These mediterranean salmon patties mix canned salmon with spinach, feta, lemon, and herbs, then pan fry into crisp, golden cakes with a moist center.
Canned salmon makes them affordable and fast, and the whole batch is ready in about 40 minutes. Serve them hot and the crust stays crunchy while the inside stays moist.
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Why This Mediterranean Salmon Patties Recipe Works
Canned salmon is already cooked, so the patties only need enough time to brown, and the center stays moist. They taste fresh and savory, with no fishy edge. The lemon and herbs keep every bite bright, which is why the patties suit both lunch and dinner.
Feta and lemon bring salty and bright notes, while oregano, parsley, and dill give a distinctly Mediterranean flavor.
Squeezing the spinach dry and chilling the mixture keeps the patties firm so they hold together in the pan. A short rest in the fridge lets the egg and crumbs bind everything together.
Ingredients for Mediterranean Salmon Patties
- 2 cans canned salmon, 6 ounces each, drained and flaked
- 1 cup fresh spinach, finely chopped
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1/3 cup crumbled feta cheese
- 1/2 cup panko breadcrumbs
- 2 large eggs, beaten
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 2 tablespoons olive oil for frying
Salmon. Drain well and pick out any large bones or skin before flaking. Canned wild or farmed salmon both work.
Spinach. Wilt it in a dry pan, cool it, and squeeze out all the water.
Feta. Crumble it by hand so it spreads evenly through the patties. Use block feta in brine for the creamiest flavor.
Panko. Light panko keeps the patties tender, and regular breadcrumbs work too.
Herbs. Fresh parsley and dill add brightness, and dried oregano adds depth.
How to Make Mediterranean Salmon Patties
1. Prep the salmon Drain the salmon, remove any skin or bones, and flake it with a fork in a large bowl.
2. Wilt the spinach Cook the spinach in a dry pan over medium heat for 2 minutes, cool it, then squeeze out the extra moisture.
3. Mix the patties Add the spinach, onion, garlic, feta, panko, eggs, herbs, lemon juice, zest, and oregano to the salmon and mix gently. Stop mixing once the ingredients come together, since overmixing makes the patties dense.
4. Shape and chill Form 6 patties about 3 inches wide and chill them on a plate for 10 minutes.
5. Pan fry Heat the olive oil in a skillet over medium heat and cook the patties for 3 to 4 minutes per side until golden and hot throughout. Do not crowd the pan, because patties placed too close together steam instead of browning.
6. Drain Set the patties on paper towels for a minute before serving.
How to Serve Mediterranean Salmon Patties
Serve the patties warm with lemon wedges and tzatziki. A cucumber tomato feta salad and Greek lemon orzo salad keep the meal light, while whipped feta dip with honey works as a dip. Air fryer asparagus adds a green side. Leftover patties also make a quick lunch tucked into a pita with greens.
How to Store and Reheat Mediterranean Salmon Patties
Cool the patties and refrigerate in a covered container for up to 3 days. Reheat at 375 degrees F on a baking sheet for 10 minutes until hot throughout, and rewarm only what you plan to eat so the patties do not dry out. Freeze uncooked patties on a tray, then bag them for up to 2 months and thaw them overnight in the fridge before cooking.
Tips and Variations for Mediterranean Salmon Patties
Chill the mix. Ten minutes in the fridge helps the patties hold their shape.
Squeeze the spinach. Extra water makes the patties soggy.
Use medium heat. High heat browns the outside before the center warms. Adjust the burner if the oil begins to smoke.
Flip once. Turn the patties gently with a wide spatula. A thin metal spatula slides under the crust without tearing it.
Make them smaller. Shape 12 mini patties for appetizers and cook 2 minutes per side. Serve them on toothpicks with a spoonful of yogurt sauce.
Flag the allergens. These patties contain fish, egg, milk, and wheat.
Add olives. Chopped olives or roasted red peppers bring more Mediterranean flavor. A spoonful of capers also adds a salty, tangy pop.
Check trusted guidance. Fish leftovers follow the storage rules covered in the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Mediterranean Salmon Patties
What goes with mediterranean salmon patties?
Greek salad, lemon rice, roasted vegetables, or a creamy yogurt sauce all go well.
Can I bake mediterranean salmon patties?
Yes. Bake them on an oiled sheet at 400 degrees F for 15 to 18 minutes, flipping halfway. Brush both sides lightly with olive oil for a crisp crust.
How do I keep mediterranean salmon patties from falling apart?
Chill the mixture, squeeze the spinach dry, and flip only once.
Can I use fresh salmon?
Yes. Cook 12 ounces of fresh salmon, flake it, and cool it before mixing. Bake the fillet at 400 degrees F for 12 minutes, or until it flakes easily.
Can I freeze the patties?
Yes. Freeze uncooked patties on a tray, then bag them and thaw overnight before cooking. Label the bag with the date so you use the patties within the time frame.
Mediterranean Salmon Patties
Equipment
- Large skillet
- Mixing bowl
- Wide spatula
- Paper towels
Ingredients
Main Ingredients
- 12 oz canned salmon two 6 ounce cans, drained and flaked
- 1 cup fresh spinach finely chopped
- ¼ cup red onion finely chopped
- 2 cloves garlic minced
- ⅓ cup crumbled feta cheese
- ½ cup panko breadcrumbs
- 2 large eggs beaten
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 2 tbsp olive oil for frying
Instructions
Cooking
- Flake and wilt. Flake the salmon into a bowl, then wilt the spinach in a dry pan for 2 minutes, cool it, and squeeze it dry.
- Combine. Fold the spinach, onion, garlic, feta, panko, eggs, herbs, lemon juice, zest, and oregano into the salmon until it holds together.
- Shape. Form 6 patties about 3 inches wide and chill them for 10 minutes on a plate.
- Fry. Warm the olive oil over medium heat and cook the patties in 2 batches, 3 to 4 minutes per side, until crisp and golden.
- Serve. Drain on paper towels and serve warm with lemon wedges.
