Mediterranean Salmon Spinach Patties

I’ll tell you that I could eat these salmon-spinach patties every week, happily forever. Crispy on the outside with a soft interior, they are bursting with the Mediterranean sun, making you feel as if you are right next to the beach. When I make a batch, I always end up sneaking one straight off the pan before they even hit the plate. You might end up doing the same.

A Quick Introduction

Mediterranean salmon spinach patties are the savory little sister generated from flaked salmon, fresh spinach, herbs, and a hint of lemon. Think of these as long, fresher versions of old-school salmon patties: Not heavy and gray, but bright and engaging with protein and greens in every bite.

Why This Recipe Is Special

The ingredients combination is what sets the patties apart. Richness from salmon, earthy freshness from spinach, bright zing from lemon, and Mediterranean spices for warmth all come together. They’re pretty adaptable: Make a meal with a nice salad, tuck your warm patties into pita bread to make a wrap, or just serve as fun appetizers with dipping sauces.

Why You’ll Love This Recipe

Here’s why I think you’ll be making these patties more than once:

• Flavorful: The salmon is brightened up with lemon, garlic, and herbs-nothing here is bland.
• Healthy and balanced: Protein from salmon, veggie green from spinach, and heart-healthy fat make this something to feel good about.
• Quick and easy: No tricks-just mix, shape, and pan-fry.
• Versatile: Great for lunch, dinner, or meal prep.
• Kid Approved: Even picky eaters love the mild, crispy bite.

Tools You’ll Need

I always like knowing what to grab before I start cooking. Here’s what you’ll need, and why:

• Mixing bowl – For putting together your salmon, spinach, and seasonings.
• Sharp knife and cutting board – For chopping the spinach and herbs nice and fine, so they blend in seamlessly.
• Measuring cups and spoons – To keep the balance of flavors.
• Large skillet (non-stick or cast iron) – For frying the patties until golden and crisp.
• Spatula – For flipping the patties without breaking them.
• Plate lined with paper towels – For draining excess oil after cooking.

Ingredients (US & Metric)

Here’s what you’ll need for about 8 patties (4 servings):

• 14 oz (400 g) canned salmon, drained and flaked (or cooked fresh salmon)
• 2 cups (60 g) fresh spinach, finely chopped
• 1/2 cup (50 g) breadcrumbs (panko works best for crispiness)
• 2 large eggs
• 1/4 cup (25 g) red onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp (30 g) Greek yogurt (adds moisture and tang)
• 1 tbsp (15 ml) lemon juice + zest of 1 lemon
• 2 tbsp (10 g) fresh parsley, chopped
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika (optional, but so good)
• Salt and pepper to taste
• 2–3 tbsp (30–45 ml) olive oil for frying

Step-by-Step Instructions

1. Prepare the salmon
2. The canned salmon should be drained and flaked into small pieces with a fork. Alternatively, if you are utilizing fresh salmon that has already been cooked, break it apart into flakes. Do not worry too much about how it looks; the chunks add texture.
3. Chop the veggies
4. Chop very finely the spinach, parsley, onion, and garlic. The smaller the cut, the more likely the patties will hold together.
5. Mix everything
6. In a large bowl, combine the salmon, spinach, onion, garlic, breadcrumbs, eggs, Greek yogurt, lemon juice, zest, and seasonings. With a spoon (or your hands), mix until a thick, somewhat sticky mixture forms. If the mixture feels wet, add another tablespoon of breadcrumbs. And if it feels too dry, a bit more yogurt will solve it.
7. Shape the patties
8. Take a heaping 1/4 cup of mixture and shape it into a round patty, pressing gently enough to hold its form. You should end up with 8 medium patties.
9. Heat a skillet
10. Add olive oil to a large skillet, and heat over medium heat. You want it hot enough that if you throw in a breadcrumb, it should sizzle.
11. Cook until golden
12. Add patties to the skillet, but don’t crowd. Cook for about 3 to 4 minutes on each side until golden brown and firm. Be gentle when they are being flipped; use a spatula and patience.
13. Drain, and Serve
    • Transfer patties to a plate lined with paper towels. Serve warm with your favorite sauce or side.

Serving Ideas

These patties are versatile—you can dress them up or down depending on your mood:

• With a side salad of cucumbers, tomatoes, and feta.
• Stuffed into a pita with tzatziki for a Greek-inspired wrap.
• Paired with roasted potatoes for a heartier dinner.
• As an appetizer, with a lemon-garlic aioli dipping sauce.

Variations & Customization

• Swap spinach with kale or Swiss chard if that’s what you have.
• Add a pinch of chili flakes for some heat.
• Make them gluten-free with almond flour instead of breadcrumbs.
• Use fresh dill instead of parsley for a more traditional Mediterranean flavor.

Storage & Make-Ahead Tips

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for best crispiness.
• Freezer: Freeze cooked patties between parchment layers for up to 2 months. Thaw in the fridge before reheating.
• Make-ahead: Mix and shape patties in advance, then refrigerate (uncooked) for up to 24 hours before frying.

Pro Tips & Mistakes to Avoid

Here are a few “friend-to-friend” secrets:

• Don’t skip draining the salmon well—extra moisture makes patties fall apart.
• If your patties feel too loose, chill the mixture in the fridge for 20 minutes before frying.
• Always heat the skillet first; patties need that sizzle to get a crisp crust.
• Don’t fuss with flipping too early—let them brown properly before turning.

Recipe Summary

• Yield: 8 patties (serves 4)
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Nutrition (per serving, 2 patties):

• Calories: ~280
• Protein: 25 g
• Fat: 14 g
• Carbs: 12 g
• Fiber: 2 g

Try it!

Here’s a Mediterranean-style salmon spinach patty, made easy but totally delicious. I’m so stoked for you to give it a shot because I know, once you do, it’ll land its way into your weekly dinner rotation. If you give it a shot, I’d love to know how you served them; maybe you found a new twist I need to try next time. Tag a salmon buddy, or send a comment.