Description
These Mediterranean Salmon Patties are a flavorful and healthy main course option, combining canned salmon with sun-dried tomatoes, Kalamata olives, and fresh herbs. Lightly pan-fried until golden, they make a perfect quick meal served warm with a fresh side salad or dipping sauce like tzatziki or lemon yogurt sauce.
Ingredients
Main Ingredients
- 2 (6-ounce) cans salmon (drained, skin and bones removed)
- 1/3 cup breadcrumbs
- 1/4 cup red onion (finely chopped)
- 1/4 cup sun-dried tomatoes (chopped)
- 1/4 cup Kalamata olives (chopped)
- 1/4 cup fresh parsley (chopped)
- 1 clove garlic (minced)
- 2 eggs
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Cooking
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the Patty Mixture: In a large bowl, combine the drained salmon, breadcrumbs, finely chopped red onion, chopped sun-dried tomatoes, chopped Kalamata olives, chopped fresh parsley, minced garlic, eggs, lemon zest, lemon juice, dried oregano, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape the Patties: Form the mixture into 6 evenly sized small patties, ensuring they hold together well for cooking.
- Heat the Oil: Warm 2 tablespoons of olive oil in a nonstick skillet over medium heat, preparing the pan for frying.
- Cook the Patties: Place the patties in the skillet and cook for 3–4 minutes on each side, or until they turn golden brown and are cooked through thoroughly.
- Drain and Serve: Remove the patties from the skillet and briefly drain on paper towels to remove excess oil. Serve warm with a side salad or a dipping sauce such as tzatziki or lemon yogurt sauce.
Notes
- For a low-carb alternative, substitute almond flour for breadcrumbs.
- These patties can be made ahead of time and reheated in the oven or air fryer.
- Fresh salmon can also be used—just cook and flake it before mixing.
