Mediterranean Salmon Spinach Patties

Why I Love This Recipe

• The patties are crisp on the outside and soft, flavorful inside.

• I get healthy fats, lean protein, and greens all in one bite.

• Canned salmon keeps the prep simple and affordable.

• They pair beautifully with lemon and tzatziki for that refreshing Mediterranean finish.

• They’re easy to prep ahead and freeze for later meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Components

• 340 g canned salmon, drained and flaked

• 100 g fresh spinach, finely chopped (or 70 g frozen spinach, thawed and drained)

• 40 g red onion, finely chopped

• 2 garlic cloves, minced

• 50 g feta cheese, crumbled

• 60 g breadcrumbs (panko or regular)

• 2 large eggs, beaten

• 8 g fresh parsley, chopped

• 4 g fresh dill, chopped (optional)

• 15 ml lemon juice

• 2 g lemon zest

• 1 g dried oregano

• Salt, to taste

• Black pepper, to taste

• Olive oil, for frying

For Serving

• Lemon wedges

• Tzatziki sauce

Directions

1. I start by draining the canned salmon thoroughly. I remove any visible bones or skin and flake the salmon into a large mixing bowl.

2. In a skillet over medium heat, I sauté the fresh spinach for about 2 minutes, just until wilted. I let it cool, then squeeze out as much moisture as possible—this keeps the patties from falling apart.

3. I add the flaked salmon, cooked spinach, red onion, garlic, feta, breadcrumbs, eggs, parsley, dill (if using), lemon juice, lemon zest, oregano, salt, and pepper into the bowl.

4. Using clean hands, I mix everything until it’s well combined and holds together. I shape the mixture into 6 to 8 patties, each about 7.5 cm wide. I gently press them to ensure they’re compact and hold their shape.

5. I heat a generous layer of olive oil in a non-stick skillet over medium heat. I fry the patties for 3–4 minutes per side, turning gently, until they’re golden and crisp on both sides.

6. Once cooked, I transfer the patties to a plate lined with paper towels to drain any excess oil. I serve them hot with lemon wedges and a generous spoonful of tzatziki.

Servings and Timing

Servings: 6 (yields 6–8 patties)
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

• I sometimes swap in canned tuna when I don’t have salmon.

• For extra crunch, I use panko breadcrumbs instead of regular.

• If I want more herbs, I increase the dill or add chopped mint.

• To make them gluten-free, I use gluten-free breadcrumbs.

• I’ve also baked them at 400°F (200°C) for about 15–18 minutes for a lighter option.

Storage/Reheating

• I store cooked patties in an airtight container in the fridge for up to 3 days.

• To reheat, I use a skillet to crisp them up again or warm them in the oven at 350°F (175°C).

• These freeze well too. I freeze uncooked or cooked patties individually, then reheat directly from frozen—just add a few extra minutes.

FAQs

Can I use fresh salmon instead of canned?

Yes. I cook and flake skinless salmon fillets ahead of time, then use them just like canned salmon in the recipe.

How do I keep the patties from falling apart?

The key is to remove as much moisture as possible from the spinach and to use enough breadcrumbs and eggs for binding. Compressing the patties gently but firmly also helps.

Are these good for meal prep?

Absolutely. I make a batch, refrigerate or freeze them, and reheat as needed for lunch or dinner.

What can I serve with these patties?

They pair well with Greek salad, couscous, roasted vegetables, or just a side of tzatziki and pita bread.

Can I make these dairy-free?

Yes. I omit the feta and use a dairy-free sauce or hummus for serving. They still turn out flavorful and moist.

Conclusion

These Mediterranean Salmon Spinach Patties are the perfect mix of fresh herbs, lemony brightness, and savory richness. Whether I serve them as a light dinner, a flavorful lunch, or a meal-prep option for the week, they never disappoint. With simple ingredients and bold flavor, this recipe brings the Mediterranean to my kitchen in under 40 minutes.