This 2 Ingredient Salmon Burger Recipe uses just canned salmon, an egg, and whatever spices you like to make an inexpensive and healthy dinner in just minutes.
I'm currently typing this at 6 PM, and the sun is still beaming it's shiny little face. I'd like to call that the unofficial commencement of Spring. Hey, we may have a week or so more of winter technically, but I'm all about those positive vibes.
Speaking of positivity, I'm positive I've mentioned and/or referenced to this salmon burger recipe a modest 100,000 times before without actually giving it a proper recipe post. I've only been making them weekly for 3+ years, so I guess it's time to finally give them some TLC.
Is it just me, or do you feel 1000 times smarter when using and/or in a sentence? Even if it's something ridiculous like I just rode a unicorn and/or leprechaun into the sunset. Still smarter.
Salmon is my all-time favorite, and is usually my prime choice when I go out to dinner. Thanks to my all-the-women-who-independent-but-actually-im-still-kinda-broke budget, wild caught salmon filets don't exactly fit in next to my canned beans and store brand Honey Nut Golden O's cereal. That doesn't mean I don't get my fill though. No,no.
Watch How to Make this Salmon Burger Recipe (57 sec)
Canned salmon's where it's at. Snug as a bug in my cart. At around $3 per can for wild-caught Alaskan salmon, that works out to just over $1 a serving with this salmon burger recipe. Better yet, all you need is a can of the good stuff and an egg to get them going, but adding herbs and spices makes them a lot more enjoyable to eat.
I even buy the kind with the bones and the skin still on, which gives an extra bit of calcium (from the bones) and omega 3 fats (from the skin). Once you get over the gross out factor, I can promise you won't even know they're in there.
...that is besides the giant spinal cord bones. Those ones I do the messy job of taking out. Since I usually make these without dirtying my food processor, these bigger bones don't get as easily crushed up as the tiny pin bones. If you go the processor route, you could probably get away without having to do this dirty job. But just to gross you out before we even get to making these....
I guess it's too late to say viewer discretion advised, right?
I promise, once you make these a few times, removing fish spines will be a walk in the park. I know, I never expected "fish spines" and "walk in the park" to be in the same sentence either. Life is so unexpected sometimes.
Money-Saving Tips for this Salmon Burger Recipe:
- Buy it with the skin and bones. Not only is a 15 oz can of salmon cheaper with the skin and bones, but it has more nutrition such as calcium and heart-healthy fats.
- Use dried spices. I most always have some array of dried spices and herbs around, and can be a cost-effective way to add flavor. I give some of my favorites in the recipe notes below.
I don't like to use breadcrumbs, because...well 1.) I'm lazy. 2.) I'm (super) cheap. and 3.) I have an aversion to keeping food items around that I don't use regularly. Here's looking at you tahini..
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You can also watch me make this Salmon Burger Recipe LIVE over on the Sinful Nutrition Facebook Page!
Make it a great day!
Have you ever used canned salmon?
What's your Sunday morning routine?