Zucchini Salmon Fritters
- February 10, 2019
- Last Updated: February 28, 2025
- 46 Comments
- Recipes
These zucchini salmon fritters are the perfect quick and healthy dinner. These salmon patties can be made in less than 20 minutes and are high in protein and healthy fats!
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I’m coming off a weekend of lots of lounging. We didn’t know if we would get hit by Hurricane Matthew. Saturday we saw tons of rain and heavy winds, so we didn’t really leave the house.
I actually had to run to Sam’s Club to get some essentials for a cooking class I’m hosting this week, but that was it.
I think we’re going to have more people in attendance than we planned for, which is great!
But, it means I need to step my cooking game up and make sure I put out some good products.
I’m thinking I’ll do some crockpot cheesy potatoes (that I would start earlier in the day), a side of lemon tahini hummus, air fryer parsnips, and then some 30 minute meal options to show families that dinner doesn’t have to be extravagant.
I think it’s a must to include these salmon and zucchini patties, too, because you don’t need any fancy equipment.
Plus, these are great as cheap college meals for college students – very budget friendly!
Ingredients For Zucchini Salmon Fritters
These salmon fritters have zucchini, turmeric and salmon? A delicious combination!
- canned salmon (you can also use canned tuna) – I like to buy these safely sourced options.
- eggs
- spices (turmeric is the star)
- zucchini
- panko bread crumbs
The zoodles offer some extra vegetables, which makes these some of the best baby led weaning foods!
I also have several baby friendly muffins recipes if you’re interested in that route.
How To Make Salmon and Zucchini Fritters
First and foremost, buy yourself a spiralizer! If you haven’t purchased one of these yet, it will be the best $9.00 you’ve ever spent.
It’s a great way to add in veggies, fiber and nutrients into your next meal (like sweet potato spaghetti), and a fun way to sneak veggies in a non-traditional way.
You’ll just miz spiralized zucchini with eggs, canned salmon and some spices and you have your meal.
So easy, and did I mention, ready in under 20 minutes? Ideal Thursday night dinner idea.
If you prefer baked salmon patties, you can just toss them in the oven.
I didn’t test this but I would guess for around 15-20 minutes at 350 degrees.
Form your batter into patties, mine made about 6.
And then you’ll cook them for about 4-6 minutes per side, until they reach your desired crispiness.
Reasons to Make This 20 Minute Salmon Zucchini Fritters
If you need extra convincing, make these salmon zucchini fritters for all of these reasons.
- Budget friendly – Canned salmon patties are just the best weeknight meal and a budget friendly source of protein, iron, zinc, healthy fats, etc. And it’s way cheaper than my beloved salmon fillets.
- Balanced – You have a fun and balanced plate with carbs, healthy fats, protein and veggies all in one. Add buns or a sandwich or salad if you’d like to make them more filling.
- Kid Friendly – Kids may “yuck” at typical fish dishes, but the fish is hidden in these patties, in a crispy filling. They won’t even taste it!
I’ve figured out how to make dreams come true: I’ve used canned salmon and molded it into mini burger patties with these zucchini salmon fritters.
Interested in trying a different fish sliders recipe? These alaska cod sliders have more of a neutral whitefish taste and are delicious topped with the homemade cranberry chutney!
Can you Freeze Salmon Patties?
Yes, you may choose to freeze the salmon patties cooked or uncooked, though I prefer cooked.
To do so, let them cool completely before storing in a freezer-safe airtight container or ziplock bag. I like to use parchment paper or fax paper to help prevent them from ticking.
When ready to cook, let them thaw in the fridge overnight and heat.
I especially recommend pairing these canned salmon patties with some fries, fruit, or hummus pasta salad to make these a more complete meal option.
- Easy Sweetpotato Turkey Burgers
- Salmon and sweet potato cakes
- Zucchini and Sweetpotato Fritters
- Corn and Bacon Fritters
- Broccoli and Kale Salad
- Sheetpan Breaded Honey Mustard Salmon
Salmon Zucchini Fritters
Ingredients
- 1 cup zucchini noodles, about 1 medium zucchini
- Two 5 oz cans of salmon
- 2 eggs
- 1/2 tsp garlic salt
- 1/2 tsp Italian seasoning
- 1 tbsp lemon juice
- 3/4 tsp turmeric powder
- Salt and pepper, to taste
- ¾ cup panko bread crumbs
- 2 tbsp olive oil
Instructions
- Using a spiralizer, zoodle one zucchini.
- In a medium bowl, mix zucchini, salmon, eggs, spices and panko.
- Heat oil in skillet over medium high heat.
- Form salmon patties (I used ¼ cup measurement size) and cook for 3-5 minutes on each side, or until browned
Notes
Equipment
Nutrition
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Support Bucket List TummyThese look simple and delish! I’d like to make them for blw for my 7.5 mo, but we can’t have egg. Thoughts on maybe using flax instead?
I recommend straining the water out of the zucchini before mixing it all together. It helps create more of a patty and easier to fry on the stove!
My 11 month old daughter loved these, so easy and full of goodness for little tummies
Kids loved these and they were so easy to make.
Yummy. I just finished making the salmon cakes and it was great. I didn’t have panko bread crumbs so I used Italian seasoned bread crumbs.
I put it on a bunch with lettuce, tomato, mayo and a drop of lemon juice.
Then I ate another salmon cake with just lemon juice on it.
Next time I will shred vs spiral the zucchini and add a little more tumeric.
I loved it. Thank you for the recipe.
Thank you for sharing, Joline. So happy you enjoyed it!
Easy to make and great for the family.
Can you freeze these? I want to make them ahead for my baby.
Yes, you can! I just added instructions to the blog post. Just let them cool and then store them in freezer friendly bags or containers. I like to keep wax or freezer paper around them to prevent them from sticking!
So easy and a great way to introduce veggies and seafood.
My daughter loves these !
I really need to try these! I heard tumeric is great for inflammation!