Simple Salmon Burgers

    (748)
    25 minutes

    Tinned salmon makes an excellent fishburger. You can cook these salmon patties on the barbecue if you prefer.


    663 people made this

    Ingredients
    Serves: 5 

    • 1 (415g) tin salmon
    • 2 tablespoons butter
    • 1 medium onion, chopped
    • 2/3 cup salada crumbs
    • 2 eggs, beaten
    • 1/4 cup chopped fresh parsley
    • 1 teaspoon dry mustard
    • 3 tablespoons copha

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Drain the salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt butter in a large frypan over medium-high heat. Add onion and cook until tender.
    2. In a medium bowl, combine the onions with the reserved salmon liquid, 1/3 of the salada crumbs, eggs, parsley, mustard and salmon. Mix until well blended then shape into six patties. Coat patties in remaining salada crumbs.
    3. Melt copha in a large frypan over medium heat. Cook patties until browned, then carefully turn and brown on the other side.

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    Reviews and Ratings
    Global Ratings:
    (748)

    Reviews in English (556)

    by
    1223

    Best salmon patties we've ever had! I followed previous reviewers advice and added a large clove of (chopped) garlic to the onions. The mixture was more than wet enough and I didnt need any of the reserved juice. I used 1/2 cup of crushed crackers in the mix, I found that only 1/3 of 2/3 cup, as the recipe indicated, was not enough. Refrigerating the patties before cooking really helped hold them together. Other changes: dijon mustard for the dry, dried parsley for fresh. I added about 1/4 tsp dried dill also. For the salmon I used pink boneless/skinless canned salmon. I served these with the Lemon Sauce for Salmon Patties posted on this site. Delicious!  -  24 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    491

    With the help of some other reviews, I used this recipe to make a meal that could easily be served in a fine restaurant. The end result was fantastic. I began by sauteing some baby bella mushrooms in butter and balsamic vinegar. When it came to the actual patties I, like many others, did not use the 3/4 cup liquid from the salmon. In fact, I didn't use canned salmon at all. I had grilled some salmon in butter and onions two nights before and had some left over. I just picked this apart and used as much as the recipe looked like it could use. I also added a little more than 1/3 cup of the crackers. (I used buttery Ritz crackers and they worked great.) I also chose to add some dill and lemon pepperto the pattie mixture and instead of the butter or shortening, I substituted olive oil. (I saved the butter for the mushrooms and the sauce.) Finally, I made the lemon sauce for salmon patties from this sight like so many others suggested. This sauce made the meal. I will admit that the patties probably would have been a bit dry without it. I put down a bed of the mushrooms, set a pattie on top and then topped the pattie with a generous tablespoon of the sauce. I finished the presentation with a swirl of the sauce around the pattie on the plate to make it look like it belonged on a menu in some upscale restaurant. It looked amazing and had a taste to match. I will make this over and over again.  -  14 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    334

    The whole family loved these and ate them all up!! I doubled the recipe and made about 15-17 of these. I will *definitely* try and find BONELESS canned salmon next time. That was a bit tedious trying to remove all the stubborn bones...and just a tad gross. I used other reviewers recommendations and used LEMON JUICE instead of the canned juice--added OLD BAY seasoning [but will add more next time]--added some cayenne pepper--and fried in OLIVE OIL & BUTTER. I also refrigerated these for an hour or two before I fried them so they'd be easier to handle and stay together.  -  20 Jul 2006  (Review from Allrecipes USA and Canada)

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