Mediterranean Salmon Patties

Mediterranean Salmon Patties are a flavorful, wholesome, and easy-to-make dish packed with flaky salmon, herbs, and savory Mediterranean ingredients like garlic, lemon, and fresh parsley. These patties are crisp on the outside, tender on the inside, and perfect for a light lunch, dinner, or even meal prep. I love serving them with a dollop of tzatziki or tucked into a pita for a satisfying Mediterranean-style meal.

Why You’ll Love This Recipe

I love how these salmon patties are full of bright, herby flavor and come together with minimal effort. They’re a great way to use canned or leftover cooked salmon and are lighter than traditional patties thanks to the fresh lemon juice and herbs. I also like that they’re pan-seared instead of deep-fried, making them a healthier option without sacrificing texture or taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• canned or cooked salmon (bones and skin removed)

• eggs

• breadcrumbs (or panko)

• red onion (finely chopped)

• garlic (minced)

• fresh parsley (chopped)

• lemon juice and zest

• crumbled feta cheese

• Dijon mustard

• salt and black pepper

• olive oil (for pan-searing)

Optional for serving:

• tzatziki sauce

• pita bread or lettuce wraps

• sliced cucumber, tomato, or red onion

Directions

1. In a large bowl, I combine the salmon, eggs, breadcrumbs, red onion, garlic, parsley, lemon juice, lemon zest, feta, Dijon mustard, salt, and pepper. I mix everything until well combined.

2. I form the mixture into small patties, about 2–3 inches wide, and place them on a plate or baking sheet.

3. I chill the patties in the fridge for 20–30 minutes to help them hold their shape while cooking.

4. In a large skillet, I heat a drizzle of olive oil over medium heat. I cook the patties for about 3–4 minutes per side, until golden brown and heated through.

5. I serve the patties warm with tzatziki, in a pita, or over a salad.

Servings and timing

This recipe makes about 6–8 patties, enough for 3 to 4 servings. It takes 15 minutes to prep, 20–30 minutes to chill, and about 10 minutes to cook—so I plan for around 45–55 minutes total from start to serve.

Variations

Sometimes I add chopped sun-dried tomatoes or kalamata olives for even more Mediterranean flair. I’ve also used dill or mint in place of parsley, and swapped the feta for goat cheese or grated Parmesan. For a gluten-free version, I use almond flour or gluten-free breadcrumbs. If I want a spicy kick, I mix in a bit of harissa or crushed red pepper.

storage/reheating

I store leftover patties in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat until heated through, or in a 350°F oven for about 10 minutes. They also freeze well—just cool completely, wrap individually, and freeze for up to 2 months. I thaw them overnight in the fridge before reheating.

FAQs

Can I use fresh salmon instead of canned?

Yes, I often use cooked, flaked salmon from fillets. Just make sure it’s fully cooked and cooled before mixing into the patties.

How do I keep the patties from falling apart?

I chill the mixture before cooking and make sure there’s enough binder (egg and breadcrumbs) to hold everything together. Don’t flip them too early—they need a good sear on one side first.

What’s the best dipping sauce?

Tzatziki is my go-to, but I’ve also served them with lemon aioli, hummus, or a yogurt-based dill sauce.

Can I bake these instead of frying?

Yes, I place them on a parchment-lined baking sheet, spray with a little oil, and bake at 400°F for 18–20 minutes, flipping halfway through.

Can I serve these cold?

Definitely. I often serve leftovers chilled over a salad or stuffed into a wrap for a quick lunch.

Conclusion

Mediterranean Salmon Patties are a delicious and nourishing way to enjoy salmon with fresh herbs, zesty lemon, and creamy feta in every bite. I love how versatile they are—easy enough for a weeknight dinner, yet elegant enough for entertaining. Whether I serve them warm with tzatziki or chilled in a lunch wrap, they’re always a flavorful, satisfying favorite.