Mediterranean Salmon Cakes

Name: Mediterranean Salmon Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 patties
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)

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!

Prep15 min
Cook10 min
Total25 min
Makes5 patties
Calories231

Ingredients

5 patties

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)

Method

1
Drain the salmon of the water, put it in a medium mixing bowl and flake it with a fork.
2
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.
3
Mix all the ingredients together with a spoon until they are well combined.
4
Set out a shallow bowl. Add the 1/4 cup Parmesan cheese and 1/2 cup panko breadcrumbs to one of the shallow bowls.
5
Using your hands form the tuna mixture into 5 medium salmon cakes setting them on a large platter while you form the others.
6
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.
7
Optional: refrigerate the salmon patties in for 30 minutes. This step helps them stay intact when you cook them.
8
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.
9
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.