These Salmon Burgers are great to eat with a bun or without! They are deliciously tender on the inside and crispy on the outside, perfect for any occasion.
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Salmon burgers are a great alternative to traditional beef burgers, especially if you are trying to cut back on red meat. Salmon burgers have a much brighter, more summery taste than regular meat, making them a must at any spring or summer get together.
This recipe uses some canned salmon to help alleviate any salmon shortage you might encounter during the rest of the year. However, if you happen to find some well priced fresh salmon, feel free to use it instead.
Salmon Burgers Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Can of canned salmon, bones removed
• Green onions
• Dried dill
• Bread crumbs
• Powdered mustard
• Cayenne pepper
• Vegetable oil
• Burger buns
How To Make Salmon Burgers
• In a medium bowl, whisk together the eggs, followed by the salmon, mixing gently
• Add in the mayo, onions, celery, dill, breadcrumbs, mustard, garlic, and cayenne pepper, folding it all together until combined
• Press into 4 or 5 patties, depending on the desired size
• Heat the oil in a large skillet over medium heat
• Cook the patties for about 10 minutes, turning them over very gently and cooking them for another 10 minutes, or until both sides are lightly browned and cooked through
• Place the burger on a bun and add on your favorite toppings
Could You Bake Your Salmon Burgers Instead?
Frying your salmon patties is the best option if you want to achieve that crispy brown outer coating that will give your burger that extra layer of flavor.
However, for a slightly less greasy finish and less mess while cooking, why not try baking your salmon patties?
Preheat your oven to 425 Fahrenheit and bake your patties for between 13 to 15 minutes, depending on your oven. Make sure to set a timer and flip each patty halfway through the cooking process for a more consistent outer crust.
There are several benefits to baking your salmon burger rather than frying them. Firstly, baking does not require the use of oil, making your salmon burgers a little bit more healthy.
Secondly, there is much less mess when baking. Rather than having to dirty a frying pan and risk grease jumping out of the pan and onto the counter, all of the mess is restricted to just the one oven tray. You could also line your oven tray with foil to reduce the cleaning even further.
The last big advantage is that frying burgers requires your attention throughout the entire cooking process. However, with baking, you can pop them in the oven, set a timer, and carry on with other tasks while they cook!
It is worth noting that if you choose to bake your burgers rather than fry them it will slightly alter their texture. It is much harder to achieve a crispy brown outer layer when baking burgers due to the lack of oil and intense heat that you get with frying.
How To Get Perfectly Round Burger Patties
There is nothing worse when eating a burger than the entire thing falling apart in your hand as you take the first bite. Good structural integrity is key to making the perfect burger, and it all starts with the patty.
Get the patty right, and you have a burger that holds all of its toppings perfectly in place right down to the last bite. Get the patty wrong, however, and all of the toppings will quickly be falling through your finger and onto your plate.
Whether making meat or a fish burger, the same basic principles apply to making a perfectly round and structural sound patty that will hold the rest of the burger together.
Start by dividing your salmon mixture into your desired number of patties.
For precision, use measuring scales to make sure that each portion is the same weight.
Once you have divided your salmon mixture roll each portion into a ball by working it between the palms of your hands like you would with cookie dough. Make sure that each portion is rolled into a tight ball, as this will ensure that your mixture is tightly packed together.
Using a heavy flat object such as a metal spatula or the bottom of a frying pan, press down on each salmon ball until you get your desired radius. When doing this, make sure not to press your burgers so thin that they all break apart when you pick them up.
If you want perfectly round burger patties, you can use a cookie cutter to tidy up the edges of your patties for a professional-looking finish as well.
Looking for more delicious Burger recipes? Try these out:
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- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Main Course
- Karlynn Johnston
- One 418 gram canned salmon bones removed
- 2 eggs whisked
- 2 Tablespoon mayonnaise
- 2 green onions chopped fine
- 1 stalk celery diced thin
- 1/4 cup onion diced fine
- 1/2 teaspoon dried dill
- ½ cup bread crumbs
- 1/2 teaspoon powdered mustard
- ½ teaspoon garlic Minced
- ¼ teaspoon cayenne pepper
- 1 Tablespoon vegetable oil
- 4 burger buns
- In medium bowl whisk the eggs.
- Mix in the salmon gently.
- Add the mayonnaise, onions, celery, dill, breadcrumbs, mustard, garlic, cayenne pepper, folding the mixture gently until combined.
- Press into about 4-5 patties
- Heat the oil in a large skillet over medium heat.
- Cook the salmon patties for 10 minutes, turning them over very gently and cooking them for another 10 minutes until both sides are lightly browned and cooked through.
- Place the burger on a bun and add your favourite toppings
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.