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Greek-Inspired Salmon Cakes

These Greek-Inspired Salmon Cakes are a flavorful twist on a classic dish. Crispy on the outside and tender on the inside, they’re a crowd-pleasing appetizer.

35 mins
6 Serving(s)
Greek-Inspired Salmon Cakes


  • 2 Schnucks eggs
  • 6 (5 oz.) pouches pink salmon
  • 1 cup Schnucks Italian-seasoned breadcrumbs
  • 1 cup Schnucks nonfat plain Greek yogurt, divided
  • 1 tbsp. Schnucks Dijon mustard
  • 2 tbsp. finely chopped Italian flat-leaf parsley, plus more for garnish
  • 1 1/4 tsp. Cavender’s all-purpose Greek seasoning
  • 1 1/2 tsp. white-wine vinegar
  • 1 lemon, halved
  • 1/2 English cucumber, peeled and shredded
  • 2 tbsp. chopped fresh mint
  • 2 tsp. Schnucks minced garlic
  • 1/2 tsp. Schnucks onion powder
  • 2 tbsp. Schnucks vegetable oil


  1. Line a sheet pan with parchment paper. In a large mixing bowl, lightly beat eggs. Add salmon, breadcrumbs, 1/2 cup yogurt, mustard, parsley, Greek seasoning and vinegar. Gently stir, breaking up large chunks, until combined. Divide mixture into twelve balls (about 1/3-cup each) and place on prepared sheet pan. Flatten into 1/2-inch-thick cakes. Refrigerate, covered, until ready to cook.
  2. Juice one lemon half and thinly slice the other. In a medium bowl, stir together lemon juice with remaining yogurt, cucumber, mint, garlic and onion powder until combined. Season with salt and pepper, if desired. Refrigerate, covered, until ready to serve (it will keep up to 3 days).
  3. In a large skillet, heat oil over medium. Cook salmon cakes until deep golden brown, 2 1/2–3 minutes per side. Serve immediately with cucumber mixture and lemon slices, garnished with parsley.

Nutrition Facts

340 Calories Per ServingFat: 12gSaturated Fat: 1gCholesterol: 112mgSodium: 925mgCarbohydrates: 19gFiber: 2gSugars: 3gProtein: 35g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe