Macro Friendly Salmon Burgers

Weekly I try to fit some kind of fish into our meal plan. Salmon is my favorite because the healthy fats it provides. However sometimes it’s just not convenient, because it’s either frozen or I don’t have any on hand. Thankfully most days I have this wild caught canned salmon from Costco on hand.

Sometimes canned salmon isn’t on our radar, we always just gravitate towards tuna. But canned salmon alone could be used as a sub for almost any recipe you would use canned tuna for. So experiment, I just suggest looking for “wild caught”

This recipe is high in protein, full of fresh vegetables and savory flavors, I am sure will become a family favorite. This recipe is great for those nights when you don’t have much time to cook, as these burgers come together in about 30 minutes.

How to make Salmon Burgers

Preheat the oven to 375 degrees and prepare a baking sheet lined with parchment paper and sprayed with avocado oil.

Open 2 cans of wild caught canned salmon, pour the water out and put the salmon in a bowl.

Use a fork to break up the salmon into smaller pieces. Next chop up the green onion and celery. I like to leave my vegetables larger because I like the crunch, but you could chop them up fine too. Whatever your preference.

Add the chopped celery and onion to your salmon and mix together.

Next add the almond flour and eggs and mix thoroughly. This would also be the time to season with salt, herbs or pepper. I like to add dill or sometimes oregano and basil.

Once you have added the seasoning you like and everything is mixed together, then you can start making the burgers. I like to use a 1/2 cup as my scoop. After I set them on the baking sheet I will use my hands to flatten and shape.

Bake in the oven for 8-9 minutes and then flip and bake for another 5 minutes or so. I like my burgers to be a little crispy.

How to use the Salmon Burgers

There are so many different ways to use these salmon burgers;

  • Cut up and use on salads
  • Bun, onion, tomato, mayo or mustard – basically how you would dress any other kind of burger
  • Open faced sandwich
  • Just plain…my kids like this version
  • Use a large piece of lettuce and make a lettuce wrap
  • Cut in half and make a crispy wrap using the Cut Da Carb wraps

Storage and Re-heating

Store the salmon burgers in an airtight container in the fridge for up to 2 days. Reheat in the microwave, air fryer or oven.


Looking for another recipe to pair with these salmon burgers? We have a couple that would be perfect.

I hope you love this super simple, delicious and macro friendly salmon burger.

Macro Friendly Salmon Burgers

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Course: Dinner, Lunch, Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5
Calories: 153kcal


  • 2 cans Salmon Wild Caught from Costco
  • 1/4 cup Green onion Chopped
  • 1/3 cup Celery Chopped
  • 2 Eggs
  • 1/4 cup Almond flour Kirkland Brand
  • Salt to taste or add other herbs and seasonings


  • Pre-heat the oven 375 degrees
  • Prepare a baking sheet with parchment paper and spray with avocado oil
  • Open the cans of salmon and pour out the water
  • Add the salmon to a large bowl and use a fork to break up into smaller pieces
  • Toss in the celery and onion (I leave my pieces on the larger side because I like the crunch but you can dice them really small)
  • Next add the eggs and almond flour and mix thoroughly
  • Now is the time to add whatever seasoning or fresh herbs you want. I normally add some salt, garlic powder, dill and pepper
  • Use 1/2 cup as your scoop to make 5 even size burgers. Once you put them on the baking sheet, I use my hands to push them down and mold them
  • Bake 8-9 minutes and then turn over and bake another 5 minutes or so. I like my burgers on the crispy side


Serving Options: 
  • On a salad
  • Put cheese and a bun on it and have it as a regular burger
  • Plain (my kids love this way)
  • In a Cut Da Carb Wrap
  • So many options!


Sodium: 290mg | Calcium: 220mg | Vitamin C: 1mg | Vitamin A: 219IU | Sugar: 1g | Fiber: 1g | Potassium: 282mg | Cholesterol: 122mg | Calories: 153kcal | Trans Fat: 1g | Saturated Fat: 1g | Fat: 8g | Protein: 19g | Carbohydrates: 2g | Iron: 1mg

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