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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. 

I want to learn more about baby led weaning!

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!

Recipe FAQ

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
• BBQ Salmon in the Air Fryer
• Zucchini and Sweetpotato Fritters
• Corn and Bacon Fritters
• Broccoli and Kale Salad
• Sheetpan Breaded Honey Mustard Salmon 

Continue to Content

Yield: 6

Salmon Zucchini Fritters

Print

These zucchini salmon fritters can be made in less than 20 minutes and are high in protein and healthy fats!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

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

1. Using a spiralizer, zoodle one zucchini.
2. In a medium bowl, mix zucchini, salmon, eggs, spices and panko.
3. Heat oil in skillet over medium high heat.
4. Form salmon patties (I used ¼ cup measurement size) and cook for 3-5 minutes on each side, or until browned

Notes

*The black pepper will help with the absorption of turmeric

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Organic Turmeric Root Powder w/Curcumin | Lab Tested for Purity | 100% Raw from India | 8oz Bag by Feel Good Organics
• 
  McCormick Panko Bread Crumbs Italian Herb, 21 Ounce
• 
  Spiralizer Ultimate 7 Strongest-and-Heaviest Duty Vegetable Slicer Best Veggie Pasta Spaghetti Maker for Keto/Paleo/Gluten-Free, With Extra Blade Caddy & 4 Recipe Ebook, White
• 
  Wild Planet, Wild Pink Salmon, 6 Ounce (Pack of 12)

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 225Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 92mgSodium: 336mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 15g

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What’s your favorite way to use canned salmon or tuna?