Introduction

If you’re looking for a no-fuss, flavor-packed recipe that feels both comforting and a little bit special, these Golden Salmon Cakes with Spinach and Feta are it. They’re everything you want in a quick dinner: crispy on the outside, tender and flaky in the middle, and loaded with savory, Mediterranean-inspired flavor.

What makes this recipe shine? It’s a smart mix of everyday pantry staples—think canned salmon, breadcrumbs, and egg—combined with fresh spinach, creamy feta, and a hint of Dijon for brightness. The result? Golden, satisfying patties that are as good straight from the skillet as they are packed into lunchboxes the next day. Whether you’re cooking for your family, meal prepping for the week, or hosting friends for a light brunch, these salmon cakes fit the bill beautifully.

And yes, they’re that easy. Let’s walk through it together.

Why You’ll Love This Recipe

This is one of those recipes that checks all the boxes—fast, flexible, flavorful, and just a little fancy without trying too hard.

Key Benefits

• Quick and easy: You can have these on the table in about 30 minutes, start to finish.

• Full of flavor: The combination of feta, garlic, and Dijon adds punchy depth that elevates the humble salmon.

• Meal-prep friendly: Make a batch in advance, refrigerate or freeze them, and reheat as needed.

• Healthy-ish: Loaded with protein and leafy greens, and you can skip the frying if you prefer baking or air-frying.

Suitable For

These salmon cakes are a weeknight lifesaver but feel fancy enough for guests. They’re also:

• Great for pescatarians

• Ideal for beginner cooks

• A smart way to use canned salmon

• Easy to make gluten-free with a breadcrumb swap

• Kid-friendly, especially if you leave out the green onions for picky eaters

Ingredients for Golden Salmon Cakes with Spinach and Feta

Let’s break it down. You probably have most of this on hand already, which makes this recipe even more appealing.

Core Ingredients

Here’s what you’ll need to bring these cakes to life:

• Salmon (canned or cooked fresh): Canned salmon makes this a budget-friendly pantry meal, but if you’ve got leftover cooked salmon, even better.

• Fresh spinach (chopped): Adds color, nutrients, and a subtle earthiness.

• Feta cheese (crumbled): Creamy, tangy, and so good with the salmon.

• Breadcrumbs: For binding and crisping. Use plain or seasoned.

• Green onions: For a gentle onion flavor that won’t overpower.

• Garlic (minced): Just one clove goes a long way.

• Egg: Acts as the glue that holds everything together.

• Dijon mustard: Adds zing and helps balance the richness.

• Paprika: Adds color and a mild warmth.

• Salt and pepper: Season generously to bring everything together.

• Olive oil or butter: For frying—go with what you love.

Substitutions and Tips

Want to mix it up a bit or accommodate what’s in your fridge? Totally doable:

• No spinach? Try chopped kale or arugula.

• No feta? Crumbled goat cheese is a great stand-in.

• No breadcrumbs? Panko gives extra crunch, or use almond flour for a gluten-free option.

• No Dijon? A little lemon juice or Greek yogurt adds that tang.

• No fresh garlic? Use ¼ tsp garlic powder instead.

Pro tip: Don’t skip the lemon wedges when serving—just a squeeze brightens everything up.

Best Salmon for Salmon Cakes

Whether you use canned or fresh, salmon is the star here, so let’s talk about the best choices.

• Canned Salmon: It’s convenient, affordable, and shelf-stable. Look for wild-caught if possible—it tends to have better texture and flavor.

• Fresh Salmon: If you’re cooking fresh fillets, aim for boneless skinless cuts. Bake or pan-sear them until just cooked through, then flake gently with a fork.

• Leftover Salmon: This recipe is a fantastic way to use up leftover grilled or roasted salmon from last night’s dinner.

Either way, be sure to flake the salmon well before mixing to avoid big chunks that might cause your patties to fall apart.

Kitchen Tools You’ll Need

You don’t need any fancy equipment for this recipe—just a few basics.

Must-Have Tools

• Large mixing bowl: For combining all your ingredients.

• Non-stick skillet or cast iron pan: Essential for getting that golden, crispy crust.

• Spatula: For flipping your cakes without breaking them.

• Measuring cups and spoons: To keep things balanced.

• Knife and cutting board: For chopping spinach, garlic, and green onions.

Nice-to-Have Tools

• Food processor: Speeds up chopping if you’re making a double batch.

• Fish spatula: Especially helpful for delicate flips.

• Air fryer: Great for a low-oil, crispy version without standing over the stove.

How to Make Golden Salmon Cakes with Spinach and Feta

Let’s get into the fun part—making these golden, crispy-on-the-outside, tender-on-the-inside salmon cakes. Don’t worry, I’ll walk you through every step like a friend in your kitchen. You’ve got this.

Step 1: Prepare the Mixture

Grab your largest mixing bowl—it’s time to bring everything together.

Start by adding your flaked salmon. If you’re using canned, make sure it’s drained well. You want the mixture to hold together, not turn soggy. If it’s fresh salmon you cooked and flaked yourself, even better.

Next, in go the chopped spinach, crumbled feta, breadcrumbs, green onions, minced garlic, lightly beaten egg, Dijon mustard, paprika, salt, and pepper. It’s a bowl full of color, flavor, and texture already.

Mix everything gently but thoroughly. Use a fork or your hands. You’re aiming for a mix that holds its shape when pressed—not too dry, not too wet. If it feels too loose, just add a tablespoon or two of breadcrumbs until it firms up.

Tip: Let the mixture rest for 5–10 minutes. This gives the breadcrumbs time to soak up some moisture and helps the patties hold together better.

Step 2: Form the Cakes

Now comes the shaping. Scoop out a portion of the mixture—about ¼ cup each—and gently form it into a patty roughly 2 to 3 inches wide. You should end up with around 8 cakes, but you can make them smaller for appetizers or larger if serving as a main dish.

For an extra crispy exterior, lightly press each patty into a shallow dish of breadcrumbs. This adds that irresistible golden crust when they hit the pan.

Pro tip: If your mixture feels too soft to handle, refrigerate the patties for 10–15 minutes before cooking. They’ll firm up and be easier to flip without falling apart.

Step 3: Cook the Cakes

Heat a large non-stick or cast iron skillet over medium heat. Add a couple of tablespoons of olive oil or butter—just enough to coat the bottom. Once hot (but not smoking), add your patties, leaving space between each one.

Let them cook undisturbed for about 3–4 minutes per side. Resist the urge to move them too soon—this helps them develop that gorgeous golden crust.

Flip gently with a spatula and cook the other side until equally crisp and browned. The centers should be heated through, and the edges slightly caramelized.

If you’re baking or air frying instead:

• Bake at 400°F (200°C) on a parchment-lined sheet for 15–20 minutes, flipping halfway.

• Air fry at 375°F for 10–12 minutes, also flipping once.

Both methods give a lovely crispness with less oil, making them great for lighter meals.

Step 4: Serve and Enjoy

Once the salmon cakes are cooked, transfer them to a plate lined with paper towels to absorb any excess oil. Then serve warm with lemon wedges on the side. That bright hit of citrus is the perfect finishing touch.

These pair beautifully with a crisp green salad, warm pita bread, or a creamy dip like tzatziki. You could even tuck them into a sandwich with arugula and aioli for a next-level lunch.

They’re delicious hot out of the pan, but they’re just as good the next day—perfect for meal prepping or quick lunches.

Tips for Success

Making salmon cakes isn’t tricky, but a few small details can make a big difference:

• Don’t skip the breadcrumbs: They’re the key to holding everything together and giving structure.

• Chill before cooking if needed: Especially helpful if your cakes are very soft or you’re making them ahead.

• Use medium heat: Too high, and the outside will burn before the inside cooks through.

• Be gentle when flipping: Use a thin spatula and flip only once to keep them intact.

• Taste and adjust seasoning before cooking: If you’re unsure, cook a tiny test patty first to check for salt and spice levels.

How to Store Golden Salmon Cakes with Spinach and Feta

These cakes store beautifully, making them perfect for leftovers or meal prep.

At Room Temperature

They’re best served fresh, but if they’ve been sitting out during a meal, they’re fine for up to 1 hour. Beyond that, transfer them to the fridge.

In the Refrigerator

Store any leftover salmon cakes in an airtight container for up to 3 days. To reheat, warm them in a skillet over low heat to bring back some of that crispy texture, or pop them in the microwave for a quicker option.

Freezing Tips

These freeze wonderfully, both cooked and uncooked.

• To freeze uncooked: Shape the patties and place them on a parchment-lined tray. Freeze until solid, then transfer to a freezer bag.

• To freeze cooked: Let them cool completely first, then freeze in layers with parchment in between.

Reheat straight from frozen in the oven or air fryer until hot and crispy. No need to thaw.

Frequently Asked Questions (FAQs)

What can I use instead of salmon?

Tuna is the easiest swap—canned or cooked. You can also try crab, cooked white fish like cod or halibut, or even mashed chickpeas for a vegetarian version.

Can I make these salmon cakes ahead of time?

Yes! The uncooked patties can be shaped and stored in the fridge for up to 24 hours before cooking. You can also freeze them for longer storage.

Can I make these gluten-free?

Absolutely. Just use gluten-free breadcrumbs or almond flour as a binder. Keep an eye on the consistency—it may need a touch more egg to hold together.

Can I bake or air-fry these instead of pan-frying?

Definitely. Bake at 400°F for 15–20 minutes, flipping once, or air fry at 375°F for 10–12 minutes. Both methods still deliver a great crust with much less oil.

Related Recipes

If you loved these Golden Salmon Cakes with Spinach and Feta, here are a few more delicious ideas to explore:

• Marry Me Salmon Recipe: Rich, creamy, and romantic enough for date night.

• Easy Fish Stew Delight: A comforting bowl of seafood goodness.

• Mango Spinach Salad with Honey Lemon Dressing: The perfect fresh and sweet side for your salmon cakes.

• Cottage Cheese Spinach Crustless Quiche: Another easy way to enjoy spinach in a protein-rich dish.

• Creamy Garlic Shrimp Pasta: A creamy seafood dinner option to keep the Mediterranean vibe going.

Conclusion

There’s something so satisfying about making a simple dish that turns out special—and these Golden Salmon Cakes with Spinach and Feta are exactly that. With their crispy crust, tender middle, and bold, savory flavor, they’re a total win for any night of the week.

Try them once, and they just might become part of your regular dinner rotation. Don’t be afraid to make them your own—add herbs, change up the greens, play with the sides. That’s the beauty of a recipe like this.

Print