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8-Ingredient Salmon Burger Recipe!

Did you know the “Dietary Guidelines for Americans” recommend that you eat at least eight ounces of seafood per week?

That’s about two servings if you were wondering. Now, that doesn’t seem like a lot, but I still find it tricky to incorporate enough seafood into my diet. And so does the rest of America according to the dietary guidelines research!

How big is a portion of fish?

So I want to share a wonderful fish recipe that makes getting enough fish a whole lot easier (and tastier) – eight-ingredient salmon burgers!

These delicious burgers have got me looking forward to my “fish dish days.” They’re totally quick and easy to make– as you’ll see in the video below –and are a great addition to any bone-healthy diet too!

Salmon is a great source of protein and calcium. In fact, both sockeye (my favorite) and chinook salmon feature on our list of the top calcium-rich foods! Plus, if you use canned salmon that contains bones (don’t worry, they’re very soft and safe to eat) the calcium content of your burgers will be even higher.

What’s more, salmon provides omega 3 fatty acids. And omega 3s can help ease the chronic inflammation that leads to bone loss!

You’re only 15 minutes away from all that delicious goodness… so let’s get to it!

8-Ingredient Salmon Burger Recipe!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 431 kcal

Ingredients

  • 2 cans salmon 6oz
  • 2 eggs
  • 1/2 lemon juiced
  • 4 tbsp avocado oil or extra virgin olive oil
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup gluten-free panko breadcrumbs

Optional

  • 1/4 cup parsley chopped
  • Salt to taste
  • Pepper to taste
Nutrition Facts
8-Ingredient Salmon Burger Recipe!
Amount Per Serving
Calories 431 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Cholesterol 152mg51%
Sodium 357mg16%
Potassium 571mg16%
Carbohydrates 17g6%
Fiber 1g4%
Protein 27g54%
Vitamin A 570IU11%
Vitamin C 12.1mg15%
Calcium 181mg18%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

  1. Flake the canned salmon and remove any bones if you’d prefer not to include them.
  2. Mix the salmon with the rest of the ingredients (except the oil) in a medium-sized bowl.
  3. Form your salmon mixture into 4-6 patties. You want your patties to be about one inch thick.
  4. Heat the avocado oil in a skillet over medium heat.
  5. When the oil is hot enough, fry your burgers until they’re crispy and golden brown. Then flip them over and repeat on the other side. It should take about 4-5 minutes on each side. 
  6. Place your burgers on a paper towel to rest for a few minutes and sprinkle with salt and pepper.
  7. Serve with your choice of side!

Recipe Notes

Note: I used sockeye salmon for my burgers, but you can use Atlantic, chinook, or pink salmon too.

Plus, you can substitute the breadcrumbs for cornmeal or almond meal if you prefer.

Salmon Burger Final Thoughts

I hope you find these salmon burgers as delicious as I do! Remember, salmon is packed full of bone-healthy nutrients and helps you reach your weekly quota of seafood too.

When it comes to sides, I like to serve my salmon burgers with homemade coleslaw. But they’re so versatile and work with so many delicious sides. It’s totally easy to customize the dish to certain tastes or preferences!

Please let me know how your salmon burgers turn out! And I’m always on the lookout for accompaniments with this dish so get creative and let me know what you come up with in the comments section below 🙂

Author: Monica Straith, BS

Monica is the PR and Outreach Manager and Fitness Lead at AlgaeCal. She’s an ACE Certified Personal Trainer and Nutrition Specialist, and has a B.S. and B.A. from the University of Wisconsin-Madison, where she played varsity soccer for four years. Monica pulls from her experience in athletics and health to contribute to AlgaeCal and has also been featured on myfitnesspal blog, Prevention, and Huffington Post.

Comments

  1. Wendy
    Wendy

    You forgot the eggs in the recipe?
    You need them to hold it all together.

    1. Jenna AlgaeCal
      Jenna AlgaeCal

      You’re right, thanks for letting us know Wendy! We’ve included eggs in the post now. 🙂

      – Jenna @ AlgaeCal

  2. Sandra
    Sandra

    This is nice, but I am always out to cut down on dairy, so I don’t use cheese. Also, I found that using egg and/or psyllium powder as a binder worked great as opposed to panko or other flours. I also like to add some chopped green onion, fresh dill and capers (if you like them). The lemon is a must and also the olive oil. A little Red Boat Fish Sauce also adds that great umami essence that is delicious.

  3. Carol Guesno
    Carol Guesno

    Sounds really delicious and savory.
    I will definitely make these. Was curious though whether a raw egg might help it stay together?

  4. Sheila
    Sheila

    Thanks for reminding me of this yummy way to eat salmon

    1. Jenna AlgaeCal
      Jenna AlgaeCal

      So yummy! Enjoy!

      – Jenna @ AlgaeCal

  5. Pam Huggins
    Pam Huggins

    Delicious and healthy

  6. Pam Huggins
    Pam Huggins

    Delicious and healthy , my bone density is not the greatest at the moment .

  7. Rita
    Rita

    Extra Virginia Olive Oil @
    Avocado Sesame oil should not b used other tHan in salads. They are not suitable for frying. -high heat renders them CARCINOGENIC
    .AM surprised at you.
    Rita

    1. Jenna AlgaeCal
      Jenna AlgaeCal

      Hi Rita,

      When cooking oil is heated to the point where it smokes it may produce toxins as you said. Here are the smoke points of these oils…
      • Extra virgin olive oil: 242°C or 468°F
      • Avocado oil: 271°C or 520°F

      So both oils should be safe to use for frying up some tasty salmon burgers 🙂

      – Jenna @ AlgaeCal

      1. Dorothy
        Dorothy

        I use peanut oil for frying.

        1. Blaire AlgaeCal
          Blaire AlgaeCal

          Thanks for sharing, Dorothy! 💜

          – Blaire @ AlgaeCal

  8. Jenifer
    Jenifer

    I would like to make these burgers, but am wondering what size can of salmon did you use in this recipe? Also, I wonder if I can use a piece of Ezekiel bread cut into small pieces in place of the panko crumbs or leave the bread out altogether?

    1. Jenna AlgaeCal
      Jenna AlgaeCal

      Hi Jenifer,

      We used 2, 6-ounce cans of salmon. You can definitely try Ezekiel bread pieces instead! You could also leave the bread out, but it does add a nice crispy texture.

      – Jenna @ AlgaeCal

  9. Angela White
    Angela White

    A Dill sauce would be good!

  10. Jenifer
    Jenifer

    What size is the can of Salmon for this recipe? Thanks

    1. Jenna AlgaeCal
      Jenna AlgaeCal

      Hi Jenifer! We used 2, 6-ounce cans of salmon.

      – Jenna @ AlgaeCal

  11. Iris
    Iris

    I wish in your blogs when you have an option to print the receipt. I like to make notes about additions or deletions on paper. I cannot do this on my phone

    1. Jenna AlgaeCal
      Jenna AlgaeCal

      Hi Iris,

      You can print the recipe from a desktop computer! Just under the video you’ll see an icon that says, “Print this Recipe.” If you’re having trouble with this feel free to email [email protected] or call us at 1-800-820-0184! 🙂

      – Jenna @ AlgaeCal

  12. Lucy
    Lucy

    When you say to mix the rest of the ingredients together, do you mean all except the oil? Don’t you save the oil exclusively for the frying process?

    1. Jenna AlgaeCal
      Jenna AlgaeCal

      Hi Lucy,

      Yes, save the oil for frying the burgers! We’ve updated the instructions to clarify this. 🙂

      – Jenna @ AlgaeCal

  13. Jen
    Jen

    I have made something similar and very delicious. I add cut up boiled potatoes. I think my recipe calls for a little flour too. We put catchup on it and it’s delicious.

    1. Jenna AlgaeCal
      Jenna AlgaeCal

      Oooh that sounds good! Thanks for sharing, Jen.

      – Jenna @ AlgaeCal

  14. Donna
    Donna

    I’m assuming that the 4 Tbls oil is for frying and not to be mixed in with the “rest of the ingredients” as the recipe directs. Lemons vary in size and amount of juice; approximately how much lemon juice do you use?

    1. Jenna AlgaeCal
      Jenna AlgaeCal

      Correct Donna! We’ve updated the instructions to reflect this. As for the lemon, approx. 1 tablespoon of lemon juice should do it.

      – Jenna @ AlgaeCal

  15. Sharon
    Sharon

    I’m not supposed to have fried food.
    Suppose I bake them, 350 degrees,
    I/2 hour?

    1. Jenna AlgaeCal
      Jenna AlgaeCal

      Hi Sharon,

      I would try preheating the oven to 350 degrees and baking for 20 minutes (flip the burgers halfway so they’re golden brown on both sides!) Then add time if needed — let us know how it goes 😊

      – Jenna @ AlgaeCal

  16. Becky
    Becky

    I’m not a huge fish fan, but a friend of mine got me enjoying salmon sandwiches. I mix canned, drained pink salmon (including the bones) with a little low-fat mayo. By adding sliced dill pickles to the sandwich, the crunch of the pickles covers up the crunch of the bones. Try it! You won’t notice the bones and get the added calcium!

    1. Blaire AlgaeCal
      Blaire AlgaeCal

      YUM, you’re making us hungry! Thank you for sharing, Becky!

      – Blaire @ AlgaeCal

  17. Diane Pozdol
    Diane Pozdol

    Would eating crab one day a week count for one of the two seafood days? Is it as good for your bones?

    1. Blaire AlgaeCal
      Blaire AlgaeCal

      Great questions, Diane! Yes, eating crab one day a week counts for one of the seafood days 😊While crab is certainly nutritious, it’s good to switch it up now and then as different kinds of seafood shine in different ways. For instance, salmon is higher in omegas!

      – Blaire @ AlgaeCal

  18. Trudee
    Trudee

    Can’t wait to try this recipe

    1. Blaire AlgaeCal
      Blaire AlgaeCal

      We can’t wait for you to try it either, Trudee. 🙂 Let us know how you enjoy it!

      – Blaire @ AlgaeCal

  19. Elaine
    Elaine

    I have never seen 6 Oz cans of salmon. The ones in my pantry are 14.75 oz.

    1. Jo
      Jo

      Elaine: re 16.75 oz salmon cans: double the other recipe ingredients and carefully freeze what you aren’t going to cook? I’m going to do that with my 16.75 oz of salmon!

      1. Megan AlgaeCal
        Megan AlgaeCal

        Great tip, Jo!! Let us know what you think of the burgers 😊

        -Megan @ AlgaeCal

    2. Megan AlgaeCal
      Megan AlgaeCal

      Hi Elaine!

      Feel free to use the cans you have at home and adjust slightly by keeping some salmon aside or adding a bit more of the other ingredients. Our recipe uses 12oz of salmon, so your 14.75oz cans aren’t too far off! 🙂

      -Megan @ AlgaeCal

      1. Jeanne Mccarthy
        Jeanne Mccarthy

        You should update the recipe to indicate the size can of salmon. It is not noted in the actual recipe.

        1. Megan AlgaeCal
          Megan AlgaeCal

          Thanks for pointing this out, Jeanne!

          We’ve updated the recipe to include this 🙂

          -Megan @ AlgaeCal

  20. kelley.medeiros@comcast.net

    Can you use fresh salmon instead?

    1. Megan AlgaeCal
      Megan AlgaeCal

      Definitely, Kelley!

      To use fresh salmon, chop it finely and mix it in with the rest of the ingredients. Let us know how it turns out! 😀

      -Megan @ AlgaeCal

  21. Linda
    Linda

    Can these be frozen?

    1. Megan AlgaeCal
      Megan AlgaeCal

      Absolutely, Linda!

      To prevent sticking, put a square of parchment paper in between each patty. They should last for around 3 months in the freezer 🙂

      -Megan @ AlgaeCal

  22. cblack6@cogeco.ca

    Hi! I put the can of salmon in a bowl with an egg, a tsp of Dijon, some finely chopped (in my mini chopper), onion, a 1/2 cup of spinach, about 4-5 baby carrots, 1-2 tablespoons of sweet Thai sauce. I mix it all together, shape into burgers, and coat it in Panko. It goes great with a salad, or steamed veg!

    1. Megan AlgaeCal
      Megan AlgaeCal

      Amazing!!!

      This sounds delicious and healthy… thanks for sharing 😋

      -Megan @ AlgaeCal

    2. Rachel Weinstein
      Rachel Weinstein

      That sounds simply delicious and healthy! Great creativity in the kitchen! Kudos!

  23. Joan Tate
    Joan Tate

    Thank you for a delicious, easy and versatile recipe. I left out the cheese and bread crumbs but added minced onion, parsley and almond flour. Delicious!

    1. Megan AlgaeCal
      Megan AlgaeCal

      Sounds like a delicious variation, Joan!!

      Thanks for your feedback and we’re so glad you enjoyed the salmon burgers. Feel free to try some of our other recipes as well! 😄

      -Megan @ AlgaeCal

      1. Sharon
        Sharon

        Is there a way to reduce the sodium? I can get low sodium tuna, but not salmon.

        1. Blaire AlgaeCal
          Blaire AlgaeCal

          Hi Sharon,

          Thanks for reaching out with your question! You can try swapping out the canned salmon for fresh salmon if you like 😊

          – Blaire @ AlgaeCal

  24. Sherri
    Sherri

    Salmon burger, is this suppose to be good for you. Sounds great but alot of cholesterol. Trying to get off meds & eat good. Not working.

    1. Megan AlgaeCal
      Megan AlgaeCal

      Hi Sherri, glad you reached out!

      Did you know that dietary cholesterol has little impact on blood cholesterol? Instead, focusing on the types of fat you eat is important. Try not to have too much saturated and trans fats and replace these with unsaturated fats. This recipe has plenty of unsaturated fats, including omega 3s from salmon! If you’d like, you can cut down on the parmesan cheese to make this a little more heart-healthy.

      Another nutrient that helps with cholesterol is soluble fiber, which is found in foods like oats, barley, fruits, vegetables, and legumes.

      Hope this helps! 🙂

      -Megan @ AlgaeCal

  25. Carmen
    Carmen

    Do you use canned salmon in oil or spring water please?

    1. Megan AlgaeCal
      Megan AlgaeCal

      Hi Carmen! The salmon we used was packed in its own juices.

      If you have a different type of salmon on hand, you can always drain the can before adding the salmon to the mixture.

      Hope this helps and hope you enjoy the recipe! 🙂

      -Megan @ AlgaeCal

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