Salmon Burgers

Canned salmon is an excellent source of calcium. Calcium keeps your nerves, heart and muscles healthy and may help regulate blood pressure.

Salmon Burger
Yield: 6 servings


  • 2 eggs
  • 1 ⅔ cups coarse cracker crumbs*
  • ½ small onion, scrubbed with clean vegetable brush under running water and chopped
  • 1 (15 ounce) can salmon or 2 (5 ounce) cans tuna in water, drained
  • ⅔ cup lowfat milk
  • ½ cup celery, gently rubbed under cool running water, chopped (optional)
  • salt and pepper, to taste


  1. Wash hands with soap and water.
  2. Break eggs into a large bowl. Wash hands with soap and water after cracking raw eggs. Beat eggs and add remaining ingredients. Mix well. Mixture will be moist.
  3. Spray a large skillet with non-stick cooking spray. Heat skillet. Drop fish mixture onto the skillet using a ⅓ or ½ cup measuring cup. Brown on both sides.
  4. Cook until internal temperature reaches 160 °F on a food thermometer.
  5. Store leftovers in a sealed container up to four days in the refrigerator.

* dry bread crumbs, crushed unsweetened cereal, or uncooked oatmeal can be used instead of cracker crumbs.

Nutrition Information:

  • Serving Size (1/6 of recipe):
  • Calories 230
  • Total Fat 9 g
  • Saturated Fat 2.5g
  • Cholesterol 120mg
  • Sodium 730mg
  • Total Carbohydrates 17g
  • Fiber 1g
  • Total Sugars 2g
  • Protein 19g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 20%
  • Iron 10%