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    Home » Dinner » Main Dishes

    Salmon Burgers with Avocado Sauce

    Published: May 3, 2019 · Modified: Nov 8, 2023 · 2 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!
    These easy salmon burgers are made with canned salmon, yogurt, breadcrumbs, and a few easy-to-find seasonings. Serve them with a quick and easy avocado sauce!
    These easy salmon burgers are made with canned salmon, yogurt, breadcrumbs, and a few easy-to-find seasonings. Serve them with a quick and easy avocado sauce!
    These easy salmon burgers are made with canned salmon, yogurt, breadcrumbs, and a few easy-to-find seasonings. Serve them with a quick and easy avocado sauce!
    These easy salmon burgers are made with canned salmon, yogurt, breadcrumbs, and a few easy-to-find seasonings. Serve them with a quick and easy avocado sauce!
    These easy salmon burgers are made with canned salmon, yogurt, breadcrumbs, and a few easy-to-find seasonings. Serve them with a quick and easy avocado sauce!

    These easy salmon burgers are made with canned salmon, yogurt, breadcrumbs, and a few easy-to-find seasonings.  Serve them with an easy avocado sauce!

    salmon burgers with avocado sauce on a serving plate

    Do you know what the difference is between salmon cakes, salmon patties, and salmon burgers?

    I'm just gonna say it-- there isn't one!

    EXCEPT-- maybe sometimes there IS a tiny difference.

    And that difference would be-- in how you serve the fish cake.

    I'm serving these salmon burgers like a sandwich, with a tasty avocado sauce and some greens.

    In other words, I'm serving them on a bun-- burger-style.

    If you prefer your fish burgers bun-free-- you can do that too.

    Add all the ingredients to a mixing bowl

    Why Use Canned Salmon for Salmon Burgers?

    Because it's incredibly easy!

    There's no cooking the fish first, or trying to dice raw salmon-- you simply start with a high quality canned salmon.

    This recipe works best with canned pink salmon or canned red (Sockeye) salmon.

    Once you've got some salmon, you'll mix the salmon with a few other ingredients (like breadcrumbs, spices, yogurt, and an egg)-- and mix it together with a fork.

    That's right-- no food processor or any other special equipment needed.

    Can I Skip the Egg?

    The egg helps bind these salmon burgers together. In other words, it keeps them from falling apart.

    So no-- in this recipe, you can't simply leave the egg out.

    That said-- there are tons of ways to replace eggs as binders out there. If you try one and it works for you, let me know and I can give it a shot!

    Sear salmon burgers until dark and golden

    Can I Swap the Avocado Sauce for Avocado Slices?

    You betcha.

    But if you love avocados, give this sauce a try.

    You simply blend together (or mash with a fork) a little avocado, yogurt, and lemon juice.

    It's finger-lickin' good.

    It's also a ridiculously delicious salad dressing-- I use it in this King crab salad.

    If you're not an avocado fan, try topping these salmon burgers with the mustard yogurt sauce from this easy salmon patties recipe.

    Make a batch, dig in, and then freeze a few salmon burgers for later!

    salmon burger on a serving plate
    salmon burgers with avocado sauce on a serving plate
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Salmon Burgers with Avocado Sauce

    These easy salmon burgers are made with canned salmon, yogurt, breadcrumbs, and a few easy-to-find seasonings.  Serve them with a quick and easy avocado sauce!
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time8 minutes mins
    Chilling Time10 minutes mins
    Total Time23 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 4 people
    Calories: 247kcal
    Freezer Friendly?
    Yes
    Will It Keep?
    1-2 Days (Fridge), 3 Months (Freezer)
    Prevent your screen from going dark

    Ingredients

    Salmon Fish Cakes:

    • 1 can salmon (~7.5oz) Pink or Red (Sockeye) Salmon
    • ½ cup plain yogurt (whole milk)
    • ⅔ cup Panko breadcrumbs
    • 2 tablespoons olive oil, divided
    • 2 twigs fresh thyme
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 egg

    Avocado Sauce:

    • ½ cup plain yogurt (whole milk)
    • 1 avocado
    • 1 lemon, juiced

    Salmon Burger Toppings (Optional):

    • sandwich buns or sandwich bread
    • microgreens
    • spinach or lettuce
    • tomato

    Instructions

    • Drain any juice from the salmon can.
    • Gently mix 1 TB olive oil, along with the rest of the salmon burger ingredients together with a fork. Mix until incorporated, and then stop. (Do not use a blender or food processor for this step, because you don’t want to purée the fish.)
    • Divide the mixture into 4 equal parts, and then use your hands to form 4 patties.
    • Chill the patties in the fridge for at least 10 minutes.
    • While fish cakes chill, add the yogurt, avocado, and lemon juice to a blender and blend until smooth.
      Alternatively, mash all the ingredients with a fork until smooth.  (This version will be less creamy, but still delicious.)
    • Heat remaining 1 TB olive oil in a heavy pan.  Sear the fish cakes for about 4 minutes per side, or until golden. 
    • Serve burgers while still hot, along with the avocado sauce and any desired bread or toppings.
    • Leftovers:
      Store leftover patties in the fridge, and use within 1-2 days. Sauce will not keep well, and should be used immediately.
      Make Ahead + Freeze: 
      Let salmon patties cool, and then wrap individually and tightly with wax paper, plastic wrap, or foil.  Store in an air-tight container in the freezer, and use within three months.  
      To reheat, simply unwrap the patties and cook again.  Cook until golden.  Patties may take 2-3 minutes longer to cook from frozen.
      Sauce should not be frozen.

    Nutrition

    Calories: 247kcal (12%) | Carbohydrates: 17g (6%) | Protein: 6g (12%) | Fat: 18g (28%) | Saturated Fat: 3g (19%) | Cholesterol: 49mg (16%) | Sodium: 123mg (5%) | Potassium: 433mg (12%) | Fiber: 4g (17%) | Sugar: 4g (4%) | Vitamin A: 475IU (10%) | Vitamin C: 19.3mg (23%) | Calcium: 112mg (11%) | Iron: 1.2mg (7%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 4 votes (3 ratings without comment)

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    Comments

    All commentsI made this
    1. Cynthia says

      June 19, 2019 at 10:20 am

      5 stars
      This is a great meal for work nights since its quick and easy. My family and I are not huge avacado fans so I made the dijon mustard yogurt sauce from your salmon patties recipe. It was the perfect thing to give the salmon some extra zippyness.

      Reply
      • Sarah says

        June 19, 2019 at 10:44 am

        Yay! I’m so glad you loved them 🙂 Thanks for letting me know!

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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