I love burgers, meatballs and patties. They are such fun ways to combine different flavors and textures. These salmon patties do just that with a combo of canned salmon, quinoa, chia seeds, peppers and spices. They are a true protein powerhouse!!
I topped them off with a minty yogurt sauce made with lemon to brighten the flavors and add moisture. Enjoy these burgers on top of salad greens or in between two toasted buns with a schmear of sauce on top.
To start prep your peppers – I used both canned roasted red and a fresh green bell pepper, but mix and match as you like. Pickled or fresh jalapenos would add a great spice too!
The rice cooker is always my go-to for quinoa making. Totally hands off.
I used a 14 ounce can of wild Pink salmon from Whole Foods. Yes there is skin and bones in there, but if you just mash it all up you will never notice! The bones are soft and mashable and are not the kind of fish bone to fear getting stuck in your throat. Be brave friends!
Seasonings…
Egg and chia seeds keep these patties together…
I used an ice cream scooper to ensure the patties would come out evenly and then pressed them down with my hands to shape them.
Bake them for 15 minutes at 375 degrees and then flip and bake for 15 more, until lightly browned on top and firm.
Mix yogurt sauce ingredients together and dollop on top.
Salmon Quinoa Burgers with Mint-Yogurt Sauce
Ingredients
- 14 ounce cans of wild salmon
- 3/4 cup cooked quinoa cooled
- 1/4 cup bell pepper chopped
- 1 roasted red pepper homemade or jarred, chopped
- 1/4 c chia seeds
- 1 egg
- 1/4 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp red pepper flakes
- For The Yogurt Sauce
- 1 cup Greek yogurt
- 10 mint leaves minced
- Juice of half a lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 375*
- Prepare quinoa or use leftovers
- Open and drain salmon if necessary and place in large mixing bowl
- Add peppers and spices and mix well.
- Crack an egg into the mixture and mix well
- Add chia seeds and mix. Allow for the mixture to sit for a few minutes. Add more chia if mixture seems too wet.
- Grease a baking sheet. Using an ice cream scoop, create about a dozen patties and use clean, wet hands to press them down and shape into burgers.
- Place in oven and bake for 15-20 minutes, until you can flip them without them crumbling. Flip and then allow to bake for 15 more minutes.
- Combine mint, yogurt, lemon, salt and pepper for a simple yogurt sauce and top patties with a dollop to serve.
This is perfect! I have a couple different cans of fish, one salmon, sitting in my cabinet and I am never inspired to make anything with them.
These look delicious! Adding in chia seeds is brilliant! My last batch of tuna burgers didn’t go so well but I’m going to try them again with chia seeds! PS I’ve never seen canned salmon that looked fresh like that before I need to try that too!
I have most of this stuff on hand, this may be my lunch now, and probably dinner too! YUM!!
Salmon from a can terrifies me (bc of the skin and bones) but this looks so yummy!! Can’t wait to try!
They aren’t like typical skin and bones – they are really soft! I wouldn’t even call them bones except I know it’s the technical term : )
I will absolutely be making these next week! We have a can of salmon just waiting in the pantry. 🙂
Do you think these would hold together if they were to be lightly pan fried?
I think they would!
Looks like I now have a recipe for the fresh frozen salmon I have in my freezer.
When I first read the name of the recipe…I wasn’t sure. Then, I read the post and saw the pics…& I definitely wanted to give these burgers a try! Thanks a bunch!
How many servings does this yield?
about a dozen burgers
sorry, I meant how many people does it serve? Hard to tell how big they are.
Oh! I’d say 2 per person for a lunch – 3 for bigger appetites!
thanks!
Long time reader…first time poster. 🙂 Made these last night! Thanks for the inspiration. I actually had almost everything on hand so it was quick and easy. I didn’t have mint though so I made a siracha/yogurt sauce and served it over spinach. It was delicious!!
These look great! I love using canned tuna/salmon for burgers! Also, just a quick note– it isnt that hard to remove the bones and skin if you want to, they are very visible and come off in a jiff. I usually take them out because I dont like the texture. Thanks for the recipe!!
These look amazing! How many cans of salmon do I need for 12 burgers?
1 14 ounce can
I made these a couple nights ago, but could not get them to hold together for the life of me. I finally just put them into the oven and cooked without flipping. They still weren’t cohesive, but tasted fine. Any tips on getting the patties to stick together?
You might have needed a bit more wetness Shanae – I’m sorry they didn’t work well! Next time try getting your hands wet and really pressing them into patties.
I made these for lunches this week and have been topping them with hummus. So good and perfectly portable!
Kath do you have the nutritional information for these?
I don’t, but you could plug them into the My Fitness Pal recipe calculator pretty easily. That’s my favorite to use!
I am on a reduction diet and I come back to this burgers at least once every two weeks:
2 small burgers (recipe yields 12 in total) provide about 211 kcal | Protein 18.6g | Fat 9.9g | Carbohydrates 11.8g | Fiber 3.9g | Sugars 2.9g and what I like the most OMEGA-3 2.4g!
Hi Kath do these freeze? I live on my own and wouldn’t eat the whole recipe while still fresh.
Yes, just wrap them tightly!
anyone know what the nutritional value for these are ?