Description
Flaky, flavorful Mediterranean Salmon Patties with fresh herbs, sun-dried tomatoes, and Kalamata olives. Great as an appetizer, in salads, or as a main course!
Ingredients
Scale
- 1.5 lbs Salmon fillets, skin removed and finely chopped
- 1/2 cup Red onion, finely diced
- 1/2 cup Green bell pepper, finely diced
- 1/4 cup Kalamata olives, pitted and chopped
- 1/4 cup Sun-dried tomatoes, oil-packed, drained and chopped
- 2 cloves Garlic, minced
- 1/4 cup Fresh parsley, chopped
- 1/4 cup Fresh dill, chopped
- 1 large Egg, lightly beaten
- 1/2 cup Panko breadcrumbs
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons Olive oil, for cooking
Instructions
- Combine the Salmon and Vegetables: In a large bowl, gently combine the finely chopped salmon, red onion, green bell pepper, Kalamata olives, sun-dried tomatoes, and minced garlic. Make sure everything is evenly distributed.
- Add the Herbs and Spices: Add the chopped fresh parsley, fresh dill, dried oregano, and red pepper flakes (if using).
- Bind with Egg and Breadcrumbs: Pour in the lightly beaten egg and sprinkle in the panko breadcrumbs.
- Season and Flavor: Add the lemon juice, lemon zest, salt, and freshly ground black pepper. Taste and adjust as needed.
- Mix Gently: Using your hands or a spatula, gently mix all the ingredients together until just combined. Be careful not to overmix.
- Rest the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to an hour).
- Prepare Your Workspace: Line a baking sheet with parchment paper.
- Shape the Patties: Take about 1/4 cup of the salmon mixture and gently form it into a patty about 3/4 inch thick.
- Place on Baking Sheet: Place the formed patty on the prepared baking sheet. Repeat with the remaining salmon mixture, leaving a little space between each patty.
- Chill Again (Optional): If you have time, you can chill the formed patties for another 15-20 minutes before cooking.
- Pan-Frying Instructions: Heat the olive oil in a large skillet over medium heat. Carefully place the salmon patties in the hot skillet, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C). Remove the cooked salmon patties from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Baking Instructions: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper. Place the salmon patties on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
Notes
- Finely chopping the ingredients is key to ensuring the patties hold together well.
- Don’t overmix the salmon mixture, as this can make the patties tough.
- Chilling the mixture before forming the patties helps them hold their shape.
- Pan-frying gives the patties a crispy exterior, while baking is a healthier option.
- Serve with tzatziki sauce, lemon-herb aioli, in a salad, sandwich, or as a main course with roasted vegetables.
- Prep Time: 25 minutes
- Cook Time: 10 minutes