Salmon Burgers!! (wait…from a can?) YES!

I’ve been DYING to try these, but scared to (because I’ve never used canned salmon and the idea scared the crap out of me).  But they were SO good I had to fight Desiree for the leftovers! (Just kidding, we shared. Kinda).


  • 1 (15 oz) can of salmon* (see note)
  • 2 tablespoons shallot, minced (about 1 shallot)
  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • ¼ cup whole wheat Panko
  • 1 egg
  • 1 teaspoon dijon mustard
  • 4 teaspoons olive oil
  • For the sauce:
  • ½ cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon capers, pickling liquid drained
  • 1 tablespoon dill, finely chopped
  • ½ teaspoon garlic, grated


  1. Place salmon in a medium bowl and add egg, whole wheat Panko, shallot, lemon zest, lemon juice, salt, and dijon mustard along with a little bit of black pepper.
  2. Mix together until thoroughly combined.
  3. Evenly separate this mixture into 4 parts, and make patties out of each.
  4. In a large skillet, heat your olive oil over medium to medium high heat.
  5. Sear your patties for about 3-5 minutes per side, until they are a deep golden brown.
  6. Place the pan in your preheated oven and bake for about 3 minutes or until the salmon burgers are cooked through.
  7. Meanwhile, for your sauce, mix all ingredients together in a medium bowl (the greek yogurt, lemon juice, capers, dill, and garlic) and season to taste with salt and pepper. Pop in the frigde until your burgers are ready.
  8. Serve! (I like mine over a bed of greens!)

*Note:  DO YOURSELF A FAVOR and get boneless, skinless salmon.  I made this mistake and I don’t recommend trying it — the WORST part was deboning and de-skinning the salmon (gross)…I didn’t even know it came like that!  #coachjaimetips #recipes

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