Whip up skillet Salmon Burgers (that don't fall apart!) for an easy, nourishing meal. The flavorful mixture combines canned salmon, quick sautéed bell peppers and onions (hi, veg power), Dijon, breadcrumbs and a smidge of mayo for a high-protein meal (23g each). Freeze for 20 minutes to help them firm up then cook on the stove until golden. Firm, flaky, and beyond delish!
I grew up eating a lottttta salmon.
Given my zeal for the stuff (I mean have you lunched on my salmon salad sans mayo?!), it's high time to post the homemade salmon burgers I make on repeat for my fam. They're shockingly flavorful, simple and quick to whip up with mostly pantry staples.
You've seen delish salmon burgers here before, like my salmon burgers with feta; but today's version is my gold standard!
The low down on key ingredients
- Canned salmon: Why canned? Cuz it's astronomically cheaper than fresh salmon and easy to find! I opt for wild-caught since it's most sustainable for the environment and also the most nutritious. Know that in this recipe, the wild salmon is packed with brain-boosting omega-3's, vitamin B12, selenium, and vitamin D. Groovy stuff to have in a burger!
- Bell peppers and onion: Most homemade salmon cakes don't include veggies but I took a different approach. I loaded mine with peppers for a veggie win, obviously! I made a batch without them without peppers and missed them.
- Dijon: Love the punch of brightness and flavor Dijon adds. It's my secret weapon for flavor! I recipe tested without it and they totally fell flat.
- Mayo: Don't skip a kiss of high-quality mayo--it's the key to that classic salmon patty flavor and moisture.
- Parsley: Love me some fresh herbs in salmon burgers. Dill is amazing too! I've made these with dried in a pinch, no shame.
Let's make em!
Behind the scenes of recipe testing (expert tips!)
It took some trial and error to make these taste supreme and stick together, mmk?
- Eggs and breadcrumbs help hold these babies together, but during recipe testing it was clear that draining the salmon well is super important to get rid of any extra liquid that makes the burgers fall apart. Sautéing the veggies before hand helps reduce moisture as well so you don't end up with mushy burgs.
- Freezing the burgers is key to help them firm them up prior to cooking. Some consider this step optional, but when I tested these without freezing, they did not stay together. This also helps them not stick to the pan, win!
- More veggies is not more. Too many add-ins will make these fall apart. I tried more veggies in my first test and they wouldn't stick together!
- Handle the patties carefully when you're forming them. If for some reason you can't form patties, add more breadcrumbs.
- Make sure the oil is nice and hot so the brugers get that beautiful browning that also adds tons of flavor. A drop of water on the pan should sizzle.
If you love this recipe, please let me know by leaving a 5-star rating and/or comment! I hope you adore it as much as I do.
Get your gorgeous salmon on, pretty people!
Print
Salmon Burgers with Veggies (using canned salmon!)
- Prep Time: 25 min
- Cook Time: 10 min
- Total Time: 35 minutes
- Yield: 4-6 burgers 1x
- Category: Main Meals
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Whip up skillet Salmon Burgers (that don't fall apart!) for an easy, nourishing meal. The flavorful mixture combines canned salmon, quick sautéed peppers and onions (hi, veg power), Dijon, breadcrumbs and a smidge of mayo for a high-protein meal (23g each). Freeze for 20 minutes to help them firm up then cook on the stove until golden. Firm, flaky, and beyond delish!
Ingredients
- 1-14.5oz can wild salmon, drained well, bones/skin removed
- 1 tbsp extra virgin olive oil (plus more for cooking)
- 1 small onion, chopped small
- 1 small bell pepper, chopped small
- 2 cloves garlic, minced
- 2 large eggs, whisked
- 2 tbsp quality mayonnaise
- 1 tbsp Dijon mustard (plus more for serving)
- ½ cup breadcrumbs
- ⅓ cup parsley, finely chopped
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- Optional: 3 oz goat or feta cheese
Instructions
- Line a baking sheet with parchment paper. Drain salmon very well and carefully remove the bones and skin. (Don't worry if you don't remove it all; you won't taste the bones once cooked.) Place in a large mixing bowl and set aside.
- Heat oil in a large skillet over medium heat (you’ll use this later to cook burgers). Add bell pepper and onion and cook for 6 minutes, or until softened (don't use extra veggies or they won't stick together!). Add garlic and cook for another minute. Remove from heat and set aside to cool.
- To mixing bowl with salmon, add beaten eggs, mayonnaise, Dijon, bread crumbs, parsley, salt, pepper, optional cheese, and peppers and onions. Use your hands to mix until well combined. Carefully form into 4-6 patties and place on baking sheet. Freeze for 20 minutes (this resting period helps them stay together).
- Once they’re almost done freezing, heat enough oil over medium heat to cover the bottom of the large skillet. Cook burgers for 3-4 minutes per side, or until golden brown.
- I love serving these beauties with plenty of Dijon, some butter lettuce, and roasted potatoes or on a bun. I've also enjoyed them open-faced on a piece of toasty sourdough slathered in Dijon. You can also chop one up and devour it in a loaded salad.
Notes
Egg free: Sub 2 flax eggs (2 tbsp ground flax whisked with ⅓ cup warm water, set aside to gel for 10 minutes).
Gluten free: Use GF breadcrumbs. Readers have also made these with almond flour instead, but you may need to use more and they'll be more delicate.
Storage: Store leftovers in the fridge for up to 3 days and reheat on the skillet or in the microwave. These freeze like a dream, too. Once patties are frozen in a single layer on the baking sheet, simply place them in a ziplock baggie. You can also individually wrap each one, if desired. Defrost overnight before pan frying.
Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats.
TJ says
Description says kale and broccoli salmon burgers but the recipe doesn’t use kale or broccoli! WTF!
Alexis Joseph, MS, RD says
I removed that kale and broccoli salmon burger post so it now redirects to the most relevant recipe on my site, which is this more current salmon burger recipe. Here is the original kale and broccoli salmon burger recipe:
1-15oz can wild salmon, drained + skin and bones removed
1/2 cup almond meal (or old-fashioned oats or breadcrumbs)
2 large eggs
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp garlic powder
Pepper, to taste
1/2 cup very finely chopped kale (stems removed)
1/2 cup very finely chopped broccoli florets
1/2 cup chopped onion
1/2 cup finely chopped parsley (optional)
1. Place drained salmon in a large bowl (I remove the skin and bones, but that's optional).
2. Add eggs, almond meal, lemon juice, salt, garlic powder, and pepper. Stir well to combine.
3. Add in chopped veggies. Be sure they are chopped into tiny pieces because the burgers will fall apart if there are large chunks. Mix well (I used my hands).
4. Form into 5 tightly-packed patties. Place on a plate lined with foil or parchment paper and refrigerate for at least thirty minutes.
Once refrigerated, heat a large skillet sprayed with oil over medium heat. Once hot, add burgers. Cook for 5-7 minutes per side, or until browned.
TJ says
Thank you. I had kale and broccoli left and needed something to make with it.
Hacer Ergin says
Kori Daniel says
Unbelievably delicious! Our six month old daughter, Ansley loved it. Her first salmon exposure. 🖤
Robin Lucas says
I just had these for dinner last night. Made a batch a month or so ago and took from the freezer and cooked them. Actually, all of the salmon patties that Alexis posts are delicious. Adding the goat cheese for me is a game changer the way it melts 🙂
Alexis Joseph says
Mmmmm goat cheese is the best, right?!
Dina says
One of our favorite go to meals!!! I make this 2-4x a month for my husband and toddler. Way better than Trader Joe’s frozen salmon burgers!😋
Alexis Joseph says
Yayyy you made my day, Dina!
Whitney Long says
Do you think I could sub canned tuna? Thanks! 🙂
Liz Allen says
This is my new favorite recipe!!! These will not disappoint. I’ve never had a salmon cake that I liked, until I had these. Delicious! The recipe is perfect,
I followed exactly (but I substituted light mayo) - I wouldn’t change a thing! I served on top of a fresh salad and topped with a dollop of dill dip (Hidden Valley dill dip seasoning package mixed with fat free plain Greek yogurt)
YUM! This is my new favorite website to find recipes. I’ve made a few now, they’re always amazing!!! ⭐️⭐️⭐️⭐️⭐️
Alexis Joseph says
Yummm that sounds SO delish, Liz! I really appreciate your kind review. Let me know what else you make!
Luna Regina says
This is such a perfect recipe. I often follow recipes as written the first time and then make my own corrections for the next time I make. Not this recipe.
Alexis Joseph says
Yayyy! Thanks, Luna!
Paige says
Hey Alexis!
If i wanted to cook these in the air fryer, what temp and how long would you recommend?
Alexis Joseph says
Hey Paige! I've only used an air fryer once, so I have no idea. I'd go to Google for this one!
Penny Montgomery says
Delicious recipe! Mine came out similar to Crab Cakes, but still amazing. Highly recommend!
Alexis Joseph says
Awesome! So glad these were a win for you, Penny.
Kristina says
This is the first time I tried salmon from a can and I was emotionally scarred! I got it from trader joes and there were so many bones it took me 30 minutes to separate the bones from 2 cans. So tedious. Are all canned salmon this way ?? Otherwise the burgers were good!
Alexis Joseph says
Hahah I feel ya--it's not the most fun thing. The trick is separating it kinda in half so all the bones are in one line and getting them out mostly at once versus dumping it in a bowl and the bowls going all over the place if that makes sense. Once I remove the couple lines of bones, I remove as much of the gray skin stuff as I can. It only takes me a couple minutes but yes, it's all that way. Hope that helps!
Kristin Jentgen says
Hi ! I have some frozen sockeye salmon I would like to use for salmon burgers. Have you used it in this recipe? I am wondering if it would work. I got sockeye salmon in my butcher box and sockeye isn't a favorite of mine so I am trying to figure out how to use it.. maybe in burgers, a salmon dip, salmon cakes? Thanks!
Alexis Joseph says
I haven't, but yes it would be great! Lots of salmon burgers call for fresh salmon, in fact. Just defrost it and follow the recipe as normal. 🙂 Also this Salmon Corn Chowder is a must!
Alexis Joseph says
Wonderful, thanks Mark!
Eileen Joseph says
Salmon burgers are this mommas ultimate favorite meal! These make me smile so! Delish cold, too! I like mine in lightly toasted whole wheat pita, slathered with avocado, a big handful of arugula, cherry tomatoes and celery sticks on the side!
Dylan says
These are so easy to make! They are also freezer-friendly! I like to make a double batch and keep in my freezer for busy times 🙂
Alexis Joseph says
Love keeping them in the freezer!
Marlies says
The flavors here were amazing and they came together so quickly! They were a bit delicate but not more than most veggie patties.
Alexis Joseph says
I'm so glad to hear they worked for you, Marlies! Thanks so much for leaving a review.
Alex says
These turned out super well! I used yogurt instead of the mayonnaise. I used the almond flour for protein purposes, and I didn't use parsley, but instead, about five large sage leaves and some basil. I also added in the green ends of a green onion. I prepared the burgers in advance and left them in the fridge for the day before pan-frying them. I coated them in additional almond flour to help keep them together and maybe increase the crunch, but I don't think it did help - the breadcrumbs would probably help with that. These burgers are definitely fragile, but if you're careful, they'll stay intact. Don't let the fact that they're made with canned salmon deter you - the other ingredients really help to bring the whole thing together. Had these with some homemade sourdough buns and they were pretty amazing. Highly recommend!
Alexis Joseph says
Homemade sourdough buns?! Sign me up! Thanks for the detailed, review Alex. So helpful!
sunshine floating says
Can’t wait to try this recipe, I know my family will love it!
Josh says
These were absolutely delicious. Basically a crab-cake consistency. Highly recommended.
Alexis says
Yes--love me some crab cakes!!
Alexis says
Thank you so much, Kylie! Love how they're freezer-friendly.
Kylie S. says
Just made these burgers and they are DELICIOUS!! I popped them in the freezer and I am so excited to have them on hand for future dinners. Thank you for sharing!
Alexis says
Thank you so much, Kylie! Love how they're freezer-friendly.
Mallory says
First time making salmon burgers, & these were delicious! I added mashed avocado to mine ??
Alexis says
What's a burger without avocado?! Thanks for sharing, Mallory!
Kat says
Is there any way to use defrosted salmon fillets I already have on hand?
Alexis says
Sure! Just bake it and chop it up 🙂
Shams says
Hi Alexis,
Definitely going to try this weekend for my kiddos! They are very fond of burger. If I don't use minced, is it test well?
Erin says
Can't wait to make these!! Salmon burgers are my favorite!