salmon burgers

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3 - 5oz cans of skinless and boneless salmon

1/2 white onion, chopped

1/4 cup of breadcrumbs

2 eggs

2 tbsps of blackening seasoning

1/2 tbsp of parsley (freshly chopped or dried)

your favorite burger bun (pictured: ciabatta rolls)

olive oil

arugula salad, optional:

1/2 cup of arugula, optional

1 tsp of extra virgin olive oil, optional

a few dashes of hot sauce, optional

other toppings:

smashed avocado

any other toppings of your choice


cast iron pan (big enough to fit the patties or work in batches)

2 bowls

parchment paper

medium sized plate


in a bowl, combine the canned salmon, onion, breadcrumbs, eggs, blackening seasoning, and parsley. next, form the salmon mixture into patties, and set on a parchment lined plate (should make 3-4 large burgers or 5-6 smaller burgers). put the salmon patties in the fridge to set for 5-10 minutes. while the burgers are in the fridge, pre-heat your oven to 400. if you want to top your salmon burgers with the arugula salad, mix arugula in a small bowl with extra virgin olive oil and some hot sauce. set aside. when you are ready to cook the salmon burgers, heat your cast iron pan with about 2 tbsp of olive oil over medium high heat. sear both sides of each burger, about 3-4 minutes per side. then, put your cast iron into the oven for about 10 minutes or until the patties are warmed through. next, assemble your burger. toast your ciabatta bread (you can toss them in the oven since it’s still warm), then layer your desired toppings. serve while the burger is still hot. enjoy!

note: this same recipe can be used for salmon patties/cakes/croquettes, by making the patties smaller, and serving with veggies or other sides of your choice.