Imagine sinking your fork into a crispy, golden salmon cake bursting with Mediterranean flavors, topped with a cool, creamy cucumber sauce that will transport your taste buds straight to the sunny coastal regions of Greece. These Mediterranean Salmon Cakes are not just another seafood recipe - they're a culinary adventure that combines convenience, nutrition, and mouthwatering taste in one simple dish. Whether you're a busy home cook looking for a quick weeknight meal or a food enthusiast craving something extraordinary, these salmon cakes will revolutionize your dinner experience!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 lb canned salmon, drained
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 1 egg, beaten
- 1/2 teaspoon garlic powder
- 1/2 cucumber, diced
- 1/2 cup Greek yogurt
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 1 lb of canned salmon, 1/2 cup of breadcrumbs, 1/4 cup of chopped parsley, 1 beaten egg, 1/2 teaspoon of garlic powder, 1/2 diced cucumber, 1/2 cup of Greek yogurt, and salt and pepper to taste.
- Preheat your oven to 375°F (190°C) to prepare for baking the salmon cakes.
- In a large mixing bowl, combine the drained canned salmon, breadcrumbs, chopped parsley, beaten egg, and garlic powder. Use a fork to mix everything together until well combined. Season the mixture with salt and pepper to taste.
- Once the mixture is combined, form it into patties, about 2-3 inches in diameter. You should be able to make approximately 8 patties from the mixture.
- Place the formed salmon patties on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Bake the salmon cakes in the preheated oven for about 15 minutes, or until they are golden brown and heated through. You can flip them halfway through baking for even browning.
- While the salmon cakes are baking, prepare the cucumber sauce. In a small bowl, combine the diced cucumber with the Greek yogurt. Stir well to mix.
- Season the cucumber sauce with a pinch of salt and pepper to taste. If desired, you can add a squeeze of lemon juice or a sprinkle of fresh dill for extra flavor.
- Once the salmon cakes are done baking, remove them from the oven and let them cool slightly before serving.
- To serve, place a salmon cake on each plate and drizzle or dollop the cucumber sauce on top or on the side. Garnish with additional parsley if desired.
- Enjoy your Mediterranean Salmon Cakes with Cucumber Sauce as a delicious and healthy meal!
Tips
- Drain the canned salmon thoroughly to ensure your cakes have the right texture and don't become soggy.
- For extra crispiness, consider pan-frying the salmon cakes in a little olive oil after baking for a golden, crunchy exterior.
- Use fresh parsley if possible - it adds a brighter, more vibrant flavor compared to dried herbs.
- If you want to make the salmon cakes ahead of time, you can prepare the patties and refrigerate them for up to 24 hours before baking.
- For a gluten-free version, replace breadcrumbs with almond flour or gluten-free breadcrumbs.
- The cucumber sauce can be prepared in advance and stored in the refrigerator, allowing the flavors to meld together.
- Don't overwork the salmon mixture when forming patties - this can make them dense and tough.
- Use a non-stick baking sheet or parchment paper to prevent the salmon cakes from sticking and breaking apart.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 24g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 95mg
