Spinach Feta Salmon Burgers Recipe
Meet your new favorite weeknight dinner hero: Spinach Feta Salmon Burgers. These Mediterranean-inspired salmon patties are bursting with vibrant color, creamy feta, fresh spinach, and bright lemon undertones, all held together by succulent salmon. They’re healthy, high in protein, and flexible enough for low-carb diets when you swap in almond flour. Whether you serve them on a classic bun or nestle them in a crisp lettuce wrap, these burgers make seafood feel like comfort food—without any fuss. You won’t believe how quickly these beauties come together for a meal that’s as family-friendly as it is delicious.
Ingredients You’ll Need
The magic of Spinach Feta Salmon Burgers is how simple yet essential every ingredient is. Each one brings its own special touch to the table: from the hearty salmon base to the tangy feta and nutritious spinach, there’s no filler here—just big, fresh flavor.
- Salmon (1 pound, skinless fillet): This is the main event. Chop it finely or pulse quickly in a food processor for delicate, tender patties.
- Fresh Spinach (1 cup, finely chopped): Delivers gorgeous color and a boost of vitamins. Squeeze out excess water if your spinach is wet!
- Feta Cheese (1/3 cup, crumbled): For creamy, salty pops in every bite—use block feta for best results.
- Breadcrumbs or Almond Flour (1/4 cup): Helps bind the patties and adds a little structure; swap for almond flour to make them gluten-free and low carb.
- Egg (1): A simple binder that keeps everything cohesive without making the burgers dense.
- Red Onion (2 tablespoons, finely minced): Adds a subtle bite and a hint of sweetness.
- Garlic (1 clove, minced): Just enough to bring background warmth and savory depth.
- Lemon Juice (1 tablespoon): Brightens the flavors and cuts through the richness.
- Dijon Mustard (1 teaspoon): A touch of sharpness to balance the fish and feta.
- Salt (1/2 teaspoon): To round out all the flavors—adjust to taste especially if your feta is extra salty.
- Black Pepper (1/4 teaspoon): For gentle heat and aroma.
- Olive Oil (for cooking): Gives the burgers a golden, crisp exterior; you only need a drizzle.
How to Make Spinach Feta Salmon Burgers
Step 1: Combine All the Ingredients
Start by grabbing a large mixing bowl and add your finely chopped salmon, spinach, crumbled feta, breadcrumbs, egg, minced red onion and garlic, lemon juice, Dijon mustard, salt, and black pepper. Mixing everything together with clean hands or a sturdy spatula ensures the flavors meld and the mixture is evenly combined. If it feels a touch too wet, sprinkle in an extra spoonful of breadcrumbs or almond flour.
Step 2: Shape and Chill the Patties
Divide the mixture into four equal portions and shape each into a patty about one-inch thick. Place them on a plate or small tray, then pop them in the refrigerator for 15 to 20 minutes. This short chill time helps the burgers firm up, which makes them easier to handle and ensures they hold together beautifully during cooking.
Step 3: Cook the Burgers
Set a skillet over medium heat and drizzle in a bit of olive oil. Once hot, add the chilled salmon burgers. Let them cook for four to five minutes on one side (they’ll get gorgeously golden underneath), then flip and finish for another four to five minutes until cooked through. The salmon should look opaque and the outside should have a lovely, caramelized crust.
Step 4: Serve and Enjoy
Serve your Spinach Feta Salmon Burgers hot, either nestled in soft buns, embraced by lettuce wraps for a lighter option, or set atop salads. Don’t forget your favorite sauce—a scoop of yogurt dill dressing or even a swipe of tzatziki takes them over the top!
How to Serve Spinach Feta Salmon Burgers
Garnishes
Fresh garnishes add final flourish and extra zip. Try a generous handful of torn fresh dill or parsley, thin slivers of red onion, or a few tangy capers. For color and crunch, top with sliced cucumber or crisp radishes. And don’t forget a squeeze of extra lemon if you love a citrus punch!
Side Dishes
Bring out the best in your Spinach Feta Salmon Burgers with bright, Mediterranean-style sides. A chopped Greek salad, roasted potatoes with garlic and herbs, or a simple side of quinoa tossed with olive oil, lemon, and parsley will complement the burgers perfectly. For something ultra-refreshing, pair with a chilled cucumber-yogurt salad.
Creative Ways to Present
For a fun twist, try forming these into sliders for parties, or pack them into pita bread with piles of greens and crunchy veggies. Build a bowl by serving the burgers over herbed rice or farro, drizzle with tahini sauce, and add pickled onions for a fresh take on a classic.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Spinach Feta Salmon Burgers (lucky you!), store them in an airtight container in the refrigerator for up to three days. They’re just as good straight from the fridge for a protein-packed lunch, or you can quickly reheat them for dinner the next day.
Freezing
These burgers freeze beautifully before cooking! Shape the raw patties, arrange them between parchment layers, and stash in a freezer-safe bag or container. They’ll keep their flavor and texture for up to two months—perfect for busy nights when you want something delicious on demand.
Reheating
To reheat, warm the burgers gently in a skillet over low-medium heat until hot (about 2–3 minutes per side), or pop them on a baking sheet in a 350°F oven for 10 minutes. Microwave in a pinch, but for best texture, stick with stovetop or oven.
FAQs
Can I use canned salmon instead of fresh?
Absolutely! If you’re short on time or fresh salmon, simply use two well-drained 6-ounce cans. Flake the salmon well and proceed as usual. Canned salmon makes the process even faster and the flavor is still fantastic.
What sauces pair well with Spinach Feta Salmon Burgers?
Creamy yogurt dill sauce, tzatziki, or a lemony aioli are all winners here. Even a spoonful of hummus or a drizzle of sriracha mayo will make your burgers extra special—don’t be afraid to experiment based on your cravings!
How do I prevent the burgers from falling apart?
Chilling the patties before cooking is key. Make sure the mixture isn’t too wet—add a bit of extra breadcrumbs or almond flour if needed. A hot skillet also helps create a golden crust, keeping everything together.
Are these suitable for a low-carb or gluten-free diet?
Definitely! Swap the breadcrumbs for almond flour to make these Spinach Feta Salmon Burgers naturally low carb and gluten free. Serve on lettuce wraps or a salad for a light, nutritious meal.
Can I bake these instead of pan-frying?
Yes! Arrange the chilled patties on a parchment-lined baking sheet, spray or brush lightly with olive oil, and bake at 400°F for 12–15 minutes, flipping once midway. This method is especially great if you’re cooking for a crowd.
Final Thoughts
If you’re craving something flavorful, wholesome, and just a little bit different, it’s time to give Spinach Feta Salmon Burgers a try. They’re quick to prepare, endlessly customizable, and always crowd-pleasing. Once you’ve tasted how all those fresh Mediterranean flavors come together, you’ll want these burgers on regular dinner rotation!
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Spinach Feta Salmon Burgers Recipe
- Total Time: 25 minutes (plus chilling)
- Yield: 4 burgers 1x
- Diet: Non-Vegetarian
Description
These Spinach Feta Salmon Burgers are flavorful and nutritious, combining the richness of salmon with the freshness of spinach and tanginess of feta. A Mediterranean-inspired dish that’s perfect for a light and satisfying meal.
Ingredients
Salmon Patties:
- 1 pound skinless salmon fillet, finely chopped or pulsed in a food processor
- 1 cup fresh spinach, finely chopped
- 1/3 cup crumbled feta cheese
- 1/4 cup breadcrumbs (or almond flour for low carb)
- 1 egg
- 2 tablespoons red onion, finely minced
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- olive oil for cooking
Instructions
- Mix Ingredients: In a large bowl, combine the chopped salmon, spinach, feta, breadcrumbs, egg, red onion, garlic, lemon juice, Dijon mustard, salt, and pepper. Mix until evenly combined.
- Form Patties: Form the mixture into 4 equal patties and place them on a plate. Refrigerate for 15–20 minutes to help them firm up.
- Cook Patties: Heat a drizzle of olive oil in a skillet over medium heat. Cook the salmon burgers for 4–5 minutes per side, or until golden brown and cooked through.
- Serve: Serve warm on buns, in lettuce wraps, or over salad with your favorite sauce or yogurt dill dressing.
Notes
- Use canned salmon (drained and flaked) if fresh isn’t available—about two 6-ounce cans.
- These burgers can also be baked at 400°F for 12–15 minutes, flipping halfway.
- Freeze uncooked patties for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 burger
- Calories: 270
- Sugar: 1g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg
