Blackened Salmon Burgers
Transform a can of salmon into Blackened Salmon Burgers! With these easy-to-follow instructions, you’ll make perfectly spiced salmon patties from scratch with a handful of gluten-free and grain-free pantry staples.
Making homemade burgers is a great way I get to add healthy protein meals. I love using burgers in a bun (or lettuce wrap) on salads, or in pasta dishes. It’s exactly how I love using Chili Lime Chicken Burgers, or Cilantro Lime Shrimp Burgers for meal prep!
This recipe features a can of wild salmon and a handful of pantry items. In about 15 minutes, you’ll make mouth-watering blackened salmon burgers with simple real food ingredients.
🐟 Key Ingredients & Substitutions
Typically salmon cake recipes include breadcrumbs to bind the ingredients together. There are no breadcrumbs necessary!
- Canned Salmon: I used a can of wild salmon with the skin and bones. It’s much cheaper and works just as well in salmon cakes as fresh salmon (if not better). It stays juicy and doesn’t dry out when made into burgers.
- Dried Parsley: Parsley enhances every flavor. You can also use fresh parsley (double the amount).
- Garlic Powder: Blackened spice blends typically include garlic, but a little extra only makes these burgers more savory and delicious.
- Blackened Seasoning: Blackened spice is rooted in cayenne pepper, paprika, onion powder, basil, garlic, and oregano. You can also use creole and Cajun spice blends as they have a similar spice and herb blend.
- Cooking Oil: Use a quality oil that holds up to high heat, like avocado oil, ghee, or olive oil.
📖 How To Make Blackened Salmon Burgers
1️⃣ Prep canned salmon: Drain away as much of the canning liquid as possible. Discard any pieces of skin or bones (if there are any).
2️⃣ Make salmon burgers: Add salmon, eggs, dried parsley, garlic powder, and blackening season to a large bowl and mash with a fork to combine the ingredients (you can also do this in a stand mixer). Using about a 1/3 cup per burger, form the mixture into four patties.
3️⃣ Season salmon burgers: Sprinkle a generous amount of extra blackening season on both sides of each patty. Using your hands, gently press the layer or seasoning into the burger to pack the flavor in.
4️⃣ Cook salmon burgers: Heat cooking oil over medium-high heat. Once hot, add the salmon patties and pan-fry on each side until the surface develops a light crust (about 4 minutes per side). Serve in lettuce wraps, on top of a salad, or on a bun with your favorite burger toppings. Enjoy.
🔥Air Fryer Instructions
Instead of cooking in a skillet, preheat the air fryer to 375°F for 3-5 minutes. Place them in the air fryer basket in a single layer. Air fry salmon burgers in the air fryer for about 12-15 minutes, flipping halfway through, until they’re cooked through and nicely browned on the outside.
🧑🍳Important Tips From The Chef
- Drain salmon well – Excess moisture will make the burger mixture too wet and sticky, so be sure to drain the can of salmon well. Since we aren’t working with any binders, the burger mixture will be delicate.
- Remove bones – You can easily pick the bones out. I tend to remove as much as possible while leaving the pieces of skin be.
- Using the salmon skin – The skin also packs in more flavor, omega-3 fatty acids, and vitamins D & E.
- Chill burger mixture – Placing the salmon mixture in the freezer for 10 minutes or in the fridge for 30 minutes will firm it up, making it easier to form into patties.
- Make sure the pan is hot – The oil must be hot to develop a nice blackened crust on each burger. When the patties touch the pan, they should sizzle.
🧊 Storing & Freezing
- Storing: After cooling to room temperature, place the salmon patties in an airtight container and store them in the fridge for up to 4 days.
- Freezing: Another option is cooking the salmon patties and freezing them for later. Once the burgers are cool, place them on a parchment-lined baking sheet and set them in the freezer until frozen solid. Then, transfer the frozen patties to a freezer-safe bag or container and freeze for up to 3 months.
- Reheating from frozen: Learn how to reheat frozen salmon burgers in the air fryer.
Blackened Salmon Burgers
Equipment
- 1 large mixing bowl
- 1 large skillet
Ingredients
- 15 ounce wild salmon canned; with or without the skin and bones
- 2 eggs
- 1 teaspoon dried parsley
- ½ teaspon garlic powder
- 3 tablespoons blackened seasoning or cajun/creole seasoning
- 2 tablespoons cooking oil avocado, ghee, or olive oil
Instructions
- Drain away as much of the canning liquid as possible. Discard any pieces of skin or bones (if there is any).
- Add salmon, eggs, dried parsley, garlic powder, and blackening season to a large bowl. Mash with a fork to combine the ingredients (you can also do this in a stand mixer).
- Using about a 1/3 cup of the mixture per patty, form the mixture into four patties. The salmon mixture will be delicate until they are cooked.
- Sprinkle a generous amount of extra seasoning on both sides of each patty. Using your hands, gently press the layer or seasoning into the burger to really pack in the flavor.
- Heat cooking oil over medium-high heat. Once hot, add the salmon patties and pan-fry on each side until the surface develops a light crust (about 4 minutes per side).
- Serve in lettuce wraps, sliced and served on top of a salad, or on a bun with your favorite burger toppings. Enjoy.
- Store leftovers in fridge for up to 4 days. The leftovers are great enjoyed hot or cold.
Air Fryer or Ninja Foodi
- Preheat the air fryer to 375°F for 3-5 minutes. Place them in the air fryer basket in a single layer. Air fry salmon burgers in the air fryer for about 12-15 minutes, flipping halfway through, until they're cooked through and nicely browned on the outside.
