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These Mediterranean Salmon Cakes are a flavorful, protein packed meal made with canned salmon, feta cheese, breadcrumbs and spices to create a tender salmon pattie. This is an affordable, weeknight friendly meal or a great lunch option. You can meal prep these on the weekend for the week ahead. Serve over greens, with grains or tucked in a pita!
We love salmon in my house, especially if it is an easy and versatile recipe. These Mediterranean Salmon Cakes are a recipe we make a lot for meal-prep for the week ahead. They work great as a lunch or dinner on their own or paired with salads like Fattoush, dips like Baba Ghanoush or alongside these Mediterranean Roasted Vegetables.
These salmon cakes are packed with protein, budget friendly, and perfect for busy weeknights when you want something quick but flavorful. You will love the crisp crust that forms on the salmon cake while the inside is still moist and tender. You also might like these Mediterranean Tuna Cakes, or Easy Zucchini Fritters.
Why You Will Love these Salmon Cakes
Not only are these salmon cakes easy to make, they are filling and great for meal-prep. Here is why we love them:
• Affordable: Made with pantry staples like canned salmon and simple Mediterranean ingredients, these come together quickly and are budget-friendly. If you like budget friendly salmon recipes you also should try this Mediterranean Salmon Bowl.
• Flavor-Packed: Creamy feta cheese, spices, fresh herbs and lemon juice help make these flavorful. No more boring salmon recipes!
• Meal-Prep Friendly: Serve these for lunch or dinner, over a bed of greens or in pitas. They make a great meal-prep recipe that you can serve all week long.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- canned salmon: these patties use canned pink or red salmon. Make sure to drain and flake the salmon before you mix all of the ingredients together. You also can use leftover salmon after making this Honey Mustard Salmon or this Orange Glazed Salmon.
- cheese: there is a mixture of crumbled feta cheese and Parmesan cheese in these salmon cakes. Try to use grated Parmesan cheese because it blends better with the breadcrumbs.
- breadcrumbs: panko breadcrumbs helps to bind the cakes while keeping them light and crispy. You also can sub in regular breadcrumbs. Other options crushed saltine crackers, ritz crackers. For a gluten-free option you can use almond meal, crushed gluten-free cereal or gluten-free crushed pretzels or chips.
- egg: the two large eggs is an important way to bind the salmon cakes together. You can sub in 1/3 cup of mashed potatoes per egg if you don’t want to use egg.
- spices: I added za’atar to this recipe but you can use your favorite spices like sumac, Italian seasoning, paprika or chili powder.
Ways to Vary This Recipe
- binding ingredients: Other binding options to help hold the salmon mixture together is crushed saltine crackers, ritz crackers. For a gluten-free option you can use almond meal, crushed gluten-free cereal or gluten-free crushed pretzels or chips.
- protein: swap the canned salmon for leftover fresh salmon or canned tuna.
- herbs: aside from the fresh parsley you can add other herbs like dill, chives, basil or mint. Make sure to finely chop so it mixes nicely in the salmon cake mixture.
- veggies: add finely chopped vegetables like celery, spinach, green onions, kale, zucchini, bell pepper or roasted red peppers.
- briny add-ins: add finely chopped kalamata olives or green olives or capers.
Step-by-Step Instructions
Step 1: Add Ingredients to Bowl: Drain the salmon of the water, put it in a medium mixing bowl and flake it with a fork.
Add in the garlic, 1/4 cup of Parmesan cheese, 1/2 cup of panko, feta cheese, red onion, eggs, lemon juice and lemon zest, mayonnaise or yogurt, dijon mustard, za’atar, salt, black pepper and parsley to the mixing bowl.
Step 2: Mix Ingredients: Mix all the ingredients together with a spoon until they are well combined.
Set out a shallow bowl. Add the 1/4 cup Parmesan cheese and 1/2 cup panko breadcrumbs to one of the shallow bowls.
Step 3: Create Patties: Using your hands form the tuna mixture into 5 medium salmon cakes setting them on a large platter while you form the others.
Take each salmon cake and put each side into the breadcrumb mixture making sure to form the cake with the breadcrumbs on each side so it sticks well. Optional: refrigerate the salmon patties in for 30 minutes. This step helps them stay intact when you cook them.
Step 4: Cook Salmon Patties: Heat a large skillet over medium heat and add 2 tablespoons olive oil. Work in batches and add the salmon cakes, cook on each side for about 5 minutes using a spatula to push them down gently {this helps them stay in the cake form and not fall apart}. Once golden brown on one side flip and brown the other side until both sides are browned and firm. Let sit for 3-4 minutes then serve with tzatziki sauce and lemon wedges.
Recipe Tip: To bake these place the cakes on a baking sheet and baked at 375 minutes for 15-20 minutes, flipping once. To air fry these spray them or brush them with olive oil and then air fry at 400 degrees F for 10 minutes, flipping halfway through.
What to Serve with Salmon Patties
- salads: I love serving salads with this salmon. Try this Lemon Arugula Salad Recipe with Parmesan Cheese, Easy Lebanese Salad, Tomato Cucumber Feta Quinoa Salad or this Mediterranean Lentil Salad.
- vegetables: some great veggie sides to pair with these is Za’atar Roasted Carrots, Lebanese Green Beans or Lebanese Vegetables.
- dips: I like to pair this Hummus Platter, Lebanese Hummus Recipe or this Roasted Red Pepper Hummus with this recipe.
- bowls: some bowls you can add these salmon cakes to are this Easy Mediterranean Hummus Bowl, Greek Quinoa Bowl Recipe or sub for the salmon in this Mediterranean Salmon Bowl.
Storage Instructions
- fridge: store these salmon patties in the refrigerator for up to 4 days.
- to freeze: You can also freeze them. Let the patties cool all the way then arrange them in a large Ziplock with a piece of parchment between the cakes. They last up to 3 months. When ready to eat let them thaw overnight in fridge.
- to reheat: I like to use an air fryer for a few minutes or you can heat them back up in a skillet over medium-low heat. To bake these you can place the cakes on a baking sheet and baked at 375 minutes for 15-20 minutes, flipping once.
Recipe FAQ
Make sure the mixture isn’t too wet and chill the patties for 30 minutes if possible before cooking. This helps to keep the patties from falling part. If the mixture is too wet you can add more breadcrumbs.
Yes you can! Form the patties and then refrigerate in an airtight container for up to 24 hours before cooking.
You can serve this with Tzatziki, Tahini Sauce, Creamy Dill Sauce or Tahini Yogurt Dressing.
More Salmon Recipes
Seafood
Pan Seared Greek Salmon
Mediterranean
Quick and Easy Air Fryer Salmon Recipe
Seafood
Marry Me Salmon
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Mediterranean Salmon Cakes
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 try Greek seasoning or Italian seasoning}
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
- Drain the salmon of the water, put it in a medium mixing bowl and flake it with a fork.
- Add in the garlic, 1/4 cup of Parmesan cheese, 1/2 cup of panko, feta cheese, red onion, eggs, lemon juice and lemon zest, mayonnaise or yogurt, dijon mustard, za’atar, salt, black pepper and parsley to the mixing bowl.
- Mix all the ingredients together with a spoon until they are well combined.
- Set out a shallow bowl. Add the 1/4 cup Parmesan cheese and 1/2 cup panko breadcrumbs to one of the shallow bowls.
- Using your hands form the tuna mixture into 5 medium salmon cakes setting them on a large platter while you form the others.
- Take each salmon cake and put each side into the breadcrumb mixture making sure to form the cake with the breadcrumbs on each side so it sticks well.
- Optional: refrigerate the salmon patties in for 30 minutes. This step helps them stay intact when you cook them.
- Heat a large skillet over medium heat and add 2 tablespoons olive oil. Work in batches and add the salmon cakes, cook on each side for about 5 minutes using a spatula to push them down gently {this helps them stay in the cake form and not fall apart}. Once browned on one side flip and brown the other side until both sides are browned and firm.
- Let sit for 3-4 minutes then serve with tzatziki sauce and lemon wedges.
Notes
- Instead of za’atar you can use any spice you like. Paprika, Old Bay, thyme, oregano, Italian seasoning and Greek seasoning are great options.
- Make sure the mixture isn’t too wet and chill the patties for 30 minutes if possible before cooking. This helps to keep the patties from falling part. If the mixture is too wet you can add more breadcrumbs.
- You can store these salmon patties in the fridge for up to 4 days.
- You can also freeze these. Let them cool all the way then arrange them in a large Ziplock with a piece of parchment between the cakes. They last up to 3 months. When ready to eat let them thaw overnight in fridge.
- To reheat I like to use an air fryer for a few minutes or you can heat them back up in a skillet over medium-low heat.
- To bake these: Place the cakes on a baking sheet and baked at 375 minutes for 15-20 minutes, flipping once.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
