Spinach Feta Salmon Burgers

Using canned salmon and a handful of other ingredients, this spinach feta salmon burger recipe is a simple dinner that makes it easy to eat more fish (and vegetables)! With Mediterranean-inspired flavors and gluten-free oats, they’re different from classic salmon burgers but will quickly become your new go-to!

This recipe was originally published in June 2021. It was updated in July 2026 with new photos and tips, but the original recipe remains.

Jump to:

• Lizzie’s Notes
• 5-Star Reviews
• Ingredients and Substitutions
• How to Make This Spinach Feta Salmon Burger Recipe
• Tips for Perfect Salmon Burgers
• Serving Ideas
• Storing and Reheating Leftovers
• More Salmon Recipes
• 📖 Recipe
• 💬 Comments

Lizzie’s Notes

I’m always on the hunt for new, veggie-loaded dishes that are easy to make, tasty, and filling, and it turns out my readers are too. These spinach feta salmon burgers check all of those boxes. They use mostly pantry ingredients, come together in a jiffy, and cook quickly right on the stovetop (no grilling required).

I especially love the affordability and convenience of canned salmon in this salmon burger recipe. You don’t even have to cook it! Plus, it’s full of protein and provides healthy, omega-3 fatty acids that support immune function.

To give these burgers even more of a nutrient boost, I added baby spinach. It contributes some fiber, vitamins, and minerals and allows you to use up that container of spinach that would otherwise wilt in the back of the fridge. A win-win! (See also: my Veggie Chicken Burgers). If you’re a little wary about its earthy flavor, don’t worry! Salty and savory feta cheese balances it all perfectly.

5-Star Reviews

Ingredients and Substitutions

• Canned salmon: I prefer using skinless and boneless canned salmon as a budget-friendly option that you do not need to cook! Not all canned salmon is the same. I prefer Wild Planet sockeye and think it offers the best flavor. Sockeye salmon also offers more omega-3 fatty acids than pink. However, I have successfully made this salmon burger recipe using Wild Planet sockeye and pink salmon, Kirkland wild Alaskan pink salmon, and Trader Joe’s wild Alaskan pink salmon. You can use fresh salmon in place of canned if desired, as some people believe it contributes more flavor. You just need to cook it beforehand.
• Ground oats: Look for certified gluten-free oats if you need them. You can sub panko breadcrumbs (or regular) if needed or desired.
• Egg: This acts as a necessary binder to keep the salmon patties together. If you are allergic to eggs, substitute a flax “egg” (made from 1 tablespoon milled flaxseed mixed with 3 tablespoons of water until thickened). If you don’t have eggs on hand, use 2 to 4 tablespoons of mayonnaise. Greek yogurt may also work in a pinch.
• Chives: Substitute sliced scallions or minced shallots or red onion to keep the onion flavor. If you don’t have those, use dill or parsley.
• Dijon mustard: Swap in whole grain mustard or a teaspoon of ground mustard.
• Garlic powder: Use a teaspoon or clove of minced/pressed fresh garlic if preferred.
• Salt and pepper: Add more or less as desired, but keep in mind that feta is salty.
• Lemon juice: Sub apple cider vinegar, white wine vinegar, or red wine vinegar if that’s what you have. Add the lemon zest in addition for more flavor.
• Baby spinach: Baby arugula or kale also work but will contribute a stronger flavor. Decrease the amount if desired.
• Feta cheese: Use Cotija or parmesan cheese if you don’t have or like feta.
• Extra virgin olive oil: Substitute avocado oil if preferred.

How to Make This Spinach Feta Salmon Burger Recipe

Tips for Perfect Salmon Burgers

• Cut the spinach and chives into very small pieces. This allows them to get evenly distributed in the patties and prevents any big pieces from making it difficult to form them.
• You don’t need to use a food processor to make salmon burgers, but you can. It can save time and will help you get the spinach into very small pieces without having to cut it by hand. Add and pulse the spinach and chives first before adding the rest of the ingredients. Pulse until combined.
• To prevent the burgers from falling apart while cooking, check the consistency. If you have trouble forming the patties and the mixture doesn’t seem sticky enough, add another beaten egg. If the mixture feels too watery and that’s what’s preventing them from coming together, add a little more ground oats, one tablespoon at a time, until it’s firmer. You can also refrigerate the patties for 15 to 20 minutes to help them firm up.
• Cook them in a nonstick, stainless steel, or cast iron skillet. Nonstick works best if you are worried about them falling apart. Any skillet should be coated with a thin layer of oil.
• The best way to cook salmon burgers is to make sure the oil is hot before adding them to the pan and to cook over medium heat. If the heat is too high, they will cook too quickly on the outside and edges and remain undercooked in the center. Reduce heat if they are browning too quickly.
• You’ll know when salmon burgers are done when they are golden-brown on both sides but still juicy in the middle. Since this recipe uses cooked salmon, you don’t need to take an internal temperature to see if the salmon is cooked (like you would if it was raw). Don’t overcook them or else they will be dry! They really just need a few minutes on each side.
• I don’t recommend grilling this salmon burger recipe. Canned salmon makes them more prone to falling apart when exposed to the direct heat of a grill.

Serving Ideas

• Recommended buns: I love using brioche buns or seeded hamburger buns. For toasted buns, brush the inside with a little butter and toast them in the skillet for serving if desired. Or, go bun-less and serve on lettuce!
• Toppings that go well on salmon burgers: Lettuce, red onion (raw or pickled), tomato, more feta cheese, avocado, sour cream, Greek yogurt mixed with lemon and dill, fresh herbs, pickles
• Sauces: Tzatziki or Cucumber Yogurt Sauce, Avocado Green Goddess Dressing, Fresh Garden Salsa, Avocado Garlic Spread
• Side dishes: Sweet potato fries, slaw, roasted potatoes, arugula salad, grilled corn

Storing and Reheating Leftovers

• Prep ahead: Make the patties up to 24 hours in advance. Leave them on a parchment-lined plate, covered with plastic wrap or foil, in the fridge until you’re ready to cook them.
• Storage: Keep leftovers of this salmon burger recipe in an airtight container in the fridge for 3 to 4 days.
• Freezing: To freeze, follow the steps through forming the patties. Place on a parchment-lined baking sheet or plate and transfer to the freezer. Freeze for about an hour until solid. Wrap each frozen patty tightly with plastic wrap. Transfer to a freezer-safe container or bag. Seal tightly and freeze for up to 3 months
• Reheating leftovers: Warm in the microwave via 30-second intervals on high until heated. Alternatively, you can reheat in a skillet with a little oil over medium-high until warmed through.
• Reheating frozen patties: Cook straight from frozen in a skillet with hot oil. Add a few minutes to the suggested cooking time, and decrease the heat if the outside is browning too quickly. You can also thaw them in the fridge overnight before cooking.

More Salmon Recipes

• Summer Squash and Dill Salmon Burgers
• Sheet Pan Dill Radishes and Salmon
• Salmon Quinoa Salad
• Salmon Teriyaki Bowl with Veggies
• Salmon and Asparagus Sheet Pan with Honey Glaze

📖 Recipe