Sunday, August 11, 2013

Zucchini Salmon Cakes

Are you sick of zucchini yet? No? Good. To my own surprise, I'm not either. I've been successful in my quest to not freeze any of my ample zucchini crop (from only one bunch of two plants!) and thus I have even more zucchini recipes to share. This might seem like a bit of a duplication of genre since I've made Zucchini Fritters in the past, but the addition of salmon makes this main dish instead of side, and a uniquely delicious creation in its own right. Zucchini fritters and salmon cakes are both delicious, so combining them is a sure-fire recipe for dinner success and an easy way of achieving my goal of eating fish at least once a week. I love this recipe not only for it's simple fresh flavor - rich salmon, fresh herbs, and zucchini in a lovely balance - but for being an easily scalable recipe that quickly feeds one on a busy weeknight that could also accommodate a small feast. For me, this meal satisfied the former, a quick bite between loads of laundry on a hectic weeknight. Like all busy people, I'm often tempted to skip dinner or just cram something into my face, but I find if I can spend few minutes preparing an eating a healthy dinner, it is really valuable to my physical and mental health. If you too hit the trifecta of limited time, healthy zucchini supplies, and a craving for fish, this recipe is the ideal solution to your culinary woes.

Zucchini Salmon Cakes
adapted from Gourmet
serves 1

1.5 tablespoons mayonnaise
1/2 teaspoon fresh lemon juice
1.5 tablespoons chopped chives (or other fresh herb)
1/2 teaspoon grainy mustard
1 dash cayenne (optional)
Salt and freshly ground black pepper
1/4 pound skinless salmon fillet, chopped
2 tablespoons bread crumbs, preferably whole wheat panko
1 small zucchini, coarsely grated (3/4 cup)
1 tablespoon olive oil

1. Whisk together mayonnaise, lemon juice, chives, mustard, and cayenne in a small bowl. Season to taste with salt and pepper

2. Stir together salmon, bread crumbs, zucchini, and mayonnaise mixture in another bowl.

3. Form salmon mixture into 2 (3-inch) patties. Heat oil in a small nonstick skillet over medium heat until hot, then cook salmon cakes, carefully turning once, until golden and salmon is just cooked through, about 6 minutes total.


  1. Fantastic! How about linking it in to Food on Friday over at Carole's Chatter which is collecting all sorts of fish cakes. Cheers

  2. Laine, thanks for adding this to the collection. I hope to see you again soon. Cheers