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Greek Salmon Cakes

Enjoy the islands of Santorini without ever stepping on a plane with these dill and feta–infused fish cakes topped with creamy tzatziki sauce.

Serves 4
Ready in 15 mins
Prep time 11 mins
Cooking time 4 mins
500 calories per serving


> 1 lb skinless salmon fillets
> 1/4 cup dill
> 1/4 cup Italian seasoned panko bread crumbs
> 1/2 cup crumbled feta
> 2 tbsp olive oil
> 1 cup grape tomatoes
> 3 cups chopped romaine
> 1/2 cup prepared tzatziki
> 4 pita breads


Cut the salmon into ½-inch chunks and add to a food processor, along with the dill and bread crumbs. Season with pepper. Pulse until salmon is very finely chopped, but not puréed.
Transfer salmon to a medium bowl and fold in the feta. Form salmon mixture into 8 small patties.
In a 12-inch nonstick skillet, heat the oil on medium-high. Add salmon cakes and cook 2 min. per side, until browned and cooked through.
Meanwhile, halve the tomatoes. Serve the salmon cakes over the romaine and tomatoes. Top with the tzatziki, and serve the pitas on the side.

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