Mediterranean Salmon Spinach Patties

Total Time: 30 minutes
Servings: 4

These Mediterranean Salmon Spinach Patties are a quick, healthy, and flavorful way to enjoy salmon with a fresh twist. Packed with protein, greens, and herbs, they’re crispy on the outside and tender inside. The combination of feta, lemon, and herbs gives each bite a bright Mediterranean flavor. Serve them with a dollop of tzatziki or a squeeze of lemon for an easy lunch, light dinner, or appetizer that feels both hearty and refreshing.

Ingredients

For the Patties:

1 can (14–15 oz) salmon, drained and flaked

1 cup fresh or frozen spinach, finely chopped (squeeze out excess water if using frozen)

¼ cup red onion, finely chopped

2 cloves garlic, minced

⅓ cup feta cheese, crumbled

½ cup breadcrumbs (panko or regular)

2 large eggs, beaten

1 tablespoon lemon juice

1 teaspoon lemon zest

2 tablespoons fresh herbs (parsley and/or dill), chopped

1 teaspoon dried oregano

Salt and black pepper, to taste

2–3 tablespoons olive oil, for frying

Instructions

Prepare the Mixture

In a large bowl, combine flaked salmon, chopped spinach, red onion, garlic, feta cheese, breadcrumbs, eggs, lemon juice, lemon zest, fresh herbs, oregano, salt, and black pepper.
Mix well with a fork until all ingredients are evenly combined and the mixture holds together. If it feels too wet, add a bit more breadcrumbs; if too dry, add a small splash of lemon juice or another beaten egg.

Shape the Patties

Form the mixture into small patties, about 2 ½ inches wide and ¾ inch thick. You should get around 8 patties.

Heat the Oil

In a large nonstick skillet, heat olive oil over medium heat.

Cook the Patties

Add the patties in batches, being careful not to overcrowd the pan.
Cook for 3–4 minutes per side, or until golden brown and crispy.
Transfer to a paper towel–lined plate to remove excess oil.

Serve

Serve warm with lemon wedges or your favorite dip—tzatziki, garlic yogurt sauce, or a simple squeeze of lemon all pair beautifully.

Tips

Use Canned or Fresh Salmon:
Canned salmon is convenient and flavorful, but if you have leftover cooked salmon, it works just as well. Just flake it and use the same amount. If using canned, try to remove any small bones or skin before mixing.

Drain Spinach Thoroughly:
Excess moisture from spinach can make the mixture too soft to form patties. After chopping, squeeze it in a paper towel or cheesecloth until nearly dry. This helps the patties stay firm and crisp during frying.

Adjust Texture:
If the mixture feels too wet, add more breadcrumbs one tablespoon at a time. If it’s too dry, add a little lemon juice or a teaspoon of olive oil. You want a moist but shapeable consistency.

Cooking Tip:
Pan-frying gives the best crisp texture, but you can also bake these at 400°F (200°C) for 15–18 minutes, flipping halfway through, for a lighter version.

Variations:

Add some heat: Stir in a pinch of red pepper flakes or finely chopped jalapeño.

Cheese swap: Try crumbled goat cheese or grated parmesan instead of feta.

Herb options: Basil, mint, or chives can be added for a different flavor profile.

Serving Ideas:

Serve on a bed of mixed greens with a drizzle of olive oil and lemon juice for a light meal.

Add to a pita wrap with cucumber, lettuce, and yogurt sauce for a Mediterranean-style sandwich.

Pair with roasted potatoes, quinoa, or a tabbouleh salad for a full dinner.

Make-Ahead Tip:
You can prepare the mixture a few hours in advance and refrigerate it until cooking time. The patties can also be cooked ahead and reheated in the oven or air fryer for quick meals during the week.

Freezing Option:
Form the patties and freeze them uncooked on a baking sheet. Once solid, transfer to a freezer bag. When ready to use, thaw overnight in the fridge and cook as usual.

Q&A

Q: Can I use tuna instead of salmon?
Yes. Canned tuna works as a good substitute, though the flavor will be slightly milder. You may need to add a little extra olive oil or lemon juice to keep the patties moist.

Q: How do I keep the patties from falling apart?
Make sure the mixture isn’t too wet. Drain the spinach well, and add enough breadcrumbs to help bind everything together. Also, don’t flip the patties too early—let one side brown before turning.

Q: Can I bake or air-fry instead of pan-frying?
Absolutely. To bake, place on a parchment-lined baking sheet and bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
For an air fryer, cook at 375°F (190°C) for about 10–12 minutes, flipping once. Lightly spray with oil for a crisp texture.

Q: How long do leftovers last?
Cooked patties keep well in the fridge for up to 3 days. Reheat in a skillet or air fryer to bring back the crispness.

Q: Can I serve these cold?
Yes. They’re great chilled or at room temperature, especially in salads or wraps.

Nutrition

(Per 2 Patties – Approximate)

Calories: ~280 kcal

Protein: 24 g

Carbohydrates: 10 g

Fat: 16 g

Fiber: 2 g

Sodium: 480 mg

For a lighter version, reduce the breadcrumbs and use less oil when frying or switch to baking.

Conclusion

Mediterranean Salmon Spinach Patties are an easy, healthy meal that balances rich salmon flavor with fresh herbs, lemon, and feta. They’re versatile enough to serve in wraps, salads, or as a main dish with simple sides. With their golden crust and savory, herby interior, these patties make eating nutritious food feel effortless and satisfying—perfect for busy weeknights or meal prep.