Make these hearty skillet Salmon Burgers (that don’t fall apart!) for a flavorful, easy, and healthy meal the whole family will love. Made with canned salmon, quick sautéed peppers and onions (hi, veggie power), Dijon, breadcrumbs and just a smidge of mayo for an high-protein (23g each!), pantry-friendly meal any day of the week.
I grew up eating a lottttt of salmon.
I recall my dad grilling it like, all the time and my mom whipping up her famous dip made with canned salmon, cream cheese, lemon juice, onion, liquid smoke, and horseradish for Jewish holidays. The nostalgia!
Given my love for salmon (have you lunched on my salmon salad sans mayo?!), it’s high time to post the burger I make on repeat at home. 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: 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.. In fact, regularly consuming wild salmon may boost heart health and help combat inflammation. 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.
- Mayo: Just a kiss of high-quality mayo for that classic salmon patty vibe.
- 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!)
AKA, how to make these taste supreme and stick together. Learn from my mistakes!
- Eggs and breadcrumbs help hold these babies together, but draining the salmon 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.
- Handle the patties carefully when you’re forming them. If for some reason you can’t form patties, add more breadcrumbs.
- Freezing the burgers helps firm them up prior to cooking.
- Flavor, flavor, flavor! Mayo adds a wonderful richness that’s complimented by the tangy Dijon, fresh parsley, and flavorful veggies. I often add fresh or dried dill and a squeeze of lemon juice, too.
- Make sure the oil is nice and hot so the burgers get that beautiful browning. 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
Make these hearty skillet Salmon Burgers (that don’t fall apart!) for a flavorful, easy, and healthy meal the whole family will love. Made with canned salmon, quick sautéed peppers and onions (hi, veggie power), Dijon, breadcrumbs and just a smidge of mayo for an accessible, pantry-friendly meal any day of the week
Instructions
- Line a baking sheet with parchment paper. Drain salmon very well and carefully remove the bones and skin. 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. 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 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
These freeze well! Once frozen, simple place them in a ziplock baggie (you can also individually wrap each one, if desired). Defrost overnight before pan prying.
Gluten free: Use GF breadcrumbs.
Recipe by Alexis Joseph of Hummusapien™. Photos by Eat Love Eats.
