Salmon Burgers with Canned Salmon
These Salmon Burgers with Canned Salmon are crisp outside, tender inside, and made with simple pantry ingredients. Serve them on toasted buns with spicy mayo, burger sauce, lettuce, tomato, and red onion for a quick seafood alternative to beef burgers.
Servings: 4
Calories: 307kcal
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.
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
Calories: 307kcal | Carbohydrates: 4g | Protein: 22g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 433mg | Potassium: 366mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 260mg | Iron: 1mg
