Air Fryer Salmon Burgers

As seen in my article on @YorkRegion and my Metroland / Torstar Column: RENATA’S TABLE: Air fryer salmon burgers an easy summer recipe

As seen in my article on @YorkRegion and my Metroland / Torstar Column: RENATA’S TABLE: Air fryer salmon burgers an easy summer recipe

Another easy, breezy summer recipe – Salmon Burgers! Using canned salmon cuts down on prep time and is a last-minute quick nutritious meal to make when you have a couple of cans of salmon in your pantry. These delicious and healthy burgers can be cooked in the air fryer or in the oven. I love the air fryer for the speed in which foods cook and for ease of clean-up.

Salmon is one of the most popular and versatile fish varieties known for its delicate flavour, pretty colour and is one of the healthiest foods one can eat – a high-quality protein, a good source of selenium, potassium, rich in a range of B vitamins and Omega 3 Fatty Acids all which decrease inflammation, lower blood pressure, promote heart health, brain health and reduce the risk of disease.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Air Fryer Salmon Burgers goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 minutes / Cook Time: 12-20 minutes / Makes: 4 Salmon Burgers

Ingredients

2 Cans 213g Wild Sockeye Salmon, Drained – I prefer wild, but use your choice of canned salmon
2 Eggs
1/3 Cup Mayonnaise – alternate: Hummus
2/3 Cup Panko – alternate: Gluten Free Breadcrumbs for those who have gluten sensitivities
1 Tablespoon Lemon Zest
1 teaspoon Dried Parsley
1 teaspoon Dried Dill
½-1 teaspoon Hot Sauce of Your Choice – optional – I love Lord’s Limey Bender for this recipe
½ teaspoon Onion Powder
Generous Pinch of Herbed Seasoned Sea Salt or Plain Sea Salt
Generous Grinds of Fresh Black Pepper

How It’s Made

Preheat your Air Fryer to 390°F or 400°F. Preheat your oven to 375°F if baking the burgers in the oven.
If air frying, have the parchment liners ready, if using (I personally LOVE them).
If oven baking, prepare a baking sheet by lining it with parchment paper.
In a medium-sized mixing bowl, add the canned salmon and flake it apart and remove any bones and skin. You can leave these in but I prefer to remove them.
Add the eggs, mayo, panko, lemon zest, parsley, dill, hot sauce (if using) and onion powder and mix together.
Season with the herbed seasoned sea salt, or plain sea salt and grinds of fresh black pepper. Mix again.
Form 4 patties by scooping out a quarter of the mix and compacting it in your hands to form a round patty. You ideally want them equal thickness so they cook evenly together.
If air frying, place the parchment liners in the basket, or spray/brush the basket with some olive oil. Place the patties on top. Spray or brush the patties with a bit of olive oil. Cook for 6 minutes. Flip them, another quick spray or brush with olive oil, and cook the for another 6 minutes.
If oven baking, place the patties on the parchment lined baking sheet and spray or brush with a bit of olive oil. Bake for 15 minutes. Flip them, another quick spray or brush and cook for another 3-5 minutes.
The burgers will be baked golden brown. Check for doneness with a food thermometer – the internal temperature must be 145°F.
Serve hot on a bun with your favourite condiments, on top of a fresh salad, break up a patty and mix it in with a pasta salad, a burger patty with veggies and rice on the side… and cold they are so good too!

Enjoy!