Spring Salmon Burgers Made with Canned Salmon
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I loooove salmon burgers but pre-cooking a fillet and using that to make burgers -- or mincing up raw fish - is too much to ask of me on a weeknight. So, this recipe uses canned salmon instead. If you make them I think you’ll be amazed at how fancy a simple can of salmon can become with just a few extra ingredients!
Mix in fresh herbs for a burst of flavor: these burgers use parsley and fresh baby dill, which gives each bite a pop or flavor. Onion, garlic and cayenne help too!
Use something that will give the burgers a crispy crust. You can use almond flour or bread crumbs, but my favorite is cornmeal. It toasts up on the edges, giving the burgers a nice crispy finish. Plus, I pretty much always have a quarter cup of cornmeal laying around.
Keep it all together: Because this recipe uses canned salmon, you need something to glue everything together. For this recipe, you need to add an egg into the mix. If you were using raw salmon, you might be able to skip this, but here you need it.
Stir, but not too much: This is more of a personal preference. I mash the mixture with a fork, but only just enough to get the egg, cornmeal, and herbs mixed in. I try to leave some of the salmon in small chunks because it gives the final burgers a flakey texture. If you mash the fish too much, the burgers will still taste fine, they’ll just be lacking some flakiness.
Serve with a creamy, tart sauce. These are served with a lemon-yogurt and dill sauce, which brightens up the dish and compliments the herbs in the burger. Tradition tartar sauce would work too.
In these pictures, I served the burgers over baby greens with radishes and sprouts, but they'd also be fantastic over Green Machine Slaw, or Roasted Asparagus and Raw Radish Salad. Plus, a glass of rosé, which really made my canned salmon meal feel extra fancy 😉
Spring Salmon Burgers Made with Canned Salmon
Serves: 3 | Total Time: 20 minutes
Ingredients:
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For the Salmon Burgers:
- 1 six ounce can of salmon, juices drained
- 1 egg
- 1/4 cup cornmeal or almond meal
- 1 tablespoon minced parsley
- 1 teaspoon minced dill or 1/4 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon ground cayenne
- 1 garlic clove, minced
- 2 tablespoon minced onion
- 1 tablespoon coconut oil For the Yougurt Sauce:
- 3 tablespoons greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon fresh dill, minced, OR 1/4 teaspoon dried dill
- 1/16 teaspoon each salt & ground cayenne
Directions:
- In a medium sized mixing bowl, combine salmon, egg, cornmeal, parsley, dill, salt, cayenne, and minced garlic & onion. Using a fork, mash just enough to incorporate the ingredients, leaving the fish flakey still.
- Heat a skillet over medium heat. Add 1 tablespoon of coconut oil. When the oil glistens, shape salmon mixture into three equally-sized patties, about 1/2 to 3/4 of an inch thick, and place in skillet. Cook on the first side for about 7 minutes, then, use a spatula to flip to second side. Outside should be crispy and golden.
- While the salmon burgers cook, make the yogurt sauce: combine ingredients in small bowl and stir until smooth.
- Serve salmon burgers as desired — on buns, over greens, etc - with a smear of yogurt sauce on top, and extra dill or cayenne if desired.
