Favourite Salmon Burgers

Salmon burgers built from a can deserve more respect than they get. Canned salmon is shelf-stable, packed with omega-3s, and produces a noticeably softer, more tender burger than fresh fillet does, because the canning process pre-cooks and softens the fish in a way that makes it bind beautifully with eggs and crumbs.

The move that takes these from good to better is the chill. After shaping the patties and dredging them in extra breadcrumbs, an hour in the fridge firms up the binding and the crust adheres tightly so the burgers don’t fall apart in the pan. Skip this step and you risk crumbly patties.

The accompanying yogurt-cucumber-dill sauce is essentially a quick tzatziki and the right pairing here. Cool, tangy, and herbal, it cuts through the salmon’s richness and brightens every bite. Make the sauce before chilling the burgers so both are ready at the same time.

Pro Tips

• Use canned salmon with bones (mash them in); they’re soft, edible, and pack significant calcium.
• Don’t skip the chill. The hour in the fridge is what keeps the patties intact in the pan.
• Cook over medium heat, not high. Too hot a pan burns the breadcrumb coating before the inside warms through.
• Keep the sauce thick by patting the chopped cucumber dry on paper towels before mixing into the yogurt.

Variations

• Add 1 tablespoon of Dijon mustard or capers to the salmon mixture for extra savory punch.
• Substitute panko for regular breadcrumbs for an extra-crispy crust.
• Serve open-faced on toasted sourdough with the yogurt sauce, sliced cucumber, and arugula instead of in a bun.