Summer Zucchini Salmon Cakes

What makes these salmon cakes stand out is their vibrant combination of fresh zucchini, all bound in a savory salmon mix. Perfect for a quick dinner or a nutritious lunch, they deliver big flavors with minimal effort. So, grab your apron and let’s make cooking fun and easy with this fabulous dish!

Why do I adore these salmon cakes? It’s all about their amazing taste and health benefits. Each bite is bursting with flavor and packed with nutrients your body will thank you for.

Enjoy the delicate, flaky texture of salmon paired with the slight crunch of fresh zucchini, all brought together with rich flavors. It’s a perfect combination!

Discover the Nutritional Benefits of Salmon Cakes with Zucchini

Let’s talk about the nutrition packed into these delicious salmon cakes. Salmon is renowned for its high omega-3 fatty acid content, which is excellent for heart health, reducing blood pressure, and lowering the risk of heart disease. Omega-3s also improve brain function and reduce inflammation.

Salmon is also low in calories, making it a fantastic option for anyone looking to maintain or lose weight while still enjoying succulent flavors. Its high protein content is crucial for building and repairing tissues and keeping your bones strong, making salmon an excellent addition to these cakes.

Zucchini is another nutritional powerhouse. It’s high in fiber, which aids digestion, and packed with vitamins A and C, plus antioxidants that protect your cells from damage. Zucchini also contains significant amounts of potassium, essential for maintaining healthy blood pressure levels.

So, why do I love these salmon cakes so much? They make eating healthy a joy rather than a chore. Indulge in these nutrient-rich, flavor-packed salmon cakes and enjoy the benefits of a wholesome meal!

Here are some no-fuss tips to ensure your salmon cakes turn out flavorful and perfectly textured every time:

Handling the Salmon

If you’re cooking the salmon for this recipe, lightly season the salmon with salt and a drizzle of olive oil, then bake it just until it flakes easily with a fork. Overcooking can dry it out, so keep a close eye on it—it usually takes about 12-15 minutes at 375°F (190°C). Once cooked, let it cool a bit before flaking it with a fork to maintain those lovely, moist chunks that make your cakes so satisfying.

Grating the Zucchini

To ensure your salmon cakes aren’t soggy, you should squeeze out the excess water from the zucchini after grating it.

Here’s how to do it efficiently: shred your zucchini using the large holes of a box grater. Then, pile the shredded zucchini onto a clean kitchen towel or a few layers of paper towels. Gather up the ends of the towel and twist it around the zucchini, squeezing over the sink. You’ll be surprised how much water comes out.

Here’s what you’ll need for this yummy recipe:

• 2 zucchinis shredded: It adds a fresh, mild flavor and sneaks in some extra veggies.
• 2 cups cooked salmon shredded: The star of the show, which provides a rich, flaky texture and loads of omega-3 fatty acids.
• 2 eggs: They will bind everything together so your cakes don’t fall apart when you cook them.
• 1 small sweet onion diced: it brings sweetness that complements the savory notes of the salmon.
• 1 1/2 tsp salt divided: For seasoning.
• 1/2 tsp black pepper: For the taste, of course.
• 1/2 cup cornmeal: It gives the cakes a delightful crunch on the outside while keeping them moist inside.
• 1/2 cup plain Greek yogurt: It adds creaminess and tang, plus a protein boost.
• 2 tbsp fresh dill chopped: It infuses the cakes and dressing with a bright, herby flavor that screams freshness.
• 2 tbsp fresh parsley chopped: It adds a pop of color and a mild, herby freshness.
• Oil for frying

• 1 cup yogurt: It creates a creamy base for the dressing, adding a tangy backdrop.
• 2 tbsp fresh dill chopped: Dill brings a slightly anise-like taste to the dressing.
• Zest of one lemon: It brightens up the dressing with a citrusy spark.
• 2 tbsp lemon juice: Lemon adds freshness and tang, balancing out the creamy yogurt.
• Salt and black pepper to taste: For seasoning.

When you have leftover salmon, make Zucchini Salmon Cakes. It is so delicious, filled with summer zucchini, and gluten-free. Serve them with a dill lemon yogurt sauce, and you’ll be in for a treat.

Here’s how you make it:

1. Start by grating the zucchini using a box grater. Sprinkle salt and let it rest for 30 minutes. Squeeze out as much liquid as you can.

1. Transfer zucchini to a large bowl. Add all the rest of the ingredients and combine well.

1. Preheat a large cooking pan over medium. Add oil and scoop out even amounts of zucchini mixture. I cooked three at a time.
Cook for 4-6 minutes on each side until golden brown.

1. Remove them from the pan and place them on a plate with a paper towel to absorb the extra oil.
2. In a small bowl, combine all ingredients for the yogurt sauce.

1. Serve the zucchini salmon cakes with the yogurt sauce.

Can I freeze Zucchini Salmon Cakes?

Yes, you can freeze them. Allow the cakes to cool completely after cooking, then place them in a single layer on a baking sheet to freeze initially. Once solid, transfer them to an airtight container or freezer bag. They’ll keep well for up to 3 months.

What’s the best way to serve Zucchini Salmon Cakes?

Serve them with a dollop of Greek yogurt or sour cream mixed with dill for added flavor. They also pair wonderfully with a light salad or steamed vegetables for a balanced meal.

Can I use canned salmon for this recipe?

Yes, canned salmon works great and saves time. But you must drain it well and remove any large bones or skin before using it in your recipe.

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