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Mediterranean Salmon Spinach Patties deliver bright flavors from the Mediterranean straight to your table for a quick lunch or weeknight dinner. These patties are rich in protein from salmon and eggs and sneak in a hearty dose of greens with spinach. Their crisp edges pair perfectly with creamy tzatziki and a squeeze of lemon making them both satisfying and fresh.
I first made these when I needed to get more fish into our meals without complaints from my kids. The feta and herbs really make them irresistible and they always disappear fast.
Ingredients
- Salmon: canned and flaked brings protein and healthy omega fats opt for wild-caught for best flavor
- Spinach: either fresh or frozen adds color and nutrients choose tender baby leaves or well-drained frozen for the best texture
- Red onion: finely chopped gives a mild bite select fresh and firm onions
- Garlic: minced lifts and brightens the patties use plump fresh cloves
- Feta cheese: crumbled delivers saltiness and creamy tang pick a quality block for best flavor
- Breadcrumbs: panko gives a lighter crunch regular adds a classic bite use what you have but watch for salt content
- Eggs: act as the binder holding everything together use large eggs for consistency
- Fresh parsley: chopped infuses freshness always pick vibrant green leaves
- Fresh dill: optional but highly recommended for its classic Mediterranean aroma
- Lemon juice and zest: bring a bright zing choose unwaxed lemons with tight skins
- Dried oregano: ties the flavors together look for a deep green dried herb
- Salt and black pepper: for seasoning adjust to your taste with freshly cracked pepper if possible
- Olive oil: for frying pick a mild olive oil for crisp patties
- Lemon wedges: for serving freshens every bite
- Tzatziki sauce: tangy and cooling serves as the perfect creamy dip
Instructions
- Prep the Salmon:
- Open the cans of salmon and drain away liquid. Remove any bones or skin you find then flake the salmon with a fork or clean hands in a large mixing bowl. This ensures the patties will have the perfect bite without any unpleasant bits.
- Wilt and Drain the Spinach:
- If using fresh spinach chop it finely then sauté over medium heat for about two minutes until just wilted. Let it cool then use clean hands or a kitchen towel to squeeze out every bit of excess moisture so your patties will hold together. If using frozen spinach make sure it is fully thawed then squeeze well.
- Mix the Patty Ingredients:
- To the bowl with flaked salmon add the prepared spinach red onion garlic feta cheese breadcrumbs beaten eggs parsley dill if using lemon juice lemon zest oregano salt and black pepper. Mix everything thoroughly with a sturdy spoon or your hands so every bite will have an even distribution of flavor and texture.
- Shape the Patties:
- Divide the mixture into six to eight portions depending on your size preference. Gently shape into rounds about three inches wide and flatten slightly for even browning. Place on a plate or tray until ready to cook.
- Cook the Patties:
- Heat a generous layer of olive oil in a large skillet over medium heat. Once hot add the patties and cook for three to four minutes on the first side without moving them to get a deep golden crust then flip and cook for another three to four minutes until crisp and golden on both sides.
- Drain and Serve:
- Transfer the cooked patties to a plate lined with paper towels to drain off any extra oil. Serve the patties warm with lemon wedges on the side and a generous dollop of tzatziki sauce.
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Salmon is my favorite ingredient here because it gives rich flavor and a luscious texture. I remember making these on a lazy Sunday for a family picnic and we ate them right from the container with our fingers under a shady tree.
Storage Tips
Store any leftover patties in an airtight container in the refrigerator for up to three days. These also freeze well just separate each patty with parchment paper and freeze up to two months. Reheat gently in a skillet or oven for best crunchiness.
Ingredient Substitutions
If you have no feta try goat cheese or leave it out for a dairy free option. You can swap parsley with fresh cilantro or chives or skip dill if unavailable. Gluten free breadcrumbs work wonderfully and you can use canned tuna as a substitute for salmon if that is what you have.
Serving Suggestions
Pile these patties inside a pita wrap with crunchy veggies and tzatziki drizzle for a classic Mediterranean lunch. Serve over a grain bowl with roasted vegetables and lemon wedges or just enjoy as a snack with your favorite dip.
Story Behind the Dish
Inspired by Greek and coastal Mediterranean flavors these patties combine the practicality of canned fish with fresh herbs and zesty lemon. They are my answer to easy family dinners when I want a taste of summer even in the coldest months.
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Light crisp and bursting with flavor these patties are proof that canned salmon can be utterly delicious. Make an extra batch — they never last long.
Frequently Asked Questions
- → Can fresh salmon be used instead of canned?
Yes, cooked and flaked fresh salmon makes a great substitute for canned in these patties.
- → How do I keep the patties from falling apart?
Ensure all excess moisture is removed from the spinach and use enough egg and breadcrumbs to bind the mixture.
- → Can these patties be baked instead of fried?
Yes, bake at 400°F on a greased baking sheet for 15-18 minutes, flipping halfway through for even browning.
- → What are some recommended sides?
Pair with fresh salads, roasted vegetables, or Mediterranean rice for a complete meal.
- → Can the patties be made ahead of time?
Prepare and refrigerate the uncooked patties up to 24 hours in advance. Cook just before serving.