Ingredients
- 2 cans (5 oz each) salmon, drained and flaked (or 1 1/2 cups cooked salmon)
- 2 eggs
- 1/2 cup breadcrumbs or panko
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1/4 cup crumbled feta cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for pan-searing)
- Optional for serving: tzatziki sauce, pita bread or lettuce wraps, sliced cucumber, tomato, or red onion
Instructions
- In a large bowl, combine salmon, eggs, breadcrumbs, red onion, garlic, parsley, lemon juice, lemon zest, feta, Dijon mustard, salt, and pepper. Mix until well combined.
- Form mixture into 6–8 patties, about 2–3 inches wide. Place on a plate or baking sheet.
- Chill patties in the fridge for 20–30 minutes to help them hold shape.
- Heat olive oil in a skillet over medium heat. Cook patties 3–4 minutes per side, until golden brown and heated through.
- Serve warm with tzatziki, in pita, or over salad as desired.
Notes
- Add sun-dried tomatoes or olives for more Mediterranean flavor.
- Use dill or mint instead of parsley for variation.
- Substitute feta with goat cheese or Parmesan.
- For gluten-free, use almond flour or gluten-free breadcrumbs.
- Freeze fully cooled patties for up to 2 months; thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 patties
- Calories: 260
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg
