Salmon and Zucchini Burgers are tender and juicy atop a fresh watercress and blueberry salad. This recipe turns leftover salmon into an elegant 30 minute meal, and it’s the perfect way to stretch a delicious but pricey fish.
I’m committed to buying wild salmon these days, it’s healthier, cleaner, and more humane.
Sadly, it’s also much more expensive, so since I’ve made that switch we’ve been eating less of our favorite fish. When I do splurge I want to make sure I make the most of my purchase. This time I flaked the leftover fish into a big bowl and lightly mixed it with shredded zucchini, a couple of beaten eggs, some cracker crumbs, and a little bit of this and that to make burgers. Fish or seafood cakes on top of a crisp salad has been one of our favorite summer meals since my kids were little. It’s something we can always agree on.
These salmon burgers are incredibly tender!
These are by nature very wet and loose before they’re coated with crumbs and cooked. Don’t worry about all the moisture, it ensures a tender burger. I measure them out with a 1/4 inch cup and form them into patties, them refrigerate until I’m ready to cook. This way you can do most of the work ahead of time.
My secret ingredient? Ritz crackers!
I coat the patties generously with Ritz cracker crumbs and pan fry them in a little olive oil for about 4-5 minutes per side. They turn out beautifully, and we like to serve them piping hot over the cold greens. I always make some sort of flavored mayo or tartar sauce to go along with them.
I regret not showing you one of the burgers after it’s been cut into, because the texture is one of the nice things about them, the flaked salmon and zucchini make it nice and loose. The burgers hold together in the pan but fall part in your mouth!
More healthy salmon recipes you need to try!
- Spring Salmon Salad Platter
- 7 Layer Smoked Salmon Dip
- Salmon Cobb Salad
- Mediterranean Sheet Pan Salmon
Salmon and Zucchini Burgers
Ingredients
- 2 large eggs
- 2 cups flaked leftover salmon
- 1 cup shredded zucchini
- 6 scallions, thinly sliced, white and green parts
- 1/2 cup cracker or bread crumbs, I used Ritz cracker crumbs
- 3 Tbsp fresh dill leaves, finely chopped
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
coating
- 1 cup cracker or bread crumbs, I used Ritz cracker crumbs
quick tartar sauce
- 1/4 cup mayonnaise
- 2 Tbsp relish
- 1 Tbsp prepared horseradish
- salt and pepper to taste
Instructions
- Lightly beat the eggs in a large mixing bowl. Add the salmon, breaking apart any large chunks gently with your fingers as you add it.
- If your zucchini is very wet, squeeze out the excess moisture in a paper towel. I generally find that I don't have to do this. Add the zucchini, scallions, crumbs, dill, salt, and pepper to the bowl and mix gently but thoroughly.
- Use a 1/4 cup measure to scoop out the mixture and form into round patties. Set on a plate, cover well, and refrigerate until you are ready to cook.
- Coat the bottom of a skillet with olive oil and heat on medium until hot. Fry the patties for about 4-5 minutes on each side, until golden and crispy on the outside, and hot throughout. I use my spatula to flatten them slightly in the pan.
- Serve immediately on a bed of fresh greens, topped with the tartar sauce, more green onions, and a wedge of lemon.
- To make the sauce blend the ingredients together and taste to adjust to your liking.
notes:
- For this salad I used watercress, grape tomatoes, blueberries, red onion, and cucumber.
- I don’t know why but I love Ritz cracker crumbs with fish. I use my food processor to turn the crackers into crumbs. You’ll need about 2 sleeves of crackers for this recipe, give or take.
- Don’t coat the patties with crumbs until just before you fry them or the coating will get soggy.
- Of course use other types of leftover cooked fish — cod, halibut, tuna would all be good.
don’t forget to pin it!
used for Salmon and Zucchini Burgers (the photos are clickable)
I enjoyed the recipe! I would like more pep to it, it’s a little plain for my taste. I think I’ll add a seafood spice to it next time.
Sue, if these burgers were to be baked instead of pan fried, could you recommend at what temperature to set the oven and how long would you suggest baking them?
I’d go for 375F and the time will depend on the size of your burgers and whether they’re cold or not. If you have a thermometer they need to be at least 145F in the center.
Love VfromGI recipes! A great place to get your fish is Wild Alaskan Company. Been ordering from the company for about a year, very satisfied.
Sue, these sound delicious! If these were baked, could you suggest at what temperature and for how long? Thanks!
I’ve recently been told to try to cut down on the amount of fat I consume.
Hi Sue. Your salmon-zucchini burgers are fabulous. I made. Them for guests for lunch today. Great success. Two questions. Do you have a calorie count per serving (1/4 cup burger) and have you ever tried to bake them rather than heat in a skillet? Any ideas?
Hi Dana, I don’t have the calorie count for these offhand, but you can definitely bake them, that would work fine.
HI Sue!
Love all your recipes…
Would canned Salmon work here?
Thanks…
Linda
Hi Linda — I don’t see why not. I haven’t used canned salmon much, so I’m not sure how it’s packed, but if it has extra moisture, be sure to drain it well.
Yes, for sure!
I am vegan, what would you replace the salmon with to give it good flavour or texture?
I would go with something like quinoa or chickpeas, I think, Alma. But I would check out veggie burger and veggie pattie recipes because this one was designed for salmon and might not work as well with a substitution.
I make a similar burger with tuna so now I need to try your recipe. Great tip on the Ritz cracker coating!
This looks fantastic and delicious!
What a great idea to stretch your salmon dollar, Sue! I’m with you – wild is the only way to go. I have added veggies and smoked salmon to mine in the past but it’s been ages since I made them. I LOVE this with the blueberry salad – so perfect!