Easy Salmon Avocado Burgers that taste great, are budget-friendly, and can be made ahead of time.
About Avocado Salmon Burgers
If you're looking for a recipe using canned salmon and avocado, be happy you found these Avocado Salmon Burgers. They are budget-friendly, delicious, and versatile. And I love them.
I know canned fish isn't known for its culinary prowess, but don't shun the thought of using canned salmon if you've never tried it. It's an excellent way to get in your recommended serving of fish on a budget. Plus, it really can taste good and that's what matters most, right? Right.
Basically, you should try these because they are easy to make, inexpensive, and very tasty.
They are also free of gluten, dairy, soy, and nuts. You could probably omit the egg and add a tablespoon of lime juice to help it hold together. They won't stay together as well, but they'll still be tasty no matter what.
The main thing to remember when making these (and any other type of crab cake, salmon burger, tuna burger, or bean burger) is to refrigerate them after forming. This will significantly help them hold together better when cooking.
Ingredients
Avocado: A ripe, medium-sized avocado (about ½ cup mashed avocado) is best for these salmon burgers.
Egg: The egg helps keep together the salmon burgers. One large egg, the standard-sized egg at grocery stores, is ideal. No need to use any special type of egg.
Seasoning: Usually, I use garlic powder, cayenne pepper, and salt. The salt is the only must-have seasoning in my opinion, but I like the extra flavor the garlic powder and cayenne pepper give. You could also try adding ⅛ teaspoon of another spice like paprika, turmeric, curry powder, chili powder, cumin, or any other seasoning you like.
Salmon: This recipe uses 2 (6-ounce) or 1 (14.5-ounce) cans of salmon. Be sure you drain the salmon really, really well. Otherwise, your Avocado Salmon Burgers could be a little soggy and not hold together as well.
Look for canned salmon from Alaska or one that is MSC-certified. This label shows that the fish has been eco-certified by the Marine Stewardship Council and/or Aquaculture Stewardship Council.
Oil: The oil keeps your Salmon Avocado Burgers from sticking, but if you use a nonstick skillet, it's not mandatory. You can use olive oil, avocado oil, canola oil, or butter in a pinch if needed.
Optional: For a little extra flavor, you can add green onion or chives. You can also add fresh herbs like cilantro or parsley. These are completely optional though, and I often forget to add them.
Recipe Cost
- avocado 1 medium: $1
- egg 1 large: $0.14
- salt ¼ teaspoon: $0.01
- garlic powder ¼ teaspoon: $0.02
- cayenne pepper ⅛ teaspoon: $0.01
- salmon 1 (14.5-ounce) can: $3.96
- olive oil 2 teaspoons: $0.16
TOTAL COST: $5.30 or $1.33/serving (Based on San Diego grocery stores 2024)
Note that this is not the recipe; it's simply to show the cost breakdown of ingredients. Scroll down to the full recipe to see the specific ingredients and directions.
How to Make Salmon Avocado Burgers
Time needed: 50 minutes
Canned salmon and avocado go so well together in these dairy-free, gluten-free seafood burgers. Here's how to make Salmon Avocado Burgers:
- Mash the avocado in a bowl.
- Stir in egg and spices.
Add in the citrus zest, green onions, and cilantro (if using) as well.
- Mix in the canned salmon, and stir until combined.
Be sure to break up any bones in the canned salmon.
- Shape into 4 burgers and refrigerate.
Refrigerate for at least 30 minutes or up to 24 hours.
- Cook in a skillet.
- Enjoy!
Recipe Tips
*Be sure to refrigerate the shaped salmon avocado burgers for at least 20 minutes before cooking, so they hold together better.
Variations
Ingredient Options
- Green onion, cilantro, and citrus (lime or lemon) zest give great flavor, but your salmon avocado burgers will be tasty without them.
- If you can't find 2 (6 ounces) cans of salmon, you can also use 1 (14 ounces) can in place.
Flavor Substitutions
Want to make this a more southwestern-style salmon burger? Add ¼ teaspoon of chili powder + ⅛ teaspoon cumin.
Another spice option could be ⅛ teaspoon each of curry powder and/or turmeric.
Alternative Prep & Cooking
The stovetop is the best way to cook these. I tried baking them in the oven, and they came out less than ideal. They were dryer and took longer to cook. Plus, they didn't look very appetizing.
How to Make Allergy-Friendly
These are already gluten-free, dairy-free, nut-free, and soy-free. The Salmon Avocado Burgers have an egg in them, but you could try omitting the egg and adding a tablespoon or so of lime or lemon juice to help them hold together.
How to Fix a Mistake
Lacking flavor: Squeeze lemon or lime juice over cooked salmon avocado burgers. Or serve with a flavorful salsa like homemade low-sodium salsa or mango black bean salsa. You can also add sriracha or hot sauce. Another option is to sprinkle with fresh cilantro or parsley for more flavor.
Make-Ahead Ideas
These are best prepared ahead so you can refrigerate the burgers. The refrigeration step helps them hold together a little better when cooking. However, they only need about 20-30 minutes in the fridge, so these can still be ready in less than an hour if you need them to be.
These are great to make in advance for meal prep. You can refrigerate after forming the patties for up to one day, and you can freeze the cooked burgers.
Simply thaw in the fridge for an hour before reheating the burgers in the skillet over low heat. Microwaving on a paper towel (to absorb excess liquid) in 30-second intervals until done can be done in a pinch.
Storage Suggestions
Keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 weeks uncooked or 2 weeks pre-cooked.
These have a much better texture if frozen before cooking.
I highly suggest wrapping the burgers in parchment paper or waxed paper before putting them in an airtight bag or container if freezing.
To reheat from fridge:
- In the microwave: Place on a microwave-safe plate, and heat for 45 seconds at 100% power. Flip and microwave for another 30-45 seconds until warm.
- In a skillet: Add an avocado salmon burger to a dry skillet over medium heat and cook for about 1-3 minutes per side until warm.
To reheat from freezer:
- For frozen uncooked salmon burgers: Let thaw in the refrigerator for at least 90 minutes. Then heat the skillet and cook as directed, adding an extra 2-4 minutes per side until cooked through.
- For frozen pre-cooked salmon burgers: Reheat in the microwave on 50% power at 45-second intervals on a paper towel until warmed through. Or heat a skillet over medium heat, and cook about 5 minutes per side until heated through.
Frequently Asked Questions
When buying canned salmon, be sure to look for those that are wild-caught in Alaska for your most environmentally friendly.
I also like to look for a label that shows that the fish has been eco-certified by the Marine Stewardship Council and/or Aquaculture Stewardship Council.
You can freeze the salmon burgers before they have been cooked or after. I prefer to freeze them before cooking for better texture. However, they are still good if frozen after cooking and it's nice since you can simply reheat and enjoy them.
To freeze uncooked Avocado Salmon Burgers, form them into burgers, wrap them in parchment or waxed paper, and keep them in an airtight container in the freezer for up to one month.
To freeze cooked burgers, follow the directions to cook. Let cool completely; then wrap in parchment or waxed paper and keep in an airtight container in the freezer for up to 2 weeks.
There are tons of options for condiments to serve with your salmon burgers. I like to add a slice of lemon or lime and some ketchup. You could also top with salsa or guacamole.
To cook frozen uncooked salmon burgers, let thaw in the refrigerator for at least 90 minutes. Then heat the skillet and cook as directed, adding an extra 2-4 minutes per side until cooked through.
To cook frozen pre-cooked salmon burgers, reheat in the microwave on 50% power at 45-second intervals on a paper towel until warmed through. Or heat a skillet over medium heat, and cook about 5 minutes per side until heated through.
Nutrition Benefits
These salmon burgers are full of heart-beneficial fats like omega 3's thanks to the salmon and avocado.
Plus, they are an excellent source of protein, and they even have some fiber in the burgers from the avocados.
If you use canned salmon with bones, you get a nice dose of calcium and vitamin D.
One avocado salmon burger provides 22 grams of protein, 3 grams of protein, 25% RDA of calcium, and 16% RDA of potassium.
What to Serve with Avocado Salmon Burgers
I love serving these with low sodium salsa alongside some carbohydrates and veggies.
For example, serve on a hamburger bun with a quick veggie like sauteed green beans, rosemary garlic carrots, or a bowl of tomato soup.
Or enjoy a salmon avocado burger with curry roasted potatoes and roasted broccoli with frozen broccoli, like pictured.
Final thoughts:
This Avocado Salmon Burger recipe is one that I go to time and time again because I know they are tasty and will keep me satisfied.
Everyone who tries them loves them, and they're a nutritious and delicious source of budget-friendly protein.
MORE SALMON RECIPES YOU'LL LOVE:
- Pesto Salmon
- Salmon Asparagus Bundles
- Chickpea Salmon Burgers
- Salmon Eggplant Grilled Cheese
- Feta Salmon Burgers
Avocado Salmon Burgers
Ingredients
- 1 medium avocado mashed
- 1 large egg
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 2 (6 ounce) cans salmon drained
- 2 teaspoons olive oil
- lime wedges for serving
Instructions
- Stir together mashed avocado, egg, salt, garlic powder, and cayenne pepper until completely combined.
- Stir in salmon until mixed well.
- Shape into 4 burgers, cover, and refrigerate for at least 20-30 minutes or overnight.
- When ready to cook, heat a large skillet over medium-high heat. Add oil to skillet and heat oil. When the oil is hot, add the salmon burgers to a skillet.
- Cook until burger releases easily from the skillet and is lightly browned, about 5-7 minutes. Flip and cook until the other side is lightly browned, another 4-6 minutes.
- Serve with lime wedges over lettuce or on a whole grain hamburger bun. Enjoy!
Video
Notes
- Green onion - ¼ cup
- Cilantro - 2 tablespoons
- Lime or lemon zest - ½ teaspoon
Meme
This post was originally published on September 10, 2014. Text, recipe, and photos have been updated.
Kelli @ Hungry Hobby
These look DELICIOUS!!!! I bet the cayenne pepper gives them a nice little kick! Thanks for including my recipe and for the blog love, I love your recipes too!
Meme
Thanks Kelli! They are yummy; I love cayenne pepper 🙂
Marjory @ Dinner-Mom
Love the avocado mixed in...I bet that does a pretty good job of holding things together too!
Meme
It does! I only added the egg just for good measure. I think they'd totally work without it!
Rachael@AnAvocadoADay
I use canned salmon all the time! Its so much less expensive and for recipes like burgers or tuna/salmon salad, it's so much easier.
Meme
Right?! I have mini-freak-outs when I run low and make a beeline to Costco to stock up haha
Farrah
!!! Everything I love compiled into a burger! 😀 I think I'm just missing eggs! I might go permanently borrow one from my neighbor so I can make these tomorrow! They look delicious! :]
Meme
Ah so excited Farrah!! You will looove them! I have enjoyed them so much and can't wait to make another batch. I've even been eating them for breakfast. And if you don't end up finding an egg, I think they'd still work without one. Maybe just add a tablespoon or so of liquid {like lime juice} to help it have a little more moisture. Enjoy!
Rachel
They work great without the egg. Delicious! I made 8- 1/4c patties. Subbed red bell pepper for green onions!
Meme
That is so great to know! Thanks for coming back to comment!! I'm so happy you enjoyed them 🙂
Kellygirl
Thanks for letting us know! My step-son loves salmon but has an egg allergy. I've been looking for a salmon burger recipe without and eggs, and I'm m going to make these for him!
Meme
Yay!! Love it when people can help out others in the comment section 🙂
Something I highly recommend is to make sure you refrigerate them for at least 1 hour before cooking, so it'll help them hold together a little better (which is what the egg helps to do as well). Enjoy!!
Sind
These are amazing! My husband requests these once a week and my 16 month old devours them!!
Meme
AHHHHH!!! You just made my day!! I am so happy you and your family are enjoying them! I love them 🙂
Kim Hammontree
Could these be baked as opposed to fried? If so, what temp for how long?
Thanks for your reply.
Meme
Good question. I have never tried baking them, so I don't know for sure. But you could try baking them at 375F for 10-15 minutes until cooked. Hope that helps! Let me know if you try it 🙂
Brittanie
These are DELICIOUS! I only changed a couple things- I added turmeric, 1/3c diced red bell pepper, a little cumin, and exchanged the cayenne for paprika. Also my avocado must've been huge because I had way too much binder for salmon, so I ended up having to add two 14oz cans of salmon and then it was perfect. (now I've got some extra freezer patties ) I served it with a side salad, seasoned quinoa, a simple cucumber and tomato salsa seasoned with dill and yogurt, and a wedge of lime! So GOOD! Didn't miss mayo one bit!
Meme
YAY YAY YAY!!!!! I am so happy you enjoyed them! Thanks for coming back to sure your updates -- they sound so tasty! (Also, I'm pretty jealous of you having the extras in your freezer. It's so nice to have them ready when you need something to eat and don't feel like cooking haha!)