Mediterranean Lemon Caper Salmon Cakes
Tender salmon cakes infused with lemon, capers, and fresh herbs, lightly pan-seared until golden. Perfect as a main dish, appetizer, or served with a Mediterranean salad.
🕒 Time & Servings
Serves: 4 (makes 8 cakes)
Prep: 15 minutes
Cook: 10–12 minutes
Total: 25–27 minutes
🧺 Ingredients
400 g canned or cooked fresh salmon, flaked
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons capers, rinsed and chopped
Zest + juice of 1 lemon
2 tablespoons fresh parsley, chopped
1 egg, beaten
¼ cup breadcrumbs (plus extra for coating)
Salt & black pepper, to taste
2 tablespoons olive oil
Optional Dipping Sauce
½ cup Greek yogurt
1 teaspoon lemon juice
1 teaspoon dill
Pinch of salt
👩🍳 Instructions
1️⃣ Prepare the Salmon Mixture
In a bowl, combine salmon, onion, garlic, capers, lemon zest & juice, parsley, egg, breadcrumbs, salt, and pepper.
Mix gently until combined.
2️⃣ Form Cakes
Shape mixture into 8 small patties.
Optionally, coat lightly with extra breadcrumbs for a crisp exterior.
3️⃣ Cook the Salmon Cakes
Heat olive oil in a pan over medium heat.
Cook cakes 3–4 minutes per side, until golden brown and heated through.
4️⃣ Make Optional Yogurt Sauce
Mix Greek yogurt, lemon juice, dill, and salt. Serve on the side or drizzle over cakes.
🍽️ To Serve
With mixed greens or cucumber salad
With roasted potatoes or quinoa
As finger food for kids, perfect for lunchboxes
👶 Kid-Friendly Tips
Reduce capers if kids prefer milder flavors
Serve with a small dollop of yogurt for creaminess
Flatten cakes slightly for easier eating
🥗 Nutritional Info
Calories: ~150 kcal
Protein: 14 g
Fat: 7 g
Carbs: 8 g
Mediterranean Upgrade
Add chopped olives to the mixture for extra flavor
Serve with lemon wedges for brightness
Pair with tzatziki or dill yogurt sauce for a full Mediterranean touch