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 think I would choose these burgers instead of traditional ones!
What 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!
What 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!
This 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!
I 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.
Mmmm love salmon patties! What a great combo with the salmon, zucchini and the cracker crumb topping! Great recipe! Thank you!
We 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!
Lovely and another great way to use summer zucchini!
Such a fine patty recipe, Sue. I love that you used ritz cracker as the coating.
One 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!
This 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!