Delicious and super easy salmon cakes or salmon patties made with fresh salmon and spinach. Perfect for a quick and easy weeknight dinner or for a healthy lunch. They’re ready in less than half-hour and they’re so flavorful!
We love salmon but I was tired of cooking it in the same simple way in the pan, I wanted to make something different. I often make fish cakes with cod or vegetarian patties with eggplant or zucchini. So I decided to make salmon cakes.
I love the combination of salmon and spinach and that’s why I decided to add spinach to the mix and the result was absolutely delicious!
How to make Spinach Salmon Cakes
My trick to make easy salmon cakes is to add all the ingredients in a food processor and pulse until all the ingredients are minced. Do not overwork it or you’ll lose the texture. You want to keep some chunks of fish but not too big or the patties will fall apart.
Chop the fresh salmon in large cunks and them in the food processor together with
How to Serve Salmon Cakes
These patties are already flavorful and fantastic on their own, so the best way to serve them in my opinion is with a fresh salad and a nice dipping sauce on the side. I chose to serve them with a simple aioli sauce, but you could also make a nice Basil Lime Mayo or any sauce you like with fish.
They also work great in a burger so you can make them a little bigger and serve with soft buns and fresh coleslaw, salad and onions.
FAQ & Tips
Yes of course use can use canned salmon as well, although keep in mind that fresh salmon is much more flavorful. Make sure you drain the canned fish as much as possible before you mix it with the other ingredients.
Yes, I often make cod cakes as well so you can use any fresh fish filet you have available, like Tilapia, Sea Bass, Pangasius and more.
If you use fresh fish, you can freeze the salmon cakes even raw and keep them in freezer for up to 3 months. Thaw overnight in the fridge before frying. If instead you use frozen salmon to make the patties, you cannot re-freeze it raw, so you need to cook them first, let them cool and then freeze in a container or freezer bag.
If you like this recipe, try also these other seafood recipes:
- Zucchini and Tuna Cakes
- Stuffed Calamari in Tomato sauce
- Sole Fish in Milk Sauce
- Tuna and Lime Tartare
- Tuna stuffed Zucchini boats
Spinach Salmon Cakes
- 9 oz Salmon fillet, fresh
- 1/3 cup cooked Spinach, see notes
- 1 Egg
- 1/2 tsp Mustard
- 1/4 tsp Paprika
- 1/4 tsp Salt
- 1/3 cup Breadcrumbs
- Black Pepper
- 1 Garlic clove, minced
- Olive Oil
- Chop the salmon fillet in large chunks and add them to a food processor with the cooked spinach (cooled and squeezed to remove as much water as possible), egg, parsley, garlic, and mustard.
- Pulse a few times until the salmon and spinach are minced. Then add the salt, paprika, black pepper, and breadcrumbs.
- Pulse a couple more times to mix all the ingredients, then remove the blades and with a tablespoon scoop the mince out and shape into patties with your hands.
- In a large pan drizzle some olive oil, then cook the salmon cakes until they’re golden brown, flip and cook the other side as well.
- Serve immediately with a fresh salad and garlic aioli or mayo on the side.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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