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The Best Salmon Burger

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1 (16 ounce) can salmon, drained
2/3 cup saltine cracker crumbs
1/2 teaspoon dried basil leaves
1 egg, beaten
1 tablespoon lemon juice
2 tablespoons butter
1 tablespoon olive oil
4 English muffins, split and toasted
2 tablespoons butter
1/2 cup mayonnaise
1/2 cup honey mustard
4 thin slices Havarti cheese
1 cup mixed lettuce

The Best Salmon Burger

  • Serves 4
  • Easy

About This Recipe

Classic burgers are made with ground beef, of course, but you can make a “burger” out of any meat, poultry, or fish. Salmon burgers are delicious and easy to make. I like to make mine with canned salmon. Always choose red, or sockeye salmon, if you can. The taste is much richer and the salmon is a better quality than pink.

These burgers are more delicate than traditional burgers made with ground beef. So handle them carefully. Of course, that means they are more tender when you eat them!

One nice thing about using canned salmon when you make a burger is that you don’t have to worry as much about cooking them to well done, since the salmon is already cooked. This recipe, however, does contain raw egg, so it should be cooked to 160°F. Use a food thermometer!

I love to serve burgers on toasted English muffins. That type of bread doesn’t get soggy as you eat, one of my pet peeves about any burger bun. They also have fabulous flavor and really compliment any burger.

Serve this great burger with some coleslaw or potato salad. And enjoy every bite.

Why this recipe works: 

  • Saltines are the perfect carb to use in these burgers because they provide a little bit of salt, but are really mild in flavor.
  • You can use any dried herb you’d like in this recipe, but I think basil works well with salmon. The lemony, minty flavor is delicious with the rich fish.
  • English muffins are a must with any burger. They don’t squish down to nothing, and they provide great flavor and a bit of crunch.



Remove and discard the skin and bones from the salmon, if you want to. Put the salmon in a medium bowl.


Add the cracker crumbs, basil, egg, and lemon juice to the salmon and mix gently with your hands. Shape the mixture into four patties.


Put the patties on a plate, cover, and refrigerate for 1 hour to set them up so they are easier to cook.


Heat 2 tablespoons butter and the olive oil in a nonstick skillet.


Add the patties and cook over medium heat, turning once, until the salmon burgers are browned and hot. This should take 2 to 4 minutes per side.


Spread the toasted English muffins with butter. Put the cheese on the burgers and cover the pan for 1 minute so the cheese melts.


Assemble the burgers with the English muffins, the patties, salmon, honey mustard, and lettuce and serve at once.



Linda is a home economist who has authored 43 books (42 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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