Mediterranean Salmon Patties – Crispy, Creamy, and Full of Flavor

These Mediterranean Salmon Patties are packed with feta, herbs, and lemon zest—perfect for easy dinners, meal prep, or healthy lunches.

A Taste of the Mediterranean—Right from Your Pantry

If I close my eyes, I can still feel the warm breeze on my cheeks and hear the soft chatter of lunchtime in Nafplio, Greece. We were sitting at a seaside café, waves lapping gently against the rocks below, when a plate of golden, herb-flecked patties landed on our table. They were crisp on the outside, creamy in the middle, with hints of lemon, garlic, and briny cheese. I didn’t know it then, but those little bites would follow me home and find their way into our weekly routine as these Mediterranean salmon patties.

Now, these patties are one of my favorite ways to turn pantry staples into something that tastes like a vacation. They’re simple, satisfying, and full of all the things I love—bright herbs, savory salmon, and a little zip of lemon zest. I usually keep a few cans of salmon tucked away in our cabinet just for these. Whether it’s a busy Tuesday night or a sunny Saturday lunch on the balcony, these patties make it feel special without any fuss.

Eva’s Note:
That Greek lunch? We were traveling with all three kids—Emma had just discovered tzatziki, and Lily declared feta “her favorite cheese ever.” It was a messy, magical meal. The salmon patties we had that day weren’t even made with salmon, but the memory stuck. When I started playing around with my own version, I wanted something that felt just as joyful and easy. These Mediterranean salmon patties are my go-to, pantry-friendly way to bring that flavor home.

Why These Salmon Cakes Are a Family Favorite

There are dinners that get a polite “thanks,” and then there are dinners that disappear so fast, you wonder if you even made enough. These salmon cakes fall firmly in the second camp. Here’s why my crew—and maybe yours—will love them too:

✓ Crispy edges, creamy middle
The combo of canned salmon, crumbled feta, and breadcrumbs gives these patties the perfect texture. Crunchy on the outside, tender on the inside.

✓ Healthy and satisfying
They’re packed with lean protein, spinach, and olive oil—a healthy canned salmon recipe that still feels like comfort food.

✓ Perfect for dipping
Lily is all about the tzatziki. She lines up everyone’s bowls and doles out dipping portions like a pro. These patties are practically made for it.

✓ Great for mediterranean meal prep
They store like a dream. I usually make a double batch and tuck half into the fridge for lunches later in the week.

✓ Kid-approved and lunchbox friendly
Noah likes his cold, straight from the fridge with a side of pita chips. Even Emma asks, “Are there salmon cookies in my lunch today?”

These salmon cakes hit the sweet spot between fresh, flavorful, and easy. They’ve become a regular request at our house—and I’m not mad about it.

Ingredients for Flavorful Spinach and Feta Patties

You don’t need a fancy shopping list to make these—most of what you need might already be in your kitchen. I love how these Mediterranean salmon patties lean on staple ingredients but still deliver big, fresh flavor.

Here’s what you’ll need:

• 2 cans (6 oz each) salmon, drained
• 1 cup spinach, chopped (fresh or frozen both work—I often use frozen when I’m in a rush)
• ¼–½ cup red onion, finely chopped
• 2 cloves garlic, minced
• ⅓ cup crumbled feta cheese
• ½ cup breadcrumbs or almond meal (for a gluten-free option)
• 2 large eggs, beaten
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• Salt and pepper, to taste
• Olive oil, for frying

Optional Add-Ins (Try These!):

• 1 tbsp fresh dill – adds brightness
• 2 tbsp capers – for a tangy pop
• 3 tbsp hummus or Greek yogurt – for extra creaminess
• Fresh parsley, chopped – I grab some from our little kitchen window box garden when it’s warm out

These ingredients come together quickly and can easily be doubled for batch cooking. I’ve even swapped in kale for spinach on occasion or added leftover roasted veggies for a twist.

How to Make Mediterranean Salmon Patties (Step-by-Step)

These Mediterranean salmon patties come together quickly with just a few simple steps. The hardest part? Not sneaking bites before dinner.

1. Drain and Flake the Salmon

Open your canned salmon and drain it well. Then, add it to a large bowl.
Eva’s Tip: Lily loves mashing the salmon—great task for tiny hands! Just make sure any bones or skin are removed if you prefer it smoother.

2. Add the Veggies and Feta

Stir in the spinach (chopped if fresh, thawed and squeezed if frozen), red onion, garlic, and crumbled feta. The colors already look like a little Greek salad.

3. Mix in the Binders

Add the breadcrumbs or almond meal, beaten eggs, lemon juice, lemon zest, oregano, salt, and pepper. Stir until everything is well combined. The mixture should hold together but still be moist.

4. Form the Patties

Use your hands or a cookie scoop to shape the mix into patties, about 2–3 inches wide. You should get 6–8 patties, depending on how big you make them.

5. Chill the Patties

Place the patties on a plate and chill in the fridge for 15 minutes.
Eva’s Tip: Emma’s Fridge-Nap Trick – Letting the patties chill firms them up so they don’t fall apart when cooking. Emma calls it their “fridge nap.”

6. Cook (Pan-Fry or Bake!)

To pan-fry: Heat olive oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden brown.
To bake: Preheat oven to 400°F. Place patties on a parchment-lined baking sheet, drizzle with a little olive oil, and bake for 15–18 minutes, flipping halfway.

They come out beautifully golden either way—and your kitchen will smell like a sunny afternoon in the Mediterranean.

These pair perfectly with my Fresh Pickled Cucumber Salad for a cool, crunchy contrast.

What to Serve with Salmon Patties (Inspired by Greece)

These Mediterranean salmon patties are delicious on their own, but the right sides can turn them into a full-blown meal that’s fresh, colorful, and downright craveable.

Here are some of our favorite pairings:

• Tzatziki Sauce – Cool, garlicky, and creamy. Lily calls it “pattie dip,” and honestly, it’s not optional in our house.
• Hummus – A dollop of hummus adds creamy richness and extra protein.
  Eva’s Note: We had these with roasted eggplant and creamy hummus in Nafplio—unforgettable.
• Warm Pita or Flatbread – Great for wrapping or scooping. Try stuffing a patty into a pita with greens and sauce.
• Fresh Pickled Cucumber Salad – Bright, tangy, and crunchy.
  Try this: Fresh Pickled Cucumber Salad
• Roasted Veggies – Think eggplant, zucchini, or cherry tomatoes tossed in olive oil and oregano.
• Simple Greek Salad – Tomatoes, cucumber, red onion, olives, and feta tossed in lemony olive oil.

And don’t forget a squeeze of fresh lemon on top. It wakes up all the flavors and gives a nod to the zest inside the patties.

How to Store & Reheat Leftover Salmon Cakes

One of the best things about these Mediterranean salmon patties? They reheat like a dream. Whether you’re making a double batch for dinners or packing school lunches, they’re flexible, flavorful, and fridge-friendly.

Fridge

Store cooked patties in an airtight container for up to 4 days. Reheat in a skillet over medium-low heat until warmed through, or pop them in a 350°F oven for 8–10 minutes.

Freezer

Let the patties cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag or container. They’ll keep for up to 2 months. To reheat, bake straight from frozen at 375°F for about 20 minutes.

Lunchbox Tips

These make a fantastic mediterranean meal prep option. I often tuck one into a lunchbox with tzatziki, cherry tomatoes, and pita chips.
Eva’s Tip: Pack them cold with tzatziki and a few pita chips—they hold up beautifully.

They’re the kind of leftovers that actually get requested—now that’s a mom win.

Seasonal Variations for Year-Round Enjoyment

One of the things I love most about these Mediterranean salmon patties is how easy they are to adapt based on what’s in your fridge—or your garden. Whether it’s the heat of summer or the chill of winter, these patties flex with the seasons.

Spring
• Add chopped fresh herbs like dill, mint, or chives
• Mix in peas or grated zucchini for a garden-fresh twist

Summer
• Stir in chopped sun-dried tomatoes for bold, savory flavor
Eva’s Tip: A handful of chopped sun-dried tomatoes adds amazing summer flavor.
• Serve cold with tzatziki and a big tomato-cucumber salad

Fall
• Mix in a few spoonfuls of mashed sweet potato for warmth and color
• Add smoked paprika or cumin for a cozy, spiced vibe

Winter
• Serve warm with hummus and roasted root veggies
• Swap spinach for sautéed kale or collards if that’s what you’ve got on hand

No matter the season, these patties bring comfort and flavor—just the way we like it.

Frequently Asked Questions about Mediterranean Salmon Patties

Q: What holds salmon patties together?

Eggs and breadcrumbs (or almond meal) are the key binders. They help everything stick without being too dense.
Personal Note: Chilling the mixture helps, too—Emma’s fridge-nap trick is a must for firm, easy-to-flip patties.

Q: Can I use canned salmon for patties?

Yes! Canned salmon is affordable, quick, and pantry-friendly. Just drain it well and flake it with a fork.
Personal Note: Lily is in charge of the salmon mashing at our house—she’s got it down to an art.

Q: Are salmon patties healthy?

Absolutely. They’re packed with protein and made with wholesome ingredients like spinach, feta, and olive oil.
Personal Note: I often top mine with a dollop of hummus or tzatziki for extra goodness without extra work.

I hope these Mediterranean salmon patties bring as much joy to your table as they do to ours. For more cozy, family-loved recipes, come say hi over on Noted Recipes on Facebook.

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