Have you ever stared at a can of salmon in your pantry wondering what on earth to do with it besides the usual salad topping? What if I told you that lurking in that humble tin is the potential for one of the most delicious, budget-friendly seafood dinners you could make at home? Salmon burgers with canned salmon are not just economical—they’re downright mouthwatering when done right. The secret lies in knowing how to transform that canned fish into patties that rival fresh-caught versions, without the premium price tag. Let’s dive into this surprisingly simple recipe that’s become a weeknight staple in my household and countless others looking for healthy, quick meals that don’t sacrifice flavor.

Salmon Burgers with Canned Salmon

Ingredients List

• 2 cans (14.75 oz each) pink or red salmon, drained and flaked
• 1 cup panko breadcrumbs
• 2 large eggs, lightly beaten
• ¼ cup mayonnaise
• 3 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• ⅓ cup finely chopped red bell pepper
• ¼ cup finely chopped green onions
• Use about 2 tablespoons of chopped fresh dill, or swap in 2 teaspoons of dried if that’s what you have.
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Salt and black pepper to taste
• 3 tablespoons olive oil for frying

If you’re out of panko, don’t panic — plain breadcrumbs will still get the job done. They won’t give you that same airy crunch, but the recipe will survive just fine. And if dill isn’t in your fridge today, feel free to swap in parsley or even a bit of cilantro for a fresh twist. Cooking is flexible, so use what you’ve got!

Timing

Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

This recipe shaves off nearly half an hour compared to making a traditional salmon loaf recipe, making it perfect for those hectic weeknights when time is at a premium but you still want something nutritious.

Step 1: Prepare the Salmon

Drain the canned salmon and transfer to a large bowl. Remove any large bones and skin if desired (though they’re completely edible and packed with calcium). Flake the salmon with a fork until relatively uniform in texture.

Step 2: Mix the Binding Ingredients

In a separate bowl, combine eggs, mayonnaise, lemon juice, and Dijon mustard. Whisk until smooth. This wet mixture is crucial for binding your burgers properly—skimp on it and you’ll end up with crumbly patties.

Step 3: Combine All Ingredients

Pour the wet ingredients over the salmon, then sprinkle in the panko, chopped peppers, green onions, dill, and the spices — garlic powder, paprika, a bit of salt, and some black pepper. Use your hands or a fork to bring everything together, but go easy on it. The more you mash it around, the denser the patties become, and nobody wants a tough salmon burger.

Step 4: Form and Chill Patties

Scoop the salmon mixture into six to eight portions and gently form each one into a patty, roughly three-quarters of an inch thick. Set them on a tray lined with parchment and pop the whole thing in the fridge for about 20 minutes. That quick chill time works like magic—it firms everything up so the patties don’t fall apart the moment they hit the pan. Definitely worth the wait.

Step 5: Cook the Burgers

Drizzle a bit of olive oil into a large pan and set it over medium heat. When the oil looks nice and shimmery, slide in a couple of patties and let them cook for three to four minutes per side, just until they pick up that golden crust. Try not to crowd the pan — giving each patty some breathing room makes all the difference between a good sear and a sad, soggy one.

Nutritional Information

Per burger (serving size: 1 patty):

• Calories: 245
• Protein: 22g
• Carbohydrates: 9g
• Fat: 14g
• Fiber: 0.5g
• Calcium: 240mg (24% DV)
• Omega-3 fatty acids: 1.2g

Healthier Alternatives for the Recipe

If you’re aiming for a low-carb twist, swap out the panko for crushed pork rinds or almond flour — it still gives that nice binding without the extra carbs. Want to lighten things up a bit? Try using Greek yogurt in place of mayonnaise and bake the patties at 400°F for around 15 minutes, flipping them halfway so both sides get a little crisp. And for anyone following a gluten-free diet, certified gluten-free breadcrumbs or even crushed rice crackers work perfectly. It’s all about small tweaks that keep your burgers tasty without complicating things.

Serving Suggestions

Serve these versatile burgers on whole grain buns with avocado slices, arugula, and a squeeze of lemon for a complete meal. Alternatively, skip the bun and serve over mixed greens with a zesty yogurt-dill sauce. For a fun twist, make mini versions as appetizers served with a sriracha-lime aioli for dipping.

Common Mistakes to Avoid

• Using too much liquid, which makes patties fall apart
• Skipping the chilling step (leads to crumbly burgers)
• Overcrowding the pan, which prevents proper browning
• Pressing down on the patties while cooking, which squeezes out moisture
• Over-mixing the ingredients, resulting in dense, tough burgers

Storing Tips for the Recipe

These patties keep beautifully in the refrigerator for up to 3 days in an airtight container. For freezing, place uncooked patties on a parchment-lined tray until solid, then transfer to freezer bags for up to 3 months. Thaw overnight before cooking. For meal prep, make a double batch and freeze half for those nights when cooking from scratch isn’t feasible.

Conclusion

These salmon burgers transform humble pantry staples into a restaurant-worthy meal that’s economical, nutritious, and absolutely delicious. Unlike their often-dry grilled salmon patties cousins, these canned salmon burgers stay moist and flavorful thanks to the perfect blend of ingredients. Give this recipe a try next time you need a quick dinner solution that doesn’t compromise on taste or nutrition—your budget and your taste buds will thank you!

FAQs

Can I use tuna instead of salmon?
Yes! This recipe works beautifully as a combo tuna and salmon loaf or even as an old-fashioned tuna loaf meatloaf. Just substitute equal amounts of canned tuna for a different but equally delicious result.

What’s the best way to know if the burgers are done?
Since canned salmon is already cooked, you’re primarily looking for the eggs to set and the outside to develop a golden crust, which typically takes 3-4 minutes per side.

Can I bake these instead of pan-frying?
Sure thing! Pop them in the oven at 400°F and bake for about 15 minutes, remembering to flip them halfway through. They won’t get that ultra-crispy finish you’d get from the pan, but trust me — they’ll still taste fantastic.

Why do my salmon patties fall apart?
This typically happens when there’s not enough binding agent. Make sure you’re using the full amount of eggs and mayonnaise, and don’t skip the chilling step before cooking.

Are the bones in canned salmon safe to eat?
Yes, they’re completely safe and actually nutritious, providing extra calcium. They’re softened during the canning process, so you likely won’t even notice them once everything is mixed together.