These Mediterranean Salmon Cakes are a flavorful, protein-packed dish made with canned salmon, feta, breadcrumbs and spices for tender, savory patties. Budget-friendly and easy to prepare, they make a great weeknight dinner, an effortless lunch or a meal-prep option for the week. Serve over greens, with grains, or tucked into a pita.
Salmon is a favorite in our house, especially when it’s simple and versatile. These Mediterranean Salmon Cakes are ideal for meal-prep: they reheat well and pair beautifully with salads, dips, or roasted vegetables. The exterior crisps up in the pan while the inside stays moist. If you enjoy these, try other similar recipes like Mediterranean Tuna Cakes or Easy Zucchini Fritters.
Why You Will Love These Salmon Cakes
These salmon cakes are simple to make, filling, and ideal for weekly meal prep. Highlights:
- Affordable: Made with pantry staples like canned salmon and basic Mediterranean ingredients.
- Flavor-packed: Feta, lemon, fresh herbs and za’atar (or your choice of seasonings) give these patties bright, savory flavor.
- Meal-prep friendly: Serve for lunch or dinner—over greens, in pitas, or alongside grains.
Recipe Ingredients
See the recipe card below for exact amounts and full instructions.
- Canned salmon: Pink or red canned salmon, drained and flaked. You can also use leftover cooked salmon.
- Cheese: Crumbled feta and grated Parmesan blend into the mixture—use grated Parmesan for best texture.
- Breadcrumbs: Panko keeps the cakes light and crisp; regular breadcrumbs or crushed crackers also work. For gluten-free, use almond meal or crushed gluten-free crackers.
- Eggs: Eggs bind the patties. For an egg-free option, substitute about 1/3 cup mashed potato per egg.
- Spices: Za’atar is used here, but you can swap sumac, paprika, Italian seasoning or Greek seasoning to taste.
Ways to Vary This Recipe
- Binding options: Crushed saltines, Ritz crackers or gluten-free alternatives like almond meal or crushed GF cereal.
- Protein swap: Use canned tuna or leftover fresh salmon instead of canned salmon.
- Herbs: Substitute or add dill, chives, basil or mint—finely chop before mixing.
- Veggies: Add finely chopped celery, spinach, green onions, zucchini, bell pepper or roasted red peppers.
- Briny add-ins: Stir in chopped kalamata olives, green olives, or capers for extra tang.
Step-by-Step Instructions
Step 1: Prep the salmon and mix ingredients. Drain and flake the salmon into a medium bowl. Add garlic, 1/4 cup Parmesan, 1/2 cup panko, feta, red onion, eggs, lemon juice and zest, mayonnaise or Greek yogurt, Dijon mustard, za’atar, salt, pepper and chopped parsley.
Step 2: Combine and prepare coating. Stir until well combined. In a shallow bowl mix the remaining 1/4 cup Parmesan with 1/2 cup panko for coating.
Step 3: Form patties. Shape the mixture into five medium patties. Press each into the breadcrumb-Parmesan mixture so both sides are coated. Optional: chill the patties for 30 minutes to help them hold together while cooking.
Step 4: Cook the patties. Heat a skillet over medium with 2 tablespoons olive oil. Cook in batches, pressing gently with a spatula to keep the patties compact. Cook about 4–5 minutes per side until golden and firm. Let rest 3–4 minutes, then serve with tzatziki and lemon wedges.
Recipe Tip: To bake: place cakes on a baking sheet and bake at 375°F for 15–20 minutes, flipping once. To air fry: brush or spray with oil and air fry at 400°F for about 10 minutes, flipping halfway.
What to Serve with Salmon Patties
- Salads: Serve with lemony arugula, a simple cucumber-tomato salad, fattoush or a lentil salad for a balanced meal.
- Vegetables: Roasted carrots with za’atar, lemon green beans or mixed roasted vegetables pair nicely.
- Dips: Tzatziki, tahini sauce, hummus or a creamy dill sauce complement the patties.
- Bowls: Add patties to grain bowls like a Mediterranean hummus bowl or a Greek quinoa bowl.
Storage Instructions
- Fridge: Store cooked patties in an airtight container for up to 4 days.
- Freeze: Cool completely, layer with parchment in a freezer bag, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat in an air fryer for a few minutes or in a skillet over medium-low heat. You can also bake at 375°F for 15–20 minutes, flipping once.
Recipe FAQ
Ensure the mixture isn’t too wet and chill the formed patties for 30 minutes if possible. If the mix is too loose, add more breadcrumbs to firm it up.
Yes. Form the patties and refrigerate in an airtight container for up to 24 hours before cooking.
They go well with tzatziki, tahini sauce, creamy dill sauce or a tahini-yogurt dressing, plus salads, roasted vegetables or grains.
More Salmon Recipes
Seafood
Pan Seared Greek Salmon
Mediterranean
Quick and Easy Air Fryer Salmon Recipe
Seafood
The Best Baked Mediterranean Salmon Recipe
Seafood
Marry Me Salmon
Mediterranean Salmon Cakes
Ingredients
- 2 tablespoons olive oil
- 2 — 5 ounce cans pink or red canned salmon, drained and flaked
- 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/Italian seasoning)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
- Drain and flake the salmon in a medium mixing bowl.
- Add garlic, 1/4 cup Parmesan, 1/2 cup panko, feta, red onion, eggs, lemon juice and zest, mayonnaise or yogurt, Dijon, za’atar, salt, pepper and parsley.
- Mix until well combined.
- Place remaining 1/4 cup Parmesan and 1/2 cup panko in a shallow bowl for coating.
- Form the mixture into five medium patties, then press both sides into the breadcrumb mixture. Optional: chill 30 minutes to firm up.
- Heat a large skillet over medium with 2 tablespoons olive oil. Cook patties 4–5 minutes per side, pressing gently so they hold their shape, until golden and cooked through.
- Rest 3–4 minutes and serve with tzatziki and lemon wedges.
Notes
- Swap za’atar for paprika, Old Bay, thyme, oregano or other favorite spices.
- If the mixture feels too wet, add more breadcrumbs. Chilling the formed patties helps prevent them from falling apart while cooking.
- Store cooked patties in the fridge up to 4 days, or freeze with parchment between patties for up to 3 months. Thaw overnight before reheating.
- Reheat in an air fryer for a few minutes, in a skillet over medium-low heat, or bake at 375°F for 15–20 minutes, flipping once.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Tried this recipe?Share your results and tag your photos with the recipe name.