Mediterranean Golden-Crisped Salmon Cakes with Spinach, Feta & Fresh Herbs

Table of Contents

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 (makes about 8 small or 4 large patties)

These Mediterranean Golden-Crisped Salmon Cakes are light, flavorful, and packed with healthy ingredients. Flaked salmon is mixed with spinach, feta, and fresh herbs, then pan-fried until perfectly golden and crisp. They’re quick to make, full of protein, and great for weeknight dinners or meal prep. Serve them with a side of Greek yogurt sauce, a fresh salad, or inside pita bread for a wholesome, Mediterranean-style meal.

Ingredients

For the Salmon Cakes:

1 can (14 oz) cooked salmon, drained and flaked

1 cup fresh spinach, chopped

½ cup crumbled feta cheese

½ cup breadcrumbs (or crushed crackers)

1 egg, lightly beaten

2 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped

1 green onion, finely sliced

1 tbsp lemon juice

½ tsp garlic powder

¼ tsp salt

¼ tsp black pepper

2 tbsp olive oil (for frying)

Instructions

Prepare the salmon mixture:
In a large bowl, combine the flaked salmon, chopped spinach, feta, breadcrumbs, egg, parsley, dill, green onion, lemon juice, garlic powder, salt, and pepper. Mix gently until all ingredients are well combined. The mixture should hold together when pressed—if too dry, add a touch more lemon juice or a teaspoon of olive oil; if too wet, add a few more breadcrumbs.

Shape the patties:
Form the mixture into 4 large or 8 smaller patties. Place them on a plate and refrigerate for 10–15 minutes to firm up (optional but helps them hold shape while cooking).

Cook the salmon cakes:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the patties and cook for about 3–4 minutes per side, until golden brown and crisp on the outside.

Drain and serve:
Remove the salmon cakes from the skillet and place them on a paper towel-lined plate to remove excess oil.

Serve warm:
Enjoy with a squeeze of fresh lemon, a dollop of Greek yogurt or tzatziki, and a side of salad, roasted vegetables, or pita bread.

Tips

Drain salmon well:
Too much liquid from the canned salmon can make the mixture soft. Press out any excess moisture before mixing.

Chop spinach finely:
This helps it mix evenly and prevents large leaves from breaking up the patties during cooking.

Don’t overmix:
Mix gently just until everything comes together. Overmixing can make the cakes dense instead of light and flaky.

Chill before frying (optional but helpful):
Refrigerating the patties for about 10–15 minutes helps them firm up and hold their shape while frying.

Use medium heat:
Too high and the outside will brown before the inside heats through; too low and they’ll absorb more oil and turn soggy.

Test one first:
Cook a small patty to check seasoning and texture. Adjust salt, lemon juice, or breadcrumbs before frying the rest.

Variations

Baked version:
Brush patties lightly with olive oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and crisp.

Air fryer method:
Spray lightly with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping once.

Fresh salmon option:
You can use cooked fresh salmon instead of canned. Just flake it and proceed as directed—about 1½ cups cooked salmon works perfectly.

Add-ins for extra flavor:

A small amount of chopped sun-dried tomatoes or roasted red peppers for Mediterranean richness.

A pinch of red chili flakes for mild heat.

A teaspoon of Dijon mustard for tang.

Different cheeses:
Feta gives that signature Mediterranean flavor, but goat cheese or Parmesan also work beautifully.

Gluten-free version:
Substitute the breadcrumbs with crushed gluten-free crackers, almond flour, or oat flour.

Make it a meal:
Serve on a Greek salad, with roasted potatoes, or tucked inside warm pita with a drizzle of tzatziki or tahini sauce.

Q&A

Q: Can I use tuna instead of salmon?
A: Yes. Canned tuna works just as well. The texture is slightly firmer, but the flavor pairs beautifully with the spinach, feta, and herbs.

Q: How do I keep the salmon cakes from falling apart?
A: Make sure the mixture isn’t too wet. Add extra breadcrumbs if needed, and don’t skip the egg—it acts as a binder. Chilling the patties for 10–15 minutes before cooking also helps them stay together.

Q: Can I freeze these salmon cakes?
A: Yes. After shaping the patties (before cooking), place them on a baking sheet, freeze until firm, then store in a freezer bag for up to 2 months. Cook straight from frozen, adding a few extra minutes per side.

Q: What’s the best sauce to serve with these?
A: Try tzatziki, garlic yogurt sauce, or a simple lemon-dill yogurt. They also taste great with a drizzle of tahini or a squeeze of fresh lemon.

Nutrition

(Per Serving – 2 Small Cakes)

(Based on pan-fried version using canned salmon and olive oil)

Calories: ~275 kcal

Protein: 22 g

Carbohydrates: 9 g

Fiber: 1 g

Total Fat: 17 g

Saturated Fat: 4 g

Cholesterol: 95 mg

Sodium: 410 mg

(Values may vary slightly depending on cheese type, oil amount, and portion size.)

Conclusion

These Mediterranean Golden-Crisped Salmon Cakes are a perfect mix of healthy, flavorful, and satisfying. The salmon adds lean protein and omega-3s, while the spinach and herbs bring freshness. Feta gives a creamy, tangy balance, and the crisp golden crust seals in everything you love about a home-cooked Mediterranean dish.

They’re just as good for a light lunch as they are for dinner, and they pair effortlessly with a side of tzatziki, salad, or roasted vegetables. Simple, wholesome, and deliciously balanced—these salmon cakes will quickly become a go-to favorite.