Lemon Garlic Salmon Kofta
High-impact flavor meets low-effort prep. It's like a gourmet Greek feast, minus the long wait.
When you're exhausted but still want something that feels like a 'real' dinner, these salmon koftas are your secret weapon. We’re taking the traditional Mediterranean meatball (kofta) and swapping in salmon for a lighter, faster cook. Because we use a heavy hit of lemon and garlic, they pack a punch without needing a massive spice cabinet. They sear quickly in a pan, making them perfect for those nights when you need a win in under 20 minutes. Don't worry about the texture; the binder keeps them firm while the zest makes them pop.
Ingredients
- 12 oz salmon fillet, finely chopped or pulsed in a food processor
- 0.5 cup breadcrumbs
- 1 unit egg
- 4 unit garlic cloves, minced
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
Method
- 1 In a large bowl, combine the chopped salmon, breadcrumbs, egg, garlic, lemon juice, oregano, salt, and pepper.
- 2 Mix by hand until just combined; do not overwork the mixture or the salmon will become too mushy.
- 3 Scoop about 3 tablespoons of the mixture at a time and shape into small oval-shaped balls (koftas).
- 4 Heat olive oil in a large skillet over medium-high heat.
- 5 Add the koftas to the pan, spacing them out. Sear for 4-5 minutes per side until golden brown and cooked through.
Variations
- Vegetarian Swap — Replace the salmon with mashed chickpeas and a handful of chopped spinach.
- Extra Zesty — Add a teaspoon of lemon zest to the mix for a brighter, punchier citrus hit.
Notes
If your salmon is very soft/mushy from the cutting process, add an extra tablespoon of breadcrumbs to help bind everything together.
Equipment that helps
- Skillet — Provides high-heat contact to sear the outside while keeping the inside tender.
- Food Processor — Makes it incredibly fast to break down the salmon fillet into a workable texture.
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