Golden Salmon Cakes with Spinach and Feta

Introduction

These Golden Salmon Cakes with Spinach and Feta are a flavorful, protein-packed dish that comes together quickly using simple, wholesome ingredients. The combination of tender salmon, savory feta, fresh spinach, and aromatic herbs creates a beautifully balanced patty with a crisp golden exterior. Perfect for weeknight dinners, meal prep, or a light yet satisfying lunch.

Why You’ll Love This Recipe

  • Made with everyday ingredients and ready in under 30 minutes
  • High in protein and healthy fats
  • Crispy on the outside, tender and creamy on the inside
  • Naturally low-carb and easy to make gluten-free
  • Great for meal prep — they reheat beautifully
  • Versatile enough for salads, bowls, sandwiches, or wraps
  • Kid-friendly and freezer-friendly
  • A delicious way to use leftover or canned salmon

Ingredients

Salmon Cakes

  • 1 lb cooked salmon, flaked (fresh or canned, drained well)
  • 1 cup fresh spinach, finely chopped
  • ½ cup feta cheese, crumbled
  • 1 small red onion, finely diced
  • 2 cloves garlic, minced
  • ½ cup breadcrumbs (or almond flour for gluten-free)
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste

For Frying

  • Olive oil, for pan-frying

Directions

Step 1: Prepare the Mixture

In a large bowl, combine the flaked salmon, chopped spinach, crumbled feta, red onion, and minced garlic. Mix gently to distribute the ingredients evenly.

Step 2: Add the Binders and Seasoning

Stir in the breadcrumbs (or almond flour), egg, lemon juice, oregano, salt, and black pepper. Mix until the mixture holds together when pressed. If too wet, add an extra tablespoon of breadcrumbs; if too dry, add a splash of lemon juice.

Step 3: Form the Salmon Cakes

Shape the mixture into patties about ¾ inch thick. You should get 6–8 cakes depending on size.

Step 4: Pan-Fry the Patties

Heat olive oil in a skillet over medium heat. Once hot, place the salmon cakes in the pan without crowding. Cook 3–4 minutes per side until golden brown and crisp.

Step 5: Serve Warm

Remove from the skillet and transfer to a paper towel–lined plate. Serve immediately with your favorite dipping sauce or side dish.

Tips for Best Results

  • Drain canned salmon thoroughly to prevent sogginess.
  • Chop the spinach finely so it blends seamlessly into the patties.
  • Use freshly squeezed lemon juice for the best flavor.
  • Don’t overcrowd the skillet—fry in batches for even browning.
  • Make smaller patties for appetizers or sliders.
  • Allow the patties to rest for a few minutes after shaping; this helps them hold together better.

Variations & Substitutions

  • Gluten-free: Use almond flour, gluten-free breadcrumbs, or crushed gluten-free crackers.
  • Dairy-free: Omit the feta or replace with a dairy-free alternative.
  • Low-carb/keto: Use almond flour and skip the onion if needed.
  • Add herbs: Try dill, parsley, basil, or chives for fresh flavor.
  • Spicy version: Add chili flakes, diced jalapeño, or a pinch of cayenne.

Serving Suggestions

  • Serve with tzatziki, lemon yogurt sauce, or garlic aioli.
  • Pair with a simple green salad, roasted vegetables, or quinoa.
  • Make salmon cake sandwiches with toasted buns and lettuce.
  • Add to grain bowls with rice, greens, and a drizzle of tahini or lemon dressing.
  • Serve with lemon wedges for brightness.

Storage & Reheating

  • Refrigerator: Store cooled salmon cakes in an airtight container for up to 3 days.
  • Freezer: Freeze cooked patties on a baking sheet, then transfer to a bag; store for up to 2 months.
  • Reheating: Warm in a skillet over medium heat until crisp, or bake at 350°F (175°C) for 8–10 minutes. Microwave only if necessary.

Nutrition Information

Per Serving (1 salmon cake, approx.):

  • Calories: 150 kcal
  • Carbohydrates: 5g
  • Protein: 16g
  • Total Fat: 7g
    • Saturated Fat: 2g
    • Polyunsaturated Fat: 1g
    • Monounsaturated Fat: 3g
    • Trans Fat: 0g
  • Cholesterol: 55mg
  • Sodium: 260mg
  • Potassium: 260mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 450 IU
  • Vitamin C: 4mg
  • Calcium: 90mg
  • Iron: 1mg

Nutritional values are approximate and vary based on specific ingredients.

FAQ

Can I bake these instead of frying?
Yes. Bake at 400°F (200°C) for 12–15 minutes, flipping halfway, until golden.

Can I use frozen spinach?
You can, but thaw it completely and squeeze out excess moisture before adding.

What type of salmon works best?
Leftover cooked salmon, canned salmon, or even salmon poached for this recipe all work wonderfully.

How do I keep the patties from falling apart?
Be sure the mixture isn’t too wet. Add extra breadcrumbs if needed and let the patties chill for 10 minutes before frying.

Can I prepare the mixture ahead of time?
Yes. Mix and form the patties, then refrigerate for up to 24 hours before cooking.

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