I first made these patties when I had leftover salmon from dinner and a bunch of fresh spinach that needed using. Instead of tossing them into a basic salad, I decided to combine them with bright Mediterranean flavors—lemon, garlic, and herbs. The result was so good it became a go-to recipe, perfect for light lunches, meal prep, or even tucked into pita bread with tzatziki.

Mediterranean salmon spinach patties blend tender flaked salmon, fresh spinach, red onion, feta, and herbs for robust flavor in every bite. They’re pan-fried to a golden finish for a delightful crisp exterior and juicy interior. A touch of lemon juice and zest brightens the savory taste, while panko breadcrumbs and eggs bind everything together. Serve these flavorful patties hot, paired with lemon wedges and cool tzatziki sauce for an easy and satisfying meal inspired by Mediterranean classics.

Recipe Info

Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 (makes about 8 patties)
Calories: ~220 per patty

Ingredients

1 lb (450 g) cooked salmon, flaked (fresh or canned works)
2 cups fresh spinach, chopped (lightly sautéed if preferred)
½ cup breadcrumbs (or panko)
2 eggs, lightly beaten
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped (or 1 tsp dried)
2 garlic cloves, minced
Zest of 1 lemon
1 tbsp lemon juice
Salt and black pepper, to taste
2–3 tbsp olive oil, for frying

Step-by-Step Instructions

Step 1 – Mix the Base

In a large bowl, combine salmon, spinach, breadcrumbs, eggs, parsley, dill, garlic, lemon zest, and juice. Season with salt and pepper.

Step 2 – Form Patties

Shape mixture into 8 small patties (or 4 large ones). If the mixture feels too wet, add a bit more breadcrumbs.

Step 3 – Cook

Heat olive oil in a skillet over medium heat. Fry patties 3–4 minutes per side until golden brown and heated through.

Step 4 – Serve

Serve warm with a squeeze of lemon, a dollop of tzatziki, or tucked into pita bread.

Ingredient Substitutions

Breadcrumbs: Swap with almond flour for a low-carb version.
Spinach: Kale, Swiss chard, or arugula work well too.
Salmon: Canned tuna or cooked white fish can be used in a pinch.
Herbs: Use oregano or basil if you don’t have dill.

Serving Suggestions

In pita bread with tzatziki, cucumber, and tomatoes.
Over a bed of couscous, quinoa, or rice with roasted vegetables.
As an appetizer with garlic aioli or yogurt dip.
On top of a big Greek salad for a protein boost.

Cultural Context

Mediterranean cuisine is known for its balance of fresh vegetables, lean proteins, and healthy fats. These salmon patties capture that balance, combining omega-rich salmon, leafy greens, and classic herbs like dill and parsley. It’s a dish that fits right into the heart-healthy Mediterranean lifestyle.

Storage Tips

Fridge: Store patties in an airtight container for up to 3 days. Reheat in a skillet or oven.
Freezer: Freeze uncooked patties on a tray, then transfer to a freezer bag. Cook from frozen or thaw overnight in the fridge.

Pro Tips

Chill the patties for 10 minutes before frying to help them hold shape.
Don’t overcrowd the skillet—cook in batches for even browning.
Use fresh lemon juice for the best flavor—it brightens everything up.

FAQs

Q: Can I bake them instead of frying?
Yes—bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.

Q: Can I make them ahead?
Absolutely. Mix and shape the patties, then refrigerate for up to 24 hours before cooking.

Q: Do they fall apart easily?
If too wet, add more breadcrumbs; if too dry, add a spoon of yogurt or mayo.