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    Home » Recipes » Main Dish » Seafood

    Avocado Salmon Burgers

    Published: Feb 24, 2024 · Post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    Easy Salmon Avocado Burgers that taste great, are budget-friendly, and can be made ahead of time.

    white plate with avocado salmon burger, lime slice, and roasted potatoes and broccoli next to another plate with extra burgers.

    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.

    ingredient photo with text labeling item: oil, garlic powder, cayenne pepper, salt, canned salmon in a white bowl, avocado, egg, lemon, chives.

    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.

    three stacked canned salmon and avocado patties with lime slices next to fresh avocado.

    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

    collage of 6 photos with: green bowl with mashed avocado; mashed avocado, egg, spices; mashed avocado with canned salmon; four salmon burgers on white plate; black skillet cooking salmon burgers; three cooked salmon burgers on white plate.

    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:

    1. Mash the avocado in a bowl.

    2. Stir in egg and spices.

      Add in the citrus zest, green onions, and cilantro (if using) as well.

    3. Mix in the canned salmon, and stir until combined.

      Be sure to break up any bones in the canned salmon.

    4. Shape into 4 burgers and refrigerate.

      Refrigerate for at least 30 minutes or up to 24 hours.

    5. Cook in a skillet.

    6. Enjoy!

      black skillet with cooked salmon avocado burgers next to a plate of broccoli, potatoes, and salmon burger.

    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.
    white bowl with mashed avocado and canned salmon with a silver fork stirring.

    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.

    white plates with avocado salmon burgers and lime slices on blue and white towel next to canned salmon and avocados.

    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.

    green bowl with canned salmon and avocado next to a plate making them into burgers.

    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.

    white plate with three avocado salmon burgers next to a plate with a burger and roasted broccoli and potatoes with a fork and a white and red napkin.

    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.
    canned salmon and avocado burger on a bed of lettuce and tomatoes.

    Frequently Asked Questions

    What is the best canned salmon for salmon burgers?

    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.

    How do you freeze salmon burgers?

    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.

    What condiments do you put on a salmon burger?

    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.

    How do you cook frozen salmon burgers?

    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.four avocado salmon burgers on a black skillet after cooking.

    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.

    white plate with roasted broccoli and potatoes, lime slice, and avocado salmon burger with a fork holding a bite of the burger next to a plate of more burgers.

    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
    white plates with avocado salmon burgers and lime slices on blue and white towel next to canned salmon and avocados.

    Avocado Salmon Burgers

    Easy Salmon Avocado Burgers that taste great, are budget-friendly and can be made ahead of time.
    5 from 6 votes
    Print Rate
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Refrigeration time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 burgers
    Author: Meme
    Total Cost: $7.92 or $1.98/serving

    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
    US Customary - Metric

    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

    *You can also use 1 (14-ounce) can in place of the 2 (6-ounce) cans.
    *Optional add-ins:
    • Green onion - ¼ cup
    • Cilantro - 2 tablespoons
    • Lime or lemon zest - ½ teaspoon
    (Stir in with egg and spices)

    What to Use in This Recipe

    red, orange, and green mixing bowls
    Bowl
    two black skillets with silver handles
    Skillet
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    Meme

    This post was originally published on September 10, 2014. Text, recipe, and photos have been updated.


    Avocado Salmon Burger Nutrition Facts

    Nutrition Facts
    Avocado Salmon Burgers
    Serving Size
     
    1 avocado burger
    Amount per Serving
    Calories
    234
    % Daily Value*
    Fat
     
    15
    g
    23
    %
    Saturated Fat
     
    3
    g
    19
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    8
    g
    Cholesterol
     
    117
    mg
    39
    %
    Sodium
     
    491
    mg
    21
    %
    Potassium
     
    548
    mg
    16
    %
    Carbohydrates
     
    5
    g
    2
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    0.4
    g
    0
    %
    Protein
     
    22
    g
    44
    %
    Vitamin A
     
    222
    IU
    4
    %
    Vitamin C
     
    5
    mg
    6
    %
    Calcium
     
    254
    mg
    25
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Kelli @ Hungry Hobby

      September 10, 2014 at 11:32 pm

      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!

      Reply
      • Meme

        September 11, 2014 at 3:33 pm

        Thanks Kelli! They are yummy; I love cayenne pepper 🙂

        Reply
    2. Marjory @ Dinner-Mom

      September 11, 2014 at 7:15 am

      Love the avocado mixed in...I bet that does a pretty good job of holding things together too!

      Reply
      • Meme

        September 11, 2014 at 8:25 pm

        It does! I only added the egg just for good measure. I think they'd totally work without it!

        Reply
    3. Rachael@AnAvocadoADay

      September 11, 2014 at 8:24 am

      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.

      Reply
      • Meme

        September 11, 2014 at 8:25 pm

        Right?! I have mini-freak-outs when I run low and make a beeline to Costco to stock up haha

        Reply
    4. Farrah

      September 11, 2014 at 7:53 pm

      !!! 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! :]

      Reply
      • Meme

        September 11, 2014 at 8:27 pm

        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!

        Reply
    5. Rachel

      August 10, 2016 at 12:04 pm

      5 stars
      They work great without the egg. Delicious! I made 8- 1/4c patties. Subbed red bell pepper for green onions!

      Reply
      • Meme

        August 14, 2016 at 2:25 pm

        That is so great to know! Thanks for coming back to comment!! I'm so happy you enjoyed them 🙂

        Reply
      • Kellygirl

        June 28, 2019 at 10:20 am

        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!

        Reply
        • Meme

          June 28, 2019 at 2:47 pm

          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!!

          Reply
    6. Sind

      June 20, 2018 at 10:03 pm

      5 stars
      These are amazing! My husband requests these once a week and my 16 month old devours them!!

      Reply
      • Meme

        June 21, 2018 at 1:28 am

        AHHHHH!!! You just made my day!! I am so happy you and your family are enjoying them! I love them 🙂

        Reply
    7. Kim Hammontree

      January 05, 2020 at 11:58 am

      Could these be baked as opposed to fried? If so, what temp for how long?
      Thanks for your reply.

      Reply
      • Meme

        January 05, 2020 at 4:44 pm

        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 🙂

        Reply
    8. Brittanie

      January 04, 2021 at 5:43 pm

      5 stars
      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!

      Reply
      • Meme

        January 05, 2021 at 4:04 pm

        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!)

        Reply
    5 from 6 votes (6 ratings without comment)

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    Meme holding Watson at a restaurant in san diego.

    Hi, I'm Meme!

    A thirty-something registered dietitian nutritionist here to help you enjoy food, make eating easier, and live free of diets & shame.

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