How To Prepare Salmon Burger | Easy Canned Salmon Recipe

How To Prepare Salmon Burger | Easy Canned Salmon Recipe

With canned salmon and a few other basic ingredients, you can prepare delicious salmon burgers with a creamy dill sauce. This salmon burger dish is flavorful, healthful, and high in protein, and it’s sure to become a family favourite.

Canned salmon is one of the most cost-effective ways to include wild salmon in your diet, and these salmon burgers are an excellent way to stretch a couple of cans of salmon.

How To Make Salmon Burger Recipe

I’m showing you how to make homemade salmon burgers with a creamy dill sauce. Now, the secret to these salmon burgers is using canned salmon. Using canned salmon is a great way to get a super nutritious, very delicious, high-quality ingredient into the kitchen at a fraction of the cost.

Salmon Burger Ingredients

  • 1/2 cup plain non-fat Greek yogurt, dill sauce
  • 1 garlic clove, smashed
  • 2 tbsp dill, chopped
  • lemon juice, 2 tbsp
  • 1/4 cup dill (chopped) packed
  • season with salt and pepper to taste
  • 15 ounce Can of wild salmon* for salmon burgers
  • 1 lemon with the zest
  • a quarter cup of lemon juice
  • 3 egg whites or 1 egg
  • 1/4 cup red pepper, chopped
  • a third of a cup of oat flour
  • salt and pepper to taste with 1/4 teaspoon cayenne pepper
  • arugula, arugula, arugula, arugula
  • 4 buns (whole grain or sprouted)
  • 1/4 cup red onion, chopped


Dill Cream Sauce

  1. In a small bowl, combine all of the ingredients for the dill sauce. Set aside after seasoning with salt and pepper.
  2. Burgers with salmon
  3. In a large mixing basin, combine the salmon, onion, red pepper, dill, lemon zest, lemon juice, egg, and oat flour. Cayenne pepper, salt, and pepper to taste.
  4. Form four burger patties with your hands (your burgers should be about four ounces each).
  5. Cook the burgers for four minutes on each side in a large nonstick pan over medium heat, or until browned and crisp on the sides and heated.
  6. While your burger is cooking, toast your English muffins and spread arugula on the bottom half of each.
  7. Place the cooked salmon burger on the arugula and drizzle with 2 tablespoons of dill sauce before covering with the lid. Enjoy!
  8. This recipe serves 4 people.


Serving: 1burger | Calories: 597kcal | Carbohydrates: 110g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Sodium: 1208mg | Potassium: 508mg | Fiber: 6g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 23.6mg | Calcium: 119mg | Iron: 2mg

How To Make Salmon Burger Recipe Procedures

Step 1

Now, I like to make the creamy dill yogurt sauce. And I’m just going to start with half a cup of plain Greek yogurt. You could do full fat, 2% fat-free. If you are dairy-free, you could opt for a dairy-free yogurt option. Or you could serve in some mayonnaise.

Then to that, I add one clove of crushed garlic, two tablespoons of fresh-squeezed lemon juice, and then two tablespoons of fresh chopped dill, which will give the sauce a super bright, new flavor. And then I’m just going to season this with some salt and a little bit of black pepper.

Gently mix that all together until you have a nice, creamy sauce, and all of those ingredients are well incorporated. And then I’m going to set that aside while I work on my burgers. So we’re going to start with 15oz of canned wild salmon.

Now, I am such a huge fan of canned salmon. If you’ve never tried it before, I’m going to encourage you to keep an open mind. It is one of the best deals at the grocery store because you will get all of those healthy fats-rich quality proteins, and you’ll get it at a fraction of the cost that you would if you were buying fresh wild salmon.

So in a recipe like the salmon burgers that we’re making today. I also have a recipe for a salmon salad that I make all the time that I’ll link for you in the description box below.

Step 2

Another great way to use canned salmon. Now, here’s the thing. You can buy canned salmon with the skin and the bones removed. It’s going to be a little bit pricier. Or you can buy it where the skin and the bones are still in the can.

Read Also: How To Make Strawberry Jam

And don’t let that freak you out. So you can see right here, there’s a little bit of skin and some bone right here. Those bones are super nutritious. They are packed with calcium, and they’re soft. So, I mean, if I squish this with my finger, it just crumbles.

And once you mix it all, you don’t even know it’s in there. But if it bothers you, you can go ahead and pick it all out or splurge for the canned salmon where they are already removed.

So to the salmon, I’m adding a quarter cup each diced red onion diced Bell pepper. Any color will do. And then some fresh chopped dill, which we’re mirroring from that sauce we just made.

Step 3

Then I have two tablespoons of fresh lemon juice and the zest from that very same lemon. Remember, whenever you’re zesting a lemon or an orange or any citrus fruit, you want to get the bright rind off the outside.

As soon as you see this thin white layer that lives between the skin and the fruit’s flesh, you want to stop because that’s the pith, and it’s a bit bitter. Okay, so you want to get this bright-colored zest on the outside. Then I’m adding one egg, which could also be three egg whites.

Or, if you didn’t want to use an egg, I feel pretty confident that a flax egg could get the job done here as well. Or a Chia egg. Both would work. Then I have one-third cup of oat flour, which you can buy pre-made these days. Or you can grind it up yourself.

If you don’t have that on hand, you could sub a white whole beef flour, or even almond flour would work for this recipe. Then I’m going to give it just a pinch of Cayenne pepper.

It adds just the slightest bit of heat, a little bit of kick, and some salt and black pepper. Mix all until I’ve got it all well incorporated, and all of those ingredients are distributed well. And then, I like to score this mixture into four pieces.

Step 4

That gives me a general idea of creating the burgers so that they’re fairly even in size. Scoop the mixture up and form a Patty right in the palm of your hands, just like you were making a burger the same.

Just cut it down, flatten out the edges a bit, and repeat until you have four salmon burgers ready to roll. Here at the stove, I have a nice large nonstick skillet heating over medium-high heat. I’m going to get a little bit of olive oil into the pan.

Just brush it around. You want to have a nice thin layer of oil on the pan. You could also do butter here, coconut oil, whatever you prefer. They all work. Then once that oil has heated up, I’ll get the burgers into the pan, and you will know your pan is ready.

Because when that burger hits the pan, you’ll get a little sizzle just like that. Let them Cook for four to five minutes on the first side, then get underneath them flip them over. You will see they have this beautiful sear.

It’s like a Golden Brown sear over the top. That’s how you know your timing is right and then let them go for another 45 minutes on the other side.


If it looks like they’re Browning too quickly on the outside, you bring the heat down a little bit, so you’re making sure that they are cooking and getting heated through the center of the burger. So from here, I’m going to build a Salmon Burger.

But just a quick side note, these are also delicious right on top of a big fresh salad. So if you didn’t want a burger, keep that in mind as well for the burger.

I like to get a whole grain bun, and then I pile a big handful of arugula right over the bottom of it. Lay the salmon burger over the top and then give it a big hearty dollop of that dill yogurt sauce so good; pop the lid on, and your burger is ready to be enjoyed.