Canned Salmon Burgers

http://greenlitebites.com/2012/04/23/canned-salmon-burgers/
Salmon Burger Featured Image

I’ve confessed my inability to follow recipes here on GreenLiteBites many, many times. I don’t know why it’s so hard for me. I can barely follow some of my own and I wrote the darn things!

I think most of my problem stems from not having all the ingredients listed and, well, frankly, not being organized or disciplined enough to actually read through the recipe, go shopping with a list and buy what I need.

I know. I’m bad.

On Friday I was searching for something to eat and I dug this out of the pantry…

Canned Salmon Burgers - the can

Canned salmon. I always forget about it as an option to get more fish in my diet.

On the back of the can…

Canned Salmon Burgers - the recipe

A recipe of for Salmon burgers. I didn’t have everything on hand but I thought, why not follow it as a template and make a batch of burgers I can store in the freezer for myself because, as you KNOW I’m the only one that would even think about eating a salmon burger in my house. *sigh*

Well, that’s a lie I did get him to eat them once. Click here for an old post where I make my own Salmon Cakes. I think I just need to start making crazy things for dinner and letting everyone deal again. It gets harder as the kids get older.

Anyway, the ones I made on Friday came out great! Yesterday I pulled a patty out of the fridge for a quick lunch and it was fabulous! Canned Salmon Burgers

Here’s my take on the can recipe…

  • 1 (14.75 oz) can of salmon
  • 1 egg
  • 1/2 cup red onion chopped small
  • 1/2 cup red pepper chopped small (1/2 pepper)
  • 1/3 cup whole wheat bread crumbs (I used homemade I keep int he freezer made from bread ends)
  • 2 tbsp lemon juice
  • 1/2 tsp dry thyme
  • 1/2 tsp dried rosemary
  • 1/8 tsp black pepper

Drain the salmons well and then crumble in your fingers removing any bones. I actually found quite a few!

Put all ingredients in a bowl

Canned Salmon Burgers - the ingredients

Combine with your hands.

Canned Salmon Burgers - mixed up

Form the mixture into 5 patties each about 3-4 oz.

Pan fry over medium-high heat with a bit of non-stick cooking spray for about 3 minutes a side.

Canned Salmon Burgers - cooking

I served mine on a whole wheat English Muffin with some romaine and, yes, a squirt of ketchup.

Canned Salmon Burgers - finished

When the other patties were cooled I put them in a freezer bag separated with wax paper.

Canned Salmon Burgers - the leftovers

To reheat simply remove a patty and pop in the microwave for about a minute. Makes a great quick lunch!

Approx Nutritional Information per serving
Servings Amt per Serving
5 Salmon Burger Patty (no bun)
Calories Fat Fiber WWPs
155 5g 1g old: 3 new: 4
Sugar Sat Fat Carbs Protein
2g 1g 8g 21g
21 comments »»
Posted in: 3 WWP, 4 WWPP, Dinner Ideas, Food Photos, Lunch Ideas, Sandwich Ideas
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19 Comments and 2 Replies

  1. Nicole

    I’m not a big salmon fan but I have been craving a tuna melt lately and this has inspired me to make tuna burgers that I can top with a slice of cheese!

  2. Cassandra Bishop

    I absolutely love salmon burgers. My recipe is a little more basic though, this one looks great! I always forget about canned fish too. I have some tuna in my pantry that I always seem to forget about…

  3. roni

    They look amazing!! I would have never thought of salmon and potatoes.

    I don’t think I removed the bones the last time but this can had smaller harder ones that I could feel as soon as I broke up the meat. I’m not that familiar with the fish to know what kind of bones but they weren’t the thin longer ones but almost like spinal column. It was weird!

  4. Kassie

    These sound good! But I’m a little scared off by the bone thing. Are they easy to find? When you had your salmon patties did you notice that you missed any?

    My husband isn’t a big fish fan either, so this could be a fun way for me to get my seafood fix and let him have whatever he wants too! :)

    Thanks Roni!

  5. Jami

    I’m skeeved out by canned meat at times and have been scared to attempt canned salmon. Tell me it’s alright and I’d be okay eating it because these sound pretty good (I’ve never even had salmon).

  6. roni

    Kassie – The bones really weren’t that big of a deal and Katie’s right, most are so small and soft you don’t notice them. Any that aren’t are easy to find.

  7. Danielle

    You can buy salmon in pouches with NO bones at all. It’s just like tuna in pouches – no draining needed either. The pouches should be right with the canned tuna / salmon. It’s probably more expensive, but for me, worth it.

  8. roni

    Hi Kathleen,

    I save the bread ends and toss them in the freezer. When I get a bunch I run it through the food processer. That’s about it! Nothing fancy!

    Hope that helps!

    -Roni

  9. shana m.

    You can just crush the bones using a fork (even the round ones) and mix them right in to your salmon. When cooked you won’t even know they are there.

  10. Wellness Professor

    Give me salmon fish dishes anytime. I love them not only because they are delicious but also becasue of their nutritious content.I need to try this recipe very soon. Thumbs up for this!

  11. Jen

    OMG. I cannot believe I did not come across your sites sooner. I am in love! Just happy I did find them. There are SO MANY things I’m going to be trying in days to come. I LOVE LOVE LOVE your ideas.

  12. dan baisden

    Why don’t you put a healthy twist on this canned salmon recipe. DON”T remove the bones from the fish. They are already cooked and provide calcium to the meal. Substitute almond flour for the bread crumbs.

  13. johanna

    did anyone have a problem with them not sticking together? I am always doing something wrong here cause my salmon patties always fall apart. not wet enough I don’t know. What usually is the cause for patties not to stick together?

    1. roni

      Johanna,

      This is a common problem! You could always add another egg or egg white. Also form them and add directly to the heat. Then DO NOT flip until they set. It’s hard but cook an extra 1-2 minutes after you think you should actually flip them. I find flipping to early is normally the culprit. Hope that helps!

      -Roni

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