Mediterranean Salmon Patties are a light, flavorful twist on a classic fish cake, made with tender salmon, fresh herbs, and zesty lemon. These patties are pan-fried to golden perfection, delivering a crispy exterior and a moist, herby interior. Perfect for a quick weeknight dinner or a healthy lunch, they’re both satisfying and full of Mediterranean character.
Why I Love This Recipe
I love how these salmon patties come together in just a few simple steps, yet taste like something special. The bright flavors of lemon, parsley, and dill balance beautifully with the richness of salmon. They're also a great way to use leftover cooked salmon or canned salmon I already have in the pantry. Whether I serve them with a side salad, tucked into pita bread, or topped with yogurt sauce, they always feel fresh and filling.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cooked or canned salmon
- Eggs
- Breadcrumbs or panko
- Fresh parsley, chopped
- Fresh dill, chopped
- Onion, finely chopped (red or green)
- Garlic, minced
- Lemon zest and juice
- Ground paprika
- Olive oil (for frying)
- Salt and black pepper
Directions
- Prepare the mixture
I start by flaking the salmon into a large mixing bowl. I add the eggs, breadcrumbs, chopped herbs, onion, garlic, lemon zest and juice, paprika, salt, and pepper. I mix everything together until it holds its shape. If it’s too wet, I sprinkle in a bit more breadcrumbs. - Shape the patties
I form the mixture into round, flat patties about 1 inch thick. Depending on the size, I usually get 4 to 6 patties. - Cook the patties
I heat olive oil in a skillet over medium heat. Once it’s hot, I add the patties and cook them for about 3-4 minutes per side, until golden brown and cooked through. - Serve
I transfer them to a plate lined with paper towels and serve them warm with lemon wedges or a dollop of yogurt sauce.
Servings and Timing
This recipe makes about 4 servings. Prep time is 15 minutes, and cooking time is 10 minutes, so everything comes together in roughly 25 minutes.
Variations
- I sometimes add a spoonful of Dijon mustard for a tangy kick.
- If I want a creamier inside, I mix in a little feta cheese.
- For a gluten-free version, I use almond flour or gluten-free breadcrumbs instead of regular ones.
Storage/Reheating
I store leftover patties in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I use a skillet over medium heat to bring back the crispiness. If I’m in a hurry, I use the microwave, but I know they’ll be softer that way. They can also be frozen—just shape, freeze on a tray, then store in a freezer bag for up to 2 months. I thaw them in the fridge before cooking.
FAQs
Can I use canned salmon?
Yes, I often use canned salmon when I want a quick meal. I make sure to drain it well and remove any large bones.
Do I need to cook the salmon first?
If I’m not using canned salmon, I use pre-cooked fillets. Leftover grilled or baked salmon works great.
Can I bake these instead of frying?
Yes, I bake them at 400°F (200°C) for about 15-18 minutes, flipping halfway. They don’t get quite as crispy, but it’s a great option if I want to avoid frying.
What can I serve with salmon patties?
I like them with a Greek salad, roasted vegetables, or inside pita bread with lettuce and yogurt sauce. They’re super versatile.
How do I keep the patties from falling apart?
I make sure the mixture isn't too wet, and I don’t flip them too early. Letting them get a nice crust on one side helps hold them together.
Conclusion
These Mediterranean Salmon Patties are an easy, healthy meal that’s packed with flavor and perfect for any time of day. I love how adaptable they are and how they bring fresh, vibrant ingredients into one tasty patty. Whether I’m using canned or fresh salmon, I always end up with a dish that feels nourishing and satisfying.
Mediterranean Salmon Patties
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish, Lunch
- Method: Pan-frying
- Cuisine: Mediterranean
Description
These Mediterranean Salmon Patties are a healthy and flavorful twist on classic fish cakes—packed with fresh herbs, lemon, and tender salmon. Quick to make and perfect for lunch or dinner, these salmon patties are crispy on the outside and moist inside, ideal for a light Mediterranean-inspired meal.
Ingredients
- Cooked or canned salmon
- Eggs
- Breadcrumbs or panko
- Fresh parsley, chopped
- Fresh dill, chopped
- Onion (red or green), finely chopped
- Garlic, minced
- Lemon zest and juice
- Ground paprika
- Olive oil (for frying)
- Salt and black pepper
Instructions
- Prepare the Mixture
- Flake the salmon into a mixing bowl.
- Add eggs, breadcrumbs, parsley, dill, onion, garlic, lemon zest, lemon juice, paprika, salt, and pepper.
- Mix until combined. If the mixture feels too wet, add a bit more breadcrumbs.
- Shape the Patties
- Form into round, flat patties about 1 inch thick (makes 4–6 patties).
- Cook the Patties
- Heat olive oil in a skillet over medium heat.
- Cook patties 3–4 minutes per side until golden and heated through.
- Serve
- Remove and place on paper towels.
- Serve warm with lemon wedges or yogurt sauce.
Notes
- Add Dijon mustard for tanginess or feta for a creamier texture.
- Use gluten-free breadcrumbs or almond flour to make it gluten-free.
- Patties can be baked at 400°F (200°C) for 15–18 minutes if preferred over frying.
- Freeze shaped patties raw for up to 2 months—thaw before cooking.
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