These Mediterranean Salmon Spinach Patties are tender, flavorful, and packed with wholesome ingredients. The combination of salmon, spinach, herbs, and a touch of lemon gives them a bright, fresh taste that works for lunch, dinner, or meal prep. They’re quick to prepare, rich in protein and healthy fats, and easy to customize to fit different dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
340 g canned salmon, drained and flaked
100 g fresh spinach, finely chopped (or 70 g frozen spinach, thawed and drained)
40 g red onion, finely chopped
2 garlic cloves, minced
50 g feta cheese, crumbled
60 g breadcrumbs (panko or regular)
2 large eggs, beaten
8 g fresh parsley, chopped
4 g fresh dill, chopped (optional)
15 ml lemon juice
2 g lemon zest
1 g dried oregano
Salt and black pepper, to taste
Olive oil, for frying
For serving (optional):
Lemon wedges
Tzatziki or yogurt-herb sauce
Directions
Drain the salmon well, remove any bones or skin if present, and flake it into a large bowl.
If using fresh spinach, sauté it in a skillet for about 2 minutes until wilted. Allow it to cool, then squeeze out as much moisture as possible.
Add the spinach, red onion, garlic, feta, breadcrumbs, eggs, parsley, dill, lemon juice, lemon zest, oregano, salt, and pepper to the salmon. Mix until well combined.
Shape the mixture into 6–8 patties, pressing gently so they hold together.
Heat a thin layer of olive oil in a skillet over medium heat.
Fry the patties for 3–4 minutes per side until golden and crisp.
Transfer to a plate and serve warm with lemon wedges and your preferred sauce.
Replace canned salmon with an equal amount of cooked fresh salmon.
Use gluten-free breadcrumbs to make the patties gluten-free.
Add chopped mint or basil for a different herb profile.
Bake instead of fry: bake at 200°C for 15–18 minutes, flipping halfway, for a lighter version.
Add finely chopped vegetables such as bell pepper for extra texture and nutrients.
Storage/Reheating
Refrigerate leftover patties in an airtight container for up to 3 days.
Reheat in a skillet to restore crispiness or warm in the oven at 175°C until heated through.
To freeze, arrange uncooked or cooked patties on a tray until firm, then transfer to a freezer bag. Reheat directly from frozen, adding extra cooking time as needed.
FAQs
Can I use fresh salmon instead of canned?
Yes, cooked and flaked fresh salmon works perfectly in this recipe.
How do I keep the patties from falling apart?
Make sure the spinach is well-drained and use enough breadcrumbs and eggs to create a firm mixture.
Can I make the mixture ahead of time?
Yes, you can prepare the mixture and refrigerate it for up to 24 hours before forming and cooking the patties.
What sauce goes best with these patties?
Tzatziki, yogurt-herb sauce, tahini-lemon sauce, or garlic yogurt all pair beautifully.
Can I bake instead of fry?
Yes, baking at 200°C still gives great results, especially if you lightly brush the patties with olive oil before baking.
Can I make these dairy-free?
Simply omit the feta. The patties will still bind well and taste delicious.
What can I serve with these patties?
They go well with salads, rice, roasted vegetables, couscous, or pita bread.
Can I prepare these for meal prep?
Yes, they refrigerate and reheat well, making them ideal for weekly meal prep.
Can I add more vegetables?
You can add finely chopped bell pepper, green onion, or grated carrot. Just be sure to keep moisture levels balanced.
How do I get a crispier crust?
Use panko breadcrumbs and ensure the skillet and oil are hot before adding the patties.
Conclusion
These Mediterranean Salmon Spinach Patties are a wonderfully versatile, nutritious, and flavorful option for any meal. With bright herbs, savory salmon, and a touch of lemon, they come together quickly and bring a fresh Mediterranean touch to the table. Whether fried or baked, eaten fresh or reheated, they’re a satisfying and wholesome recipe you’ll return to again and again.
Tender and flavorful Mediterranean-style patties made with canned salmon, fresh spinach, herbs, and lemon. These protein-packed patties are quick to prepare, versatile, and perfect for a healthy lunch, dinner, or meal prep.
Author:Sophia
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:6 servings (6–8 patties)
Category:Main Course
Method:Frying
Cuisine:Mediterranean
Ingredients
340 g canned salmon, drained and flaked
100 g fresh spinach, finely chopped (or 70 g frozen spinach, thawed and drained)
40 g red onion, finely chopped
2 garlic cloves, minced
50 g feta cheese, crumbled
60 g breadcrumbs (panko or regular)
2 large eggs, beaten
8 g fresh parsley, chopped
4 g fresh dill, chopped (optional)
15 ml lemon juice
2 g lemon zest
1 g dried oregano
Salt and black pepper, to taste
Olive oil, for frying
Optional for serving: lemon wedges, tzatziki or yogurt-herb sauce
Instructions
Drain the canned salmon well, remove any bones or skin if present, and flake it into a large bowl.
If using fresh spinach, sauté it for 2 minutes until wilted. Let cool and squeeze out excess moisture.
Add spinach, red onion, garlic, feta, breadcrumbs, eggs, parsley, dill, lemon juice, lemon zest, oregano, salt, and pepper to the bowl with salmon. Mix thoroughly until well combined.
Form the mixture into 6–8 patties, pressing gently so they hold together.
Heat a thin layer of olive oil in a skillet over medium heat.
Fry patties for 3–4 minutes per side until golden and crisp.
Transfer to a plate and serve warm with lemon wedges and desired sauce.
Notes
Use gluten-free breadcrumbs to make the recipe gluten-free.
Omit the feta for a dairy-free version.
Bake at 200°C for 15–18 minutes, flipping halfway, for a lighter option.
Refrigerate the mixture for 30 minutes before cooking to help patties hold together better.
Serve with a fresh salad, grains, or inside a pita for a full meal.
