Easy Salmon Burger Recipe

Course: Main Course

Cuisine: American

Keyword: budget salmon burgers, canned salmon burger recipe, fresh salmon burger recipe, no-fall-apart salmon burgers, salmon burger, salmon burger recipe, sockeye canned salmon, weeknight salmon burgers

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 348kcal

Author: Jessica Formicola

Made with canned or fresh salmon and flavored with tangy lemon & dill, these EASY delicious Salmon Burgers are on the table in less than 30 minutes!

Print Recipe

Equipment

Parchment Paper

Ingredients

Salmon Burgers:

15 ounces canned sockeye salmon , drained
1 egg
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon dried dill
1 teaspoon garlic powder
½ teaspoon coarse kosher salt (reduce to ¼ tsp if using regular salt)
¼ teaspoon ground black pepper
6 tablespoon panko breadcrumbs
hot sauce
4 Hamburger buns

Toppings:

4 brioche buns
1/3 cup lemon herb aioli
beefsteak tomato , thickly cut
1/2 cup sprouts
1/3 cup pickled red onion

Instructions

Drain the 15 ounces canned sockeye salmon well and add it to a medium size bowl, flake the salmon apart using a fork.
Add the 1 egg, 1 tablespoon Dijon mustard and 1 tablespoon fresh lemon juice to the salmon and mix with a fork to combine. Mash in the 1 teaspoon dried dill, 1 teaspoon garlic powder , ½ teaspoon coarse kosher salt and ¼ teaspoon ground black pepper and 6 tablespoon panko breadcrumbs. If desired, also add a dash or two of hot sauce.
Form the salmon mixture into 4 equal balls and place on a piece of parchment or wax paper.
Using your hand, press into patties about ½ inch thick.
Let the salmon patties chill in the refrigerator for 10-20 minutes, this will help hold them together.
Heat a large non-stick skillet over medium high heat and add a bit of oil to coat the bottom.
Once the skillet it hot, carefully add the patties. Cook for 5 minutes, then gently flip and cook 5 minutes more.
Remove from heat and serve on hamburger buns with your choice of toppings. We served ours on a brioche bun with lemon herb aioli, tomato, sprouts and red onion.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

To Use Fresh Salmon:Use pre-cooked salmon - either leftovers or sear it up in the pan. You'll need about 1 pound of flaked salmon.

Storage:

If you’d like to form the patties ahead of time simply store them in the fridge and cover with plastic wrap until ready to use. Keep these burgers stored in the fridge for up to 3 days in an airtight container.

Can I freeze salmon burgers?

Yes, you can. Freeze leftover salmon burgers in an airtight ziplock bag for up to 3 months.

Nutrition