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With this easy and delicious recipe, you’ll love making these juicy canned salmon burgers on the stovetop! A flavorful homemade (or store-bought!) seafood seasoning makes super tasty and fast salmon burgers without even firing up your grill.
While these canned salmon burgers are AMAZING on their own, we also love making them as another vehicle to get our homemade tartar sauce into our mouths.
But an added bonus is that these delicious burgers with canned salmon come together with only 10 minutes of prep and 10 minutes of cooking time. Consider this an easy and delicious 20-minute dinner for a busy week.
What’s not to love?
This recipe calls for a seasoning blend, and I used our homemade seafood seasoning, but store-bought works great too! Look for one without added salt so that you can control how salty (or not!) your salmon burgers are.
If you don’t have panko breadcrumbs, you can use traditional breadcrumbs. Start with 1/4 cup and then add 1 tbsp more at a time as needed.
No fresh dill? Use 1 tsp of dried dill instead.
Pro Tips/Recipe Notes
- Make sure to drain the water from the canned salmon very well. Too much water may impact the final texture of the cooked canned salmon burgers.
- If you’re serving these to picky eaters, try grating the onion or even mincing it in a food processor. Visible onion chunks usually get a hard pass from people with picky palates.
- Any skillet will work for these, but I love the sear I get when using cast iron. If you’re using stainless steel, you may wish to increase the oil used by 1-2 tbsp.
Canned salmon burgers {Ready in 20 minutes}
Ingredients
Instructions
- Whisk egg in a medium mixing bowl.1 egg
- Add the salmon. Flake with a fork to break up any large pieces.2 3/4 cups canned salmon, well drained
- Add the rest of the ingredients and stir to combine. Pinch some of the mixture to test the texture. Too dry? Add a bit more mayo. Too wet? Mix in additional panko 1 tablespoon at a time.1 tbsp fresh dill, 4 cloves garlic, 1/3 cup panko breadcrumbs, 1/3 cup onion, 3 tbsp seafood seasoning, 1/3 cup mayo, 1 tbsp lemon juice
- Form into 3.5 to 5-inch wide patties that are about 1/3-1/2 inch thick
- If time allows, freeze the patties on a plate for 20-35 minutes.
- Heat a skillet over medium heat for at least 5 minutes.
- Add oil to the skillet and let it warm up for 1-2 minutes.3 tbsp high-heat oil
- Add salmon burgers and cook until the bottom is light brown and has a crunchy sear (2-3 minutes).
- Flip and cook the other side. Remove to a plate lined with a paper towel or newspaper.
Notes
- If you like peppers, feel free to add 1/3 cup of chopped peppers of choice.
- If your seafood seasoning does not contain salt, add 1/2 tsp of kosher salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These sound really good! I used to make a version of these that Rachael Ray had, but kind of forgot about them. When you say “seafood seasoning,” you’re obliquely referring to Old Bay, right? Yeah, I started grating my onions on a grater, actually I think RR taught me that, too (honestly I don’t watch her that much LOL). And it is a game changer, because you get the taste but I HATE onions and I can feel them in my mouth which drives me crazy. But when you grate them, you don’t. (I know, I’m weird. I guess it’s a texture thing?) Can’t wait to make these!
I love Old Bay but Tony’s Chachere’s is great too when you want a different vibe. Costco also has a version from Kinders but I haven’t tried it. I don’t need that much seafood seasoning. LOL
A friend taught me the grating the onion hack when making meatballs. I love onions but sometimes want to hide them for Bennett. 🙂