Zucchini Salmon Burgers – Herb-Packed & Pan-Seared
If you have love for salmon burgers, try this Zucchini-Salmon Burger that will take it to another level. Check out the simple recipe here.
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
Storage: Cooked patties keep refrigerated in an airtight container for up to 2 days. Reheat in a dry nonstick pan over medium-low heat for 2 minutes per side — avoid the microwave, which turns them rubbery.
Freezer: Freeze uncooked patties on a parchment-lined plate until solid, then transfer to a zip-top bag. They keep for up to 2 months. Thaw overnight in the fridge before cooking.
Make-Ahead: Shape raw patties up to 24 hours ahead. Stack with parchment between each patty, cover tightly, and refrigerate.
Substitutions: Swap breadcrumbs for panko for a lighter crumb, or use crushed crackers or almond meal for a gluten-free option. Canned salmon works in a pinch — drain it thoroughly and expect a softer texture.
Pro Tip: Salt the grated zucchini and let it sit for 5 minutes, then press it hard against a fine-mesh strainer until no more liquid drips out. Skipping this step means the patties steam instead of sear.
Nutrition
Serving: 1servingCalories: 309kcalCarbohydrates: 14gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 109mgSodium: 538mgPotassium: 825mgFiber: 3gSugar: 2gVitamin A: 730IUVitamin C: 11mgCalcium: 82mgIron: 3mg
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