Salmon Burgers

Salmon Burgers

I’ve never really been much of a burger fan. I know I’m running the risk of sounding un-American right now, but they’ve always seemed kind of boring to me.

What’s not boring? Salmon!

I’ve been making this recipe for years and have tried it many different ways. The most important finding from my research?

Use fresh salmon.

I got the bright idea once to buy canned salmon because it was cheaper. I didn’t realize that cheaper meant I’d have to debone the pink gelatinized blob that slid out of the can. What’s worse, I had dumped it directly into my other ingredients, so spent the next 20 minutes trying to decipher what was bone and what wasn’t!

Once that was accomplished though, I proceeded with my recipe. The burgers tasted okay but definitely weren’t as flavorful as when I had used fresh salmon. So, now–that’s all I use.

Yields: 5 burgers

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes


10 oz salmon fillet, skin on (skin to be removed after cooking)

1 tbsp olive oil

½ onion, diced

½ red pepper, diced

¼ cup chopped fresh parsley

2 eggs

4 tbsp Dijon mustard

¾ cup breadcrumbs

1.     Heat oven to 550.

2.     Bake salmon X 10-15 minutes (variable depending on thickness of fillet).

3.     Meanwhile heat oil in pan and sauté onions and peppers until tender.

4.     Remove salmon when done. Separate skin from fillet and flake with a fork to break fillet into pieces. Let cool.

5.     Combine onions, peppers, parsley, eggs, Dijon mustard, and salmon together. Add breadcrumbs a little at a time until mixture sticks together.

6.     Form into patties with hands.

7.     Spray a pan with nonstick spray. On medium heat, cook patties a few minutes on each side until browned.

The Cook’s 2 Cents:

·      Make sure the salmon is cool before adding it to the other ingredients. If it’s too hot, it will end up cooking the eggs!

·      Some recipes you’ll find don’t cook the salmon in the oven prior to cooking it on the stove. I do for two reasons. 1. It cooks quicker on the stove this way (keeping my smoke detector at bay). 2. Burgers kind of skeeve me out because they don’t cook evenly. I don’t know about you, but I’m not into eating a burger with raw fish in the middle.

·      I like to cut a few slices of avocado and spread it on top. Because what goes better with salmon than avocados?!?

Nutrition Facts:

Serving Size: 1 burger

Servings Per Recipe: 5

Calories: 249               Fat: 10g           Carbohydrates: 20g     Fiber: 2g          Sugars: 2g       Sodium: 528mg          Protein: 18g