Step 1: Prepare the Salmon

• Open and drain the canned salmon.
• Remove any visible bones or skin for a smoother texture (optional, as bones are edible).
• Flake the salmon into a bowl using a fork and set it aside.

Step 2: Sauté the Spinach

• Heat a small pan over medium heat.
• Add the finely chopped spinach and sauté for about 2 minutes until wilted.
• Let it cool slightly, then squeeze out any excess moisture using a clean kitchen towel or paper towel.

Step 3: Mix the Ingredients

• In a large mixing bowl, combine the flaked salmon, sautéed spinach, red onion, minced garlic, and crumbled feta cheese.
• Add the breadcrumbs, beaten eggs, parsley, dill (if using), lemon juice, lemon zest, oregano, salt, and pepper.
• Mix thoroughly until all the ingredients are evenly incorporated, forming a cohesive mixture.

Step 4: Form the Patties

• Divide the mixture into equal portions and shape them into patties about 3 inches wide and 1/2 inch thick.
• You should get 6–8 patties, depending on your preferred size.

Step 5: Cook the Patties

• Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
• Add the patties, being careful not to overcrowd the pan.
• Cook for 3–4 minutes on each side until golden brown and crispy.
• Remove from the skillet and place on a plate lined with paper towels to drain excess oil.

Step 6: Serve

• Arrange the patties on a serving platter.
• Garnish with lemon wedges and serve with tzatziki sauce, a fresh green salad, or warm pita bread.