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leftover salmon recipe
- Total Time: 45 minutes
- Yield: 8–10 patties (4 servings) 1x
- Diet: General
Description
Transform leftover cooked salmon into vibrant, crispy-edged patties with a creamy, zesty tahini drizzle. This ingenious recipe saves time and money, turning a humble ingredient into a healthy star dish perfect for easy family dinners.
Ingredients
- 10.5 oz cooked salmon fillet, flaked
- 0.5 cup panko breadcrumbs, divided
- 1 large egg, lightly beaten
- 0.25 cup finely chopped red onion
- 2 cloves garlic, minced
- 0.125 cup fresh parsley, chopped (for patties)
- 0.125 cup fresh mint, finely chopped
- 2 tsp ground sumac
- 1 tsp lemon zest
- 0.5 tsp black pepper
- 1 tsp salt (for patties)
- 0.25 cup shelled pistachios, finely chopped or crushed
- 0.25 cup tahini
- 2 tbsp fresh lemon juice (for drizzle)
- 1 tbsp extra virgin olive oil (for drizzle)
- 2–3 tbsp cold water
- 1 small clove garlic, minced (for drizzle)
- Pinch of salt (for drizzle)
- 2 tbsp olive oil, plus more for frying
Instructions
- Flake the Salmon: Gently flake the cooked salmon into a medium mixing bowl, ensuring all bones and skin are removed.
- Combine Patty Ingredients: To the salmon, add 0.25 cup of the panko breadcrumbs, the beaten egg, red onion, minced garlic, 0.125 cup of the parsley, mint, sumac, lemon zest, black pepper, and 1 tsp salt. Mix gently with a fork until just combined.
- Prepare the Pistachio Crust: In a separate shallow dish, combine the remaining 0.25 cup panko breadcrumbs with the finely chopped pistachios.
- Form and Coat Patties: Divide the salmon mixture into 8-10 equal portions, gently forming them into patties about 1 inch thick. Carefully press each patty into the pistachio-panko mixture, coating both sides evenly. (If the mixture feels too loose, pop it into the fridge for 10 minutes to firm up. Lightly dampen hands to prevent sticking.)
- Whip Up the Drizzle: In a small bowl, whisk together the tahini, fresh lemon juice, extra virgin olive oil, minced garlic, and a pinch of salt. Gradually add the cold water, 1 tablespoon at a time, whisking continuously until the sauce is smooth, creamy, and pourable.
- Cook the Patties: Heat 2 tbsp olive oil in a large non-stick skillet over medium heat until it shimmers. Carefully place the salmon patties in the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 4-5 minutes per side, until golden brown, crispy, and heated through. Add more oil if needed.
- Serve with Style: Remove cooked patties from the skillet and transfer to a wire rack lined with paper towels to drain any excess oil. Arrange 2-3 patties on a plate, drizzle generously with the Zesty Tahini Drizzle, and garnish with fresh chopped parsley and a lemon wedge.
Notes
For dietary swaps, use gluten-free panko breadcrumbs. A mix of fresh dill and parsley can be used for boosted flavor. If short on time, air fry patties at 350F (175C) for 3-4 minutes per side, or bake on a sheet pan at 400F (200C) for 12-15 minutes, flipping halfway. Add chili flakes to the patty mixture for a kick or green pesto for an Italian flair.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 patties
- Calories: 450 calories
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 100 mg