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Yummy Lemon Salmon Burgers


"A quick, delicious and nutritious way of serving up canned salmon. You can enjoy this with or without the dressing, in a hamburger bun, or with a salad."
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20 m servings 209 cals
Original recipe yields 6 servings


  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
  2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
  3. In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 263
  1. 346 Ratings

Most helpful positive review

In order to reduce the fat in this recipe, I baked the burgers at 325 degrees F. for 10 minutes, then turned them and baked them for another 10.

Most helpful critical review

Just ok, wouldn't make again. Make sure your can of salmon says boneless & skinless... I got a can full of bones & spent awhile picking them out. This would prob be better with fresh salmon.

Most helpful
Most positive
Least positive

In order to reduce the fat in this recipe, I baked the burgers at 325 degrees F. for 10 minutes, then turned them and baked them for another 10.

I've tried a few salmon burger recipes and will stick with this one...the patty actually sticks together and the flavor is good--especially with the lemon/basil mayo. Will make this again.

This recipe fixes a BIG problem I had with other salmon burger recipes...they always fell apart, especially when I would grill them. I think its the eggs and bread crumbs that do the trick! Nice...

I wish people would stop being wuss's. All the bones and skin in the salmon is where all the flavor is, leave it in there. This is a great recipe I've been making it this way for many years. I l...

We ended up using tuna because the can of salmon was disgusting! Is it supposed to have the scales, bones and other body parts? No thanks! It was very nice with the tuna. I used cilantro ins...

This recipe was very light and flavorful. I used Panko breadcrumbs and added italian seasoning instead of the seasoned italian breadcrumbs.

I loved the flavor and how easy this recipe is to make. I used the salmon that comes in the foil pouch, and they turned out just great. This is a very tasty, healthy, and easy recipe.

Honestly, I hate salmon but my parents gave me some cans of it so I was looking up recipes to try and found this one. Not only does my mother love it, but so do I. I like my mother's salmon pa...

This recipe was a hit with my family. I used plain bread crumbs and dry parsley, but they came out great. The only problem was with the number of servings. I thought the recipe looked awfully...