Tasty Mediterranean Salmon Patties

These Mediterranean Salmon Spinach Patties blend rich flaky salmon with fresh spinach, tangy feta, and bright herbs for a flavorful meal that feels both wholesome and comforting. Perfect for lunch or dinner, they come together quickly and offer versatility whether pan-fried to a golden crisp or baked for a lighter option.

I first made these patties on a sunny family picnic and they vanished almost instantly. Now I keep canned salmon on hand just in case the craving strikes again.

Ingredients

• Canned salmon: choose wild caught when you can for better flavor and nutrients
• Fresh spinach: adds vibrant color and a fresh leafy taste tender baby spinach works best
• Red onion: brings a subtle sweetness select firm bulbs without blemishes
• Garlic: delivers aromatic depth pick plump cloves for the best flavor impact
• Feta cheese: provides creamy tangy richness go for Greek feta packed in brine for authentic taste
• Breadcrumbs: bind the patties and create crisp edges use panko for extra crunch
• Large eggs: act as a main binder choose fresh eggs with thick whites for best results
• Fresh parsley: brightens the dish flat leaf or curly both add lovely herbaceous notes
• Fresh dill: optional but brings classic Mediterranean freshness chop right before using for aroma
• Lemon juice and zest: lift the fish and balance flavors use firm juicy lemons for more zest
• Dried oregano: adds an earthy herbal punch check that your oregano is fragrant and fresh
• Salt and black pepper: to season generously but always taste as you mix
• Olive oil for frying: adds subtle flavor and lightness extra virgin olive oil is perfect
• Lemon wedges: to brighten the finished patties use heavy lemons with thick skin for juiciness
• Tzatziki sauce: a cool creamy dollop on the side Greek style works best for authenticity

Step by Step Instructions

Prepare the Salmon:

Open the cans and drain the salmon well Remove any small bones or skin pieces then use a fork to gently flake the salmon into a large bowl Aim for soft even flakes so the patties hold together easily

Wilt and Dry the Spinach:

Heat a skillet over medium heat Add the chopped spinach and cook for about two minutes until just wilted Transfer to a clean kitchen towel and squeeze firmly to remove all moisture Excess water can cause the patties to fall apart or be soggy

Mix the Main Ingredients:

Add the flaked salmon sautéed spinach red onion minced garlic crumbled feta breadcrumbs beaten eggs chopped parsley and dill if using Lemon juice zest dried oregano salt and pepper Mix gently but thoroughly with your hands or a sturdy spoon until evenly combined

Shape the Patties:

Using your hands scoop out generous handfuls and form six to eight round patties Each should be about three inches wide Press firmly so they hold shape but keep them from getting too thick for even cooking

Cook the Patties:

Heat a thin layer of olive oil in a wide skillet over medium heat When the oil is hot add the patties Cook undisturbed for three to four minutes on each side until deeply golden and crisp Flip gently using a spatula to avoid breaking

Finish and Serve:

Place cooked patties on a plate lined with paper towels to absorb extra oil Serve warm with plenty of fresh lemon wedges alongside a generous dollop of tzatziki sauce

Storage Tips

Store cooked patties in an airtight container in the fridge for up to three days For longer storage lay patties out on a tray in a single layer in the freezer until frozen solid Then transfer them to freezer bags or containers When reheating use a toaster oven or dry skillet to keep them crispy on the outside

Ingredient Substitutions

No fresh spinach Use half as much well drained frozen spinach instead For feta try creamy goat cheese for a different tangy twist If you want extra crunch swap regular breadcrumbs with panko

Serving Suggestions

Serve these patties stuffed into pita bread with lettuce and chopped tomatoes for a handheld meal Pile over a classic Greek salad sprinkled with olives and cucumbers Pair with rice pilaf or roasted seasonal potatoes plus a crisp cucumber salad for a full dinner experience

Cultural Kitchen Notes

This recipe marries Mediterranean herb flavors with handy canned salmon for a healthy dish that is easy to make Any coastal kitchen around the Mediterranean relies on fresh herbs like dill and oregano plus regional staples like feta for bright balanced plates It’s a great way to bring a taste of that sunny vibrant cuisine into your home

Pin

FAQs About the Recipe

→ What helps keep salmon patties from getting soggy?

Make sure to get all the water out of the spinach before mixing it in. This keeps the patties firm and crisp when you cook them.

→ Can I cook the patties in the oven instead of frying?

Definitely. Just lay the patties on a lined tray and bake at 375°F (190°C) for around 20 minutes. Flip them halfway so they brown evenly.

→ Should I use fresh or frozen spinach here?

Either one works. If it’s frozen, thaw and drain it well. If fresh, quickly sauté then cool before mixing it in.

→ What’s good to serve with these salmon patties?

Try them with some tzatziki sauce, squeeze fresh lemon on top, toss with a green salad, or pile them on buns for salmon sandwiches.

→ Can I get the patties ready ahead of time?

Yes, you can shape them beforehand. Then just fry or bake them right before you want to eat to keep them fresh and crispy.