20 Minute Irresistible Salmon Burgers Canned Salmon Delight

You know those nights when you want something delicious and healthy but don’t have time for fussy recipes? That’s exactly why I fell in love with these salmon burgers made with canned salmon! I discovered this lifesaver during my college days when my tiny kitchen and tight budget demanded quick, nutritious meals. Now, years later, it’s still my go-to when I need dinner fast.

The beauty of using canned salmon? No messy prep work – just drain, flake, and mix! These burgers come together in minutes but taste like you spent hours in the kitchen. The first time I made them, my skeptical roommate took one bite and said, “Wait – this is from a CAN?” That’s when I knew I’d struck gold. They’re packed with protein, omega-3s, and so much flavor you’ll forget you’re eating something this good for you.

Why You’ll Love These Salmon Burgers Canned Salmon

Trust me, once you try these salmon burgers, you’ll wonder how you ever lived without them. Here’s why they’re absolute perfection:

• Weeknight superhero: From can to plate in 20 minutes flat – even faster than ordering takeout!
• Budget-friendly magic: Canned salmon gives you all that rich, omega-3 packed goodness without breaking the bank.
• Pantry power: No fresh fish? No problem! The canned stuff works beautifully and keeps forever in your cupboard.
• Customizable canvas: Dress them up fancy or keep it simple – they’re delicious either way.
• Kid-approved healthy: My picky nephew gobbles these up, never guessing how good they are for him.

Seriously, these burgers check all the boxes – quick, affordable, nutritious, and downright delicious. What’s not to love?

Ingredients for Salmon Burgers Canned Salmon

Gather these simple ingredients – I bet most are already in your kitchen! The star here is that trusty can of salmon, but don’t underestimate how these basic players come together to make something special.

• 1 can (14.75 oz) salmon – drained well and flaked with a fork (bones and skin are fine – they add calcium!)
• 1 egg – beaten lightly with a fork first
• 1/4 cup breadcrumbs – regular or panko both work great
• 2 tbsp onion – finely chopped (red or yellow, your choice!)
• 1 tbsp lemon juice – fresh squeezed makes all the difference
• 1/2 tsp garlic powder – or 1 minced garlic clove if you’re feeling fancy
• 1/4 tsp black pepper – freshly ground if you’ve got it
• 1 tbsp olive oil – for that perfect golden sear

See? Nothing complicated here. Now let’s turn these everyday ingredients into something extraordinary!

How to Make Salmon Burgers Canned Salmon

Alright, let’s turn that can of salmon into the most delicious burgers you’ve ever had! This process is so simple, but I’ve got a few tricks to make sure they come out perfect every time.

Mixing the Ingredients

First, grab a big bowl and dump in your flaked salmon. Here’s my secret – don’t over-flake it! Leave some slightly larger pieces for awesome texture. Add the beaten egg, breadcrumbs, onion, lemon juice, garlic powder, and pepper. Now, here’s the important part: use a fork or your hands to gently mix everything together. You want it just combined – no overworking! The mixture should hold together when pressed but still look a bit rough. Overmixing makes dense, tough burgers, and we definitely don’t want that.

Forming and Cooking the Patties

Divide your mixture into 4 equal portions (I use an ice cream scoop for perfect portions). Gently shape each into a patty about 3/4-inch thick – not too thick or they won’t cook through, not too thin or they might fall apart. Pro tip: make a slight indent in the center with your thumb to prevent puffing up while cooking.

Heat your olive oil in a skillet over medium heat – you’ll know it’s ready when a breadcrumb sizzles instantly. Carefully add your patties (don’t crowd them!) and resist the urge to move them right away. Let them cook undisturbed for 4-5 minutes until beautifully golden brown underneath. Flip with a spatula and cook another 4-5 minutes on the other side. That’s it! Golden, crispy outside, tender and flavorful inside – pure salmon burger perfection.

Tips for Perfect Salmon Burgers Canned Salmon

Want restaurant-quality salmon burgers every time? Here are my tried-and-true secrets: First, pop those formed patties in the fridge for 30 minutes before cooking – it helps them hold their shape beautifully. Second, make sure your skillet is properly heated (medium is perfect) before adding oil – too cool and they’ll stick, too hot and they’ll burn before cooking through. For gluten-free friends, almond flour works like a charm instead of breadcrumbs! And here’s my favorite trick: if your mixture feels too wet, add a sprinkle more breadcrumbs. Too dry? A tiny splash of water or extra lemon juice saves the day.

Serving Suggestions for Salmon Burgers Canned Salmon

Oh, the fun part! These burgers are like a blank canvas for your favorite flavors. I love them on toasted brioche buns with a schmear of lemon-dill mayo (just mix mayo with lemon zest and fresh dill – trust me!). Avocado slices add creaminess, while pickled red onions give a nice tangy crunch. Feeling fancy? Top with a fried egg for the ultimate brunch burger! For sides, crispy sweet potato fries or a simple arugula salad with lemon vinaigrette make perfect companions.

Storage and Reheating

Got leftovers? These salmon burgers keep beautifully in the fridge for up to 2 days – just pop them in an airtight container. When you’re ready for round two, my favorite trick is reheating them in a dry skillet over medium-low heat until warmed through (about 3 minutes per side). The oven works too – 10 minutes at 350°F brings them back to life!

Nutritional Information

Here’s the scoop on what’s in these tasty salmon burgers! Each patty packs about 220 calories with a whopping 24g of protein – perfect for keeping you full. Remember, these numbers are estimates and might change based on your exact ingredients. The canned salmon gives you all those amazing omega-3s without any fuss. Not too shabby for something this delicious, right?

FAQs About Salmon Burgers Canned Salmon

I get asked these questions all the time – here are my quick answers to help you make perfect salmon burgers every time!

Can I use fresh salmon instead of canned? Absolutely! Just cook and flake about 1.5 cups of fresh salmon. The canned version has more moisture though, so you might need an extra sprinkle of breadcrumbs.

How do I keep the patties from falling apart? Three secrets: 1) Chill them before cooking, 2) Don’t skimp on the egg as a binder, and 3) Resist flipping too early – let that first side get golden!

Are the bones in canned salmon safe to eat? Yes! They’re soft, packed with calcium, and disappear right into the patties. I promise you won’t even notice them.

Can I freeze these salmon burgers? You bet! Freeze uncooked patties between parchment paper for up to 3 months. Cook from frozen, just add a couple extra minutes per side.

I’d love to hear how your salmon burgers turn out! Did you add any special twists? Drop a comment below – your tips might help other home cooks. And if you loved this recipe as much as I do, share it with a friend who needs quick dinner inspiration!

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