Susan's Salmon Burgers

A stand-out recipe from Tin Fish Gourmet, thanks to Barbara-jo McIntosh
  • Prep time 10 mins
  • Cook time 5-6 mins
  • Yields 4

Tested by BT!

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  • Recipe Attribution Barbara-jo McIntosh (from Tin Fish Gourmet, with permission)


  • 2 (7.5 oz/213 g) tins of salmon, drained and flaked
  • 1 egg
  • ½ cup (125 mL) onion, diced
  • ½ cup (125 mL) green pepper, finely chopped
  • ½ cup (125 mL) fresh whole wheat bread crumbs
  • 1 Tbsp. (15 mL) lemon juice
  • 1 tsp. (5 mL) or more lemon peel, grated
  • ½ tsp. (2 mL) dried rosemary, crushed
  • Fresh ground black pepper
  • 1 Tbsp. (15 mL) oil


  • medium-sized bowl
  • measuring spoons and cup
  • fry pan
  • spatula


1. Combine all ingredients except oil and mix well

2. Form into 4 or 5 patties

3. Heat oil in fry pan.

4. Cook patties until lightly browned on each side.

5. Serve on toasted hamburger buns with your favourite toppings (e.g. lettuce, tomato, etc.)

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  • I made this like I said I would. It was delicious and the family requested that I make it again! I added chopped fresh chives from the garden.

    Cynthia Tandy 14 April 2012, at 10:16 am

  • I will try this recipe for Lent, meatless Fridays. Adding the herb Rosemary is an interesting touch. Thank you.

    Cynthia Tandy 21 March 2012, at 4:38 pm

  • Definitely the best salmon burger recipe I've ever made. Notes: I used breadcrumbs, but used about 1/3 cup instead of 1/2 cup (or in a doubled recipe, about 2/3 cup instead of 1 cup, and added slowly and at the very end). Recommended burger toppings: sliced tomatoes sliced avocadoes onion (grilled) mayonnaise

    James Rankin 29 August 2012, at 2:23 pm

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