Salmon Burgers

When it comes to summer cookouts, classic burgers usually get all the love. But I have always believed a great burger is so much more than just beef, and these 5-star salmon burgers are here to prove it. They're simple, quick, and insanely satisfying. The best part? They come together in 30 minutes, making them the perfect weeknight treat on busy summer nights.

The secret to my burger is using canned salmon, which has just the right flaky texture for forming into burgers. Now's the perfect chance to overhaul the bad reputation canned foods have, and this burger is a shining example of just how good canned fish can be!

What People Are Saying:
"So good and easy. Was VERY skeptical about canned salmon. They were delicious. Everyone loved them." – GreenElephant

"These salmon burgers were absolutely amazing!! Eat them with or without all the burger fixings, it's still perfect. I will be using this recipe again for sure." - CyanRing

How To Make Salmon Burgers

INGREDIENTS

• Salmon: I’m of the strong opinion that no pantry is complete with a couple cans of salmon. It’s the perfect swap for those times when you’re tired of tuna. Not only is it flavorful, affordable, and convenient, but you don't have to worry about the fish bones: The canning process makes them as soft as the flesh itself. The dense, meaty flesh is ideal for forming into patties, so it’s a natural for burgers, croquettes, and the like.
• Egg: As with crab cakes, salmon burgers need a binder to hold together, and nothing gets it done like egg.
• Mustard: I included Dijon mustard, as well as fresh dill, in the burger mix to give the patties some tartar sauce vibes.
• Panko: Bread crumbs add bulk, soak up excess moisture, and help bind the patties. I opted for panko because nothing crisps up better. Also, it is lighter and more neutral in flavor than other breadcrumbs, so you taste more of the salmon and seasonings.
• Lemon: I wanted both brightness and fragrance, so I chose to include lemon zest as well as lemon juice.
• Worcestershire Sauce: A little bit of Worcestershire adds subtle depth. Trust me, omit it and you’ll miss it.
• Red Pepper Flakes: A little heat keeps your taste buds on their toes!
• Hamburger Buns: It’s buns that make it a burger! Extra credit—and flavor!—if you toast the buns before building the burgers.
• Toppings: No need to reinvent the wheel. I went with the classics: lettuce, tomato, red onion. A word on the lettuce: You want soft, tender, mild-flavored leaves that cooperate and lie flat. Butter lettuce is all these things. If you can’t find it, look for its close relatives, Bibb or Boston lettuce.

STEP-BY-STEP INSTRUCTIONS

First up, let’s get that salmon out of the can and into a bowl. The critical detail here is that you absolutely must drain the salmon very well before emptying it into the bowl; not draining it sufficiently will introduce too much moisture into the patties and make them harder to shape and more apt to fall apart. Okay, now whisk the eggs in a small bowl and add to the salmon.

Add the rest of the patty ingredients: panko, garlic, lemon zest and juice, dill, Dijon, Worcestershire sauce, and red pepper flakes. Do be sure to grate the lemon zest finely—it’s there for flavor and aroma, not texture. A Microplane is the ideal tool for this. Season the mixture with salt and pepper.

Mix the salmon mixture with a rubber spatula until well combined and mostly homogeneous. Now, using your hands, form the salmon mixture into 4 patties. If the patties aren’t quite holding together, go ahead and add a little more panko to soak up some of the moisture.

Heat the oil in a large skillet, preferably cast-iron, and cook the patties until golden on both sides. Note that these patties might be a little fragile, so don’t futz with them too much and be gently when flipping. While the patties are cooking, I recommend toasting the burger buns.

Spread the buns with mayo, then build yourself some burgers: first lettuce, then tomato, then patty, then red onion. Close up the burgers and chow down!

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• How to keep your salmon patty from falling apart: Along with draining your salmon well, if you need a little more holding power, add in a tablespoon more of panko to soak up any excess juices for a perfectly moist burger. Take care not to fidget with the patty too much once it hits the pan and be gentle with it when flipping!
• Shape your patty with ease: To shape your patty easily, make sure you are draining your salmon very well before mixing it together with your patty ingredients.

Variations

We went with classic toppings for this recipe: mayo, romaine, lettuce, tomato, and red onion. If you want to switch things up, feel free to swap out the mayo for Greek yogurt for extra tang, some arugula for peppery notes, or grilled pineapple for a fruity twist. Or, you can go full Mediterranean vibes with your toppings, like we do in our Greek salmon burgers.

Storage

Got leftovers? Store burgers in an airtight container for 3 to 4 days. When ready to reheat, heat a couple teaspoons of oil in a pan over medium heat and cook your burger, flipping occasionally, until warm all the way through.