Crispy, Quick Canned Salmon Burgers
Canned salmon burgers are a weeknight hero that come together in about 15 minutes, cost a fraction of fresh fish patties, and deliver a shatteringly crisp crust with a tender, flaky interior.
No food processor, no fuss—just a bowl, a skillet, and a few pantry staples. They hold their shape beautifully and taste like a treat, not a compromise.
What Makes These Salmon Burgers So Good
Canned salmon has a rich, meaty texture that works even better in burgers than you’d expect. It stays moist without any special treatment, and you skip the whole step of pre-cooking fresh fish.
The outside gets golden and crisp in a hot skillet while the inside stays soft and flaky. A little Dijon mustard and fresh lemon zest bring brightness, and the old-fashioned breadcrumb binder keeps everything together without weighing them down.
Ingredients
- 1 (14.75 oz) can salmon, drained: wild-caught gives the best flavor but any type works.
- 1 large egg: binds the patties so they hold together.
- ⅓ cup plain breadcrumbs: panko delivers extra crunch; regular is fine too.
- 2 tbsp finely chopped shallot: or red onion, for a mild bite.
- 2 tbsp chopped fresh parsley: adds freshness.
- 1 tbsp Dijon mustard: provides a tangy kick.
- 1 tsp lemon zest: lifts the whole thing.
- ¼ tsp kosher salt: adjust if your salmon is already salted.
- ¼ tsp black pepper.
- 2 tbsp olive oil: for frying, or any neutral oil.
Variations and Substitutions
- Swap the protein: drained canned tuna or mackerel works the same way.
- Herb swap: dill or chives are excellent in place of the parsley.
- Add some heat: a pinch of cayenne, smoked paprika, or a spoonful of finely chopped pickled jalapeños.
- Make it dairy-free: the recipe is naturally dairy-free as written.
- Extra acid: replace the lemon zest with a squeeze of lemon juice or add a teaspoon of capers.
If you have fresh salmon on hand, try our Pan-Seared Salmon Cakes.
How To Make Crispy Canned Salmon Burgers
Step 1: Mix the Burger Mixture
In a large bowl, combine the drained salmon, egg, ⅓ cup breadcrumbs, shallot, parsley, Dijon mustard, lemon zest, salt, and pepper. Use a fork to mash and mix until everything is evenly incorporated but the salmon still has some small, visible flakes—you want texture, not a paste.
The mixture will feel slightly sticky, which is the egg doing its job. If it seems too wet to hold a shape, stir in an extra tablespoon of breadcrumbs.
Step 2: Shape the Patties
Divide the mixture into 4 equal portions. With damp hands, form each into a tight, round patty about ¾ inch thick. Press a slight indentation in the center with your thumb so they cook flat and even.
They may feel a little fragile right now, but they will set up firmly in the hot pan. You can chill the patties on a plate for 15 minutes at this stage if you want them extra-firm, though it is not necessary.
Step 3: Fry the Burgers
Set a large nonstick skillet over medium-high heat and add the 2 tablespoons olive oil. Once the oil shimmers, gently lay the patties in the pan without crowding them. Cook for 3 to 4 minutes without moving them, until a deep golden crust forms on the bottom.
You will see the edges turn opaque and the bottoms become speckled and crisp. Flip them carefully with a thin spatula and cook the other side for another 3 to 4 minutes, until both sides are golden and the centers feel firm when pressed.
Step 4: Assemble and Serve
Place each patty on a toasted bun and pile on your favorite toppings—crisp lettuce, sliced tomato, red onion, and a swipe of tartar sauce or creamy dill sauce work beautifully.
Serve right away while the crust is crackling and the inside steams. That contrast of crunchy exterior and tender salmon is what makes them so satisfying.
How to Get the Crispiest Crust
- Drain the salmon really well.: Press the lid down over the sink to squeeze out as much liquid as possible. Excess moisture makes the patties soggy.
- Do not overmix.: Stop once the ingredients come together. Mixing into a paste makes the burgers dense and heavy.
- Use a nonstick skillet.: These patties are delicate; a well-heated nonstick surface guarantees a clean release and even browning.
- Do not rush the flip.: Wait until you see a browned, firm edge before sliding the spatula under. Lifting too early can tear the patty.
Scale the batch for a crowd.
| Batch | Salmon (cans) | Egg | Breadcrumbs | Olive Oil | Serves |
|---|---|---|---|---|---|
| Small | 1 (14.75 oz) | 1 | ⅓ cup | 2 tbsp | 4 |
| Medium | 2 (14.75 oz) | 2 | ⅔ cup | 3 tbsp | 8 |
| Large | 3 (14.75 oz) | 3 | 1 cup | 4 tbsp | 12 |
Storing Leftover Salmon Burgers
- Refrigerate: Store cooked patties in an airtight container for up to 3 days. Place a piece of parchment between them to keep the crust from softening.
- Reheating: Warm them gently in a dry nonstick skillet over medium-low heat for about 2 minutes per side, or in a 350°F oven until heated through. This crisps the outside up again without drying them out.
What To Serve With Salmon Burgers
These burgers are rich and savory, so I like something crunchy and bright on the side. Quick-pickled radishes or a tangy coleslaw cut through the richness. Sweet potato fries add a soft sweetness that plays well with the crispy patty, and a simple green salad with a lemon vinaigrette keeps the plate feeling fresh.
Frequently Asked Questions
Can I bake these instead of frying?
Yes. Place the patties on a parchment-lined baking sheet, brush them lightly with oil, and bake at 400°F (200°C) for 12 to 15 minutes, flipping halfway. They won’t get as deeply crisp but are still tasty.
Can I freeze the patties?
You can freeze them uncooked. Arrange the shaped patties on a parchment-lined tray, freeze until solid, then transfer to a zip-top bag. Cook directly from frozen, adding about 2 minutes per side.
How do I keep them from falling apart?
Make sure the salmon is drained well and you use the full egg and breadcrumb amounts. If the mix still feels crumbly, add a tiny splash of beaten egg or a little more mustard.
Can I use fresh salmon instead?
Yes, but you’ll need to cook and flake the salmon first. Steam or pan-sear about 12 oz of fresh fillet, let it cool, and flake it before substituting into the recipe.
Canned Salmon Burgers Recipe
Ingredients
Method
- Mix the drained salmon, egg, breadcrumbs, shallot, parsley, Dijon, lemon zest, salt, and pepper in a bowl with a fork until just combined.
- Divide into 4 portions and shape into ¾-inch-thick patties with damp hands.
- Heat olive oil in a nonstick skillet over medium-high. Cook patties 3 to 4 minutes per side until deeply golden and firm.
- Serve on toasted buns with lettuce, tomato, onion, and tartar sauce.
