Salmon and Zucchini Burgers

Salmon and Zucchini Burgers ~

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.

Salmon and Zucchini burgers are tender and delicious atop a fresh watercress salad ~

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.

Making Salmon and Zucchini Burgers ~

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.

Getting ready to pan fry Salmon and Zucchini Burgers ~

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.

Salmon and Zucchini Burgers is a delicious and elegant 30 minute meal ~

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!

4.38 from 8 votes

Salmon and Zucchini Burgers

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.
Course Main Course
Cuisine American
Total Time 30 minutes
Yield 6 small burgers
Author Sue Moran


  • 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


  • 1 cup cracker or bread crumbs I used Ritz cracker crumbs


  • tartar sauce
  • sliced green onions
  • lemon wedges

quick tartar sauce

  • 1/4 cup mayonnaise
  • 2 Tbsp relish
  • 1 Tbsp prepared horseradish
  • salt and pepper to taste


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • 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.


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Salmon and Zucchini Burgers pin

used for Salmon and Zucchini Burgers (the photos are clickable)

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    Leave a Reply

    Please rate this recipe!

  • Reply
    May 15, 2022 at 3:10 pm

    5 stars
    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?

    • Reply
      Sue Moran
      May 15, 2022 at 4:45 pm

      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.

  • Reply
    Kathleen Tuthill
    July 27, 2021 at 10:59 am

    5 stars
    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.

  • Reply
    December 10, 2020 at 1:27 pm

    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.

  • Reply
    May 16, 2018 at 8:33 am

    5 stars
    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?

    • Reply
      July 15, 2020 at 3:55 pm

      Hi Dana, I don’t have the calorie count for these offhand, but you can definitely bake them, that would work fine.

  • Reply
    August 7, 2016 at 7:49 am

    HI Sue!
    Love all your recipes…
    Would canned Salmon work here?

    • Reply
      August 7, 2016 at 7:55 am

      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.

    • Reply
      July 15, 2020 at 4:00 pm

      Yes, for sure!

  • Reply
    Alma @ Vorrei
    August 3, 2016 at 1:25 am

    I am vegan, what would you replace the salmon with to give it good flavour or texture?

    • Reply
      August 3, 2016 at 5:57 am

      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.

  • Reply
    Laura | Tutti Dolci
    August 2, 2016 at 11:09 pm

    I make a similar burger with tuna so now I need to try your recipe. Great tip on the Ritz cracker coating!

  • Reply
    Katherine | Omnivore's Cookbook
    August 2, 2016 at 10:20 am

    This looks fantastic and delicious!

  • Reply
    Robyn @ Simply Fresh Dinners
    August 2, 2016 at 6:03 am

    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!

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