Mouthwatering Mediterranean Salmon Patties

These Mediterranean salmon patties are packed with bold flavor, fresh herbs, and wholesome ingredients that make every bite satisfying. With juicy flakes of salmon, zesty lemon, garlic, and a mix of Mediterranean spices, I love how these patties turn out crispy on the outside and tender on the inside. Whether I serve them as a light dinner, in pita wraps, or on top of a salad, they always deliver.

Why I Love This Recipe

I love how simple and healthy these salmon patties are. They’re quick to make and full of bright, savory flavors. The combo of fresh herbs, garlic, lemon zest, and a hint of spice gives them that signature Mediterranean taste I crave. They’re also versatile—I can make them ahead, freeze them, or pair them with almost any side dish. Plus, they’re a great way to use canned or leftover salmon.

ingredients

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

• Cooked or canned salmon (drained and flaked)

• Egg

• Breadcrumbs (or panko for more crunch)

• Red onion (finely chopped)

• Garlic (minced)

• Fresh parsley

• Fresh dill or mint

• Lemon zest and juice

• Crumbled feta cheese (optional, but delicious)

• Olive oil (for cooking)

• Salt and black pepper

• Paprika or cayenne (optional for heat)

directions

1. I place the flaked salmon in a large bowl and add the egg, breadcrumbs, chopped onion, garlic, herbs, lemon zest, lemon juice, feta, and seasonings.

2. I mix everything gently until combined—if it’s too wet, I add a bit more breadcrumbs; too dry, a splash of olive oil or lemon juice helps.

3. I form the mixture into patties, about 6–8 depending on size.

4. I heat olive oil in a skillet over medium heat and cook the patties for 3–4 minutes on each side until golden brown and cooked through.

5. I let them rest for a minute before serving with a squeeze of lemon or a drizzle of yogurt sauce.

Servings and timing

This recipe makes 6–8 patties and serves 3–4 people. It takes about 15 minutes to prep and 10 minutes to cook—ready in under 30 minutes.

Variations

• I add chopped sun-dried tomatoes or olives for extra Mediterranean flavor.

• Sometimes I use cooked quinoa or mashed chickpeas instead of breadcrumbs.

• I turn the patties into sliders by serving them on mini buns with tzatziki.

• For a gluten-free version, I use almond flour or gluten-free breadcrumbs.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat for a few minutes on each side, or in the oven at 350°F until heated through. They can also be frozen—just layer with parchment and freeze up to 2 months.

FAQs

Can I use canned salmon for this recipe?

Yes, I often use canned salmon—it’s convenient and works great. I just make sure to drain it well and remove any bones if needed.

What sauces go well with these patties?

I like to serve them with tzatziki, lemon-garlic yogurt sauce, or even hummus for dipping.

Can I bake these instead of frying?

Yes, I bake them at 400°F on a greased baking sheet for about 15–20 minutes, flipping halfway through for even browning.

How do I keep the patties from falling apart?

I make sure the mixture isn’t too wet or too dry and chill the patties for 15–20 minutes before cooking if they feel too soft.

Can I make the mixture ahead of time?

Absolutely. I mix everything and refrigerate the mixture (or formed patties) for up to 24 hours before cooking.

Conclusion

These Mediterranean salmon patties are flavorful, quick, and a healthy way to enjoy a taste of the Mediterranean at home. With fresh herbs, citrus, and that satisfying golden crust, they always feel like a treat. Whether I’m making dinner in a pinch or prepping for the week, this recipe never lets me down.