Salmon burgers are such a simple dinner to make during the week! I’ve been making them for years, and decided to switch things up with a new flavor combo. These spinach and feta healthy salmon burgers pack in so much flavor and are loaded with veggies, they did not disappoint!
I served them with some crispy oven-baked lemony garlic & herb potatoes, and the simplest garlic aioli. This is truly a dream dinner that I could eat on the regular!
With only one meat eater in the house, I try not to over do it with the fish recipes so that we don’t get bored of it. (and by we I mean my husband because I could eat fish daily)
We’ll usually have fish for dinner 1-2 times a week, and salmon burgers are a great way to switch up your fish game from time to time!
How to make these healthy salmon burgers
You grind up your skinless salmon in a food processor, and toss it in a bowl with fresh spinach, sauteed onions & jalapenos, whole wheat bread crumbs and some seasoning. You form them into patties, and grill them on a pan until they’re perfectly crisp!
They’re really simple to make, and are great make-ahead option to keep in the freezer.
The flavor combo in these salmon burgers gives me all the Mediterranean vibes. They get a crispy outer layer, while staying juicy in the center. The jalapenos give it some heat, but balance out really well with the feta cheese.
You can serve your burgers on a bun with all of your favorite toppings, but I prefer them with the garlic & herb potatoes and garlic aioli.
This was such a winning dinner, and I can’t wait for you all to try it!
Is it possible to cook the patties in the over rather than on the stove?
Yes that would work! I would suggest baking on 375 F for around 15-18 minutes, flipping them halfway. You can broil for the last 2 minutes too for an added crisp.
Hi! I would love to make this. Can you use canned salmon for this instead if it is what you have on hand? How much would you need if you subbed canned?
I believe canned salmon should work! if I had to guess, I would say at least 4-5 cans
For this recipe is the salmon raw, skin off or cooked, skin off? Thanks!
Hey Heather, the salmon should be raw!
These were so good! I was a little
nervous about the red onion as I’m not a huge fan, but I followed the recipe exactly and am so glad I did! In the future, I might do a little less lemon juice in the aioli as it resulted in it being more liquidy than saucy.
I’m so glad you enjoyed them, Laura! I’m guessing the type/brand of mayo may play a role since some are thicker than others. Thanks for the feedback, I’ll add a note in the recipe card about what to add if it’s too thin 🙂