Learn how to make these delicious and easy Salmon Burgers. This crispy salmon burger recipe will make a super healthy, protein-packed meal, on the table in 15 minutes flat.
You know those times when you are too busy to plan a meal, you forget to thaw out meat or you just have to get dinner on the table without any forethought?
That’s what this recipe is for!
As long as you have a few staples on hand, you can have a super healthy protein-packed meal on the table in 15 minutes flat.
I had to make these tasty little patties today because it was just too darn nice outside to spend time inside prepping lunch.
I came inside 15 minutes before my husband was going to be home for his lunch break and had it all finished with time to take a picture for my blog spare.
Tips For Making Salmon Burgers:
- I like to use a well seasoned cast iron skillet with a lot of oil to cook the patties to make sure it doesn’t stick.
- Make these ahead of time and fry them later on for an even faster dinner.
- Don’t make the burgers too thick. They will be difficult to flip, will take longer to cook, and are more likely to fall apart.
- Eat these as a burger or slice them up and add them to a salad. There is not one way to eat them.
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Tools you may need:
Bowl
Can opener
Crispy Salmon Burgers Ingredients
2- 15 ounce cans salmon – preferably wild caught
2 eggs
3 tablespoons arrowroot powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon onion powder
coconut oil or butter for frying
Are salmon burgers healthy?
Yes. This recipe includes whole real food ingredients. Salmon is a healthy fish packed with omega-3s.
Always opt for wild caught salmon over farmed salmon. Not only for the environmental impact, but wild-caught salmon actually has a better omega-3 to omega-6 fat ratio, more minerals, and doesn’t contain added ingredients (farmed raised many time includes dyes).
Farm raised salmon also is more likely to contain contaminates and antibiotics. (Source)
What condiment is good on salmon?
These salmon burgers taste delicious with fresh dill and a a little lemon juice. You could also serve it with mustard, homemade mayo, fermented salsa, or even homemade kefir ranch.
How do you know when a salmon burger is done?
The burger should be crispy on the outside and light pink on the inside. The inside shouldn’t be mushy, but rather firm.
What goes well with salmon burgers?
I like to serve this up on some homemade sourdough English muffins or bread.
Mashed or crispy potatoes
Green salad
Rice
Vegetable hash or roasted veggies
Fermented carrots or sauerkraut.
How To Make This Salmon Burger Recipe
- Put all the ingredients in a bowl and combine. I use my hands for this part, since I will have to use them anyway to make the patties in the next step.
- Preheat your skillet on medium. Add a couple tablespoons of coconut oil or butter for frying. Once it is hot enough to make a sizzle, but not burn the butter, it is time to start cooking your patties.
- This recipe should make about 10-12 patties. If they are too thick they will be harder to flip.
- Turn the heat down to medium-low and let them cook almost through before flipping. If they aren’t almost already cooked, they will fall apart when you flip them.
- I like to use a lot of butter. These salmon burgers are like pancakes, in that the less you flip them the better.
- Give them a flip and let them cook a few minutes on the other side.
- Serve with some fresh avocado and sprinkle with salt.
Enjoy!
More Farmhouse Dinner Recipes
Easy Salmon Croquettes
Learn how to make simple and delicious Crispy Salmon Croquettes With Avocado that are Grain Free and Dairy Free. As long as you have a few staples on hand, you can have a super healthy protein-packed meal on the table in 15 minutes flat.
Ingredients
- 2-15 ounce cans salmon
- 2 eggs
- 3 tablespoons arrowroot powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- coconut oil or butter for frying
Instructions
- Put all the ingredients in a bowl and combine.
- Preheat your skillet on medium. Add a couple tablespoons of coconut oil or butter for frying. Once it is hot enough to make a sizzle, but not burn the butter, it is time to start cooking your patties.
- Turn the heat down to medium-low and let them cook almost through before flipping. After flipping, let them cook a few minutes on the other side. Only flip once.
- When salmon burgers are done, plate them up fresh avocado and sprinkle with salt.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 214Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 94mgSodium: 182mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 20g
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This post was updated December 2019.
Gail says
Looks yummy and easy….I will try them soon!So, you’ve changed the name of your blog? I like it.
farmhouseonboone says
Yes I sure did! Just seemed more fitting. 🙂
KariAnne says
Those look delicious. 🙂 I totally have to try to make them.
Love your blog!
Happy day!
karianne
farmhouseonboone says
Thanks!!
Gesenia says
Can I use olive oil instead?
Lisa says
I don’t like to heat olive oil very hot because it has a lower smoke point, but you definitely. The recipe will still work just fine!
Amanda says
These were so good! Thanks for the recipe! Instead of cooking them on the stove I popped them into the oven and they turned out wonderful. No flipping!
Lisa says
Thanks Amanda! So glad you enjoyed them! 🙂
Judy says
Amanda,
What oven temperature and how long? I’d rather bake than fry them. Thanks!
Bethany says
These are really yummy, so glad to have a last minute option that turns out so great. Thank you for sharing!
Lisa says
Thanks for reading, Bethany! Enjoy!
Lauren says
Looks great!
Do you know of a Good egg substitute for holding meats together like this?
I have several down for baked goods and such but my husband is extremely allergic to eggs and I haven’t figured out a good substitute yet.
Lisa says
Yes! My sister makes “gelatin eggs”. To replace 1 egg, use 1 tablespoon of gelatin with 3 tablespoons of room temp filtered water.
Kim says
Is there a substitute for arrowroot powder?
Lisa says
Yes! You can replace it with coconut flour. Thats what I usually do these days.
Haley says
Question!
Do you pick the bones out of the salmon before mixing the ingredients?
Lisa says
I usually try to, yes. They are totally edible, but I just can’t get over biting into bones!
Mandy @ Making Home Simple says
I love these salmon cakes. It’s been ages since I made them so when my mom brought over some canned salmon I knew I had to make them. I love your recipe for an easy paleo version. I actually used coconut flour today and threw in an extra egg. They were delicious as always!
Renee Lynne Seeley says
I made these for the first time this week and they were wonderful! Thanks for the recipe.
Lindsay Cotter says
These are so easy to make! They were delicious!
Ashley @ Wishes & Dishes says
This is my new go-to when I have no idea what to make for dinner! The whole family ate it!
Cathy says
Should the salmon be drained?
Demi says
I need to know the same thing! Do you drain salmon can?
Shanae says
I didn’t look at the size of the salmon cans called for until after I first made this recipe. I assumed it was just standard size cans. Needless to say, the cakes were much smaller than I expected, but they were still DELICIOUS! I might just mess up again, haha!
Helen says
Hi Lisa,
I too assumed it would be the regular size salmon around 6 oz. each. I am wondering if I can just half the recipe then? I only find regular sized cans at the grocery store. They are also really costly, specially if you want to purchase wild caught & you would need 4 cans of those for this recipe. I really like how simple the recipe is. If making burgers, what other toppings other than avocado, will go with this?
Vanessa says
This was so delicious, the kids loved it and even asked to have it for breakfast lol
Thank you for putting out these recipes that are real and not full of yucky ingredients.