There is nothing pretty about canned salmon.
But there is something anyone can make with it – salmon burgers. One hopes that their canned salmon is from wild caught fish and not farmed Atlantic Salmon raised in the Pacific Ocean in horrible disgusting and environmentally degrading conditions. If you have a choice always choose wild fish – it is more nutritious and ironically does not contribute to over-fishing and pollution as much as farmed.
In this case, I have to admit that my cans of salmon literally said "canned salmon," bringing back midwest childhood memories of farm subsidy food program pork simply labeled "pork" with a black and white pig stuck to the can. (My grandmother and mother made meat paste with these gems that was not bad despite its origins and really easy to spread on ritz crackers.) In short, I have no idea where the canned salmon came from but I can only hope being in the Pacific Northwest that it came from local happy salmon.
The trick with salmon burgers is draining the liquid and adding fresh ingredients and spices. It being the dead of winter (so I had no fresh dill) these burgers featured chopped onions, green pepper, garlic powder, dill, cayenne, and black pepper.
Stir all the ingredients together with a fork breaking up the pieces of salmon until everything is blended together and the salmon is in nice tiny chunks. After everything is nicely blended add one egg per small can of salmon or two if you are using a larger can like this one.
I used two small cans pictured at the beginning of this post so I added two eggs into my salmon mixture.
Mix the egg into the salmon mixture until it is thoroughly blended. Now you are ready to make patties. Two cans can make 6 small patties, 5 medium or 4 large. Preheat your pan with a cooking oil with a high flash point like canola, coconut or bacon grease. When the oil is hot add your patties cooking for approximately 3 minutes on each side.
I served my salmon burgers with a side of sweet potatoe fries and roasted sliced eggplant.
2 small or 1 large can of salmon (preferably wild caught)
1/3 cup finely chopped red onion
1/4 cup finely chopped green pepper
1 Tsp black pepper
1 Tbsp dried or fresh dill leaves
2 Tsp garlic powder
1/8 Tsp cayenne pepper
2 Tbsp canola or coconut oil, or 1 Tbsp bacon grease
Step 1: Open and drain the cans of salmon. Scoop out the salmon and put it into a mixing bowl.
Step 2: Prepare and add the vegetables. Finely chop roughly a 1/3 of an onion to get roughly 1/3 or a cup of onion. Use 1/2 of a green pepper and finely chop.
Step 3. Add the spices and mix everything together until the salmon is broken apart into very small pieces and all of the spice is uniformly mixed in.
Step 4: Preheat and oil the frying pan and beat in two eggs until they are completely blended with the salmon (until gets a paste texture).
Step 5: Seperate the salmon mixture into small ot large patties and place in the preheated frying pan. Cook each side 3 to 4 minutes depending on the size of your patties.
Step 6: Enjoy your burgers! You just turned not so attractive food into a tasty and visually appealing dinner.