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These Mediterranean salmon patties transform pantry staples into a restaurant-worthy meal in just 20 minutes. The combination of flaky salmon with tangy feta and bright lemon creates a perfectly balanced bite that transports you straight to a seaside taverna.
I first made these patties when trying to incorporate more seafood into our family meals without breaking the bank. What started as a practical solution quickly became my husband's most requested dish, especially topped with the creamy lemon yogurt dressing.
Ingredients
- Canned salmon: Provides omega3 rich protein without requiring fresh fish
- Fresh spinach: Adds vibrant color, nutrients, and moisture to the patties
- Feta cheese: Brings Mediterranean flair and salty tang that perfectly complements the salmon
- Red onion: Offers sharp flavor and beautiful purple flecks throughout the patties
- Greek yogurt: Creates a protein rich, creamy dressing base that's lighter than mayo
- Lemon zest and juice: Brighten both the patties and dressing with essential citrus notes
- Fresh herbs (parsley, oregano, and dill): Elevate the flavors from good to exceptional
Step-by-Step Instructions
- Prepare the salmon mixture:
- Drain the canned salmon thoroughly and flake it with a fork, removing any large bones if desired. This creates the perfect texture foundation for your patties. Combine with the vibrant green spinach, pungent red onion, and aromatic garlic. The feta adds irresistible creaminess while the breadcrumbs and egg work as binding agents.
- Shape and rest the patties:
- Form the mixture into equal-sized patties about 3 inches in diameter and half an inch thick. Press firmly but gently to ensure they hold together without becoming dense. Allow them to rest in the refrigerator for 15 minutes if time permits; this helps them firm up and prevents crumbling during cooking.
- Perfect the pan-frying technique:
- Heat olive oil until shimmering but not smoking. Place patties carefully into the pan, leaving space between each one. Resist the urge to flip them too early, letting the first side develop a golden crust for at least 3 minutes. Flip only once for best results and texture.
- Create the lemon yogurt dressing:
- Whisk all dressing ingredients until silky smooth, starting with the yogurt as your base. The combination of tangy yogurt, bright lemon, and herbaceous dill creates the perfect cool counterpoint to the warm savory patties. Make this ahead and refrigerate to allow flavors to meld.
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The red onion is my secret weapon in this recipe. I discovered its importance when I made these for my Greek neighbor who insisted this small ingredient makes all the difference in authentic Mediterranean flavor. She was absolutely right—the sharp bite mellows beautifully when cooked and adds crucial complexity to each bite.
Make Ahead and Storage
These salmon patties excel as a meal prep option. You can form the patties up to a day ahead and keep them covered in the refrigerator until ready to cook. Once cooked, they store beautifully for up to three days refrigerated in an airtight container. To reheat, avoid the microwave which can make them rubbery. Instead, warm them gently in a skillet with a teaspoon of olive oil, or in a 325°F oven for about 10 minutes until heated through.
Ingredient Swaps and Flexibility
This recipe welcomes adaptation based on what you have available. Fresh salmon works beautifully in place of canned—simply poach and flake about 12 ounces of salmon fillet. No spinach? Substitute any tender greens like arugula, kale, or even finely chopped fresh herbs. The breadcrumbs can be swapped for crushed crackers, panko, or even cooked quinoa for a gluten-free version. For a dairy-free adaptation, omit the feta and add extra herbs and a tablespoon of Dijon mustard for flavor.
Serving Suggestions
These patties shine in multiple presentations. Serve them atop a Mediterranean grain bowl with cucumber, tomato, olives, and quinoa for a complete meal. For a lighter option, wrap them in lettuce leaves with a drizzle of the yogurt sauce. They also make fantastic sliders on small pita rounds with thinly sliced red onion and additional feta. For entertaining, miniaturize the patties into bite-sized morsels and serve with the dressing as a dipping sauce alongside other mezze favorites.
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Frequently Asked Questions
- → Can I use fresh salmon instead of canned?
Yes, you can substitute canned salmon with freshly cooked or leftover salmon. Be sure to flake the salmon and remove any skin and bones for a smooth mixture.
- → What can I serve with salmon patties?
Salmon patties pair well with a fresh cucumber-tomato salad, roasted vegetables, or warm pita bread. You can also serve them over a bed of rice for a heartier meal.
- → Can I bake the patties instead of frying them?
Absolutely! Place the patties on a parchment-lined baking sheet and bake at 375°F for 15-20 minutes, flipping halfway through, until golden and heated through.
- → How do I store leftover salmon patties?
Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to maintain their texture.
- → Can I make the lemon yogurt dressing ahead of time?
Yes, you can prepare the lemon yogurt dressing up to 2 days in advance and store it in a sealed container in the refrigerator. Stir well before serving.
- → Are there alternatives to feta cheese?
If you don't have feta, try crumbled goat cheese or grated Parmesan for a different flavor profile. For a dairy-free option, you can skip the cheese altogether.