These protein-packed canned salmon burgers are incredibly moist, flavorful, and ready in minutes! Made with pantry staples and fresh herbs, they’re topped with caramelized onions and served on toasted brioche buns. The recipe comes together in one bowl – no fancy equipment needed. Whether you grill them outdoors or cook them in a skillet, these salmon burgers are guaranteed to become a family favorite!
Why You’ll Love These Canned Salmon Burgers
- Quick one-bowl recipe using pantry staples
- Moist and tender from Greek yogurt
- Perfectly seasoned with herbs and spices
- Versatile – grill, pan-fry, or air fry
- Budget-friendly protein option
- Topped with sweet caramelized onions
- Perfect paired with fresh salads
I’ve tested this recipe countless times to get the perfect balance of flavors and texture. The secret is using Greek yogurt to keep the patties incredibly moist, while breadcrumbs help bind everything together. Fresh dill and a splash of soy sauce add amazing savory depth that makes these taste like restaurant-quality burgers.
The caramelized onions take these burgers over the top – they add a sweet, golden touch that complements the salmon beautifully. While they take a little patience to make, I promise they’re worth the extra time! Top your burger with some crisp butter lettuce, a swipe of Dijon mustard, and those gorgeous onions for the perfect bite.
These salmon burgers have become a regular in my dinner rotation, especially during grilling season. They’re lighter than beef burgers but packed with protein and healthy fats. Plus, keeping canned salmon in the pantry means I’m always ready to whip these up when the craving strikes!
Ingredients Overview
Let me walk you through the star players in these delicious salmon burgers – each ingredient has an important role to play!
- Canned Salmon: The foundation of our burgers! I prefer wild-caught salmon for the best flavor and nutrition. Just like in my favorite pasta dishes, quality protein makes all the difference. Drain it well, but don’t worry about removing the bones – they’re soft and packed with calcium!
- Greek Yogurt + Egg: This dynamic duo acts as our binding agents. The yogurt adds moisture and tanginess while the egg proteins help hold everything together when heated. The fat in the yogurt also helps keep our burgers tender, similar to how buttermilk works in my breakfast classics.
- Breadcrumbs: These act as our moisture control center! They soak up excess liquid while helping create that perfect burger texture. For gluten-free needs, crushed pork rinds or almond flour work beautifully too.
- Fresh Dill + Seasonings: Fresh dill is non-negotiable here! It pairs perfectly with salmon and adds bright, fresh notes. Our seasoning blend includes garlic powder, onion powder, and a touch of soy sauce for umami depth.
Success Tips & Tricks
Trust me when I say these little details make a big difference:
- Temperature Matters: Keep your patties cold until cooking. This helps them hold together better and creates a nicer crust when they hit the heat.
- Don’t Overwork: Mix ingredients just until combined – like making meatballs, overworking can make your burgers tough. Use gentle hands when forming patties.
- Perfect Patty Formation: Score the mixture into 4 equal portions before shaping. Make a slight dimple in the center of each patty – this prevents the dreaded burger dome!
- Oil Your Hands: Slightly oiled hands prevent the mixture from sticking while you form patties. It’s a game-changer!
Pro tip: For extra flavor insurance, let your shaped patties rest in the fridge for 30 minutes before cooking. This allows the flavors to meld and helps them hold together better during cooking!
Step-by-Step Instructions
Let me walk you through making these incredible salmon burgers! The process is simpler than you might think and the results are absolutely scrumptious.
1. Caramelize Those Onions
Start by heating a heavy-bottomed pan over medium heat with a drizzle of olive oil. Add your thinly sliced onions and let them dance in the pan for about 4 minutes. Here’s where patience becomes your best friend – reduce the heat to low and let them slowly caramelize for 15-25 minutes, stirring occasionally. They’ll transform into golden-brown pieces of heaven!
2. Mix the Burger Base
While those onions are working their magic, grab a large mixing bowl. Combine:
- Drained canned salmon
- Greek yogurt
- Fresh chopped dill
- Your seasoning blend
- Soy sauce
- Breadcrumbs
- Eggs
Mix everything gently with clean hands or a spatula until just combined – similar to how you’d handle my tender apple cake batter!
3. Form & Cook the Patties
Divide the mixture into 4 equal portions and shape into patties about 1-inch thick. You have three cooking options:
- Grill: Medium-high heat, 5 minutes per side
- Air Fryer: 375°F for 8 minutes
- Skillet: Medium heat, 6 minutes per side
Recipe Variations & Serving Suggestions
These salmon burgers are wonderfully versatile! Try serving them with my zesty homemade honey mustard for an extra special touch. On chilly evenings, pair them with a bowl of warming chicken corn soup for a complete meal.
Creative Serving Ideas:
- Low-carb style: Wrap in lettuce leaves instead of buns
- Buddha bowl: Serve over quinoa with roasted vegetables
- Slider style: Make mini patties for party appetizers
Topping Combinations:
- Classic: Caramelized onions, butter lettuce, dijon mustard
- Mediterranean: Tzatziki, cucumber slices, red onion
- Spicy: Sriracha mayo, pickled jalapeños, avocado
Make these your own by mixing and matching toppings and sides. They’re perfectly delicious straight from the pan, but they also reheat beautifully for lunch the next day!
Canned Salmon Burgers
Equipment (affiliate links)
- frying pan or skillet
Ingredients
- 1 onion thinly sliced to make the caramelized onions
- 1 tsp olive oil
- 2 6 oz cans canned salmon
- 1/3 cup bread crumbs
- 1 Tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 cup greek yogurt or sour cream
- 1 egg
- 1 Tbsp fresh dill more to taste
- avocado sliced optional for topping
- dijon mustard optional for topping
Instructions
- Start the crispy caramelized onions (optional). Heat and oil a pan on medium heat, add thinly sliced onions. Let them sauté for about 4 minutes. Turn the heat down on the pan and continue to let the onions cook down until they get browned and caramelized, turning often. Keep a close eye on them and practice patience. This can take 15-25 minutes!
- While the onions on are on low heat and cooking down, add all the canned salmon ingredients to a large bowl (salmon, yogurt, dill, seasonings, soy sauce, breadcrumbs, eggs). Mix well with a spatula or hands.
- Form the patties. I form 4 and gently flatten them a bit.
- Heat the grill on medium/high heat. Cook for about 5 minutes on each side.
- Air Fry; set to 375° and cook for about 8 minutes.
- In the skillet; heat an oiled pan to medium heat add the patties to the pan, cook on each side for about 6 minutes or until they are browned and cooked warm through.
Notes
• Cook the onions on low and slow! Be careful not to burn them.
• Serve with yummy condiments. I highly recommend serving with dijon mustard (so good!)
• Add extra ingredients for more flavor. You can also add 1 Tbsp of capers for a little pizazz.
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