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!

Salmon Burgers with tomatoes and lettuce on a bun

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Busy nights or weekends call for quick-fix menus, preferably assembled from items sitting on my pantry shelf or from always-in-the-refrigerator staples. This recipe is one of my go-to weeknight dinners for those crazy days.

The best part is these Crispy Salmon Burgers are loaded with essential nutrients my whole family needs. 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.

I have a couple of varieties I like best; Bear & Wolf, Trident – found at Costco, or Wild Planet canned salmon at Whole Foods. What makes these Salmon Burgers so convenient is having canned salmon in the pantry. It’s always there and ready for these truly easy, 15-minute lunches or dinners.

Ingredients for Salmon Burgers

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.

  • Olive oil
  • Canned Salmon
  • Dry plain breadcrumbs
  • Garlic powder, salt, and red pepper flakes
  • Celery
  • Sweet onion
  • Large eggs
  • Fresh parsley

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Salmon Burgers with tomatoes and lettuce on a bun

Salmon Burgers in 15 Minutes or Less

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4.5 from 2 reviews

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Crispy Salmon Burgers, yes, in 15 minutes or less. How does that sound? Made easy with mostly pantry ingredients you may already have on hand.


Units Scale
  • 1 tablespoon olive oil
  • 2 (6oz) cans canned Salmon
  • 1/2 cup dry plain breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/41/2 teaspoon red pepper flakes
  • 2 tablespoons fresh parsley, chopped
  • 4 tablespoons finely minced celery
  • 2 tablespoons finely minced sweet onion
  • 2 eggs, slightly beaten


  1. Drain and flake the salmon apart. Mix it thoroughly with all the ingredients and form 4 to 6 patties. I like to use a 1/3 cup measure so they are roughly the same size.
  2. Heat 1 tablespoon olive oil over medium heat in a non-stick skillet. Cook patties, flipping once, until golden brown and crispy, about 3 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.



Canned Salmon:

My favorite canned salmon is Bear & Wolf, Trident Costco, or Wild Planet.


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.

  • Prep Time: 5 minutes
  • Additional Time: 0 hours
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1
  • Calories: 156
  • Sugar: 1
  • Sodium: 473
  • Fat: 7
  • Saturated Fat: 1
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 7
  • Fiber: 1
  • Protein: 16
  • Cholesterol: 106


  1. I love a good salmon burger! This one sounds wonderful and pretty simple to whip up 🙂 . Take care.

    1. Thanks so much, Stacey. You have to have a few of those easy and quick recipes in your back pocket! 🙂

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