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 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.
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!
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
- 1 cup cracker or bread crumbs (I used Ritz cracker crumbs)
- tartar sauce
- sliced green onions
- lemon wedges
- 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)
19 Comments
Dana
May 16, 2018 at 8:33 amHi 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?
Linda
August 7, 2016 at 7:49 amHI Sue!
Love all your recipes…
Would canned Salmon work here?
Thanks…
Linda
Sue
August 7, 2016 at 7:55 amHi 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.
Alma @ Vorrei
August 3, 2016 at 1:25 amI am vegan, what would you replace the salmon with to give it good flavour or texture?
Sue
August 3, 2016 at 5:57 amI 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.
Laura | Tutti Dolci
August 2, 2016 at 11:09 pmI make a similar burger with tuna so now I need to try your recipe. Great tip on the Ritz cracker coating!
Katherine | Omnivore's Cookbook
August 2, 2016 at 10:20 amThis looks fantastic and delicious!
Robyn @ Simply Fresh Dinners
August 2, 2016 at 6:03 amWhat 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!
Medeja
August 2, 2016 at 5:05 amI think I would choose these burgers instead of traditional ones!
2 sisters recipes
August 1, 2016 at 3:50 pmWhat a delicious idea and especially for left over salmon. We love how you served it over the blueberry salad – a wonderful combination. And the zucchini added ? Was genius! Love this recipe Sue! Thanks a million!
Tricia @ Saving room for dessert
August 1, 2016 at 2:19 pmWhat a great combination – and I love salmon patties! These look lovely and the horseradish is perfect on this dish. The zucchini must be a terrific addition. Salmon is a bit cheaper now that it’s in season – so we gobble it up as much as we can. Thanks for this terrific recipe!
Alexandra
August 1, 2016 at 12:55 pmThis is a great burger combination of ingredients and the sauce tartare adds just the lightness it needs. Sue, thank you for sharing; a wonderful dinner recipe! Is in my mind for this weekend!
Vicki Bensinger
August 1, 2016 at 12:29 pmI make salmon burgers all the time and zucchini latkes but combining them together is brilliant! I’m sure the zucchini adds extra moisture to the burgers and flavor. Love this idea. I’ll have to try this next time.
Linda G
August 1, 2016 at 10:30 amMmmm love salmon patties! What a great combo with the salmon, zucchini and the cracker crumb topping! Great recipe! Thank you!
cheri
August 1, 2016 at 10:19 amWe are having salmon tonight, will be making these burgers with the leftovers. Love that you used ritz cracker I use them in a stuffed shrimp recipe and they really make them special. Thanks Sue!
Jennifer @ Seasons and Suppers
August 1, 2016 at 7:46 amLovely and another great way to use summer zucchini!
Angie@Angie's Recipes
August 1, 2016 at 5:22 amSuch a fine patty recipe, Sue. I love that you used ritz cracker as the coating.
Sue
August 1, 2016 at 7:11 amOne of my favorite ways to make broiled fish is just with a thin smear of mayo and a topping of Ritz crumbs…sounds weird but is out of this world!
Chris Scheuer
August 1, 2016 at 4:27 amThis looks like a perfect summer meal. I love the beautiful combination of colors and flavors in this salad Sue. My family would definitely agree on this!