Canned Salmon Burgers
These savory canned salmon burgers are a quick and nutritious option, perfect for a weeknight dinner or a satisfying lunch. Packed with protein and healthy fats, they are easy to prepare and can be served on hamburger buns with your favorite toppings or alongside a fresh salad.
Equipment
- 1 mixing bowl
- 1 fork or potato masher
- 1 non-stick skillet or griddle
- 1 spatula
- 1 measuring cups
- 1 measuring spoons
- 1 burger press (optional)
Ingredients
- 1 14.75 oz can salmon Drained and flaked.
- ½ cup breadcrumbs For a gluten-free version, use gluten-free breadcrumbs.
- ¼ cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- to taste salt
- to taste pepper
- 1 tablespoon olive oil For frying.
- optional burger buns For serving.
- optional lettuce, tomato, and onion For serving.
Instructions
- In a mixing bowl, combine the drained and flaked salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper. Mix well with a fork or potato masher until all ingredients are fully combined.
- Divide the mixture into four equal portions and shape each portion into a patty.
- Heat the olive oil in a non-stick skillet or griddle over medium heat.
- Once the oil is hot, carefully place the salmon patties in the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and crisp.
- Once cooked, remove the patties from the skillet and let them drain on paper towels if needed.
- Serve the salmon burgers on buns (if using) and top with lettuce, tomato, and onion, or enjoy them plain.
Notes
For a gluten-free version, use gluten-free breadcrumbs.
Feel free to customize the seasoning by adding fresh herbs like dill or parsley.
Leftover salmon patties can be refrigerated for up to 2 days and reheated in a skillet.