• If using fresh salmon: bake or steam until just cooked, then flake with a fork.
• If using canned salmon: drain well and remove bones/skin if desired.
2. Prepare the mixture
• In a large bowl, combine salmon, spinach, feta, onion, garlic, dill, lemon zest, lemon juice, egg, and breadcrumbs.
• Mix gently until combined — it should hold together when pressed. Add extra breadcrumbs if too wet.
3. Shape the patties
• Form into 6–8 cakes, about 2 cm thick.
• Chill in the fridge for 15–20 minutes to firm up.
4. Cook until golden
• Heat olive oil in a non-stick skillet over medium heat.
• Fry salmon cakes for 3–4 minutes per side until golden brown and crisp.
5. Serve & enjoy
• Serve warm with a dollop of Greek yogurt sauce, a fresh salad, or tucked into pita bread for a Mediterranean wrap.
💡 Tip: These are freezer-friendly. You can make them ahead, freeze, and pan-fry straight from frozen (just cook a few minutes longer).
Adapted from Seafood World.
