Salmon Burger

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


This easy Salmon Burger recipe relies on things right from your pantry. The exception is the fresh parsley. If you don’t have any on hand, go with a tablespoon of dried dill, a tablespoon of dried parsley, or skip it entirely. The burgers will still be really tasty!


Units Scale
  • 12 oz. canned salmon, drained well
  • 2 eggs, lightly beaten
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped fresh parsley (optional)
  • 1 Tbsp. lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 3 Tbsp. vegetable oil for frying
  • Hamburger buns


  1. In a medium bowl, combine the salmon, egg, breadcrumbs, parsley, lemon juice, garlic, salt, and pepper, stirring to distribute all ingredients evenly.
  2. Divide salmon mixture into 4 equal portions. Shape each into a tight ball. Using your hands, flatten the ball into a disc about 4-inches in diameter. Smooth any cracks at the edges with the palm of your hand.
  3. Refrigerate the patties in a single layer for at least 15 minutes.
  4. In a medium-sized skillet, heat the oil. Fry the burgers until golden brown and crispy, about 3 – 4 minutes per side, flipping them very carefully.
  5. Serve patties on toasted buns with your toppings of choice.