Salmon Burgers
Source: University of Nebraska at Lincoln Nebraska Nutrition Education Program
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
This simple recipe makes good use of canned salmon, or you can also use leftover salmon if you have some on-hand. Out of both? Try canned tuna!
- Makes
- 6 Servings
Ingredients
- 1 2/3 cups cracker crumbs, coarse
- 1 small onion, chopped
- 1 can (16 ounces) salmon (OR two 5 oz cans of tuna in water, drained)
- 2/3 cup low-fat milk
- 2 eggs, well beaten
- celery (1/2 cup chopped, optional)
- salt & pepper (to taste)
Directions
- Wash hands with soap and water.
- In a large bowl, mix all ingredients together. Mixture will be moist.
- Spray a large skillet with non-stick cooking spray. Heat skillet.
- Drop fish mixture onto the skillet using a 1/3 or 1/2 cup measuring cup. Brown on both sides.
Notes
*Dry bread crumbs, crushed unsweetened cereal, or uncooked oatmeal can be used instead of cracker crumbs.
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.