Golden Mediterranean Salmon Cakes with Spinach & Feta

instead of canned?Yes, an equal amount of flaked, cooked salmon can be substituted for canned salmon.Can I bake these instead of pan-frying?Yes. Place the formed patties on a parchment-lined baking sheet, brush with oil, and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.How can I make this recipe gluten-free?Use gluten-free breadcrumbs or almond flour in place of the panko breadcrumbs.You Must KnowThoroughly draining the canned salmon and squeezing all excess moisture from the wilted spinach is critical. This prevents the mixture from being too wet, which can cause the patties to break apart during cooking. Handle the mixture gently when forming patties to ensure they hold their shape.Storage TipsRefrigeration: Cooked salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days.Freezing: Both uncooked and cooked patties freeze well. Place them on a baking sheet to freeze solid, then transfer to a freezer bag. They can be stored for up to 2 months. Thaw in the refrigerator before cooking or reheating.Reheating: Reheat in a preheated oven at 375°F (190°C) for 10-12 minutes or in a skillet over medium heat until warmed through to maintain crispness.