There’s something incredibly satisfying about a meal that feels both nourishing and a little bit special—especially on a busy weeknight. These Zesty Weeknight Salmon Burgers with Canned Salmon and Sun-dried Tomatoes check every box: quick, flavorful, and packed with ingredients that support both heart and brain health.
Made with one of my favorite pantry staples, canned salmon, these burgers come together in just 20 minutes, making them an easy weeknight dinner. Sun-dried tomatoes add a punch of tangy-sweet flavor, while basil and creamy feta cheese bring a Mediterranean-inspired twist.
Even better, this recipe is a delicious way to boost your intake of omega-3 fatty acids. These fats help support heart and brain health and reduce inflammation. Whether you’re following a Mediterranean or MIND-style eating pattern (or simply trying to eat more fish), these salmon burgers make it easy and delicious.
Cook them up in a skillet for a golden, crispy exterior or pop them in the air fryer. Enjoy them on a salad or in a bun; they are a savory and flavorful weeknight dinner.
Note: This post may contain affiliate links. As an Amazon Associate, I earn on qualifying purchases.
Ingredients to Make the Salmon Burgers
Canned Salmon – I prefer large pieces of salmon, so I often buy more premium canned salmon for my burgers. Blue Harbor (also available in a no-salt-added version, in case you are watching sodium in your diet), Wild Planet, or StarKist Jumbo Lump canned salmon are my go-to brands.
Sun-Dried Tomatoes – I love the zesty, sweet flavor these tomatoes add to the salmon burgers. If you don’t want the extra fat from the oil, buy dehydrated tomatoes and soak them in boiling water for 15 – 20 minutes before chopping.
Feta Cheese – This also adds a nice salty bite to the burgers, and it melts when heated, adding creaminess.
Onion and Garlic – These aromatic vegetables give a little crunch and flavor to the burgers.
Lemon Juice and Zest – Lemon always brightens a dish, and using the zest and juice together adds a nice freshness to the burgers.
Dried Basil – For a touch of Mediterranean flavor, the dried basil is a perfect complement to the tomatoes and feta cheese. I prefer dried basil over fresh for this, as the flavor develops more as it cooks, whereas fresh basil would disappear when heated.
Egg and Mayonnaise – These help bind the salmon and other ingredients together. For additional flavor, you could use an olive oil-based mayonnaise.
Bread crumbs – Plain bread crumbs add a little bulk to the burger and give the outside of the burger a crispy crust once cooked.
Olive oil – Extra virgin olive oil for cooking in the skillet. This oil adds a lot of flavor and is low in saturated fat, so it is my choice. If you are cooking these in an air fryer, you can spray them lightly with an olive oil-based cooking spray to give them a crispy coating.
How to Make the Canned Salmon Burgers
I love how quickly these burgers come together. They are easily ready in 20 minutes or less, including cooking them!
Step 1: Combine the salmon with the tomatoes, feta cheese, onion, garlic, and bread crumbs.
Step 2: Mix the egg, mayonnaise, lemon juice, and zest. Then add it to the salmon mixture and gently combine them until the mixture holds together.
Step 3: Form them into 4 patties and coat them with the remaining bread crumbs.
Step 4: Heat the olive oil in a medium skillet over medium heat. Add the burgers and cook until crispy brown on one side (about 5 minutes), flip and cook until browned on the other side.
Alternatively, preheat an air-fryer to 350 °F. Add the burgers to the basket and cook for about 5 minutes, or until they reach an internal temperature of 160°F.
Frequently Asked Questions (FAQ’s)
You can use fresh, cooked salmon in place of canned salmon in this recipe. It is a great way to use leftover salmon!
You can freeze either cooked or uncooked salmon burgers for about 3 months. Wrap them tightly in plastic wrap to prevent freezer burn. Reheat thawed, cooked burgers in a 300°F oven. Cook thawed, uncooked burgers in a skillet or air fryer.
It is best to freeze the salmon burgers without the breadcrumb coating and coat them right before cooking.
Serving Suggestions
These salmon burgers are versatile and go with a variety of other dishes. They are a delicious way to add more seafood to your diet!
If you enjoyed this recipe, you might like some of my other salmon recipes
Salmon Casserole with Wild Rice
Oven-Baked Cedar Plank Salmon with Honey Mustard Bourbon Sauce
Salmon Burgers with Sundried Tomatoes and Feta Cheese
Ingredients
- ¼ cup chopped sweet onion
- 1 garlic clove, minced
- 3, 5 oz. cans canned salmon, drained (12 oz. total)
- ¼ cup chopped, oil-packed sundried tomatoes
- ¼ cup crumbled feta cheese
- 2 tsp dried basil
- 1 large egg
- 2 tsp fresh lemon juice
- 1 tsp fresh lemon zest
- ¾ cup plain bread crumbs, divided
- ¼ cup light mayonnaise
- 1 tbsp Extra Virgin Olive Oil
Instructions
- In a large bowl, gently mix the onion, garlic, salmon, tomatoes, cheese, basil, and ½ cup of the bread crumbs.
- In a small bowl, whisk the mayonnaise, egg, lemon juice, and lemon zest together.
- Add the mayonnaise mixture to the salmon mixture and gently combine it, being careful not to break up the salmon too much.
- Divide the mix into 4 portions (about 1/3 – 1/2 cup each) and form into patties.
- Place the remaining breadcrumbs on a plate and cover each patty with them.
- Heat the oil on medium heat in a medium skillet. Once the oil is hot, place the burgers in the skillet and cook for about 5 minutes or until browned. Flip the burgers and cook an additional 5 minutes until brown. They should reach an internal temperature of 160 ℉.
- Serve on a salad or a bun.
