Mediterranean Salmon Patties

I’m excited to share these Mediterranean Salmon Patties—flavor-packed, herby, and crisp on the outside, they’re one of my favorite healthy and satisfying meals that’s easy enough for a weeknight dinner but elegant enough for guests.

Why You’ll Love This Recipe

I love how these patties bring together fresh herbs, lemon zest, and salmon in a way that feels light and wholesome. They’re pan-fried until perfectly golden, making each bite crispy on the outside and tender on the inside. I can serve them as a main dish, appetizer, or even tucked in a pita.

Ingredients

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

• 1 pound cooked salmon, flaked (fresh cooked or canned, drained)

• ½ cup breadcrumbs (panko or regular)

• ¼ cup finely diced red onion

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

• 1 teaspoon lemon zest

• 2 tablespoons lemon juice

• 1 egg, lightly beaten

• ½ teaspoon garlic powder

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• 2–3 tablespoons olive oil, for frying

Directions

1. I mix the flaked salmon, breadcrumbs, red onion, parsley, dill, lemon zest, lemon juice, garlic powder, salt, and pepper in a large bowl.

2. I add the beaten egg and stir gently until everything comes together—if it feels too wet, I sprinkle in a bit more breadcrumbs.

3. I shape the mixture into 8 patties, each about 3 inches wide and ½ inch thick.

4. I heat olive oil in a large skillet over medium heat.

5. I cook the patties in a single layer for 3–4 minutes per side, until they’re golden and crisp.

6. I transfer them to a paper towel-lined plate to drain any excess oil.

7. I serve them warm with lemon wedges and, if I have it, a dollop of tzatziki or yogurt-dill sauce. They’re fantastic with salad, pita, or roasted veggies.

Servings and timing

• Servings: 8 patties

• Prep Time: 10 minutes

• Cook Time: 8–10 minutes

• Total Time: 18–20 minutes

• Calories: approximately 220 kcal per patty

Variations

• I use canned tuna or leftover cooked cod in place of salmon when needed.

• For a spicy kick, I mix in a pinch of red pepper flakes or diced jalapeño.

• I add crumbled feta to the mix for extra Mediterranean flavor.

• I sometimes swap parsley for fresh mint or basil for a different herbal note.

storage/reheating

I store leftover patties in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to maintain their crispiness. They also freeze well—I freeze them on a tray, then store in a bag or container. I reheat from frozen in the oven or pan.

FAQs

Can I use canned salmon?

Yes, I often do. I drain it well and remove any skin or bones if needed—it works beautifully in this recipe.

What’s the best way to keep the patties from falling apart?

I make sure the mixture isn’t too wet and let it rest for a few minutes before shaping. A little extra breadcrumb helps bind it if needed.

Can I bake these instead of frying?

Absolutely. I place them on a parchment-lined baking sheet and bake at 400°F for about 15–18 minutes, flipping halfway.

Are they gluten-free?

To make them gluten-free, I use gluten-free breadcrumbs. Everything else in the recipe is naturally gluten-free.

What sauce pairs well with these?

I love them with tzatziki, yogurt mixed with lemon and dill, or a light tahini sauce.

Conclusion

These Mediterranean Salmon Patties are a staple in my kitchen—easy, fresh, and so versatile. Whether I’m serving them for lunch, dinner, or an appetizer, they always come out flavorful and satisfying. I hope they become a favorite in your home too!

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