Pantry Salmon Burgers

I came home from Fitbloggin to a pretty much empty refrigerator. I made a super quick shopping trip so I would at least have some milk in the house, but I turned to my pantry and freezer for dinner. These salmon burgers were made on a whim without a recipe. The flavor came mostly from the salmon and thyme, with just a hint of garlic. I served the burger with a dab of cayenne mayonnaise and ate it with a fork, which added a certain elegance to a quick pantry meal.

The spinach adds both color and nutrition, but it’s really important to press the water out. Otherwise the mixture will be too wet and the burger won’t hold together in the pan. You might be wondering what you’re going to do with the rest of the spinach that you’ve defrosted, so I suggest you save it for a spinach omelet in the morning!

1 (6 oz.) can salmon
1/2 c. thawed chopped spinach with water pressed out
2 T cornmeal
1/2 t garlic powder
1/4 t thyme
Dash of salt & pepper
1 egg white

Mix salmon, spinach, cornmeal, and spices in a small bowl with a fork. Add egg white and mix well. Form mixture into 2 large patties. Gently place patties in a frying pan coated with cooking spray. Cook on medium heat until lightly browned, and gently flip the burgers. Continue cooking until the other side is browned, about 15 minutes total.

4 thoughts on “Pantry Salmon Burgers

  1. Aren't salmon cakes the best? I bind mine with some sweet potato and panko bread crumbs. These sound great; I love the addition of the spinach.


  2. Any idea for a vegetarian substitute for the salmon? Because the picture of the patty made me salivate…


  3. @Molly – I've got to get those panko breadcrumbs to keep on hand, they are great.@Westwood – I can't think of a vegetarian substitute for salmon. White beans and lentils both make great veggie burgers, but the color and texture will be different. But give them a try!


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