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Zucchini and salmon fritters are the perfect quick and healthy dinner when you’re in a pinch. Made with canned salmon, zucchini, breadcrumbs and some spices, my zucchini salmon cakes are high in protein and healthy fats, and ready in less than 20 minutes!

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As a Registered Dietitian, I’m all about getting people to eat more fish. After all, most of us aren’t reaching our EPA and DHA dietary goals (essential healthy unsaturated fatty acids).

While fresh seafood can be expensive, canned seafood is totally budget-friendly and has a long shelf-life. There’s a reason it’s a pantry staple over here!

Canned salmon is wonderful for making patties, salads, and even burgers and meatballs. And these are very kid-friendly – as you can see from reader reviews!

When I’m short on time, I reach for these zucchini salmon fritters. The most time intensive part is spiralizing the zucchini (even though it only takes minutes!), but for a shortcut, buy pre-spiralized zucchini and then it’s done for you!

Although if you don’t want to spiralize your zucchini, you can make these Salmon and sweetpotato cakes – also very delicious!

Why We Love These Zucchini Salmon Fritters

• Quick weeknight dinner – 15-20 minutes? Say no more.
• Budget-friendly recipe – That still provides ample nutrition!
• Great way to expose toddlers and kids to fish – Don’t be intimidated by salmon – they can use their favorite dip in these salmon and zucchini fritters. We love salmon for babies!
• Easy for meal prep – You can make these in bulk and either freeze them cooked or uncooked.

Ingredients

These salmon fritters have zucchini, salmon, breadcrumbs and some spices – they make 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

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 in to your next meal (like sweet potato spaghetti), and a fun way to sneak veggies in a non-traditional way. 

Step 1: You’ll start by spiralizing your zucchini. As previously mentioned, you can save a few minutes here by buying frozen spiralized zucchini that’s already ready to go!

Step 2: Next, mix the zucchini in a bowl with the other ingredients (eggs, canned salmon, and some spices).

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.

Step 3: Form your batter into 2-3-inch patties. My batter made about 6 patties. Cook them for about 4-6 minutes per side, until they reach your desired crispiness.

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.

I recommend pairing these canned salmon patties with some fries, fruit, or hummus pasta salad to make them a more complete meal option.

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!

Storage

Store your cooked zucchini salmon fritters in the fridge.

You can also freeze them, cooked or uncooked, though I prefer cooked.

To freeze, 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 sticking.

When ready to cook, let them thaw in the fridge overnight and heat.

Other Recipes You May Like

• Easy Sweetpotato Turkey Burgers
• Zucchini and Sweetpotato Fritters
• Corn and Bacon Fritters
• Breaded Honey Mustard Salmon 

Servings 6

Salmon Zucchini Fritters

Sarah Schlichter, MPH, RDN

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

4.53 from 17 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients  

1x2x3x

• 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

Equipment

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

Serving: 1Calories: 225kcalCarbohydrates: 12gProtein: 15gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 92mgSodium: 336mgFiber: 1gSugar: 2g

Did you make this recipe?Let us know how it was!

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