Print

Mediterranean Salmon Cakes with Feta and Lemon Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. 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.
  2. 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.
  3. Prepare Coating: In a shallow bowl, combine the remaining 1/4 cup Parmesan cheese and 1/2 cup panko breadcrumbs for coating the patties.
  4. 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.
  5. Coat Patties: Press each salmon cake into the breadcrumb and Parmesan mixture, making sure to coat both sides well so the breadcrumbs adhere firmly.
  6. Optional Chill: For best results and to help patties hold their shape, refrigerate them for 30 minutes before cooking.
  7. 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.
  8. 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.

Find it online: https://marthatasty.com/mediterranean-salmon-cakes-with-feta-and-lemon-recipe/