Name: Mediterranean Salmon Patties
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 lb salmon (fresh cooked or canned, flaked); 1/2 cup breadcrumbs or panko; 1 large egg; 1/4 cup red onion, finely chopped; 2 tbsp fresh parsley or dill, chopped; 2 cloves garlic, minced; 2 tbsp lemon juice; 1 tsp lemon zest; 2 tbsp olive oil (for frying); 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp ground cumin or paprika (optional)

These Mediterranean salmon patties are a fresh, flavorful twist on a classic. I like how the salmon is mixed with bright herbs, zesty lemon, and Mediterranean spices, then pan-seared until golden brown. They’re light but still satisfying, perfect for a quick dinner or even as part of a meal prep plan.

Mediterranean Salmon Patties

Why You’ll Love This Recipe

I love this recipe because it comes together quickly with simple ingredients but still feels special. The salmon stays tender inside while the outside gets a crispy finish, and the herbs give it such a vibrant flavor. I also like how versatile these patties are—I can serve them with a salad, stuff them into pita bread with tzatziki, or enjoy them on their own with roasted veggies.

Ingredients

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

Salmon (fresh or canned, flaked)
Breadcrumbs or panko
Egg
Red onion, finely chopped
Fresh parsley or dill
Garlic, minced
Lemon juice and zest
Olive oil (for frying)
Salt and black pepper
Ground cumin or paprika (optional for extra flavor)

Directions

I start by flaking the salmon into a bowl, making sure there are no bones left.
I mix in the breadcrumbs, egg, onion, garlic, parsley, lemon juice, and seasonings until the mixture holds together.
I shape the mixture into small patties, about the size of my palm.
I heat olive oil in a skillet over medium heat and cook the patties until golden brown on both sides, about 3–4 minutes per side.
Once done, I let them rest on a paper towel-lined plate before serving.

Servings and timing

This recipe makes about 4 servings (8 patties, depending on size). From start to finish, it takes me around 25–30 minutes, making it a great option for a weeknight meal.

Variations

Sometimes I add crumbled feta cheese to the mixture for extra Mediterranean flavor. If I want more texture, I use panko instead of regular breadcrumbs. I’ve also swapped parsley for fresh dill or basil depending on what’s in my fridge. For a spicier version, I sprinkle in some red pepper flakes.

Storage/Reheating

I store leftover patties in an airtight container in the fridge for up to 3 days. When I reheat them, I use a skillet over medium heat to keep the outside crispy. If I’m short on time, I warm them in the microwave, though they lose a bit of crunch. These also freeze well—I freeze them cooked, then reheat in the oven at 375°F until hot.

FAQs

Can I use canned salmon for this recipe?

Yes, I often use canned salmon because it’s convenient. I just make sure to drain it well and remove any small bones.

What sauce goes best with these patties?

I like serving them with tzatziki, garlic yogurt sauce, or even a squeeze of fresh lemon.

Can I bake the patties instead of frying?

Yes, I sometimes bake them at 400°F for about 15 minutes, flipping halfway through. They don’t get as crispy but still taste great.

How do I keep the patties from falling apart?

I make sure the mixture isn’t too wet. If it feels loose, I add more breadcrumbs until it holds together easily.

Can I meal prep these salmon patties?

Definitely. I shape the patties in advance and store them uncooked in the fridge for up to 24 hours, then cook them when I’m ready.

Conclusion

Mediterranean salmon patties are one of my favorite quick meals because they’re full of fresh flavor and pair well with so many sides. I like how easy they are to customize and how well they store, making them just as good for dinner as they are for leftovers the next day. This recipe is light, healthy, and always leaves me satisfied.