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Packed with zippy flavors and feel-good texture, these Mediterranean Salmon Patties have become my anytime favorite for healthy comfort food. They mix briny salmon, tangy feta, and flavorful herbs, making them a must for laid-back lunches or quick weeknight dinners.
The first time my family tasted these outside under a bright sky, every single one vanished in minutes. Now, I stockpile salmon cans just in case I want to make them again on a whim.
Tasty Ingredients
- Lemon wedges: Brighten up each patty with a tart finish. Look for lemons that are heavy for their size for extra juice.
- Tzatziki sauce: For that chilly, creamy scoop on the side. Thick Greek-style is best for dipping.
- Dried oregano: Adds a savory, earthy flavor. Make sure it's still fragrant for the best punch.
- Salt and pepper: Use as much as you like. Taste along the way and add as needed.
- Olive oil: For golden frying and a hit of Mediterranean taste. Extra virgin brings more flavor.
- Lemon juice and zest: Keeps everything fresh and balanced. Fresh, juicy lemons are perfect.
- Fresh dill: Totally optional but it adds that classic herby note. Chop and toss in right before mixing.
- Fresh parsley: Gives a pop of color. Either curly or flat-leaf works—just use whatever's handy.
- Large eggs: These keep everything from falling apart. Seek out eggs with thick whites for best results.
- Breadcrumbs: Crisp up those edges and bring it all together. Panko breadcrumbs add extra crunch.
- Feta cheese: Brings tang and creaminess. Feta in brine is softer and tastier if you can find it.
- Garlic: Boosts the savory notes. Plump, tight cloves have the best flavor.
- Red onion: Adds a subtle sweetness. Use one that's firm and unblemished.
- Fresh spinach: Makes the patties fresh and green. Soft baby spinach melts in nicely.
- Canned salmon: Try for wild-caught if you can—it tastes richer and packs more nutrients.
Easy How-To
- Serve and Enjoy:
- Put your hot patties on a plate lined with paper towels so the oil drips away. Top them off with fresh lemon wedges and a big spoon of tzatziki while they're still warm.
- Make the Patties:
- Grab a good chunk of the mix and shape it into six or eight patties. Aim for about three inches wide—squeeze them gently so they hold together, but don’t make them too thick.
- Panfry Until Crisp:
- Pour a little olive oil in a broad pan, set it to medium heat, and pop in your patties once the oil's shimmery. Cook three or four minutes per side, flipping super gently when you see a deep golden crust.
- Combine Everything:
- Pop the flaked salmon, cooled spinach, onions, garlic, feta, breadcrumbs, eggs, your chopped herbs, all the lemony bits, oregano, salt, and pepper right in your bowl. Mix the whole lot up with your hands or a sturdy spoon until it's unified but not mashed.
- Handle the Spinach:
- Chop your spinach and toss it into a pan over medium for about two minutes, just until it slumps down. Dump it onto a clean towel, wrap it up, and squeeze like crazy to get rid of as much water as possible. Damp spinach leads to loose patties!
- Prep the Salmon:
- Crack open your salmon cans and drain well. Fork out any skin or bones you see, then flake the meat in a big bowl until it’s soft and even—makes mixing easy!
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The punch of fresh dill always makes me smile—it smells just like warm days from my childhood, picking bunches with my grandma. She’d tuck a couple of these patties in my lunch as a special treat.
How to Store
Chill leftover patties in a snug container in the fridge for up to three days. To freeze, let them harden in a single layer before tossing in a bag or tub for storage. Reheat using a dry skillet or toaster oven, just a few minutes on both sides to get them crispy again.
Swaps You Can Make
Only frozen spinach on hand? Use half the quantity and really squeeze all the liquid out. No feta? Goat cheese swaps in perfectly for tang. Want that extra crunch? Stick with panko over regular breadcrumbs.
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How to Serve
Stuff these into warm pita with juicy tomatoes and crunchy lettuce. Pile them on a Greek salad loaded with veggies. Or serve up next to rice pilaf or roasted potatoes and a cool cucumber salad.
About the Tradition
This dish takes those sunny Mediterranean flavors—herby dill and Greek feta—and pairs them with easy canned salmon. All the zesty, feel-good joy of coastal cooking, brought together in a simple meal anyone can make.
Common Recipe Questions
- → How can I keep my salmon patties from turning mushy?
Get rid of every bit of extra water from the spinach. Squeeze it out so your patties hold up and fry up nice and crunchy.
- → Can I pop these salmon patties in the oven instead of using a skillet?
Sure thing. Put them on parchment on a baking tray, bake at 375°F (190°C) for about 20 minutes. Flip them over halfway through to get them brown all around.
- → Is it better to use frozen spinach or fresh for these patties?
Either works fine. Thaw and squeeze frozen spinach, or if you go with fresh, just sauté it real quick and let it cool before mixing in.
- → What should I plate these patties with?
They're great with tzatziki, lemon wedges, over a salad, or even tucked into toasted buns as burgers.
- → Can I get these salmon patties ready ahead of time?
Yep, mix and shape them earlier, then fry or bake just before you want to eat. They'll turn out crispy and fresh.