Savory Salmon and Zucchini Cakes

Name: Savory Salmon and Zucchini Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups grated zucchini; 1 pound fresh salmon, cooked and flaked; 1/2 cup bread crumbs; 1/4 cup finely chopped onion; 2 cloves garlic, minced; 2 eggs; 1 tablespoon fresh dill, chopped; 1 tablespoon lemon juice; Salt and pepper to taste; Oil for frying

Highlighted under: Fit Food Recipes

I absolutely adore these Savory Salmon and Zucchini Cakes! Every time I make them, I’m reminded of how the combination of fresh salmon, crunchy zucchini, and fragrant herbs creates a delightful harmony of flavors. They’re not just quick to whip up, but they also pack a nutritional punch, making them a fantastic weeknight dinner or a healthy lunch option. Plus, the golden crust that forms when frying is simply irresistible, and I can't resist dipping them into a tangy sauce for an extra kick!

Created by

The Chefisabelfoods Team

Last updated on 2026-02-19T19:30:18.322Z

I’ve experimented with various versions of salmon cakes, but this one, featuring zucchini, has become my favorite. The zucchini not only adds moisture but also a subtle sweetness that elevates the dish. By lightly salting the zucchini and letting it sit before mixing, I ensure the excess moisture is drawn out, preventing sogginess and making the cakes hold together perfectly.

Each bite is a delightful burst of flavor, enhanced by the freshness of dill and a hint of lemon. If you’re looking for a quick and nutritious meal, these cakes are a great option, especially paired with a crisp salad.

Why You Will Love This Recipe

Rich, savory flavor with the freshness of zucchini
Quick preparation and cooking time, perfect for busy weeknights
Nutrient-packed, making it a healthy choice for any meal

The Importance of Zucchini Preparation

Properly preparing the zucchini is crucial in ensuring that your salmon cakes don’t become soggy. By grating and salting the zucchini, you help draw out excess moisture. After allowing it to sit for about 10 minutes, make sure to squeeze it gently in a clean dish towel or use your hands to remove more liquid before mixing it into the batter. This technique will lead to a firmer cake that holds together better during cooking.

Additionally, the flavor profile of zucchini adds a subtle sweetness that complements the salmon perfectly. When mixed with the other ingredients, it becomes a delightful base that enhances the overall taste. Keep in mind that using fresh zucchini is key here; older zucchini may have a tougher texture and contain more seeds, which can disrupt the smooth consistency of your patties.

Cooking Technique and Oil Choice

When frying your salmon cakes, the oil temperature is vital for achieving that coveted golden crust. Aim to heat your skillet over medium heat and monitor the oil for shimmering—this indicates it's hot enough. If the oil is too hot, the cakes may burn on the outside while remaining raw inside; too low, and they will absorb excess oil and become greasy. A good rule of thumb is to test a small piece of the mixture first; if it sizzles and bubbles, you're ready to cook the rest.

As for the oil choice, I recommend using a neutral oil like canola or vegetable oil that can withstand frying without imparting strong flavors. Adding a tablespoon of olive oil can enhance the taste without compromising the health aspect. For a slightly different flavor, consider using coconut oil, which lends a subtle sweetness, or avocado oil for a heart-healthy option.

Serving and Storage Tips

These savory salmon and zucchini cakes can be served in various ways. For a refreshing meal, pair them with a tangy yogurt-based sauce or a homemade tartar sauce that complements the flavors beautifully. You might also want to serve them atop a bed of mixed greens, drizzled with olive oil and lemon juice for a light lunch. If you're feeling adventurous, add a sprinkle of feta cheese or a dash of hot sauce to elevate the flavor even further.

If you have leftovers, these cakes can be stored in an airtight container in the refrigerator for up to three days. They can also be frozen before cooking; simply place the formed patties on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer bag. To reheat, cook from frozen in a skillet with a bit of oil over medium heat until heated through, about 6-8 minutes per side.

Ingredients

Gather the freshest ingredients to make your savory cakes.

Ingredients

2 cups grated zucchini
1 pound fresh salmon, cooked and flaked
1/2 cup bread crumbs
1/4 cup finely chopped onion
2 cloves garlic, minced
2 eggs
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
Salt and pepper to taste
Oil for frying

Once you have everything ready, you're just moments away from a delicious dish!

Instructions

Follow these simple steps to create your savory cakes.

Prepare the Zucchini

Grate the zucchini and place it in a colander. Lightly sprinkle with salt and let it sit for about 10 minutes. This helps to draw out excess moisture.

Mix the Ingredients

In a large bowl, combine the flaked salmon, squeezed zucchini, bread crumbs, onion, garlic, eggs, dill, lemon juice, and salt and pepper. Mix thoroughly until well combined.

Form the Cakes

Using your hands, form the mixture into patties, about 2 inches in diameter.

Cook the Cakes

Heat oil in a skillet over medium heat. Fry the salmon cakes for about 4-5 minutes on each side until golden brown and cooked through.

These cakes are best served hot, paired with your favorite dipping sauce.

Pro Tips

For an extra layer of flavor, consider adding some grated Parmesan cheese to the mixture. You can also bake these cakes at 375°F for about 20-25 minutes for a healthier version.

Ingredient Substitutions

If you’re looking to modify the recipe for dietary preferences or allergies, there are several easy substitutions to consider. For a gluten-free option, swap traditional bread crumbs for crushed gluten-free crackers or almond flour. This will still provide the binding power while catering to gluten-sensitive individuals. For a dairy-free sauce accompaniment, a blend of avocado and lime juice can provide the creaminess and acidity without the use of dairy.

In addition, if you don’t have fresh dill on hand, fresh parsley or chives can work as a brilliant substitute, providing their unique flair while keeping the dish fresh and aromatic. Feel free to experiment with different herbs based on what you have available, as each can lend its distinctive character to the cakes.

Make-ahead Options

One of the best aspects of these salmon and zucchini cakes is that you can prepare them ahead of time, making weeknight dinners even easier. If you plan to make them for the week, mix all the ingredients but hold off on forming the patties until the day of cooking. Store the mixture covered in the fridge for up to 24 hours. This helps the flavors meld and enhances the overall taste.

An alternative make-ahead option is to fully cook the patties and then freeze them. Once cooled, arrange them in a single layer in a freezer-safe container. When you're ready to eat, reheat them from frozen in the oven instead of the skillet for about 15-20 minutes at 375°F or until heated through, ensuring crispy outer edges.

Questions About Recipes

→ Can I use canned salmon instead of fresh?

Yes, canned salmon works well; just drain it well and flake it before using it.

→ Are these cakes suitable for freezing?

Absolutely! You can freeze uncooked or cooked cakes. Just layer them with parchment paper to prevent sticking.

→ What can I serve these cakes with?

They pair beautifully with a simple green salad or a yogurt-based dipping sauce.

→ Can I replace zucchini with another vegetable?

Yes, grated carrots or squash are great alternatives if you want to switch things up.