Mediterranean Diet Salmon Patties
These Mediterranean Diet Salmon Patties are bursting with fresh herbs, lemon, and garlic for a crispy, tender, and healthy meal that's quick and satisfying.
Equipment
- Large Bowl
- Non-stick Skillet
- Food Processor (optional)
- Plate or Baking Sheet
- Parchment Paper
Ingredients
- 1 pound fresh salmon fillet skin removed
- 1/2 cup breadcrumbs
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 2 cloves garlic minced
- 1 large egg beaten
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
Instructions
- Start by chopping the fresh salmon fillet into small pieces, finely chopped but not minced, or pulse a few times in a food processor until coarsely ground.
- In a large bowl, add the chopped salmon, breadcrumbs, finely chopped red onion, fresh parsley, minced garlic, beaten egg, lemon juice, dried oregano, salt, and black pepper. Mix gently until just combined.
- Divide the mixture into 8 equal portions and shape into patties about 3 inches in diameter and 1/2 inch thick. Place on a plate or baking sheet lined with parchment paper.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat to achieve a crispy golden crust.
- Carefully place the salmon patties in the hot skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Flip gently to keep shape intact.
- Remove patties from skillet and let rest on paper towel to absorb excess oil. Serve warm with extra lemon juice and a side of fresh salad or Mediterranean dips.
Notes
- Do not overmix the salmon mixture to keep patties tender and avoid toughness.
- Use enough olive oil when frying to get a golden, crispy crust on the patties.
- Remove salmon skin completely to prevent chewy texture in patties.
- For a gluten-free option, substitute breadcrumbs with ground oats or almond flour.
- Leftovers store well refrigerated for 3 days or frozen for up to 2 months.