These Mediterranean Salmon Spinach Patties are crispy on the outside, tender and flavorful inside, and packed with salmon, spinach, feta, herbs, garlic, and fresh lemon. They make an easy high-protein lunch, dinner, or meal-prep option.
Ingredients
For the Patties
1 lb (450 g) cooked salmon, skin and bones removed, flaked
2 cups fresh spinach, finely chopped
1/3 cup crumbled feta cheese
1/2 cup breadcrumbs or gluten-free breadcrumbs
2 large eggs
2 cloves garlic, minced
2 tbsp finely chopped fresh parsley
1 tbsp chopped fresh dill
2 tbsp finely chopped red onion
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
Zest of 1 lemon
1 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil, for cooking
Optional Mediterranean Additions
2 tbsp finely chopped sun-dried tomatoes
1 tbsp chopped Kalamata olives
1 tbsp capers, chopped
Pich of red pepper flakes
For the Lemon Yogurt Sauce
1/2 cup Greek yogurt
1 tbsp fresh lemon juice
1 small garlic clove, minced
1 tbsp chopped fresh dill
1 tbsp chopped parsley
Salt and black pepper, to taste
Instructions
- Prepare the Spinach
Heat a dry skillet over medium heat. Add the chopped spinach and cook for 1–2 minutes until wilted.
Let it cool slightly, then squeeze out as much excess moisture as possible. Finely chop.
- Make the Salmon Mixture
In a large bowl, combine the flaked salmon, spinach, feta, breadcrumbs, eggs, garlic, parsley, dill, red onion, oregano, smoked paprika, salt, pepper, lemon zest, and lemon juice.
Mix gently until everything is well combined.
If the mixture feels too wet, add another 1–2 tablespoons of breadcrumbs.
- Shape the Patties
Divide the mixture into 8 portions and shape each into a firm patty about 1/2-inch thick.
For easier handling, refrigerate the patties for 15–20 minutes before cooking.
- Cook the Patties
Heat olive oil in a large nonstick skillet over medium heat.
Place the patties in the skillet without overcrowding. Cook for about 3–4 minutes per side, or until golden brown and heated through.
Transfer to a paper towel-lined plate.
- Make the Sauce
Whisk together Greek yogurt, lemon juice, garlic, dill, parsley, salt, and pepper.
Taste and adjust the lemon and seasoning as desired.
- Serve
Serve the salmon spinach patties warm with lemon yogurt sauce.
For a Mediterranean-style meal, pair them with:
Greek salad
Roasted vegetables
Cucumber and tomato salad
Hummus
Tzatziki
Warm pita
Lemon wedges
Air Fryer Method
Preheat the air fryer to 400°F (200°C).
Lightly spray or brush the patties with olive oil. Air fry for 8–10 minutes, carefully flipping halfway through, until golden and cooked through.
Serving Size
Makes approximately 8 patties.
Serving size: 2 patties
Approximate Nutrition Information
Per 2 patties, without sauce:
Calories: ~330
Protein: ~32 g
Carbohydrates: ~12 g
Fiber: ~2 g
Net Carbs: ~10 g
Fat: ~17 g
Saturated Fat: ~4 g
Cholesterol: ~150 mg
Sodium: ~600 mg
Nutrition is an estimate and will vary depending on the salmon, breadcrumbs, feta, and amount of oil used.
Allergen & Dietary Information
Contains: fish, eggs, dairy, and wheat if regular breadcrumbs are used.
Gluten-free: Use certified gluten-free breadcrumbs.
Nut-free: The basic recipe contains no nuts.
Low-carb: Use a low-carb or almond-flour-based breadcrumb alternative if desired.
High-protein: Salmon, eggs, feta, and Greek yogurt provide substantial protein.
Recipe Tips
Use well-drained salmon so the patties hold together.
If using canned salmon, drain it very well and remove any large bones or skin if preferred.
Don’t overmix the ingredients or the patties can become dense.
Chilling the patties before cooking helps them stay intact.
Fresh lemon zest makes a big difference in the Mediterranean flavor.
For extra crispiness, lightly coat the outside with breadcrumbs before pan-frying.
Storage
Store cooked patties in an airtight container in the refrigerator for up to 3–4 days.
Freeze cooked patties for up to 2–3 months. Place parchment paper between patties before freezing.
Reheat in a skillet, oven, or air fryer until heated through.
Q&A
Q: Can I use canned salmon?
Yes. Canned salmon works very well. Drain it thoroughly before using.
Q: Can I use fresh raw salmon?
Yes. Finely chop or pulse raw salmon in a food processor before mixing. Cook the patties thoroughly until the center reaches 145°F (63°C).
Q: Why are my patties falling apart?
The mixture may contain too much moisture. Make sure the spinach and salmon are well drained, then add a little more breadcrumbs and chill the patties before cooking.
Q: Can I make these without feta?
Yes. You can omit feta or replace it with another crumbly cheese.
Q: Can I make them gluten-free?
Yes. Simply use certified gluten-free breadcrumbs.
Q: Can I make these ahead of time?
Absolutely. Shape the patties up to 24 hours ahead and keep them covered in the refrigerator until ready to cook.
Q: Can I freeze salmon patties?
Yes. Freeze cooked or uncooked patties in a single layer, then transfer them to a freezer-safe container.
Q: What sauce goes best with salmon patties?
Lemon-dill Greek yogurt sauce, tzatziki, garlic yogurt sauce, or hummus are excellent Mediterranean choices.
Q: Can I add other vegetables?
Yes. Finely chopped roasted red peppers, zucchini, green onions, or sun-dried tomatoes work beautifully.
Q: Are these good for meal prep?
Yes. They keep well in the refrigerator and can be reheated in an air fryer or skillet for a quick protein-rich meal.
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