Hey Friends! Thanks so much for stopping by the blog today. I have a super easy and delicious recipe for you! It’s inspired by my college days when canned goods were a lifesaver when sticking to a tight food budget. This dish still makes a regular appearance on my dinner table because it’s quick, nutritious and the husband loves them. They can be made in larger batches and frozen for later use, too!
I’ve been a fan of making salmon burgers for many years. They were definitely a staple during my college years cause, well, fresh sockeye salmon ain’t cheap! With canned salmon, you reap the same nutritional benefits of fresh, for a fraction of the cost. These salmon burgers are a true budget friendly meal that everyone should have in their back pocket. The recipe can be adapted to be both gluten and dairy free should you require those modifications.
Jump to RecipeCanned foods overall get a bad rap, but I’m all about supporting everyone on their wellness journey and canned foods make certain foods readily available for some people who might avoid salmon or fish altogether due to financial constraints. Canned foods are convenient, nutritious and cost effective!
Nutritional benefits of canned salmon
In a 3 ounce portion of canned salmon, you take in roughly 700 mg of omega 3 fatty acids (EPA and DHA). These nutrients are essential for the developing brain, heart health, eye health and may even aid the symptoms of anxiety and depression. Additionally, if you choose canned salmon with bones, you get a boost of calcium, about 200 mg per 3 oz, which is about 20% of your daily calcium needs. For those who may need to avoid calcium rich dairy foods due to an allergy or intolerance, these salmon burgers provide an excellent source. I typically always buy my canned salmon with skin and bones because although I don’t have an allergy to dairy, I don’t drink milk or consume other dairy products every day. Finally, canned salmon is an excellent source of Vitamin D, another essential nutrient for bone health and immune system support among other things.
Salmon Burgers with Caper & Dill Cream Sauce
Ingredients
For the burgers
- 2 6 oz cans wild sockeye salmon (you can use either boneless and skinless or with skin and bones)
- 3 cloves garlic, minced
- 1 large egg
- 1 teaspoon whole grain mustard
- 1 tablespoon fresh dill, chopped (may substitute dried dill, but decrease to 1 teaspoon)
- 2 tablespoons seasoned bread crumbs (substitute gluten free bread crumbs if needed)
- 1/4 teaspoon sea salt
- 1 pinch black pepper
- 3 stems green onion, chopped (reserve for serving)
- 2 tablespoons olive oil (reserve for cooking)
For the Caper and Dill Cream Sauce
- 1/2 cup sour cream (may sub mayo for dairy free option)
- 1/2 teaspoon whole grain mustard
- 1 tablespoon fresh dill, chopped (may substitute dried dill, but decrease to 1 teaspoon)
- 1 teaspoon brine from the jar of capers
- 1.5 tablespoons capers from a jar, chopped
- 1 pinch salt
- 1 pinch black pepper
Instructions
For the burgers
- Add all ingredients (except for the olive oil) to a large mixing bowl and mix/stir with hands or large fork until well combined.
- Form the mixture into 4 patties and set aside
- Add the olive oil to a large pan and turn heat to medium-high heat
- Once oil is hot, add each salmon burger to the pan. Cook for 4-5 minutes per side or until a golden brown crust forms. Remove from heat and set aside while preparing the sauce.
For the Caper & Dill Cream Sauce
- Combine all ingredients in a medium bowl and stir until well combined
- Adjust salt/pepper to taste
To Serve
- Serve burgers on a toasted bun or bread or atop a bed of salad greens. These burgers also work well in a pita with lettuce and tomato. Top with Caper Dill cream sauce. Leftovers can be stored in the refrigerator for 2-3 days or can be individually frozen for later use.
Notes
Tell me, what is your favorite way to prepare canned salmon? Have you made salmon burgers before? If you try this recipe, please share #nourishwithclaire
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