These zucchini turmeric salmon cakes are the perfect quick and healthy dinner. These patties can be made in less than 20 minutes and are high in protein and healthy fats!
Photos updated: February 2019.
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 canned salmon patties, too.
As for the rest of the weekend? There was lots of cooking and baking going on here.
I’m leaving town on Friday, so I’m stocking up on food for Ed to have while I’m gone. I made loads and loads of these zucchini turmeric salmon cakes.
Turmeric salmon? I said that right, a delicious combination! And there’s also shredded and zoodled zucchini in there for some extra vegetables, which makes these one of the best baby led weaning foods for 6 months!
I also have over 40 baby muffins and toddler muffins recipes if you’re interested in that route.
Speaking of, I keep telling Ed how much I love salmon right now. Canned salmon, specifically, because it’s so budget friendly, and canned salmon patties are just the best weeknight meal. I’m very into this meal idea lately.
Perhaps because it’s already prepared, high in protein and healthy fats, and super easy to throw on a sandwich or over a salad. And it’s way cheaper than my beloved salmon fillets.
Although, if you need help in your frozen meal department, this post has tons of freezer meal ideas.
Anyway, through buying so much canned salmon, I can only make so much “salmon salad.” I’ve also enjoyed eating it on bagels and english muffins, and mixing it in with quinoa and other grains, but I was ready for something different. Enter zucchini salmon cakes.
I’ve figured out how to make dreams come true: I’ve used canned salmon and molded it into mini burger patties! Yeah, I know.
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, and a fun way to sneak veggies in a non-traditional way.
Kids love them, too!
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?
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.
You may realize that the turmeric makes these guys quite golden. Let’s chat about some of the health benefits of turmeric, which has been used in Indian foods for millions of years.
Because turmeric is made of curcumin, it has strong anti-inflammatory properties. It is also an antioxidant, which is great because it can help neutralize free radicals that we suffer from daily life activities.
There is also research touting turmeric’s benefits in reducing blood sugar, improving cognitive function and improving blood pressure and cardiovascular function.
All the more reason to throw it in this recipe and add it to salmon. Turmeric salmon is a potent combination. I don’t know about you, but to me, it’s worth sprinkling on to many dishes with health powers like that!
And before you know it, these turmeric salmon zucchini patties are all done and ready to eat.
The best part is that these zucchini salmon patties are good year round.
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!
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!
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I especially recommend pairing these canned salmon patties with some fries, fruit, or hummus pasta salad to make these a more complete meal option. Enjoy!
What’s your favorite way to use canned salmon or tuna?
Have you hosted a cooking class before? Thoughts?