Salmon Rissoles: Mediterranean Fish Patties
These salmon rissoles jamie oliver style are savoury Mediterranean fish patties made with fresh salmon fillet, flat-leaf parsley, and coriander. You get a crisp exterior and a moist centre with a bright finish from lemon zest and juice. These rissoles work as an appetizer or a main meal and take 30 minutes to prepare and cook.
Avoid over-mixing the salmon with the flour and egg, as this makes the patties tough. Fold the ingredients together gently with a wooden spoon until just combined. You must also dust the surface of each patty with plain flour before frying. This step ensures the exterior crisps up in the 1 tbsp olive oil. Use an instant-read thermometer to ensure the centre reaches 63°C (145°F) so the fish is cooked through without drying out.
Salmon Rissoles: Mediterranean Fish Patties
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the salmon
Trim the salmon of any bones, skin and excess fat. Finely chop the fish or pulse it in a food processor until you see small, uneven flakes. This texture ensures the patties hold together without becoming a paste.
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Mix the batter
Combine the salmon, flour, beaten egg, parsley, coriander, garlic, lemon zest, salt, pepper, chili flakes and lemon juice in a mixing bowl. Fold in the softened butter. The butter adds moisture to prevent the fish from drying out.
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Fold the ingredients
Use a wooden spoon to gently fold the mixture until it is just combined. Do not over-mix the batter. Over-mixing develops too much structure and makes the finished patties tough.
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Shape the patties
Divide the mixture into four equal portions and shape them into patties 2 cm thick. Press the tops gently to smooth them. Avoid compacting the fish too hard or the centre will not cook evenly.
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Dust the surfaces
Lightly dust each patty with a teaspoon of plain flour. This thin coating absorbs surface moisture. It helps you achieve a crisp, golden crust during frying.
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Fry the rissoles
Heat olive oil in a non-stick pan over medium-high heat until it shimmers. Add the patties with space between them. Cook for 2 minutes per side until a golden brown crust forms.
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Check the temperature
Use an instant-read thermometer to inspect the centre of the patties. It must read 63°C (145°F) to be safely cooked. Transfer them to paper towels to drain excess oil.
If the patties puff up during cooking, your pan is too hot. Lower the heat slightly to ensure the centre cooks through without the outside burning or the patty bursting. This maintains the structural integrity of the rissole.
What to serve with it
Pair these rissoles with a crisp green salad and balsamic vinaigrette for a light meal. You can also place them on toasted sourdough with lemon-herb mayo and arugula. For a heartier option, serve them with steamed rice and a dollop of caramelised ginger relish.
Storing and reheating
Keep cooked rissoles in an airtight container in the fridge for up to 4 days. For long-term storage, freeze them in a single layer before transferring to a bag for 2 weeks. Reheat them in a pre-heated 180°C (356°F) oven for 10 minutes.
Nutrition per serving
- Calories
- 215
- Protein
- 18.2 g
- Carbs
- 6.1 g
- Fat
- 12.4 g
- Fiber
- 0.5 g
- Sugar
- 1.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How to make salmon rissoles?
Combine chopped fresh salmon with flour, egg, herbs, and lemon. Shape the mixture into 2 cm thick patties and fry in olive oil for 2 minutes per side until the centre reaches 63°C (145°F).
What are some common mistakes when making salmon patties?
Avoid over-mixing the batter. Stirring too vigorously develops too much gluten in the flour and breaks down the salmon flakes, which makes the final patties tough rather than light and flaky.
What are the ingredients in Jamie Oliver's 5-ingredient salmon patties recipe?
This specific version uses salmon, plain flour, egg, fresh herbs, and lemon. It also includes garlic, salt, pepper, and butter to ensure the rissoles remain moist and savoury during the frying process.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
