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Bursting with flavor, these Mediterranean salmon patties are pure comfort and goodness in every bite. I always turn to them for quick meals that taste fresh and are still good for you. They nail that mix of salty salmon, zesty herbs, and creamy feta making lunch or dinner a breeze.
The first time my crew tried these was on a day out in the park—they vanished in minutes. Ever since, there's always canned salmon in my pantry for whenever those days pop up.
Tasty Ingredients
- Olive oil: Make your patties extra flavorful and get the perfect crispy finish. Go for extra virgin if you can.
- Lemon wedges: Squeeze some on your patties at the end for a fresh bright kick. Heavy lemons are juicier.
- Tzatziki sauce: The coolest creamy scoop on the side. Go for thick Greek style for scooping.
- Fresh parsley: Perks up the whole mix. Either curly or flat leaf adds lots of fresh flavor.
- Breadcrumbs: Get that great crunch and hold the patties together. Panko stays nice and crispy.
- Fresh spinach: Gives a pretty green color and a fresh pop. Young baby spinach is easiest to work with.
- Garlic: Makes everything more aromatic. Pick firm juicy cloves for big flavor.
- Lemon juice and zest: Brightens up the fish and adds zing. Use a juicy one to get more flavor.
- Large eggs: Keep everything from falling apart. You want ones with thick whites.
- Red onion: Adds a gentle hint of sweetness. Choose ones that are crisp and firm.
- Salt and pepper: Sprinkle a good amount but taste before you add more.
- Fresh dill: Totally optional but brings that classic summer vibe. Chop right before using.
- Dried oregano: Adds an earthy depth—make sure it still smells strong.
- Canned salmon: Wild caught has the best taste and nutrition if you can find it.
- Feta cheese: Tangy, crumbly, and creamy. Feta in brine (in a block) is extra flavorful.
Easy Steps to Make It
- Wrap It Up:
- Put your cooked patties on some paper towels so they don't get soggy. Pass them around with tzatziki and lemon slices for a fun finish.
- Pan Fry the Patties:
- Heat olive oil in your skillet over medium. Gently add your patties and fry each side three to four minutes. Don't flip till they're brown and crispy.
- Form Patties:
- Grab a handful of the mixture, press into six to eight even circles about three inches across. Squeeze them tight but don't make them thick.
- Get Everything Mixed:
- Drop your flaked salmon, wilted spinach, chopped red onion, crushed garlic, crumbled feta, breadcrumbs, eggs, herbs, all the lemon, oregano, and seasonings into a mixing bowl. Use a spoon or your hands to bring it all together until it sticks.
- Prep and Flake Salmon:
- Pop open the cans and drain them well. Pluck out bones and skin, then break the salmon into light flakes with a fork right in your mixing bowl.
- Wilt and Dry the Spinach:
- Chop your spinach and set it into a pan over medium heat just until it softens (takes two minutes!). Transfer to a towel and squeeze out every drop of liquid. Less water means firmer patties.
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The smell of a big handful of dill always feels like summer to me. My grandma grew it in her window and tossed it in almost everything. She used to sneak these savory patties into my lunch for a special treat.
Storing Leftovers
Store cooled patties in a sealed container in the fridge for up to three days. Freeze by first letting them chill in a single layer, then toss into a bag. Reheat in your skillet or pop in a toaster oven till they're warm and a little crispy.
Switch It Up
No spinach on hand? Frozen works too, just use half the amount and really squeeze it dry. Swap goat cheese for feta for a creamier kick or try panko in place of regular crumbs for the crunchiest edges.
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How to Serve
Stuff these savory patties in pita pockets with lettuce and diced tomatoes. Set them over a bright Greek salad for a pop of color. They’re awesome with pilaf, roasted potatoes or next to a fresh cucumber salad.
Kitchen Traditions
Pulling together classic Greek feta and fresh dill, these patties shine with the flavors of the Mediterranean coast. Canned salmon makes things easy, while the bright herbs bring that signature sunny taste my family loves.
Common Questions
- → What keeps salmon patties from getting mushy?
Really press the spinach to get rid of any watery bits before you mix it in. That way, your patties will turn out crispy and won’t fall apart when you cook them.
- → Can I use the oven instead of a skillet?
Sure thing! Rest the patties on a parchment-covered tray and bake at 375°F (190°C) for 20 minutes or so. Flip them over halfway for the crunchiest crust.
- → Should I pick fresh or frozen spinach?
Either works. Thaw and dry frozen spinach before adding. If it’s fresh, sauté it for a few minutes, let it cool, then toss it in.
- → What sides go well with these patties?
Try them with a side of tzatziki, juicy lemon wedges, a simple green salad, or even stuffed in a burger bun.
- → Is it okay to prep patties ahead of time?
Absolutely, you can mix and shape the patties in advance. Just cook them right before you want to eat for best results and texture.