Ditch the crab and pick up a filet to make these delicious Greek Salmon Cakes
If you’re like me and can’t pass up a good crab cake, these salmon cakes are the perfect dish for you. Sometimes good crab is hard to find, which is why using fresh, wild salmon in this recipe is so easy. It also is a great source of healthy omega 3s, B vitamins, and potassium. I prefer wild salmon to farmed salmon in this specific recipe because of the fat content. The higher fat content in farmed salmon is delicous, but can cause the cakes to break apart a lot easier.
I’m putting a Greek spin on these cakes with the addition of Feta cheese (it adds SO much flavor) and dill. Dill is common throughout Europe, but is especially revered in Greece. And it’s such a great pair with the salmon.
Variations on Greek Salmon Cakes
Many of my Los Angeles personal chef clients are cutting carbs and that includes bread crumbs, which you would normally use as a binder in this recipe. Don’t worry though. If you are sticking to a specific diet where bread crumbs are off the table, you can easily substitute equal parts almond flour for them. You can’t even tell the difference.
Serving suggestions
I love pairing my Greek Salmon Cakes with a tzatziki yogurt sauce, especially my Sun-Dried Tomato Tzatziki. If you want to take it in a more traditional crab cake direction, you could serve it with a remoulade. Or you can keep it simple and just put down a dollop of Greek yogurt and enjoy. If you want to make more of a sandwich or a slider out of them, they pair perfectly with a bun or a piece of butter lettuce to wrap them in.
How are you going to enjoy this dish? Let me know in the comments.
Ingredients
- 1 pound fresh salmon
- 1 bunch scallions, chopped
- 1 bell pepper, chopped
- 1/2 cup bread crumbs (or almond flour)
- 1 egg beaten
- 1/2 cup feta cheese
- 1 tablespoon dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 bunch parsley, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 garlic cloves, minced or grated
- 1 tablespoon olive oil
Instructions
- Preheat oven to 425 degrees. Pat salmon dry and season with 1 tablespoon olive oil, salt, and pepper. Roast for 10 minutes or until cooked. Let sit for 5 minutes too cool.
- While the salmon is in the oven, cook onions, and pepper together in 1 tablespoon olive oil until soft. Let cool.
- Discard salmon skin, flake salmon into a bowl.
- Add the rest of the ingredients. Mix well.
- Form cakes and place on a sheet pan. Refrigerate for 15 minutes.
- Heat 1 tablespoon of olive oil on a non-stick pan over medium high heat. Cook salmon cakes for 3-5 minutes on each side.
- Enjoy with Sun-Dried Tomato Tzaziki a side salad, slaw or vegetables.
Notes
Using a 1/4 cup measuring cup or cookie scoop will help you form uniform patties.
Nutrition Facts
Greek Salmon Cakes
Serves: 8 Cakes
| Amount Per Serving: | ||
|---|---|---|
| Calories | 207.04 kcal | |
| % Daily Value* | ||
| Total Fat 12.37 g | 18.5% | |
| Saturated Fat 3.64 g | 15% | |
| Trans Fat 0.0 g | ||
| Cholesterol 59.52 mg | 19.7% | |
| Sodium 278.09 mg | 11.6% | |
| Total Carbohydrate 8.29 g | 2.7% | |
| Dietary Fiber 1.42 g | 4% | |
| Sugars 1.87 g | ||
| Protein 15.28 g | ||
| Vitamin A 9.23 % | Vitamin C 37.99 % | |
| Calcium 9.28 % | Iron 8.39 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sweet Greek Personal Chef and Culinary Services Los Angeles, CA