Flake the canned salmon and remove any bones if you’d prefer not to include them.
Mix the salmon with the rest of the ingredients (except the oil) in a medium-sized bowl.
Form your salmon mixture into 4-6 patties. You want your patties to be about one inch thick.
Heat the avocado oil in a skillet over medium heat.
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.
Place your burgers on a paper towel to rest for a few minutes and sprinkle with salt and pepper.
Serve with your choice of side!
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.