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.
