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Tender and juicy Salmon and Zucchini Burgers are an elegant 30 minute meal, and the perfect way to stretch a delicious but pricey fish.


6-8 small burgers

Total time

20 minutes


Dinner, Lunch


  • 2 eggs
  • 2 cups flaked leftover salmon
  • 1 cup shredded zucchini
  • 6 scallions ( thinly sliced, white and green parts)
  • ½ cup cracker or bread crumbs (I used Ritz cracker crumbs)
  • 3 tbsp fresh dill leaves (finely chopped)
  • ½ tsp salt
  • ½ tsp freshly cracked black pepper
  • coating
  • 1 cup cracker or bread crumbs (I used Ritz cracker crumbs)
  • garnish
  • tartar sauce
  • sliced green onions
  • lemon wedges
  • quick tartar sauce
  • ¼ cup mayonnaise
  • 2 tbsp relish
  • 1 tbsp prepared horseradish
  • salt and pepper to taste


  1. Lightly beat the eggs in a large mixing bowl. Add the salmon, breaking apart any large chunks gently with your fingers as you add it.
  2. If your zucchini is very wet, squeeze out the excess moisture in a paper towel. I generally find that I don't have to do this. Add the zucchini, scallions, crumbs, dill, salt, and pepper to the bowl and mix gently but thoroughly.
  3. Use a 1/4 cup measure to scoop out the mixture and form into round patties. Set on a plate, cover well, and refrigerate until you are ready to cook.
  4. Coat the bottom of a skillet with olive oil and heat on medium until hot. Fry the patties for about 4-5 minutes on each side, until golden and crispy on the outside, and hot throughout. I use my spatula to flatten them slightly in the pan.
  5. Serve immediately on a bed of fresh greens, topped with the tartar sauce, more green onions, and a wedge of lemon.
  6. To make the sauce blend the ingredients together and taste to adjust to your liking.
  7. View the recipe instructions at The View From the Great Island

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