These Salmon Fritters with Zucchini and Potato are lightly fried and take less than 30 minutes to make. Cooked until golden brown, making them deliciously crispy on the outside, they're perfect for the whole family and easy to make on busy weeknights.
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Recipe Highlights
- Made with Simple Ingredients: uses pantry staples, veggies and either canned salmon or fresh cooked salmon
- Light, Crispy and Golden: Lightly pan frying the fritters creates a crispy outer layer, with a tender flaky centre.
- Customisable: Easy to add in your favorite fresh herbs, additional spices, dijon mustard or garlic powder
- Perfect for Dinner or Lunch: Serve with veggies or rice for Dinner, or make Salmon Burgers for Lunch
- Perfect for Meal Prepping: Salmon fritters reheat well and taste great the next day.
- Easy lunch under 500 calories
Ingredients
- Tinned Red Salmon: I use John West red salmon, however you could also use canned pink salmon, or leftover cooked salmon. If you don't like tinned salmon fishcakes, you can easily make them using Air Fryer Salmon!
- Potato, Carrot, Zucchini and Red Onion: These are my staples for making any type of salmon fritters recipe as they not only make the patties go further, the vegetables add taste and texture. Green onions can be used instead of red onions.
- Fresh Dill, Salt and Black Pepper: Salmon needs seasoning otherwise it can be a bit blank. Substitute dill for any fresh herbs
- Egg: you'll need one large egg to bind the ingredients together. The moisture in salmon alone will not hold the patties together once cooked
- Lemon: you'll need lemon juice and lemon rind.
- Breadcrumbs: wholemeal breadcrumbs, or panko breadcrumbs will help to create a crispy texture
- Oil: Any type of cooking oil will work including vegetable oil, coconut oil, avocado oil, and extra virgin olive oil.
Canned fish recipes are convenient because you can keep them in your pantry for those days where you need something quick and easy without going to the grocery store. One of my favorites is this Tuna Mornay Pasta Bake (Made with Canned Tuna)
How To Make
- Prepare Salmon: Open the can of red salmon, drain the liquid, and transfer the salmon to a bowl. Carefully flake the salmon, removing any bones and skin.
- Add Grated Veggies and Seasonings: Combine grated potato, carrot, zucchini, red onion, dill, lemon juice, and lemon zest. Mix and season with salt and pepper.
- Add Egg and Breadcrumbs: Incorporate the egg and breadcrumbs into the mixture, ensuring thorough combining.
- Shape into Patties: Form the salmon mixture into 6 patties, approximately 2-3 inches in diameter.
- Cook Fritters: Cook the patties in hot oil for 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to absorb excess oil.
- Serve: Enjoy warm salmon and zucchini fritters with lemon wedges, dill sauce, hot sauce, or homemade tartar sauce.
Making dinners under 500 calories is my specialty, with many of my most popular being low calorie chicken recipes, low calorie meal prepping recipes and low calorie slow cooker recipes.
Preparing Canned Salmon
This tinned salmon recipe is easy to make but you might be wondering how to remove bones from canned salmon. To prepare canned salmon:
- Drain the liquid by holding the can over a sink or using the lid to press out excess liquid.
- After draining, remove visible bones and skin, then gently flake the salmon with a fork, either in the can or on a clean plate.
- Check salmon again to feel for small, soft bones.
Quick Salmon recipes are one of my favorite things to make when meal prepping because Salmon reheats well without losing its texture or flavor. Aside from Salmon Fishcakes, Salmon Noodles and Salmon Burrito Bowls are two recipes I make as part of my meal prepping routine. I also love this low calorie corn fritters for breakfast and snacks!
Recipe Tips
- Grate the veggies you are using, as opposed to chopping them. This makes for a better consistency and helps them to hold together better.
- Potato: Instead of white potato, use sweet potato grated instead for a bit of variety.
- Temperature – Medium to high is best and I like to use Rice Bran Oil which has a high smoke point but doesn’t burn. Avoid using olive oil as the flavor from the oil will be too overpowering for the fish
- Seasonings – Salt and pepper definitely go a long way to bringing out the flavors of the salmon. Adding a little old bay seasoning is also great for added flavor.
What To Have With Salmon Patties
- Vegetable Ideas: Garlic Butter Brussel Sprouts, Air Fryer Smashed Potatoes, mashed potato
- Salad Ideas: garden salad, mango and tomato salsa
- Rice Ideas: white or brown rice or cauliflower fried rice
- Noodle Ideas: Garlic Parmesan Zucchini Noodles, Peanut Butter Noodles
Common Questions
To prevent salmon patties from falling apart, ensure the mixture has a proper binding agent, such as eggs or breadcrumbs, or both. Additionally, refrigerate the patties before cooking to help them firm up, and handle them gently when flipping during cooking.
Yes, you can use smoked salmon in salmon fritters, but be mindful of its strong flavor. Adjust other ingredients to balance the taste, and consider omitting additional salt as smoked salmon is already seasoned.
Yes, you can cook salmon fritters in the air fryer for a healthier alternative to traditional frying. Adjust cooking time and temperature based on your specific air fryer model. I recommend using a small amount of spray oil to achieve the crispy texture.
Crafted from pantry staples salmon patties are light, crispy, and customizable with herbs and spices. Perfect for dinner with veggies or rice, or as salmon burgers for lunch. They reheat well, making them great for meal prepping.
Easy Salmon Potato and Zucchini Fritters
Ingredients
- 1 can 415 grams/15 ounce tin Red Salmon - 415 grams/15 ounce tin Red Salmon
- ¼ cup Grated potato
- ¼ cup Grated Carrot
- ¼ cup Grated Zucchini
- 2 tablespoons Red onion, finely chopped
- 2 tablespoons Dill, finely chopped
- 1 tablespoon Lemon juice
- Rind of 1 lemon
- 1 large Egg
- ¼ cup Breadcrumbs
- Salt and pepper to taste
- 4 tablespoons Cooking oil
Instructions
- Prepare Salmon and Remove Bones and Skin: Open the can of red salmon and drain the liquid. Carefully remove the salmon from the can and place it in a bowl. Gently inspect the salmon for bones. Using your fingers or a fork, carefully flake the salmon, feeling for and removing any small bones you encounter. If there is skin attached, peel it away and discard.
- Add Grated Veggies and Seasonings: Add the grated potato, carrot, and zucchini, followed by the red onion, dill, lemon juice and lemon zest. Mix together with a spoon, and season with salt and pepper.
- Add Egg and Breadcrumbs: Add the egg and mix though, followed by breadcrumbs, mixing through until combined
- Shape into Patties: Form the salmon mixture into 6 patties, usually about 2-3 inches in diameter. Set aside on a separate plate as you make them.
- Cook Fritters: Place the patties in the hot oil and cook for 3-4 minutes on each side or until they are golden brown and cooked through. Once cooked, transfer the fritters to a paper towel-lined plate to absorb any excess oil.
- Serve: Serve the salmon fritters warm, with lemon wedges for squeezing over the top, a dill sauce, or homemade tartare sauce.
Notes
-
- Tinned Red Salmon: I use John West red salmon, however you could also use canned pink salmon, or leftover cooked salmon. If you don't like tinned salmon fishcakes, you can easily make them using Air Fryer Salmon!
- Potato, Carrot, Zucchini and Red Onion: These are my staples for making any type of salmon fritters recipe as they not only make the patties go further, the vegetables add taste and texture. Green onions can be used instead of red onions.
- Fresh Dill, Salt and Black Pepper: Salmon needs seasoning otherwise it can be a bit blank. Substitute dill for any fresh herbs
- Breadcrumbs: wholemeal breadcrumbs, or panko breadcrumbs will help to create a crispy texture
- Oil: Any type of cooking oil will work including vegetable oil, coconut oil, avocado oil, and extra virgin olive oil.
- Serving: Garlic Butter Brussel Sprouts, Air Fryer Smashed Potatoes, mashed potato, garden salad, mango and tomato salsa white or brown rice or cauliflower fried rice, Garlic Parmesan Zucchini Noodles, Peanut Butter Noodles
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
I hope you don’t freak out when I tell you for this recipe I used tinned Red Salmon, which I had at the ready in my pantry. I know many people are a little bit anti canned salmon or tuna, but I honestly find it really convenient, especially for things like pasta bakes, and fish cakes.
Related: Tuna Mornay Pasta Bake (Made with Canned Tuna)
Since I almost always have canned salmon and tuna in my pantry, it means I don’t need to make a special trip to the grocery store. How about you? Do you keep tins of salmon or tuna in the cupboard either for “dinner emergencies” along with a bag of pasta, or maybe just because you like it?
The trick to working with canned salmon, after getting it out of the tin, is removing the bones and excess skin. This can be a bit of a delicate operation as the bones are quite fine and the skin is slippery.
My top three tricks for getting the salmon ready are:
- Get the salmon out of the tin and hold in one hand. Start removing the bones and skin and putting them back into the tin, and placing the good salmon flesh into a clean bowl.
- It will be difficult to remove every single tiny bone. This is OK. The whole point of de-boning the salmon is to remove the majority. The remaining ones will be so tiny and unnoticeable when the fritters are cooked it will not be an issue.
- Once you have the salmon in the bowl (bones and skins removed), clean your hands, and use your fingers to further break up the salmon, ready for the other ingredients.
(note: if you must wash the salmon before adding the rest of the ingredients, please do so, but I never do and I don’t think it’s necessary as I want to keep as much of the salmon flavour as possible)
Red Salmon versus Pink Salmon
Both red and pink salmon are pacific salmon caught in the wild. Red salmon is more expensive than pink salmon, and the red salmon has a more robust flavour, whereas the pink salmon has a more delicate flavour.
If you’re used to eating salmon on a regular basis, you might find the pink salmon a little lacking in flavour. (I use John West Red Salmon). The other thing about salmon of course, is that it is high in omega 3 fats which is great to incorporate into your diet.
Making up a batch of these is also great for taking to work for lunch – along with some brown rice, wholemeal spaghetti, or quinoa with a garden salad. Packing a few of these salmon fritters into your work lunch each week would definitely help with keeping the 3pm munchies at bay.
Are you mad keen about Salmon like me? Then check out my other Salmon recipe creations that are just as quick and tasty as this one: Super Quick Salmon Curry In A Hurry, Easy Weeknight Salmon Stirfry, Chilli Soy Salmon with Sesame Noodles, and this mexican masterpiece - Salmon Burrito Bowls!
Recipe Tips
- Grate the veges you are using, as opposed to chopping them. This makes for a better consistency and helps them to hold together better.
- Instead of white potato, use sweet potato grated instead for a bit of variety.
- Don’t have the pan/oil on the absolute highest setting – Medium to high is best and I like to use Rice Bran Oil which has a high smoke point but doesn’t burn. Avoid using olive oil as the flavour from the oil will be too overpowering for the fish
- Don’t skip the seasoning – Salt and pepper definitely go a long way to bringing out the flavours of the salmon.
I thoroughly enjoyed making and eating these salmon fritters. I had them for lunch and dinner and am seriously looking forward to the next time I make them.
Easy Salmon Potato and Zucchini Fritters
Ingredients
- 1 can 415 grams/15 ounce tin Red Salmon - 415 grams/15 ounce tin Red Salmon
- ¼ cup Grated potato
- ¼ cup Grated Carrot
- ¼ cup Grated Zucchini
- 2 tablespoons Red onion, finely chopped
- 2 tablespoons Dill, finely chopped
- 1 tablespoon Lemon juice
- Rind of 1 lemon
- 1 large Egg
- ¼ cup Breadcrumbs
- Salt and pepper to taste
- 4 tablespoons Cooking oil
Instructions
- Prepare Salmon and Remove Bones and Skin: Open the can of red salmon and drain the liquid. Carefully remove the salmon from the can and place it in a bowl. Gently inspect the salmon for bones. Using your fingers or a fork, carefully flake the salmon, feeling for and removing any small bones you encounter. If there is skin attached, peel it away and discard.
- Add Grated Veggies and Seasonings: Add the grated potato, carrot, and zucchini, followed by the red onion, dill, lemon juice and lemon zest. Mix together with a spoon, and season with salt and pepper.
- Add Egg and Breadcrumbs: Add the egg and mix though, followed by breadcrumbs, mixing through until combined
- Shape into Patties: Form the salmon mixture into 6 patties, usually about 2-3 inches in diameter. Set aside on a separate plate as you make them.
- Cook Fritters: Place the patties in the hot oil and cook for 3-4 minutes on each side or until they are golden brown and cooked through. Once cooked, transfer the fritters to a paper towel-lined plate to absorb any excess oil.
- Serve: Serve the salmon fritters warm, with lemon wedges for squeezing over the top, a dill sauce, or homemade tartare sauce.
Notes
-
- Tinned Red Salmon: I use John West red salmon, however you could also use canned pink salmon, or leftover cooked salmon. If you don't like tinned salmon fishcakes, you can easily make them using Air Fryer Salmon!
- Potato, Carrot, Zucchini and Red Onion: These are my staples for making any type of salmon fritters recipe as they not only make the patties go further, the vegetables add taste and texture. Green onions can be used instead of red onions.
- Fresh Dill, Salt and Black Pepper: Salmon needs seasoning otherwise it can be a bit blank. Substitute dill for any fresh herbs
- Breadcrumbs: wholemeal breadcrumbs, or panko breadcrumbs will help to create a crispy texture
- Oil: Any type of cooking oil will work including vegetable oil, coconut oil, avocado oil, and extra virgin olive oil.
- Serving: Garlic Butter Brussel Sprouts, Air Fryer Smashed Potatoes, mashed potato, garden salad, mango and tomato salsa white or brown rice or cauliflower fried rice, Garlic Parmesan Zucchini Noodles, Peanut Butter Noodles
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
Lynne says
These fritters are great. I used tinned red salmon. I did not remove the skin or bones, both are very good for you and disappear into the mixture. I could not detect them in the finished fritters.
Thank you for the recipe.
Ariasmith says
This salmon fritters looks tasty and delicious.Thanks for the share!!