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Why You’ll Love My Recipe
Salmon burgers are a great alternative to traditional beef burgers, especially if you’re trying to cut back on red meat! This recipe uses canned salmon, making it an easy go-to any time of the year and something you can make using affordable pantry staples that you can have on hand and ready to go anytime!
Deliciously tender and crispy, these salmon burgers can also be served on their own alongside a salad if you prefer to think beyond the bun! Consider dishing it up alongside my Greek Salad with Homemade Dressing or Cucumber Tomato Salad for a little added freshness!
As a topping for your burger, why not give my Tartar Sauce Recipe a try? Or add a little spice to your burger with my Creamy Sweet Chili Sauce!
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy to make; perfect for a lunch, snack, or light dinner!
- Total Time: These salmon burgers come together in just 30 minutes. Perfect for a busy weeknight!
- Variations: These salmon burgers are a great platform for all sorts of flavors! Substitute the cayenne pepper for Old Bay or Cajun seasoning for an extra spicy flare; glaze cooked with Teriyaki or barbecue sauce before serving; or add freshly chopped herbs like basil, oregano, and parsley for a more herby bite. You can even add in chopped capers for extra tang that goes fantastically with salmon and dill!
- Tools For This Recipe: You will need mixing bowls, a metal spatula, and a large skillet to make this recipe. If you want to perfectly portion and shape your burgers, you’ll also want a kitchen scale and burger press!
What You’ll Need for Ingredients
Canned Salmon: This recipe calls for one 418g can of salmon. If your local supermarket doesn’t have cans in this size, you’ll need close to three conventional 150g cans to make this recipe. If you’re not in the mood to have a little bit of leftover canned salmon in the fridge, just increase the amount of bread crumbs by feel to make sure your patties hold together. Karlynn’s Tip: If you choose to use fresh salmon, consider using a food processor to coarsely chop your salmon and mix your patty ingredients together.
Breadcrumbs: I use panko breadcrumbs in this recipe because of their light and fluffy texture. Not only do they help seal the moisture into these burgers, keeping them from drying out when cooked, but they also act as an important binder (along with the eggs and mayonnaise) to keep your patties from falling to pieces in the skillet.
Powdered Mustard: Mustard powder adds a great zing of flavor without adding enough extra moisture that the structural integrity of your patties could be compromised. Karlynn’s Tip: A little sprinkling of mustard powder is also a fantastic way to add an extra depth of flavor to cheese sauces, so you won’t regret picking up a tin if you haven’t already got some in your pantry!
How To Make Salmon Burgers
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Whisk the eggs in a medium bowl.
- Mix in your deboned canned salmon gently, careful not to break up the fish too much.
- Add the mayonnaise, onions, celery, dill, breadcrumbs, mustard powder, garlic, and cayenne pepper, folding the mixture gently until combined.
- Press into about 4-5 patties.
- Heat the oil in a large skillet over medium heat, then cook the salmon patties for 10 minutes before turning them over very carefully and cooking them for another 10 minutes until both sides are lightly browned and they are cooked through.
- Serve as-is, or on a bun with your favorite toppings!
Karlynn’s Tips and Tricks for the Perfect Salmon Burgers
- From the Frying Pan Into the Oven: Frying your salmon patties is the best option if you want a crispy, golden brown outer coating, but if you’re looking for a slightly less greasy finish and don’t want to have to babysit the patties on the stove, you can bake your patties for 13-15 minutes at 425°F. Make sure to set a timer and flip your patties halfway through the cooking process for a more consistent outer crust! Just know that you’ll have a harder time getting the same crunch by cooking them with indirect heat.
- Structure is Integral: There’s nothing worse than a burger that falls apart as soon as you take the first bite. The same basic principles apply to making a perfectly round and structurally sound patty whether you’re making a burger out of meat or fish. Start by dividing your salmon into patties, then roll each portion into a ball between the palms of your hands like you would with cookie dough. Make sure each portion is rolled as tightly as possible. Then use a heavy, flat object such as a metal spatula or the bottom of a frying pan to flatten them to your desired radius.
Storage Instructions
Refrigerator: Leftovers can be stored in airtight containers in the fridge for up to 4 days.
Freezer: You can freeze your patties before or after cooking them for up to 3 months. To freeze, stack them between wax or parchment paper and seal them up in an airtight container or zip top bag. To re-heat, thaw in the fridge overnight and reheat on the stove top, in the oven or air fryer, or in the microwave.
More Delicious Burger Recipes
- Looking for something a little outside of the ordinary? Give my Peanut Butter & Jam Bacon Sriracha Burgers a try!
- Looking for a meatless burger that really packs a punch? Try my Homemade Portobello Mushroom Burgers for a better bite than anything you’ll find in even the trendiest of vegan restaurants!
- If you think ground turkey’s only good for sad, dry bites, give my No Fail, Seriously Delicious & Juicy Turkey Burgers a try! I know they’ll change your mind!
Salmon burgers have a much brighter, more summery taste than regular meat, making them a must at any spring or summer get together. Using canned salmon also makes them super easy to make even when salmon isn’t in season, so I can get that sunny-day taste whenever I like!
Give these salmon burgers a try and let me know how they turned out for you in the comments below!
Happy Cooking!
Karlynn
Salmon Burgers
Ingredients
- One 418 gram canned salmon , bones removed
- 2 eggs, whisked
- 2 Tablespoon mayonnaise
- 2 green onions, chopped fine
- 1 stalk celery , diced thin
- ¼ cup onion, diced fine
- ½ teaspoon dried dill
- ½ cup bread crumbs
- ½ teaspoon powdered mustard
- ½ teaspoon garlic, Minced
- ¼ teaspoon cayenne pepper
- 1 Tablespoon vegetable oil
Toppings
- 4 burger buns
- Mayonnaise
- lettuce
- tomato
Instructions
- 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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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