This is a salmon burger built around fresh herbs and grated zucchini, cooked in one pan in under 30 minutes. The zucchini keeps the patty moist without adding bulk, and the hummus topping pulls double duty as both sauce and binder for the toppings. It’s a genuinely satisfying burger that happens to come together with almost no cleanup.
What makes this version work
Two things matter here. First, squeezing the salted zucchini dry is not optional — if you skip it, the extra water will prevent the patties from browning and they’ll steam instead of sear. Get them as dry as you can, pressing hard against the strainer. Second, the salmon is cubed and mixed raw rather than ground, which gives the finished patty real texture instead of a paste. Keep the cubes small enough that the mix holds together, but don’t overwork it — a few rough chops with a knife beats a food processor every time.
If something goes sideways
- Patties fall apart in the pan: The mix was probably too wet. Next time squeeze the zucchini harder and let the shaped patties rest on the parchment-lined plate in the fridge for 10 minutes before cooking — they firm up noticeably.
- Outside browns but inside is still raw: Your pan was too hot. Medium heat is the right call here; salmon cooks fast and a ripping-hot pan chars the crust before the center reaches a safe internal temperature of 145°F (63°C) for intact salmon pieces.
- Patties stick to the pan: The pan wasn’t hot enough before you added the oil, or you tried to flip too early. Wait until the edges look opaque and the patty releases cleanly — forcing it early tears the crust.
- Flavor tastes flat: Fresh mint and dill are doing most of the work here. Dried herbs won’t cut it — if you don’t have fresh, swap in fresh flat-leaf parsley rather than reaching for the spice rack.
- Mix is too sticky to shape: Wet hands help a lot. Dampen your palms before pressing each patty and the mixture won’t cling.
Make-ahead notes
Shaped raw patties keep well in the fridge for up to 24 hours — stack them with parchment between each one and cover tightly. For longer storage, freeze them on the parchment-lined plate until solid, then transfer to a zip bag; they’ll hold for up to 2 months. Thaw overnight in the fridge before cooking, not on the counter. Cooked patties keep for 2 days refrigerated. To reheat, skip the microwave — it turns them rubbery. A dry nonstick pan over medium-low heat for 2 minutes per side brings them back without drying them out.
Zucchini Salmon Burgers – Herb-Packed & Pan-Seared
Equipment
- 10-inch non-stick skillet
- Box grater
- Fine-mesh strainer
- Large mixing bowl
- Sharp chef’s knife
- parchment paper
- Spatula (fish spatula or thin metal)
Ingredients
- ½ medium zucchini about 100g / 3.5 oz
- 1 pound salmon fillets about 450g, skin removed, cut into 1/2-inch (1cm) cubes
- 3 stalks spring onions minced
- ½ medium red onion finely minced, about 60g / 2 oz
- ½ teaspoon ground cumin
- ½ cup fresh mint leaves roughly chopped, about 15g
- ¼ cup fresh dill roughly chopped, about 7g
- ½ teaspoon fine sea salt divided
- 3 tablespoons bread crumbs about 20g
- 1 large egg beaten
- 1 tablespoon olive oil for cooking
- ½ cup hummus about 120g, for topping
Instructions
- Grate the zucchini on the coarse side of a box grater. Toss it with a pinch of salt in a bowl and let it sit for 5 minutes. Transfer to a fine-mesh strainer and press firmly to squeeze out as much liquid as possible — this step is essential for crispy patties.1/2 medium zucchini, 1/2 teaspoon fine sea salt
- Add the grated zucchini, salmon cubes, spring onions, red onion, cumin, mint, dill and a pinch of salt to a bowl and mix gently.1/2 medium zucchini, 1 pound salmon fillets, 3 stalks spring onions, 1/2 medium red onion, 1/2 teaspoon ground cumin, 1/2 cup fresh mint leaves, 1/4 cup fresh dill, 1/2 teaspoon fine sea salt
- Add in the bread crumbs and the beaten egg, stir to combine until well-mixed. The mixture will be a bit sticky, but that’s fine.3 tablespoons bread crumbs, 1 large egg
- Divide the mixture into 4 balls, then press and mould them firmly with your hands. Place them on a plate with parchment paper.
- Heat 1 tablespoon of olive oil in a 10-inch non-stick skillet over medium heat until the oil shimmers. Add the salmon burgers and cook 3 to 4 minutes per side or until brown and crisp outside.1 tablespoon olive oil
- Serve each burger on a toasted bun or over a bed of mixed greens. Spoon about 2 tablespoons of hummus onto each patty and add your preferred toppings.1/2 cup hummus
Notes
Nutrition
Your questions, answered
Can I use canned salmon instead of fresh fillets?
Yes, but drain it very thoroughly and expect a softer, more uniform texture. Canned salmon is already cooked, so your only goal in the pan is to get a crust and heat it through — 2 to 3 minutes per side is plenty.
Do I need a food processor to make these?
No — a knife and a box grater are all you need. Cube the salmon by hand into roughly half-inch pieces and grate the zucchini on the coarse side of the grater.
What internal temperature should the salmon patties reach?
Aim for 145°F (63°C) at the center, which is the USDA safe temperature for fish. A thin instant-read thermometer inserted through the side of the patty gives you a reliable read without guessing.
Can I grill these on a BBQ instead of a pan?
You can, but salmon patties are more fragile than beef and will stick to grill grates. Oil the grates well and use a fish spatula, or cook them on a lightly oiled sheet of foil directly on the grill to keep them intact.
Is there a substitute for bread crumbs to make this gluten-free?
Almond flour works as a 1-to-1 swap and binds the patties without changing the flavor. Finely crushed gluten-free crackers also do the job if that’s what you have on hand.
My patties came out dense and heavy — what went wrong?
Overmixing is usually the culprit. Stir just until the egg and bread crumbs are distributed — the mixture should look rough, not smooth. Skip the egg in the mix if you find it makes the patty too dense; the bread crumbs and the natural moisture in the salmon provide enough binding on their own.
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