Salmon Burgers Recipe

Salmon Burgers Recipe Salmon Burgers Recipe photo by Taste of Home Rating 5

"These burgers are quick and easy to make and are a regular summer main dish at our house. Horseradish adds a tasty zip to convenient canned salmon. Even if you don't think you like salmon, you'll be hooked." —Melanie Dunn, Wilmore, Kansas

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Salmon Burgers Recipe
  • Prep/Total Time: 30 min.
  • Yield: 2 Servings
15 15 30

Ingredients

  • 1 egg
  • 1/4 cup dry bread crumbs
  • 2 tablespoons finely chopped onion
  • 2 tablespoons Hellmann's® Real Mayonnaise
    [x]
    Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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  • 1-1/2 to 3 teaspoons prepared horseradish
  • 1-1/2 teaspoons diced pimientos
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 pouch (7.1 ounces) boneless skinless pink salmon, drained
  • 1 tablespoon butter
  • 2 kaiser rolls, split
  • Lettuce leaves

Directions

  • In a small bowl, combine the first eight ingredients. Add salmon and mix well. Shape into two patties.
  • In a large skillet, cook patties in butter over medium heat, for 5-6 minutes on each side or until browned. Serve on rolls with lettuce. Yield: 2 servings.

Nutritional Facts 1 burger equals 519 calories, 26 g fat (8 g saturated fat), 161 mg cholesterol, 1,216 mg sodium, 41 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Zesty Salmon Burgers in Cooking for 2 Newsletter , p5/09

Tip

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Salmon Burgers

Salmon Burgers Recipe

Salmon Burgers

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(1-6) of 6 reviews

Reviewed on Jul. 27, 2010 by bobbie29

Great recipe. Horseradish really makes the difference

Reviewed on May. 29, 2009 by mighead

I buy frozen wild salmon fillets cryo-wrapped in individual portions.  I boil them in the wrapping about 10-12 minutes from the frozen state.  I lift the bag to check whether the juices look done.  Then I use them for salads, patties, whatever.  I find they work great in just about any recipe calling for canned tuna.  Lately I've ben cooking them in my rice cooker - I just drop in the package and add enough water to cover.  They usually take about 12-14 minutes give or take - that allows some time for the water to come up to a boil.  I lift them out when the juices look 'milky'.  I just made one into a salad with some mayo, minced celery and sweet onion - added some dried cranberries that I had on hand - came out great...

Reviewed on May. 16, 2009 by 4spooks4me

You can purchase salmon fillets or steaks at most stores with a deli. I prefer to cook my own, since I'm on a no/low salt regimen. Takes less than 5 mins. to cook a fillet.

Reviewed on May. 13, 2009 by toklatkate

the recipe calls for a small amount of salt, and you can leave that out. If you can find salmon that is canned without added salt, that would help. You might want to check the sodium level in the other suggested ingredients to see if there is another place you can cut down on the salt.

Reviewed on May. 13, 2009 by pkhawley

I thought these salmon burgers looked delicious until I noticed the amount of sodium and cholesterol they had. WOW! Too much for my health plan. Can these be cut down in any way?

Reviewed on May. 13, 2009 by teirk

 
 
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