Easy Mini-Salmon Burgers

Canned salmon gets a bad reputation, but mixed with crushed saltines, egg, dill, and a squeeze of lemon juice, it makes surprisingly good little burgers that crisp up golden on the outside while staying moist inside.

The saltine crackers do double duty as both binder and breading. They absorb moisture from the salmon and egg to hold the patties together, and their fine crumb creates a light crust when the patties hit the hot oil. Dill and lemon are the natural partners for salmon, and they brighten up the canned fish considerably.

Shaped into 3-inch mini patties, these work as appetizers passed on a platter or as a main course with a side salad. They come together fast since there’s no fresh fish to prep, and the pantry-friendly ingredient list means you can make them on a weeknight without a special trip to the store.

Pro Tips

• Trim out the larger bones and skin from the canned salmon before mixing. The small, soft bones are fine to leave in and add calcium.
• Don’t overmix the patty mixture. Gentle folding keeps the burgers tender. Overworking makes them dense and rubbery.
• Form the patties and let them rest in the fridge for 15 minutes before frying. They’ll hold together better in the pan.
• Fry over medium heat. Too high and the outside burns before the center warms through.

Variations

• Old Bay salmon cakes: Swap the dill for Old Bay seasoning and serve with tartar sauce for a Chesapeake Bay vibe.
• Asian-style: Replace dill with minced ginger and a splash of soy sauce, and serve with a sweet chili dipping sauce.