Salmon Keftethes (Cakes) Recipe

Name: Salmon Keftethes (Cakes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cooked and flaked salmon; 3 ounces chopped fresh flat-leaf parsley; 1/2 cup finely chopped celery; 2 tablespoons fine breadcrumbs; 1 tablespoon olive oil; 1/2 teaspoon sea salt; 1/2 teaspoon pepper; 4 sprigs dill, chopped; 4 cloves garlic, finely chopped; 1/2 small onion finely chopped; 1/2 cup fine breadcrumbs; 1/2 cup all-purpose flour; Pinch chopped fresh parsley; 1 cup Greek yogurt; 1/2 teaspoon sea salt; 1/2 fresh lemon; 1 sprig dill, chopped

Servings: persons

1 pound cooked and flaked salmon
3 ounces chopped fresh flat-leaf parsley
1/2 cup finely chopped celery
2 tablespoons fine breadcrumbs
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon pepper
4 sprigs dill, chopped
4 cloves garlic, finely chopped
1/2 small onion finely chopped
1/2 cup fine breadcrumbs
1/2 cup all-purpose flour
Pinch chopped fresh parsley
1 cup Greek yogurt
1/2 teaspoon sea salt
1/2 fresh lemon
1 sprig dill, chopped

1
For the keftethes: Line a sheet tray with wax paper and set aside.
2
In a large mixing bowl combine the salmon, parsley, celery, breadcrumbs, oil, salt, pepper, dill, garlic and onions.
3
Knead the mixture thoroughly and form into several round keftethes (cakes).
4
For the flour mixture: Mix together the breadcrumbs, flour and parsley, and then set aside in a shallow pan or baking sheet.
5
Coat each cake in the flour mixture and then place the formed and floured cakes on the prepared sheet tray and refrigerate for 1 hour.
6
For the sauce: Mix together the yogurt, salt, lemon juice and dill, and set aside.
7
To cook, pan fry the keftethes over medium-high heat until golden brown, 3 to 5 minutes on each side.
8
Serve the keftethes with the yogurt dill sauce.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound cooked and flaked salmon, 3 ounces chopped fresh flat-leaf parsley, 1/2 cup finely chopped celery, 2 tablespoons fine breadcrumbs, and more.

Yes, Salmon Keftethes (Cakes) falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Salmon Keftethes (Cakes)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions