Baked Salmon Burgers are fantastic for you and a great way to get your Omega 3s in. Omega 3s can assist with increasing brain health, reducing internal inflammation, improving heart health, and more. I use canned salmon for simplicity (and it’s affordable). Baking the burgers doesn’t require any additional oil which would be needed if you were to fry them. And the baked salmon burgers are already full of natural, heart-healthy fats so they stay moist and delicious. I like to eat my salmon burgers with a quick tomato salad: sliced tomato, sliced red onion, salt, pepper, and red wine vinegar tossed together. Fast, Easy, & Scrumptious!
- 2 6 ½ ounce cans of Salmon, drained well
- 1 Tbsp parsley, finely chopped
- 1 shallot, finely chopped
- 1 egg
- ½ cup Panko bread crumbs (or you can make your own using 1 slice whole wheat bread, toasted, and coarsely chopped in a food processor)
- 1 Tbsp lemon juice
- 4 Tbsp nonfat Greek Yogurt
- 1 Tbsp dried dill
- 1 tsp lemon pepper
- Salt and pepper to taste
- Nonstick cooking spray
- 4 Brioche buns or hamburger bun of choice
- Lettuce, tomato, red onion for toppings of burger (optional)
- Preheat oven to 350°F.
- Chop parsley and shallot. Combine salmon, diced shallot, parsley, egg, panko, lemon juice, yogurt, dill, lemon pepper, salt, and pepper into a large bowl and mix.
- Mold mixture into 4 patties, approximately 3 inches wide and ¾ inch thick.
- Cover a baking sheet with tinfoil and spray with a cooking spray. (This helps with easy clean-up). Place uncooked burgers onto the baking sheet. Bake in oven for 20 minutes, flipping after 15 minutes. To make sure burgers are done, check middle of each burger with a fork for no bright pink in the middle. Cook an additional 5 minutes if middle is still bright pink, continuing to do so until done. Serve on a toasted bun (I like my bread toasted) with whatever burger toppings you’d like. Because the salmon has already been seasoned so well, you may not need a condiment on your bun. Yes: they are that delicious. I also eat mine with a tomato salad.
Want more canned fish recipes? Check out:
Panko-Crusted Baked Mackerel Cakes (you can also use canned salmon for this recipe, too)