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!
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. Wild salmon is packing with brain-boosting omega-3’s, vitamin B12, selenium, and vitamin D. Groovy!
- Peppers and onion: An amazing flavor foundation, plus an extra veggie win! I tested them without peppers and missed them.
- Dijon: Love the punch of brightness and flavor Dijon adds. My secret weapon for flavor.
- Mayo: Just a kiss of high-quality mayo for that classic salmon patty flavor and moisture.
- Eggs and breadcrumbs: They key to patties that actually stick together! Major binding power.
- Parsley: Love me some fresh herbs in salmon burgers. Dill is amazing too! Use 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 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.
Storing leftovers
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.
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!
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!
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.
Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats.
