Easy Salmon Burgers, fast and easy made with canned salmon, cracker crumbs, chopped celery and onions. Easy becomes delicious, especially when served with a little Greek Yogurt Dill Sauce.
I don’t know if it is as hot where you are as it is here. I keep telling myself, “ok you can do this, only 4 more months to go.” I have no idea why I so dislike the heat now, I used to love it.
Maybe because of all that snow and those below zero temperatures, I, like 36,000,000 other Canadians couldn’t wait for the heat.
So when it is so hot or not so hot, but you want something fast and easy and sometimes a switch from those regular boring hamburgers. These Easy Salmon Burgers with this delicious Greek yogurt dill sauce could be the perfect choice.
To tell the truth the Italian can’t decide which he likes better Salmon burgers or Tuna Burgers, and he adored the Greek yogurt dill sauce.
I made these again for lunch today and when he bit into the Salmon Burger and said “Ottimo”!
How to Make Salmon Burgers
- In a medium bowl add 2 eggs and beat slightly.
- Clean and flake the salmon, then add to the bowl.
- Mix in a little less than one cup of cracker crumbs. I love using cracker crumbs rather than bread crumbs, I like the taste and that way there is no need for salt.
- Add the chopped celery and onion, mix it all together, and form into 4 – 6 patties.
- Fry in a medium pan with a little olive oil until browned. So Good!
Easy Salmon Burgers
This was my Mom’s recipe which she always used canned salmon for she also made an amazing Salmon Spread that we love. But finding canned salmon can be a little tricky here in Italy.
It took me 3 stores to find it this time. I hope I remember what store it was next time I need it! Funny how it is I can find Oreos easier than salmon!
I don’t know who loves these salmon burgers more my family or George our cat? After I have cleaned and flaked the salmon, George gets the left-overs.
And boy does he guard his plate from the dogs. Funny how it is, those two dogs, Snoopy and Leone are deathly afraid of George. I laugh just thinking of those surprise attacks.
More Recipes made with Salmon
Smoked Salmon and Rucola Appetizer
So whether you want to make these Salmon Burgers lighter without the bun or you decide Yup I want that bun, I hope you enjoy them! Oh and don’t forget to toast the bun. Buon Appetito.
Easy Salmon Burgers
Ingredients
- FOR THE BURGERS
- 2 eggs
- 14 oz of canned salmon (drained cleaned and flaked), 453 grams
- 1 cup cracker crumbs** (saltine crackers)
- 1 stalk celery (chopped)
- 1/4 onion chopped
- 2 tablespoons olive oil
- GREEK YOGURT DILL SAUCE
- 2 shakes pepper
- 1 1/2 tablespoons chopped fresh parsley
- 2 teaspoons lemon juice
- 3/4 tablespoon dried dill weed
- 3/4 cup Greek yogurt
**I actually used just under a cup (maybe one or two tablespoons less), if it’s very wet add more.
Instructions
- GREEK YOGURT DILL SAUCE
- In a small bowl using a whisk beat all of the ingredients together until combined. Cover with plastic wrap and refrigerate for at least an hour.
- FOR THE BURGERS
- In a large bowl, beat eggs slightly, add salmon, cracker crumbs, chopped celery and onion and combine well. Form 4-6 patties. (I made 4)
- In a medium frying pan on medium-high heat, heat oil slightly, add patties and fry until browned on both sides (2-3 minutes each side). Serve immediately with chilled Greek yogurt dill sauce. Enjoy!
**If you want to make burgers, toast your buns first and serve with lettuce and tomato slices.
Nutrition
Republished from June 10, 2015.
Anna Marie says
I haven’t yet made this recipe, but wondered if these
Salmon Burgers can be put in the freezer? And if so,
which way is preferable cooked or raw? Thanks in
advance for your response. Sincerely, Anna Marie
Rosemary says
Hi Anna Marie, yes you can freeze them either cooked or raw, freeze them on a parchment paper lined cookie sheet for about an hour or two or until firm and then place them in a freezer safe bag or container. If properly stored they will keep for up to 3 months in the freezer. Hope that helps.
BA Bonetti says
Looking for the Greek yogurt dill sauce recipe and could not find it.
Rosemary says
Hi BA the recipe is there in the recipe card, (underneath for the burger) at the bottom of the post. Have a great weekend.
Diana says
Awesome patties! Made and enjoyed these tonight with salad (no bun), they were so juicy.
Do you want me to ship some canned salmon to you?
Rosemary says
Hi Diana, glad you enjoyed them. Haha you may have too! 😉
Francesca says
Hi! Came across your blog and enjoying it. I too am an American living in Italy for almost 20 years!
My question is would I be able to prepare these ahead time and maybe refrigerate until ready to cook?
Rosemary says
Hi Francesca, thanks so much and nice to meet a fellow North American. Yes you can make them ahead of time, just make sure to cover (with foil or plastic wrap) and refrigerate. Hope that helps. Have a great weekend.
Nadine says
I made these last night. They were easy and delicious!
Rosemary says
Hi Nadine, thanks so glad you enjoyed them. Have a great weekend.
MaryAnne says
Family staple here, but always made with cold mashed spuds as well as the bread crumbs. We also throw in peas and corn and any other veggie that takes our fancy. Great with home made tomato sauce.
Rose says
Hi MaryAnne, sounds delicious, I will have to try it sometime. Thanks, have a great day.
Dennis says
These look light and super tasty 😀
Keep it up Rose!
Pam says
These look and sound really good.
Logan Can says
I bet these are great! My husband would love them!
Diane P. says
We really love salmon patties, although we’re not really fish eaters, we do eat tuna and salmon. My recipe came from my mother, and it is a little different than yours. Next time I make these, I will try your recipe—and definitely your sauce! Sounds wonderful!
Rose says
Hi Diane, I am not a big fish eater either, but salmon burgers I like. Let me know how you liked them.
Marisa Franca says
We love salmon cakes ( that’s what we call them) but they are just like a burger patties. I like your sauce – yummy!! And I’m with you — I don’t do well in the humidity and heat — I completely wilt!! I love your photos and recipe!! Thank you for sharing!