Finally...a pescatarian smash burger that actually smashes
This is the recipe that turned canned salmon into burgers I crave - and I bet it will do the same in your house. This isn't another herby salmon patty, but a proper smash burger with crispy edges, melty cheese, and that stack-it-high satisfaction that makes you forget it started in a can.
Everyone deserves that grab-it-with-both-hands burger experience, and pescatarians shouldn't have to settle for fish cakes trying to be burgers. Turns out, canned salmon makes an incredible smash burger when you know what you're doing. And after countless test runs, I figured it out for us!
If you love a tinned fish dinner as much as I do, check out my Tuna Empanadas, Salmon Burger Bowls and Cajun Sardines and Grits next!
Ingredients for Canned Salmon Smash Burger
Full ingredient list and measurement included in the printable recipe card below.
This Isn't Your Mom's Salmon Cake
Don't get me wrong...Mom knew what she was doing. But her salmon patties were designed to be retro-sophisticated, lemony, and fork-tender. We're going for something completely different here: meaty, crispy, and stackable.
The secret? Minimal fillers, maximum flavor, and a smashing technique that creates those crispy edges you crave.
The Secret's in the Smash
Here's how I learned to work with salmon's natural meatiness instead of masking it - with Worcestershire and smoke, not dill and citrus.
The foundation: Well-drained canned salmon mixed with just enough egg and panko to hold together. Worcestershire sauce, dehydrated onion and smoked paprika do the heavy lifting on flavor, giving you that meaty, umami-rich taste that makes this feel like a proper burger.
The smash: Form into balls, chill them (this is crucial), then smash them flat in a screaming hot cast iron skillet. That initial sear creates the golden-brown crust that transforms this from "salmon patty" to "smash burger".
How to Make Canned Salmon Smash Burgers: A Visual Guide
Let's do this!
Check out the recipe card for all my best tips and tricks for making the best canned salmon burgers.
Print
Canned Salmon Smash Burger
- Total Time: 30 minutes
- Yield: 4 1x
Description
Turn canned salmon into crispy-edged smash burgers with melty cheese and special sauce. This is the canned fish recipe that your whole family will love!
Ingredients
- 14-15 oz canned salmon, drained well
- ½ cup panko breadcrumbs
- 2 eggs, beaten
- 1 tablespoon dehydrated onions
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- Black pepper, to taste
- 2 tablespoons neutral oil
- 8 slices American cheese
- 4 brioche buns
- Best Smash Burger Sauce (or your favorite burger sauce)
- Shredded iceberg lettuce, sliced tomato, red onion for serving
Instructions
- Drain salmon. Whether you're using salmon packed in water, oil, or natural juices, press it through a fine-mesh strainer and let gravity do its work for a few minutes.
- Mix with purpose. In a large bowl, whisk together eggs, dehydrated onions, Worcestershire, smoked paprika, salt, and pepper. Add the drained salmon and panko, folding gently until everything's evenly distributed.
- Form and chill. Shape into 8 equal balls. Pop them in the fridge for at least 20 minutes. This step prevents your patties from falling apart when you smash them.
- Heat skillet. Heat 2 tablespoons of neutral oil in a large cast iron skillet over medium-high heat.
- Smash with confidence. Place a chilled salmon ball in the skillet, cover with parchment paper, and smash flat using a large spatula or the bottom of a pie plate or handled saucepan (my preferred method... more even pressure). Don't be gentle. You want these thin and crispy.
- Sear and flip. Cook for 3-4 minutes on the first side until deeply golden and those edges start to look lacy and crispy. Flip, immediately top with cheese, and cook another 60-90 seconds until melted.
- Stack it like you mean it. Toast your brioche buns, slather with burger sauce, and stack with lettuce, tomato, onion, pickles and two cheesy salmon patties per burger.
Notes
- Make-ahead friendly: Form the balls up to 24 hours ahead and keep chilled. They actually hold together better after a longer rest
- Oil temperature test: Drop a small piece of the mixture in first...if it doesn't sizzle immediately, your oil isn't hot enough for crispy edges
- Batch cooking: Work in batches of 2-3 patties max to avoid crowding and temperature drops.
- Leftover hack: These reheat beautifully in a toaster oven / oven or air fryer (better than microwave) and freeze well for up to 3 months
- Don't skip the American cheese: I tried fancy Swiss, creamy provolone, even sharp cheddar. They're all delicious, but they're not quite right. American cheese melts into those crispy edges and gives you that nostalgic burger shop experience that makes the whole thing work.
- Prep Time: 15
- Cook Time: 15
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
Jill Machovsky
When I saw your Instagram story I ran to make this one. The perfect mash up! My mom went on and on about the burgers. Thanks for this fun recipe!!
Christina Jolam
Love hearing this, Jill! So glad these smash burgers were part of a mother/daughter bonding moment. Thanks so much for coming back to leave a helpful review!