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These Salmon Burgers with Canned Salmon are crisp on the outside, tender in the middle, and easy to make with pantry-friendly canned salmon. Serve them on toasted buns with creamy sauce and fresh toppings for a quick seafood alternative to beef burgers.
This canned salmon burger recipe is a good one to keep in your back pocket when you want seafood for dinner without starting with fresh salmon. I like them on toasted brioche buns with Spicy Mayo, butter lettuce, tomato, and red onion, but you can also keep the patties bunless with a salad, Keto Tartar Sauce, or Lemon Garlic Aioli. For more salmon dinner ideas, try my Air Fryer Salmon Patties, Air Fryer Salmon, or Blackened Salmon.
Why You’ll Love This Recipe
- Uses canned salmon: Canned salmon keeps this recipe simple, affordable, and easy to make without a special grocery trip.
- No breadcrumbs needed: Egg and mayo help the patties hold together while keeping the middle tender.
- Crisp edges, tender center: Pan-frying gives the outside a nice browned crust.
- Easy to serve your way: Make them as burgers with buns and toppings, or serve the patties over lettuce with sauce and a simple side.
- Quick enough for dinner: The patties cook quickly in a skillet until browned, firm, and cooked through.
Ingredients You’ll Need
Grab the exact ingredient amounts from the recipe card at the bottom of the post.
- Boneless skinless canned salmon: Drain it well before mixing so the patties are easier to shape and flip.
- Shallots or red onion: Dice them small so they blend into the patties and cook evenly.
- Mayonnaise: Adds richness and helps keep the patties moist.
- Egg: Helps bind the salmon mixture and sets as the patties cook.
- Old Bay seasoning: Gives the burgers classic seafood flavor. Use my Old Bay Seasoning if you want a homemade blend.
- Garlic powder and dried parsley: Easy pantry seasonings that add more flavor without adding extra moisture.
- Avocado oil: Helps the patties brown in the skillet.
- Brioche burger buns: Toast them before serving so they hold up better with sauce and toppings.
For toppings, I use Spicy Mayo, butter lettuce, tomato slices, and red onion. Pickled red onions, burger sauce, Keto Tartar Sauce, or Lemon Garlic Aioli also work well.
How to Make Salmon Burgers with Canned Salmon
Mix the Binder First
Whisk the mayo and egg together before adding the salmon. This helps the binder spread through the patties evenly, so you do not have to stir the salmon mixture too much later.
Add the Salmon and Seasonings
Add the drained salmon, finely diced onion, Old Bay, garlic powder, and parsley. Mix gently until everything comes together. Try not to mash the salmon too much. The patties will have a better texture if the mixture still has some light flakes of salmon.
Shape the Patties
Shape the mixture into burger patties and press them just enough so they hold together. If the patties feel too soft to move, chill them briefly before cooking. This makes them easier to lift and flip.
Cook Until Browned and Set
Cook the patties in oil over medium-low heat until both sides are browned and the centers are firm and cooked through. If the outside is getting dark too quickly, lower the heat so the egg has time to set in the middle.
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Build the Burgers
Serve the warm salmon patties on toasted brioche buns with spicy mayo, lettuce, tomato, and red onion. Add the toppings after cooking so the buns stay crisp and the vegetables stay fresh.
Tips for Salmon Burgers That Hold Together
- Drain the salmon well: Too much liquid makes the mixture soft.
- Cut the onion small: Big onion pieces can make the patties harder to shape and flip.
- Mix gently: Stir just until the mixture comes together so the burgers stay tender.
- Chill soft patties: A short chill helps delicate patties firm up before they go into the skillet.
- Cook over medium-low heat: This gives the patties time to brown while the egg sets in the center.
- Use a wide spatula: A thin, wide spatula makes flipping easier.
Simple Swaps and Serving Ideas
- Use shallots or red onion: Shallots are milder. Red onion gives the patties a sharper bite.
- Change the sauce: Spicy Mayo adds heat, while burger sauce gives these a creamy, tangy burger-shop feel. Keto Tartar Sauce and Lemon Garlic Aioli are also great if you want more of a classic seafood pairing.
- Try another seasoning: Old Bay Seasoning gives these a familiar seafood flavor. For a different salmon option, use my Salmon Seasoning.
- Switch the bun: Brioche is soft and slightly sweet, but potato buns or toasted sandwich rolls also work.
- Make it bunless: Serve the patties over lettuce or turn them into a salmon bowl-style plate with sauce, vegetables, and crunchy toppings.
What to Serve With Salmon Burgers
These canned salmon burgers work well with creamy sauces, crisp toppings, and simple vegetable sides.
Sauces for Salmon Burgers
Serve them with Spicy Mayo, burger sauce, Keto Tartar Sauce, or Lemon Garlic Aioli.
Easy Vegetable Sides
Pair the burgers with Air Fryer Broccoli, Baked Asparagus, or Air Fryer Asparagus.
More Salmon Recipes
For another patty-style option, try Air Fryer Salmon Patties. For more easy salmon dinners, make Air Fryer Salmon, Air Fryer Salmon Bites, or Blackened Salmon.
How to Store and Reheat Leftovers
- Store: Keep leftover salmon patties in an airtight container in the refrigerator for up to 3 days. Store buns, sauce, and toppings separately.
- Freeze: Freeze cooked salmon patties in a freezer-safe container for up to 2 months. Place parchment paper between patties so they do not stick together.
- Reheat: Warm the patties in a skillet or air fryer until heated through. This helps bring back the crisp edges better than the microwave.
- Assemble after reheating: Add the patties to buns with sauce and fresh toppings once they are warm.
FAQs
Drain the canned salmon well, then mix it with egg, mayo, finely diced onion, and seasonings. Shape the mixture into patties and cook them in a skillet until browned on both sides, firm in the center, and cooked through.
Yes. Canned salmon works well because it is affordable, easy to season, and already tender. Once it is mixed with egg and mayo, it makes quick salmon burger patties that cook well in a skillet.
Egg helps bind the mixture, while mayo adds moisture. Draining the salmon well, cutting the onion small, and chilling soft patties before cooking also help.
The mixture may have too much liquid, the onion pieces may be too large, or the patties may need to chill before cooking. Drain the salmon well and flip the patties gently with a wide spatula.
Yes. This recipe uses egg and mayo to help bind the patties without breadcrumbs.
For this recipe, one large egg helps bind the salmon mixture and sets as the patties cook. If you double the recipe, you may need another egg depending on how wet or dry the mixture feels.
Salmon Burgers with Canned Salmon
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Ingredients
- 12 oz canned salmon, boneless and skinless. I got two 6 ounce cans.
- 1/4 cup Shallots, or red onions, I diced these very small and thin
- 1 tsp Garlic Powder
- 1/4 cup Mayonnaise
- 1 large Eggs
- 1 tsp Dried Parsley
- 1 tsp Old Bay seasoning, click for my recipe
- 2 tbsp Avocado oil, for sauteing the patties
- 4 Brioche Burger Buns, toasted
Burger Toppings
- Red Onion
- Spicy Mayo, click for my recipe
- Butter Lettuce
- Tomato Slices
Instructions
- Add the mayo and egg to a large bowl. Whisk until fully combined. The mixture will look thick and creamy, almost like Greek yogurt.
- Add the canned salmon, diced shallots or red onions, garlic powder, dried parsley, and Old Bay seasoning to the bowl.
- Gently mix with a spoon until the ingredients are evenly combined.
- Divide the mixture into 4 portions and shape each one into a burger patty.
- Heat the avocado oil in a large skillet over medium-low heat.
- Add the salmon patties to the skillet. Cook for 4–5 minutes per side, or until both sides are browned and the patties are cooked through.
- If the patties are browning too quickly, reduce the heat so they can finish cooking without getting too dark.
- Add each salmon patty to a toasted brioche bun. Top with spicy mayo, butter lettuce, tomato slices, and red onion.
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Recipe Notes
- Drain the salmon well: Extra liquid can make the patties soft and harder to flip.
- Dice the onion small: Smaller pieces blend into the salmon mixture better and help the patties hold together.
- Mix gently: Stir just until combined so the salmon burgers stay tender instead of dense.
- Chill if needed: If the patties feel too soft to move, chill them briefly before cooking.
- Cook over medium-low heat: This helps the outside brown while the egg sets in the center.
- Use a wide spatula: A thin, wide spatula makes the patties easier to flip without breaking.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used.
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