Zucchini Salmon Cakes

Zucchini Salmon Cakes

I don’t know about you, but sometimes I need to switch up my protein sources. I can't always cook just chicken or beef!

This recipe combines omega-3 rich salmon with zucchini to make delicious zucchini salmon cakes.

These cakes can be served on top of a bed of greens, rice, or even a bun to make a salmon burger. We even included a macro-friendly yogurt sauce as the perfect complement to this dish!

I know you will love this recipe and I can’t wait for you to try it out...

Zucchini Salmon Cakes

Servings: 1 (1 Serving = 2 Cakes)


For the Cakes:

• 1/2 of a Medium Zucchini
• 6oz Salmon Filet
• 2 Tbsp of Oats
• 2 Tbsp of Shredded Mozzarella Cheese
• 1 Large Egg
• 1/4 Tsp Garlic Salt
• 1/4 Tsp Dill
• 1/4 Tsp Onion Powder
• Fresh Ground Pepper to Taste

For the Lemon Yogurt Sauce:

• 2 Tbsp Plain Greek Yogurt
• 1 Tbsp Lemon Juice
• 1/4 Tsp Dill
• 1/4 Tsp Garlic Salt


1. Preheat your oven to 425℉ and line a small baking sheet with parchment paper. Lightly spray the paper with cooking oil spray or brush with olive oil. Place your 6oz filet of salmon on the baking sheet.

2. Bake the salmon for 15 minutes or until the internal temperature reaches 145℉.

3. While the salmon is baking, grate the zucchini. Dump the grated zucchini in a thin dish towel or cheesecloth to squeeze out as much moisture as possible.

4. Place a medium frying pan on the stovetop and set it to medium-low. Cover it with olive oil or non-stick cooking spray.

5. When the salmon is done baking, remove the skin and add it to a medium-sized mixing bowl to flake it with a fork into small pieces. Add the zucchini and the remainder of the salmon cake ingredients, then mix well.

6. Scoop half of the mixture onto one side of the frying pan and form a round, flat cake about 1/2 inch thick. Do the same with the rest of the mixture. Let them cook for about 5-6 minutes per side or until crispy and golden brown.

7. While your salmon cakes are on the stove, mix all the yogurt sauce ingredients in a small bowl.

8. When the cakes are done cooking, place them on a plate, top them with the sauce, and give them a few minutes to cool before digging in!

Macros Per Serving - Zucchini Salmon Cakes:

Calories: 385
Protein: 35g
Carbs: 12g
Fat: 21g
Fiber: 2g

Macros Per Serving - Yogurt Sauce (3.5 Tbsp/Serving):

Calories: 21
Protein: 3g
Carbs: 2g
Fat: 0g
Fiber: 0g

Looking For More Recipes or Help?

If you're looking for more healthy recipes, nutrition tips, or anything else ... reach out to us! Our Customer Service team of NASM Certified Personal Trainers and Nutrition Coaches is happy to help ... for free! Just give us a call at 1-800-409-9732 or send us an email at CustomerService@1stPhorm.com.

Customer Service - 1st Phorm