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.
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.