These Mediterranean Salmon Patties are a flavorful, wholesome twist on a classic fish cake, infused with herbs, lemon, and savory Mediterranean ingredients. I love how quick and easy they are to make, whether I’m using fresh or canned salmon.
Why You’ll Love This Recipe
I love the bold flavors in these patties—fresh parsley, garlic, lemon zest, and tangy feta give them a bright Mediterranean flair that’s way more exciting than the usual fish cake. They’re protein-packed, delicious warm or cold, and perfect for a quick lunch, light dinner, or meal prep. Plus, they come together in under 30 minutes and are naturally gluten-free if I use the right binder.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cooked or canned salmon, flaked
egg
breadcrumbs or almond flour
crumbled feta cheese
chopped red onion
chopped fresh parsley
garlic, minced
lemon zest
salt and pepper
olive oil (for pan-frying)
directions
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I combine the salmon, egg, breadcrumbs (or almond flour), feta, red onion, parsley, garlic, lemon zest, salt, and pepper in a large bowl.
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I mix everything gently until the mixture holds together. If it feels too wet, I add a little more breadcrumbs or almond flour.
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I shape the mixture into small patties—usually about 6 depending on the size.
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I heat a little olive oil in a nonstick skillet over medium heat.
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I cook the patties for about 3–4 minutes per side, or until they’re golden brown and heated through.
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I serve them hot with a side of tzatziki, a salad, or tucked into pita bread.
Servings and timing
This recipe makes about 4–6 patties, enough for 2 to 3 servings. It takes around 25 minutes total—10 minutes for prep and 10–15 minutes to cook.
Variations
Sometimes I swap the feta for goat cheese or add chopped sun-dried tomatoes or kalamata olives for more depth. I also like to use dill or mint instead of parsley when I want a slightly different herb flavor. For a spicy version, I mix in a pinch of red pepper flakes.
storage/reheating
I store leftover patties in an airtight container in the fridge for up to 3 days. To reheat, I pan-fry them in a little olive oil until warm or heat them in a 350°F oven for about 10 minutes. They can also be frozen—just wrap each patty tightly and freeze for up to 2 months.
FAQs
Can I use canned salmon?
Yes, I often use canned salmon for convenience. I make sure to drain it well and remove any skin or bones if needed.
What’s the best binder if I want to make it gluten-free?
I use almond flour or gluten-free breadcrumbs—they work just as well as regular breadcrumbs.
Can I bake these instead of frying?
Absolutely. I place them on a parchment-lined baking sheet and bake at 375°F for about 15–20 minutes, flipping halfway through.
Do these work for meal prep?
Yes, they hold up well in the fridge and taste great cold or reheated. I often pack them with a side salad or roasted veggies.
What sauce goes best with them?
I love serving them with tzatziki, lemon garlic yogurt sauce, or even hummus for a creamy, tangy contrast.
Conclusion
Mediterranean Salmon Patties are one of my favorite easy meals—light yet satisfying, full of fresh flavor, and versatile enough to enjoy in many ways. Whether I’m looking for a quick lunch or a healthy dinner, these patties always deliver with minimal fuss and maximum taste.
Print
Mediterranean Salmon Patties
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings (4–6 patties)
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Mediterranean Salmon Patties are flavorful, protein-packed fish cakes made with herbs, lemon zest, and feta for a fresh and satisfying twist on the classic salmon patty.
Ingredients
- 12 oz cooked or canned salmon, flaked
- 1 egg
- 1/4 cup breadcrumbs or almond flour
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 2 tablespoons olive oil (for pan-frying)
Instructions
- In a large bowl, combine salmon, egg, breadcrumbs or almond flour, feta, red onion, parsley, garlic, lemon zest, salt, and pepper.
- Mix gently until the mixture holds together. Add more breadcrumbs if too wet.
- Form the mixture into 4–6 small patties.
- Heat olive oil in a nonstick skillet over medium heat.
- Cook patties for 3–4 minutes per side, until golden brown and heated through.
- Serve hot with tzatziki, salad, or in pita bread.
Notes
- Use almond flour or gluten-free breadcrumbs to keep the recipe gluten-free.
- Chill patties before cooking to help them hold their shape better.
- Try adding chopped sun-dried tomatoes or olives for extra flavor.
- Patties can be baked at 375°F for 15–20 minutes as a lighter alternative.
Nutrition
- Serving Size: 2 patties
- Calories: 280
- Sugar: 1g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 95mg
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