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Heat 2 teaspoons oil in a large skillet over medium-high heat. Season salmon all over with salt and pepper then cook, flipping once, until golden brown and just cooked through, 7 to 8 minutes. Once cool, break into small flakes in a bowl, removing any bones. Add zucchini, mustard, egg and 1/4 teaspoon pepper and toss gently to combine.
Form salmon mixture into 16 (3-inch) patties, coating each lightly in breadcrumbs. Heat remaining oil in large skillet over medium heat. Cook half the patties, flipping once, until deep golden brown and cooked through, 6 to 7 minutes total. Transfer to a paper towel-lined plate and season with salt; repeat process with remaining patties. Serve salmon cakes hot, with lemon wedges on the side.