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
Ingredients
- 30 ounces canned salmon
- 2 large 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.
Notes
- 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.
Nutrition
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This post was updated December 2019.
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?
Andrea says
Yes, you should drain the salmon first.
Cheryl says
I decided to drain mine and they turned out fine. What to do with that healthy liquid though?? I’ll add it to something, lol
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.
Alison says
These were super delicious, thank you for the recipe!! Can you make them with tuna if you haven’t got salmon?
Bre says
Made them with tuna tonight and they were perfect. I came to comment about the salmon ones I made last week, which were also delicious. I added small diced onion and parsley to both, and topped with avocado and tomato.
Amelia says
I have to admit I wasn’t 100% convinced by the idea, but I absolutely LOVE these! I added dried dill, garlic powder and scallions, and used cornflour instead of coconut flour. So flavourful and the crunchy outside is incredible.
Sarah says
Wow delicious, simple and full of flavour. I used coconut flour and added 1/4 cup Parmesan cheese.
Everyone loves it ant this will now be a regular quick weeknight meal.
Cath says
Hello! Is there a replacement for arrowroot and coconut powder? Thanks!