Who doesn't enjoy a well seasoned salmon burger?!

Recently, I have seen many complaints that salmon burgers made from canned salmon were “lackluster and mushy.” I’ve made seasoned salmon burgers with both canned salmon and fresh salmon. Canned food can’t really be compared to fresh food…that’s unfair. Fresh food will always taste better. But, you can avoid making “lackluster and mushy” canned salmon burgers by following a few simple tips. 

Here’s what you’ll need!

Ingredients:

1 can of canned salmon

1 tsp of Old Bay

1 tsp of Adobo

1 tsp of black pepper

1 packet of Sazon

1/4 cup of chopped onions

1/4  cup of corn

1/3 cup of black beans

2 mini sweet peppers

2 tbsp of bread crumbs

Salt to taste

First and foremost, season your canned salmon well. I add a blend of Sazon (1 packet), Adobo (1 tsp), Black Pepper (1/2 tsp), and Old Bay (1 tsp) so each bite is full of flavor. Secondly, add fresh vegetables to change the texture and bread crumbs to make it more filling. Add sweet peppers, onions, corn, and black beans (bake to avoid mushiness) for much-needed pizzaz. Last but not least, cook your patties in olive oil. 

Follow these steps:
  1. Prepare the canned salmon in a bowl with seasonings
  2. Sauté veggies in a pan with salt and pepper to taste
  3. Add the sautéed veggies and the rest of the ingredients
  4. Mix the ingredients together and bind with 1 egg
  5. Form into patties
  6. Let patties set in the fridge for 10- 15 minutes
  7. Cook patties in olive oil 2-3 minutes on each side
  8. Serve on a salad or a bun

I serve my burgers over a simple balsamic vinegar salad with red onions and cherry tomatoes. You can serve them this way or follow the traditional way on a bun. When choosing the latter, I recommend a brioche bun, arugula, and spicy mayo (yes, I’m fancy like that). If you would like to use fresh salmon, follow one of my favorite recipes from Food Network’s Aaron McCargo Jr. Jammin’ Salmon Burger.

Seasoned Salmon Burgers

I would love to hear how your personal salmon burger recipes! Share your thoughts in the comments below or head over to my IG: @wwmelizzaw. 

 

Besitos,

Melizza