Salmon Burgers in 15 Minutes or Less
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Crispy Salmon Burgers, yes, in 15 minutes or less. How does that sound? Made with mostly pantry ingredients, it’s a quick and easy, and delicious lunch or dinner!
If you love burger recipes and are looking for a meat-free version, try this delicious and easy black bean burger recipe!
Busy nights or weekends call for quick-fix menus, preferably assembled from items on my pantry shelf or staples in the refrigerator. This recipe is one of my go-to weeknight dinners for those crazy days.
The best part is that these Crispy Salmon Burgers are packed with essential nutrients my whole family needs. There are no sacrifices here!
Salmon Burgers: Canned Salmon or Fresh Salmon?
Now… let’s talk about salmon.
- Question: Can this recipe be made with fresh salmon? Answer: Yes. You can use leftover, already cooked steamed, poached, grilled, baked or whatever you have… salmon.
- Question: Canned Salmon? Answer: I do use canned salmon, most of the time.
Having canned salmon in the pantry makes these Salmon Burgers so convenient. It’s always there and ready for these truly easy, 15-minute lunches or dinners.
Key Ingredients
As mentioned earlier, these salmon burgers are made with mostly pantry ingredients, including salmon. The exact measurements are in the recipe card at the bottom of this post.
- Cooked Salmon: Use leftover cooked salmon or canned salmon
- Breadcrumbs: I use dry panko breadcrumbs but unseasoned breadcrumbs also work.
- Seasonings: Garlic powder, salt, and red pepper flakes. Add fresh herbs like chives, parsley, or dill for extra flavor!
- Large eggs to bind the ingredients together
How to Make Salmon Burgers
Not only is the recipe pantry-friendly, but it’s also speedy! Here’s how to make them.
- Combine the salmon burger ingredients in a bowl, then form the mixture into 3-4 patties.
- Sear the salmon patties in a hot skillet with a little oil until brown and crispy. A grill pan works great too!
- Serve with or without a bun and maybe a side of crunchy coleslaw!
Serving Ideas
These burgers pair well with almost any salad, but I especially love pairing them with crispy salads like coleslaw, chopped salads, or Mediterranean-inspired salads like this 10-minute Greek Salad.
Recipe FAQs
Absolutely! When using cooked salmon, be sure to remove any bones and flake the salmon well before mixing in the ingredients.
They will keep for about 3 days in the fridge, and 3 months in the freezer. I like to store them in an airtight container for maximum freshness.
Swap in the breadcrumbs for GF breadcrumbs or almond flour using the same measurements
More Quick Salmon Recipes You May Also Enjoy
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Salmon Burgers Recipe
Ingredients
- 2 (6-oz) canned Salmon
- 2 large eggs slightly beaten
- 1/2 cup panko breadcrumbs or dry breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt or to taste
- 1/4 -1/2 teaspoon red pepper flakes
- 1/4 cup fresh herbs chopped (like parsley, chives, or dill)
- avocado oil or olive oil for the pan
Instructions
- Drain and flake the salmon apart. Mix it thoroughly with all the ingredients and form 3-4 patties. I like to use a measuring cup to portion the patties so they are roughly the same size.
- Heat a skillet over medium-high heat and add about 2 tablespoons of oil. Add the patties with space between them and cook, flipping once, until golden brown and crispy, about 4-5 minutes per side. Place on a paper towel-lined plate, sprinkle with salt to taste.
- Serve on a toasted bun with greens and a smear of Dijon mustard.
Notes
- Canned Salmon: My favorite canned salmon is Bear & Wolf, Trident Costco, or Wild Planet.
- Herbs: When my herb garden is in full swing, I add a variety of herbs to the salmon patty mixture. My favorite combination is still parsley and chives.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
These weren’t too fishy and, in fact, tasted similar to a crab cake sandwich.
So glad you liked them, Deborah!
Thank you- so good!
I love a good salmon burger! This one sounds wonderful and pretty simple to whip up 🙂 . Take care.
Thanks so much, Stacey. You have to have a few of those easy and quick recipes in your back pocket! 🙂