Salmon Burgers (made with canned salmon!)

These easy Salmon Burgers are made with canned salmon and served with a bright, creamy dill sauce. They’re packed with protein, full of flavor, and on the table in 30 minutes — the perfect healthy dinner for busy nights.

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Today, I’ve got an easy, flavorful, nutritious salmon recipe for you that’s ready to enjoy in under 30 minutes. Perfect for lunch or an easy dinner. And guess what? It all starts with a can of salmon.

I know that many of you aren’t too sure about canned salmon. When I posted my Salmon 101 video, I received quite a few emails about the skins and bones found in canned salmon (which are totally edible!). This minor factor really seems to gross people out (I can understand why, lol).

But here’s the deal.

Not only are the bones super nutritious (they’re packed with calcium), but they are also very soft. If you take one between your two fingers and press, you will see that the bone pretty much turns into powder. This may sound a little weird, but once the bones are “crushed”, you won’t even know they’re in there. However, if the bones really bother you, remove them from the salmon and discard them.

Canned salmon is such an easy, budget-friendly way to get wild salmon into your weekly rotation — and these burgers make one can go a long, (delicious!) way.

Key Ingredients needed for salmon burgers 

With the use of canned salmon, you can easily add wild salmon to your diet without breaking the bank! Here’s what you’ll need:

• Canned salmon: You’ll find the same nutrients in canned salmon as you do in fresh salmon. And with canned salmon, there’s no need to cook it first before adding it to your salmon patty mixture — which is a huge time saver.
  
  I recommend looking for wild or Pacific salmon for the best flavor and quality, and be sure to drain it well before mixing.
  
• Flavor makers – To give your salmon burgers incredible flavor, we’re using a simple mix of red onion, red bell pepper, fresh dill, lemon zest and juice, and cayenne pepper.
  
• Binders – The combination of egg whites and oat flour acts as a binder, making it easy to form the ingredients into burger patties. 

How to make salmon burgers with canned salmon

First, you’re making the dill sauce. I use Greek yogurt instead of mayonnaise as the base. Not only does this keep the sauce nice and light, but it also adds an extra boost of protein (win-win!).

Then, for the burgers, combine all the salmon patty ingredients in a mixing bowl and form 4 salmon patties. I shape them the same way I would for traditional burgers.

Customize your salmon burgers:

The options are endless in terms of toppings, so feel free to add things you like!

• We love the dill sauce on these burgers, but feel free to add another sauce or a dollop of guacamole. 
• Top your burger with extra veggies like fresh, juicy tomato slices and/or sliced red onion.
• Add caramelized or pickled onions for a different flavor.

How to serve salmon burgers

Once you’ve got your salmon patties cooked, you can serve them several different ways.

• On a bun, burger style. Add arugula or another fresh green and any other favorite burger toppings. You can keep it simple and just add a bit of mayo or mustard. Or better yet, the creamy dill sauce.
• On their own, with a big dollop of dill sauce or Greek yogurt and alongside some tasty sides or a fresh green salad.
• Over fresh greens, salad style. Salmon patties pair really well with most types of fresh green salads. You could even use a little almond milk to thin out the dill sauce to make a dressing or use another preferred dressing or just a drizzle of olive oil.

I’d love to know if you try this recipe (or any)! Tag @clean_and_delicious on Instagram to let me know, and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox. 

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4.86 from 27 votes

Salmon Burgers (made with canned salmon!)

These easy Salmon Burgers are made with canned salmon and served with a bright, creamy dill sauce. They’re packed with protein, full of flavor, and on the table in 30 minutes — the perfect healthy dinner for busy nights.

Course: DINNER, fish + seafood, LUNCH, sandwich + burger

Cuisine: American, healthy

Author: Dani Spies

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Calories: 354kcal

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Ingredients

For the dill sauce

• 1/2 cup plain non-fat Greek yogurt
• 1 clove garlic crushed
• 2 tbsp chopped dill
• 2 tbsp lemon juice
• salt and pepper to taste

For the salmon burgers

• 1 14.75 ounce can of wild salmon*
• 1/4 cup diced red onion
• 1/4 cup diced red pepper
• 1/4 cup chopped dill packed
• Zest from one lemon
• 2 tbsp lemon juice
• 1 egg
• 1/3 cup oat flour
• 1/4 tsp cayenne pepper
• salt and pepper to taste

For serving

• arugula
• 4 sprouted english muffins I used Ezekiel

Instructions

Creamy Dill Sauce

• Combine all ingredients for dill sauce in a small bowl. Season with salt and pepper and set aside.

Salmon Burger

• Combine salmon, onion, red pepper, dill, lemon zest, lemon juice, egg whites, and oat flour in a large bowl. Season with cayenne pepper, salt and pepper.
• Use your hands to shape four burger patties (your burgers should be about four ounces each).
• Heat a large non-stick pan over medium heat and cook the burgers for four minutes on each side or until browned and crisp on the edges and heated all the way through.
• While your burger is cooking, toast up your english muffins and layer the bottom half of each with a handful of arugula.
• Place cooked salmon burger on top of the arugula then top with 2 tbsp of dill sauce before popping on the lid. Enjoy!
• Makes 4 servings.

Notes

Make Ahead:
Mix and shape the salmon patties up to 1 day in advance. Store them in an airtight container in the refrigerator. The creamy dill sauce can also be made 1 day ahead and kept in a separate container.

Storage:
Refrigerate leftover patties and sauce separately in airtight containers for up to 3–4 days.

Reheating:
Warm salmon patties in a skillet over medium-low heat, or reheat in the microwave or toaster oven.

Freezing:
Cooked or uncooked patties freeze well for up to 3 months. Wrap each patty individually, then place in an airtight freezer-safe container. Thaw overnight in the refrigerator before cooking or reheating.

Note:
Canned salmon usually has some skin and little bones in the mix, and they are all perfectly fine to eat (as a matter of fact, the little salmon bones are packed with calcium). Once you start mixing everything, the bones break down, and you don’t even know they are there.  If you would like, you can remove any pieces that look too big!

Nutrition

Serving: 1burger | Calories: 354kcal | Carbohydrates: 34g | Protein: 37g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 135mg | Sodium: 662mg | Potassium: 657mg | Fiber: 5g | Sugar: 7g | Vitamin A: 723IU | Vitamin C: 21mg | Calcium: 518mg | Iron: 3mg