These Salmon Burgers are a quick and easy lunch or weeknight dinner. They use simple, easy to find ingredients and you can use canned or fresh salmon!
If you are looking to add a new recipe to your quick lunches you have to include salmon burgers! They are so easy to make, delicious, and healthy! Full of omega 3s and vitamins B and D, make them great for growing bodies (aka kids) or full grown bodies (aka adults).
I love making these salmon patties and serving them with this Creamy Coleslaw for a fast lunch. Or make them into a burger like in these photos! Both are great options, in my opinion.
Tell Me More About Salmon Burgers:
- This recipe can use fresh/ frozen or canned salmon
- Freezer friendly
- Meal prepper friendly!
- Light and delicious and still satisfying
- Tender and juicy, not dry!
The ingredients are very simple and easy to find which is always a win in my books!
SALMON: The beauty of this recipe is you can use fresh, frozen, or canned salmon. When using canned salmon use a brand you know your family will like as not all canned salmon is equal.
EGGS AND BREADCRUMBS: Used to help bind the burgers together. I know some recipes don’t use them but I don’t have very good luck with them, but that’s just me.
RED ONION, DILL, GARLIC POWDER, and LEMON JUICE: These all provide loads of flavor.
How To Make Juicy Salmon Burgers:
If you are using fresh/frozen salmon you will need to cook it ahead of time. If you are using canned you are ready to go; just drain most of the liquid off. In a large bowl mix all the ingredients until combined and form into 5-6 patties. Brown in a little oil over medium-low heat for a few minutes on each side. Serve as desired.
Tips and Suggestions:
- When using fresh salmon it is key not to overcook the salmon or the burgers may end up dry. I like to slightly undercook the salmon since it is going to be cooked again. Your salmon is cooked through as soon as it flakes easily with a fork. Trust me, it doesn’t take very long!
- Types of salmon you can use are canned, steamed, poached, grilled, baked, or cooked in a skillet! The choice is yours!
- Looking for a gluten-free option? Replace the breadcrumbs with gluten-free breadcrumbs, or 1/3-1/2 cup of almond flour.
- Feel free to use freeze-dried dill or other herbs if you don’t like dill.
Best Salmon Burger Toppings:
- The usual burger toppings: lettuce, mayo, pickle, tomato, mustard, onion
- Tarter sauce or really any sauce you like will work
- Trying to cut carbs? Make it a lettuce wrap or serve it over a bed of Creamy Coleslaw
- These are also great with a slice of cheese
Store completely cooled salmon burgers in an airtight container in the refrigerator for up to 4 days.
You can eat them cold or gently reheat in a skillet with a tiny bit of oil or reheat in the microwave.
Freeze completely cooled burgers in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator.
Most do so if you are looking for boneless read the label and look for ones labeled boneless.
Looking For More Healthy Lunch Ideas?
- Apple Tuna Salad
- Chicken Salad
- Asian Chicken Salad
- Spinach Salad with Salmon and Avocado
- Tuscan Tuna Salad
- 1 pound (453g) cooked salmon (or use 1 (14.75oz; 418g) canned salmon; mostly drained)
- 2 large eggs
- ½ cup (70g) breadcrumbs
- ¼ cup (25g) finely chopped red onion
- ¼ cup (15g) finely chopped fresh dill
- ½ large lemon, juiced
- ½ teaspoon salt (reduce or omit if using canned)
- ½ teaspoon garlic powder
- In a medium bowl flake the salmon and add remaining ingredients. Mix just until combined. Form into 5-6 patties and cook over medium low heat with a little oil for a few minutes on each side or until browned.
- STORAGE: Store cooled burgers in an airtight container in the refrigerator for up to 4 days.
- FREEZER FRIENDLY: Freeze cooled burgers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- REHEAT: Eat these cold, reheated in a skillet over low heat with a small amount of oil, or in the microwave.
- Replace the fresh dill with freeze dried or 1 tablespoon dried.