Salmon Burgers or Patties Recipe

Salmon burger on whole wheat bun with lettuce, red onion, red tomatoes, yellow tomatoes, sauce, and fresh dill
Yvonne Duivenvoorden / Getty Images
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Refrigeration Time: 30 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
354 Calories
19g Fat
18g Carbs
25g Protein
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Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 354
% Daily Value*
Total Fat 19g 25%
Saturated Fat 4g 20%
Cholesterol 202mg 67%
Sodium 322mg 14%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 6%
Protein 25g
Calcium 94mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Using canned salmon in these salmon burgers assures you can enjoy them year-round without breaking the bank. If you do not want a burger in a bun, treat the salmon patties as a main protein dish, adding vegetables and salad for sides. Please do not skip the anchovy paste. It really brightens the flavor, and you won't know it's in there.


Steps to Make It

Drain the liquid from the canned salmon into a large mixing bowl. Set the salmon aside.

To the salmon liquid, add mayonnaise, sweet onions, celery, egg, anchovy paste, Worcestershire sauce, dill weed, and hot sauce. Mix to combine.

Remove any skin from the salmon. Fold salmon and bread crumbs into the mayonnaise mixture using a dinner fork. Do not overmix. Cover with plastic wrap and refrigerate for 30 minutes. Form into 4 to 6 salmon burger patties.

Place a heavy skillet over medium heat. When the pan is hot, add olive oil and swirl to coat the bottom. Fry the salmon burgers until you have a nice dark crust on each side, turning only once. (Do not try to rush this process over high heat or the centers will be mushy and uncooked.)