For a healthy and quick weeknight meal, use canned pink salmon to make burgers packed with omega-3 fatty acids.
Not only is today Memorial Day…it’s also National Hamburger Day! Talk about a happy coincidence. If you’re looking for something nutritious to make today, or maybe to use your leftover buns later this week, I’ve got a fresh new recipe for you: salmon patties! It’s just a fishy hamburger, really, so it seemed relevant to share today.
Salmon patties are a food I grew up eating. They weren’t anything mind-blowing, but they were a solid dinner choice on my father’s part, because they got my sister and I eating something healthy. After not eating them for a long time, I picked up a can of salmon a few years ago and tried my hand at making patties like my dad used to.
Salmon patties, salmon burgers, salmon cakes—call them what you want; they’re a magical little meal option. I’ve developed a new appreciation for canned salmon as an adult because of reasons like:
- It’s a budget-friendly healthy food staple to keep on hand that has a long shelf life.
- It’s a versatile ingredient—you can eat it as a burger, crumble it over a salad, or enjoy it straight-up.
- It’s packed with nutrients like omega-3 fatty acids, protein, and calcium.
Canned salmon is already cooked, so technically speaking, you could eat it right out of the can—though I wouldn’t be able to do that because I just can’t deal with the skin and bone pieces scattered throughout. I will say, however, that the bones are extremely brittle, so you can leave as many pieces as you want/need to and probably won’t notice them while eating a patty. Being too picky about it makes sorting through the can a huge pain, so I encourage you to make peace with the little parts.
Salmon patties are often made by mixing the canned salmon with an egg, flour, and seasonings. By adding these binding ingredients, it helps the patties stay together so they don’t fall apart. I’ve added a few other things to my recipe, but simply adding an egg and some sort of flour-esque ingredient (e.g., flour, breadcrumbs, quick-cook oats) is really all you need to make it work.
I recommend the addition of parsley, as well, because it adds a nice pop of color. Oh, and guac is my new favorite topping; I just can’t get enough of the healthy fats, I guess.
Ingredients:
- 1 (14.75 oz) can pink salmon (remove skin and bone pieces)
- 2 Tbs plain Greek yogurt (or mayo)
- 1 large egg
- 1/4 cup quick-cook oats
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried parsley
- 1/2 tsp Dijon mustard
- 1/2 tsp sriracha
- 1 Tbs olive oil
- Salt and pepper to taste
Instructions:
- Combine all ingredients in a medium bowl and mix.
- Form salmon mixture into 4 separate patties. Set aside.
- Heat olive oil in a large skillet. Place patties and cook until bottom side has started to brown (about 3-5 minutes).
- Gently flip the patties and continue cooking until the other side starts to brown.
- Serve with guacamole on a bun, or however you prefer!
Some people like salmon patties with mustard, or the next day cold with ketchup. I find you really don’t need much extra, though, depending on what you mix into the patties.
I hope you enjoy my version of the classic dish! It’s become a favorite of ours that I try to weave into our monthly dinner rotation.
Do you eat salmon patties very often?
What’s your favorite way to cook fish?
