Finger-Licking-Good Salmon Burgers

Finger-Licking-Good Salmon Burgers


(5 votes) 4 5

If you're torn between a traditional hamburger and seafood, this is the perfect option for you. This salmon burger is the best of both worlds, top with your favorite sauces and toppings and dig in.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

3-4 servings


  • 1 can (15 or 16 oz) salmon, cleaned (set aside 2 Tbs. of the juice)
  • 1 egg
  • 1/3 C. minced onion
  • 1/2 C. flour
  • 1 tsp. baking powder
  • 1-1/2 C. Crisco

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Drain salmon and set aside 2 Tbs. of the juice. Mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon juice, stir into salmon mixture. Form into small patties and fry on grill pan skillet until golden brown, about 5 minutes, in hot Crisco. Serve on a bun with tartar sauce and desired toppings.

Reviews (6)

  • Another alternative to Crisco would be to spray the pan with cooking spray (like Pam).

    Flag as inappropriate Verna55  |  January 20, 2010

  • Sorry ,That would be Self-Rising Flour.

    Flag as inappropriate Ginna  |  April 3, 2009

  • You can try useing self-flour and just enough of the salmon juice to make in less wet.

    Flag as inappropriate Ginna  |  April 1, 2009

  • Replacing the 1/2 cup of flour with bread crumbs or Panko (Japanese bread crums) might absorb some of the wetness and give more texture to the patty. The patty in the photo illustration has "grill" marks which suggests another way to cook the patty instead of frying in Crisco.

    Flag as inappropriate Opakapaka  |  March 30, 2009

  • How can this recipe be altered to omit the Crisco?

    Flag as inappropriate reebolton  |  March 30, 2009

  • salmon patties where every good but they where a really wet when i made them into patties and i had to be careful picking them up to put them into the pan.

    Flag as inappropriate hoss145  |  July 10, 2008

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