ingredients, look no further than this delightful Mediterranean Salmon Cakes with Feta and Lemon Recipe. These salmon cakes combine tender canned salmon with tangy feta, zesty lemon, and aromatic herbs to create a meal that is as satisfying as it is simple. Perfect for a quick weeknight dinner or a make-ahead lunch, this recipe transforms pantry staples into a Mediterranean-inspired delight that you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Mediterranean Salmon Cakes with Feta and Lemon Recipe lies in its straightforward but thoughtfully chosen ingredients. Each item brings something important to the table, from the creamy feta adding a subtle tang to the lemon providing a bright lift, and the breadcrumbs giving just the right crunch and structure.
- Olive oil: Use high-quality olive oil to achieve a perfectly crisp exterior while keeping the salmon cakes moist inside.
- Canned salmon: Canned salmon is an affordable and protein-packed base that flakes easily, making mixing effortless.
- Garlic: Freshly minced garlic infuses the cakes with warm, savory depth.
- Parmesan cheese: Adds a nutty, salty note that complements the feta beautifully.
- Panko breadcrumbs: These light crumbs help bind the mixture and create a deliciously crispy crust.
- Feta cheese: Crumbled feta provides a creamy tang that lifts the whole dish.
- Red onion: Adds subtle sharpness and a pop of color.
- Eggs: Act as the perfect binder to hold all ingredients together without overpowering the taste.
- Lemon juice and zest: Fresh lemon brightens the flavor and cuts through the richness.
- Mayonnaise or Greek yogurt: Adds moisture and a touch of creaminess for tender salmon cakes.
- Dijon mustard: Delivers a slight tang and complexity.
- Za’atar or seasoning blend: This Middle Eastern spice mix adds a fragrant herbal note, but you can substitute with your favorite herbs and spices.
- Salt and pepper: Just enough to enhance all the flavors without overwhelming them.
- Fresh parsley: Chopped parsley lends a fresh, herbaceous finish that makes every bite lively.
How to Make Mediterranean Salmon Cakes with Feta and Lemon Recipe
Step 1: Prepare the Salmon Mixture
Start by draining your canned salmon thoroughly, then place it in a medium mixing bowl and gently flake it apart with a fork. This ensures the salmon breaks down evenly for a tender cake.
Step 2: Combine Flavorful Ingredients
Add the minced garlic, Parmesan cheese, panko breadcrumbs, crumbled feta, minced red onion, eggs, lemon juice, lemon zest, mayonnaise or Greek yogurt, Dijon mustard, za’atar seasoning, salt, black pepper, and chopped parsley to the bowl with salmon. Stir everything together carefully but thoroughly until the mixture is well combined and cohesive.
Step 3: Form the Salmon Cakes
Set up a shallow bowl with remaining Parmesan cheese and panko breadcrumbs. Using clean hands, shape your salmon mixture into five medium-sized patties. Then, gently coat each patty on both sides with the breadcrumb mixture to encourage a golden, crispy crust.
Step 4: Chill to Set (Optional)
If time allows, refrigerate your formed salmon cakes for 30 minutes. This simple step helps them hold their shape during cooking and prevents crumbling.
Step 5: Cook to Perfection
Heat olive oil in a large skillet over medium heat. Add the salmon cakes in batches, cooking about 5 minutes on each side. Press gently with a spatula to keep the cakes compact and help develop a beautifully browned crust that seals in flavor and moisture.
Step 6: Rest Before Serving
Once cooked, let the salmon cakes rest for 3 to 4 minutes. This brief pause lets the juices redistribute and the cakes firm up for a perfect texture.
How to Serve Mediterranean Salmon Cakes with Feta and Lemon Recipe
Garnishes
To elevate these salmon cakes, consider serving them with fresh lemon wedges and a dollop of tzatziki sauce. The cool creaminess of the tzatziki balances the bright citrus and savory spices, while the lemon wedges encourage an extra zesty kick with each bite.
Side Dishes
This recipe pairs wonderfully with a variety of sides. Try serving the salmon cakes over a bed of mixed greens dressed in a light vinaigrette, or alongside a fluffy couscous salad for a wholesome, Mediterranean-inspired meal. Roasted vegetables or quinoa also make fantastic partners that complement the flavors without overpowering them.
Creative Ways to Present
If you’re craving a more casual meal or lunch option, tuck the Mediterranean salmon cakes into warm pita bread with sliced cucumbers, tomatoes, and a smear of hummus or tzatziki. You could also pile them onto grain bowls or atop crisp crackers for a crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover salmon cakes keep beautifully in the refrigerator for up to four days. Store them in an airtight container to maintain freshness and moisture, ensuring they’re ready to enjoy any time you crave a quick meal.
Freezing
You can freeze these salmon cakes for longer storage. After cooking or once formed, let them cool completely, then separate layers with parchment paper in a Ziplock bag or airtight container. They freeze well for up to three months without losing texture or flavor.
Reheating
To reheat, the air fryer is a fantastic option that crisps the cakes back up without drying them out. Simply heat for a few minutes at medium temperature. Alternatively, warm them gently in a skillet over medium-low heat to preserve that lovely crust while heating through evenly.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! Fresh salmon can be substituted, but make sure to cook it first and flake it well before mixing. Keep in mind fresh salmon may change the texture and cook time slightly.
What if I don’t have za’atar seasoning?
No worries! You can use Greek seasoning, Italian herbs, or even a pinch of paprika and thyme. The goal is to add a layer of fragrant spices that complement the salmon and feta.
Can I bake the salmon cakes instead of frying?
Yes! Baking is a great alternative for a lighter version. Place them on a baking sheet and bake at 375 degrees Fahrenheit for 15 to 20 minutes, flipping halfway through until golden and cooked through.
Are these salmon cakes gluten-free?
To make this recipe gluten-free, swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The rest of the ingredients are naturally gluten-free.
What sauces go well with Mediterranean Salmon Cakes with Feta and Lemon Recipe?
Tzatziki is a classic, but you might also enjoy them with a lemon aioli, garlic yogurt sauce, or a simple dollop of sour cream mixed with fresh herbs. These sauces enhance the Mediterranean flavors perfectly.
Final Thoughts
Once you try this Mediterranean Salmon Cakes with Feta and Lemon Recipe, it will quickly find a permanent spot in your rotation. Its blend of fresh, tangy flavors with hearty salmon and creamy feta is utterly irresistible. Whether you’re cooking for friends, meal prepping, or simply craving a light but satisfying meal, these salmon cakes deliver warmth, comfort, and a touch of Mediterranean sunshine all on one plate. Go ahead and give them a try—you’ll be so glad you did!
PrintMediterranean Salmon Cakes with Feta and Lemon Recipe
Mediterranean Salmon Cakes are a delicious and protein-packed meal featuring canned salmon, feta cheese, breadcrumbs, and savory spices. These tender salmon patties are quick to prepare, perfect for weeknight dinners or lunches, and great for meal prepping. Serve them over a bed of greens, with grains, or tucked inside a pita for an easy Mediterranean-inspired dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5 patties
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 – 5 ounce cans pink or red canned salmon, drained, flaked with a fork
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese
- 1 cup panko breadcrumbs
- 1/4 cup feta cheese, crumbled
- 2 tablespoons red onion, minced
- 2 eggs
- 1/2 lemon, juiced and zested
- 2 tablespoons mayonnaise or Greek yogurt
- 2 tablespoons Dijon mustard
- 1 teaspoon za’atar (or Greek seasoning or Italian seasoning)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
- Prepare the Salmon: Drain the canned salmon thoroughly and place it in a medium mixing bowl. Flake the salmon gently with a fork to break it into smaller pieces.
- Mix Ingredients: Add minced garlic, 1/4 cup Parmesan cheese, 1/2 cup panko breadcrumbs, crumbled feta cheese, minced red onion, eggs, lemon juice and zest, mayonnaise or Greek yogurt, Dijon mustard, za’atar, salt, black pepper, and chopped parsley to the bowl. Stir well until all the ingredients are evenly combined.
- Prepare Coating: In a shallow bowl, combine the remaining 1/4 cup Parmesan cheese and 1/2 cup panko breadcrumbs for coating the patties.
- Form Patties: Using your hands, shape the salmon mixture into 5 medium-sized patties. Place them on a large platter as you form each one.
- Coat Patties: Press each salmon cake into the breadcrumb and Parmesan mixture, making sure to coat both sides well so the breadcrumbs adhere firmly.
- Optional Chill: For best results and to help patties hold their shape, refrigerate them for 30 minutes before cooking.
- Cook Patties: Heat a large skillet over medium heat and add 2 tablespoons olive oil. Cook the salmon patties in batches, about 5 minutes per side. Use a spatula to gently press down on the patties while cooking to keep them intact. Flip carefully and cook until both sides are golden brown and firm.
- Rest and Serve: Remove patties from the skillet and let them rest for 3-4 minutes. Serve warm with tzatziki sauce and lemon wedges for a flavorful Mediterranean finish.
Notes
- You can substitute za’atar with spices like paprika, Old Bay, thyme, oregano, Italian seasoning, or Greek seasoning according to your preference.
- If the salmon mixture feels too wet and difficult to form into patties, add more breadcrumbs and chill the patties for 30 minutes before cooking to prevent them from falling apart.
- Store cooked salmon patties in the refrigerator for up to 4 days.
- For freezing, cool patties completely, then layer them in a large freezer-safe Ziplock bag with parchment paper in between. They can be frozen for up to 3 months.
- To reheat, use an air fryer for a few minutes or warm them in a skillet over medium-low heat.
- Alternatively, bake patties on a baking sheet at 375°F (190°C) for 15-20 minutes, flipping halfway through for even cooking.
