If you’re like me, you probably have a couple of cans of salmon lurking in the pantry, waiting for inspiration to strike. These canned salmon burgers are my answer to that “what’s for dinner?” moment that hits on busy weeknights or lazy summer afternoons.
They’re simple, fast, and packed with flavor—everything I want in an easy meal. I love that they’re budget-friendly but feel a little bit fancy once they’re on a toasted bun with crisp lettuce, creamy sauce, and a tangle of sweet caramelized onions.
Why Make Canned Salmon Burgers
I grew up on classic beef burgers, but as an adult, I wanted something lighter that didn’t feel like a compromise. That’s where these salmon burgers come in.
They’re a summer staple for me, but honestly, I make them year-round. I love how they break up the dinner routine when we’re all tired of chicken and ground beef.
- Easy: Everything goes in one bowl. No mincing, marinating, or fancy prep. Just mix, form, and cook.
- Versatile: I’ve served these on buns, over salads, even tucked into lettuce wraps when I wanted to keep things light.
- Full of Flavor: The combination of herbs, spices, and that little umami boost from soy sauce makes these anything but boring.
And let’s be real—having canned salmon on hand means I can make these whenever I want without a grocery run. That alone is worth keeping the recipe in rotation.
Ingredient Notes
I always say good food doesn’t need to be complicated, just thoughtful. Here’s how I think about the ingredients:
- Canned Salmon: I usually grab wild-caught if it’s on sale, but whatever you have will work. If there are small bones in the can, I mash them up—they’re soft and add calcium.
- Egg: Helps bind everything together. Don’t skip it, or the patties will fall apart.
- Breadcrumbs: These keep the burgers from being too wet. I’ve used everything from panko to crushed crackers. Gluten-free works great too.
- Greek Yogurt: Adds moisture and a bit of creaminess. If I’m out, sour cream is an easy swap.
- Seasonings: Dried basil, garlic, onion powder, pepper, oregano, mustard powder. Nothing fancy, just pantry staples that layer on flavor.
- Soy Sauce: Adds depth and that umami hit. I love how it ties everything together.
- Fresh Dill: This is what makes them taste so fresh. I’ll use dried if that’s all I have, but fresh is worth it.
- Olive Oil: For cooking the patties and the onions.
- Onions: For those glorious caramelized toppings.
- Fresh Lemon: A squeeze at the end brightens everything up.
I usually have all of this at home, which means these burgers are my back-pocket plan for unplanned dinners.
Recipe Variations
What I love about these salmon burgers is how easy they are to customize.
- Low-Carb: Skip the breadcrumbs. They’ll be a little more fragile, so just handle them gently when cooking.
- Dairy-Free: Replace the yogurt with a spoon or two of dijon mustard. Gives great tang without any dairy.
- Alternative Proteins: Canned tuna works well if that’s what’s in the pantry.
Don’t be afraid to make them your own. Cooking at home should be about what works for you.
Steps To Make This Recipe
1. Start the Caramelized Onions (Optional but Highly Recommended)
These take patience, but they’re so worth it. I slice them thin and let them cook low and slow until they’re jammy and sweet. Sometimes I make a double batch and use them on sandwiches all week.
Heat olive oil in a pan over medium heat, add the onions, and let them soften for a few minutes. Turn the heat low and keep stirring every so often so they don’t burn. They’ll need 15-25 minutes.
I often start these first and then make the burger mix while they cook.
2. Make the Burger Mix
While the onions are doing their thing, I grab a big bowl and add the canned salmon (drained), Greek yogurt, fresh dill, seasonings, soy sauce, breadcrumbs, and egg.
I use a spatula or my hands—hands work best, honestly. Just squish it all together until it’s evenly combined.
3. Form the Patties
I usually make four generous patties. I flatten them a bit so they cook evenly. If they feel too wet, I’ll add a bit more breadcrumbs.
They don’t have to be perfect—rustic is part of the charm.
4. Cook the Patties
- Skillet: Heat a bit of olive oil over medium heat. Add the patties and cook about 5-6 minutes per side until they’re golden and heated through.
- Grill: Medium-high heat works well. I oil the grates lightly to avoid sticking. About 5 minutes per side.
- Air Fryer: 375ºF for about 8 minutes works like a charm.
I’ve tried all three, depending on the weather and my mood. They all work great.
5. Assemble the Burgers
This is the fun part. I love them on a toasted brioche bun with butter lettuce, dijon mustard, and a heap of those caramelized onions.
If I have avocado, that goes on too. A squeeze of lemon at the end makes everything pop.
Recipe Pairings
These burgers are surprisingly versatile. I’ve served them in all kinds of ways over the years:
- Salad Topper: Break them up over a big green salad for a lighter meal.
- Simple Sides: A lemony kale Caesar, or a crisp greens salad with a bright vinaigrette.
- Hearty Sides: Lemon feta orzo salad, grilled zucchini salad, or avocado corn salad are all great.
- Something Indulgent: Crispy homemade fries or roasted potatoes with a parmesan crust.
I try to balance the meal with something fresh and bright since the burgers themselves are so savory.
Recipe Tips
- Don’t overcook them. Salmon can dry out if you do. Just aim for heated through so the egg is cooked.
- Be patient with the onions. Low and slow is the way. Don’t rush it.
- Don’t skimp on the condiments. A good mustard or aioli can really make these sing.
- Want extra flavor? Add a spoon of capers to the mix for a little briny kick.
Recipe FAQs
Can I use canned tuna instead of salmon?
Yes! It works great. The flavor will be a bit milder but still delicious.
What toppings go well with these?
Caramelized onions are my top pick. I also love avocado slices, pickles, butter lettuce, or even a fresh herb salad.
Can I make them ahead?
Definitely. You can form the patties and keep them in the fridge until you’re ready to cook. Or cook them in advance and reheat during the week for a super quick dinner.
Canned Salmon Burgers
These canned salmon burgers are a go-to for busy nights—super convenient, full of satisfying protein, and loaded with bold flavors the whole family will devour.
Ingredients
- 1 onion, thinly sliced, to make the caramelized onions
- ¼ cup greek yogurt, or sour cream
- 1 egg
- 1 tsp olive oil
- 2 6 oz cans canned salmon
- 1 Tbsp soy sauce
- ½ tsp dried oregano
- 1 Tbsp fresh dill, more to taste
- avocado, sliced, optional for topping
- dijon mustard, optional for topping
- ⅓ cup bread crumbs
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried basil
Instructions
- If you're making the caramelized onions, warm a pan over medium heat with olive oil and toss in the sliced onions. Let them soften for about 4 minutes, then reduce the heat and continue cooking slowly, stirring now and then, until they turn a rich, golden brown. This takes patience—plan on 15-25 minutes so they get that sweet, deep flavor.
- While the onions are gently cooking, grab a large mixing bowl and add in the canned salmon (drained), greek yogurt, fresh dill, all your spices, soy sauce, bread crumbs, and the egg. Mix everything together thoroughly using a spatula or your hands until well combined.
- Shape the mixture into 4 patties, pressing them gently to hold their shape.
- To cook them on the grill, preheat to medium-high and grill each side for about 5 minutes until nicely browned.
- If using an air fryer, set it to 375º and cook for about 8 minutes for a crisp finish.
- On the stovetop, heat an oiled skillet over medium heat and cook the patties for around 6 minutes per side, or until they're browned and heated through.
Notes
- Be careful not to overcook these burgers or they’ll end up dry—just cook them enough to ensure the egg is set.
- Take your time with the onions; keeping the heat low prevents burning and brings out their natural sweetness.
- Load them up with tasty extras like dijon mustard—it’s fantastic with these.
- For even more punch, try mixing in a tablespoon of capers to the salmon blend.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 320Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 125mgSodium 726mgCarbohydrates 17gFiber 5gSugar 4gProtein 26g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
