If you are looking for a great salmon burger recipe, let me share my favorite. This recipe for Salmon Burgers Using Canned Salmon needs to make it to your menu soon!
What Makes These Salmon Burgers So Good?
Well, first of all, it’s salmon. Even though I grew up in Alaska and ate salmon all the time, it is still one of my favorite fish to eat!
They are healthy. Salmon is low in calories, but still a really good source of protein. It is also high in B12 as well. Perhaps what they are the best know for is the Omega-3 fatty acids. These are essential fatty acids we all need.
Are salmon burgers healthy? Without a doubt, yes!!
This recipe is also really easy to make. The burgers come together quickly and are made mainly with pantry ingredients.
- Canned Salmon
- Cayenne pepper
Notes For Making The Salmon Burgers Using Canned Salmon
First of all, this is a quick recipe, no need to overcook these burgers.
Second, while these burgers can be grilled, it is really hard to keep them from falling apart on the grill, I always opt for my panini press or electric griddle. It is just so much easier for cooking and keeping everything in place.
The type of salmon you use matters. I will explain this in my salmon recommendations below. Try to find good quality where possible.
You can use these for meal prep. They are simple to reheat and are perfect to top a healthy buddha bowl or salad as well.
To keep the salmon burgers from breaking apart, you need to have good binders in the mix. I use FOUR eggs for this recipe. As they cook in the burgers, they will bind the burger together. As will the panko I use in the burgers as well. If you are lacking in either one of these, they will fall apart.
I used things like cayenne pepper and garlic for my burgers. I did this as I was using southwestern style toppings for my burger. If you are looking for something else, you can also replace the cayenne with fresh herbs like dill, chives, etc. Then you can top with just tomatoes, lettuce, and herb mayo.
Being from Alaska, I am somewhat particular about my salmon. For us, pink salmon is the worst. If you like this, continue to use it, and please don’t be offended. 🙂
If you can, sockeye salmon (or red salmon as we call them) are great to use. They are also pretty easy to find.
Silver salmon (Coho Salmon) are my very favorite, so use that if at all possible. They have a higher amount of fat than other salmon and the best flavor (if you are asking my personal opinion).
What Can I Do If I Don’t Have Canned Salmon?
If you prefer to use fresh, that is great. It just takes a few extra minutes.
Start by drizzling your filet with just a touch of olive oil, then sprinkle with salt and pepper. Bake at 450 for about 5-7 minutes, depending on the size of the filet.
Cool, then flake the salmon by pulling it apart with a fork. From here it is ready to use in the burgers.
Making the Epic Salmon Burger
- Drain your salmon well. You don’t want/need the extra liquid in there.
- Flake your salmon. What I mean by this is breaking it up into smaller pieces with a fork.
- Mix in your eggs, panko, and seasoning.
- Mix well to combine.
- Heat griddle and butter generously.
- Form the burgers in your hand, pressing to hold their shape. It is important to press them firmly.
- Place on the hot, buttered griddle.
- Cook for at least 4 minutes on each side. I really only like to turn these once.
- When they are golden brown, turn carefully.
- Serve and top as your like. I used tomatoes, avoacadoes, lettuce, and a killer jalapeno ranch!
- That is it, now sit back and enjoy.
Assembling the Epic Salmon Burgers
Like any burger, you can dress it any way you like. I will show you how I made our’s and you decide from there.
You Don’t Want To Miss This Salmon Burger using Canned Salmon
What To Serve With Your Salmon Burgers?
- Pumpkin Risotto with bacon
- Mediterranean Lentil Salad
- Green Goddess Salad
- Couscous Salad
- Simple Superfoods Salad
- Healthy Broccoli Cheddar Bites
- Broccoli and Millet Fritters
- Autumn salad with kale and butternut squash
You don’t want to miss this epic salmon burger!
- Electric griddle or skillet for cooking.
- 4 cups flaked salmon
- 4 eggs
- 1/2 cup Panko This is my recommendation, but you can also use bread crumbs or even crushed saltines if you prefer.
- 1 teaspoon salt my canned salmon is salted, so I don't add much. If your canned salmon isn't salted, add in at least another 1/2 teaspoon of salt.
- 2 teaspoons minced garlic
- 1/2 teaspoon ground black pepper
- 1-3 teaspoons cayenne pepper If you like spice, go heavy on the cayenne pepper. If you don't, go light!
- 1-2 tablespoons butter or oil for greasing pan you will cook in
- Begin by flaking your salmon in medium sized bowl. To flake your salmon means to break it apart with a fork. You want fairly small pieces, then everything will blend well. Heat griddle to 400 degrees or pan over medium- high heat,you want them to be hot when you are ready to cook the patties. Now, add remaining ingredients to salmon and mix well. Form into patties, making sure to press well and firmly. This will ensure the patties will stick together when you are cooking them.Spread your butter or oil on griddle or skillet. Immediately add the salmon burgers carefully. They are kind of fragile at this point. Cook for 3-5 minutes per side. You don't want to overcook these, you just want a golden brown color. Cook on the other side. Remove and serve immediately. We love avocados, onions, tomatoes, lettuce and jalapeno ranch on our burgers, but certainly dress them how you prefer. Now, you can make these and use them for leftovers. I don't like to reheat though. If I use it for a leftover, I prefer to use them in a salad or something cold. But, if you aren't too picky, go ahead and reheat!Now, sit back and enjoy. You deserve it!
Creamy and Spicy jalapeno Ranch Dressing
- Food processor or blender
- 3/4 cup sour cream You can also use a plain Greek yogurt. I love that as well, but prefer the sour cream
- 1/4 cup mayo you can use all sour cream if you prefer, but I really like a little mayo in there as well.
- 1 1/2-2 tablespoon dry ranch dressing mix
- 2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4-3/4 cup fresh or pickled jalapenos This will of course depend on your preference for heat. I love fresh jalapenos
- 1 cup cilantro, just cut off the top 4 inches of the bunch you buy
- 2 tablespoon2 fresh lime juice
- Add all ingredients to your food processor or blender. Mix until smooth. Taste and adjust seasoning and heat as needed. Use immediately or store in an airtight container for up to 3 days. Now, sit back and enjoy. You deserve it!