Bank on Salmon: It’s in the Can

Take a can of salmon … it is amazing what one can do with it.

With fresh salmon so pricey and fish so healthy to include in the weekly menu, one must be creative.

Here is a recipe for Salmon Burgers that will fit the bill for a quick-to-fix, inexpensive and satisfying dinner.

Salmon is very high in omega-3 fatty acids so do not throw the salmon juice down the drain. Plug your nose and drink it. Chew the soft salmon bones and get some extra calcium.

Ardent anglers and Yukon old-timers can their own salmon (bones and all) but a trip to our convenient grocery store works, too.

Salmon Burgers


2 medium or 1 large Yukon Gold potato

1 tablespoon chopped fresh dill or 2 teaspoons dried dill

2 teaspoons Dijon Mustard

¼ teaspoon salt

½ teaspoon grated lemon zeste (rind of lemon, yellow part only)

Fresh grinding of black pepper

1 egg

1 can 213 grams (7 ounce) salmon, drained

¼ cup breadcrumbs

Additional breadcrumbs (about ½ cup) for coating the patties

1 to 2 tablespoon butter

4 English muffins


• Peel potatoes and cut into pieces.

• Cook for 15 minutes in boiling water.

• Drain and mash.

• Into the mashed potatoes, stir in dill, mustard, salt, lemon zeste, pepper and egg, mixing well.

• Add in the drained canned salmon and two tablespoons breadcrumbs, mixing well.

• Form the salmon mixture into four patties.

• Press salmon patties into the remaining breadcrumbs, coating both sides.

• In a non-stick skillet, heat the butter over medium heat and add patties cooking about three to five minutes.

• Turn patties and cook other side about three to five minutes.

• Serve on toasted English muffins with tartar sauce and a squeeze of fresh lemon.

• Makes four good sized burgers. Double the recipe if you have teenagers.

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