Using canned salmon and a handful of other ingredients, these spinach feta salmon burgers make a great dinner or prep-ahead lunch. They’re full of flavor and nutrition!
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This week, I’m focusing on quick meals that can be prepped ahead of time! 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, plus some fresh spinach and a little feta cheese. If you don’t have spinach on hand, you can use any other leafy green or herb. It’s an easy way to sneak in some veggies and use up what you have.
The other great thing about this recipe is that it uses canned salmon—one of those pantry ingredients I referenced! I love the affordability and convenience of canned salmon. You don’t even have to cook it. Plus, it packs so much protein and provides healthy fats.
So, if you’re looking for some easy recipes to add to your weekly menu or meal prep routine, salmon patties with feta cheese and spinach won’t disappoint! Pick up a couple cans of salmon when you’re at the store, and make this recipe now…or later.
How to Make Spinach Feta Salmon Burgers
For the detailed ingredients list and instructions, scroll down to the recipe card. In the meantime, here’s a preview of the steps for making this simple meal.
- Open and drain the canned salmon. Add it to a mixing bowl, and flake with a fork.
- Add the ground oats, spinach, feta, beaten egg, and other seasonings. Mix together with a rubber spatula.
- Use your hands to form eight patties. Place the patties in a lightly oiled skillet over medium heat.
- Cook the patties for several minutes on each side. Enjoy!
- My favorite brand of canned salmon to use when making spinach feta salmon burgers is Wild Planet sockeye salmon. You can find this at most grocery stores and online. I also like the Trader Joe’s canned wild salmon.
- Cut the spinach and chives into very small pieces. This allows them to get evenly distributed in the patties. Feel free to substitute another herb for chives, too.
- To cut back on prep time for this recipe, you can make the patties a few hours in advance, and leave them on a covered plate in the fridge until you’re ready to cook them.
- Serve spinach feta salmon burgers with or without buns and alongside a salad or roasted vegetables. I like to add a dollop of yogurt sauce, that I make from yogurt, lemon juice, and herbs (i.e. dill or parsley), on top of my burgers. You can also cut them up and eat the pieces as a salad topping.
- Store leftovers in the fridge in an airtight container (reheating instructions below). They also freeze well. Wrap each cooked salmon burger tightly in plastic wrap, then store them in a sealed freezer bag or airtight container for up to a few months.
How to Reheat Salmon Burgers
The best way to reheat spinach feta salmon burgers is in a skillet. I try to avoid microwaving salmon burgers, due to their smell.
To reheat a leftover salmon patty that’s been stored in the fridge: Heat a skillet over medium heat. Add a small amount of oil. When the pan is hot, place the salmon burger in the skillet. Reheat for a few minutes on each side until the burger is warmed through. I also like to cover the skillet with its lid to keep the steam inside, so that the burger heats up more quickly.
To reheat a salmon patty from the freezer, follow the same steps. However, frozen salmon patties usually need more time to be heated through.
Serving Ideas and Other Salmon Recipes
Spinach feta salmon burgers are a great main course option. Serve them alongside my Savory Roasted Root Vegetables, Tarragon Roasted Summer Vegetables, Garlic Roasted Mushrooms, or Mashed Purple Potatoes. Browse my sides category for more options.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Spinach Feta Salmon Burgers
- 2 6-ounce cans skinless and boneless salmon - drained
- 1 egg - beaten
- 1/2 cup ground old fashioned oats - can sub bread crumbs
- 2 cups finely chopped spinach
- 1/2 cup crumbled feta cheese
- 2 tablespoon chopped fresh chives - can sub any type of onion
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil - for cooking
- Freshly ground black pepper - to taste
- Burger buns and/or toppings as desired
- Add the drained salmon to a large mixing bowl. Use a fork to flake the salmon. Add the beaten egg, ground oats, spinach, feta cheese, chives, Dijon mustard, lemon juice, garlic powder, salt, and pepper to the bowl. Mix together with a rubber spatula.
- Use your hands to form eight patties of equal size. Place them on a plate.
- Heat the olive oil in a large skillet over medium heat. Put the salmon patties into the skillet, and cook for 5 to 7 minutes on each side until browned.
- Remove the burgers from the skillet, and serve with or without a bun and with your toppings of choice! I like to eat mine without a bun and topped with a yogurt sauce I make with plain Greek yogurt, lemon juice, and fresh dill.
- Nutrition facts are calculated without buns.
- The patties can be prepped in advance. Follow all of the steps up until you cook them in a skillet. Cover a plate with the uncooked patties, and keep it in the fridge for up to a few hours until you want to cook them.
- Leftover burgers can be stored in an airtight container in the fridge. To freeze them, wrap each one tightly in plastic wrap before storing in a freezer bag or container for up to a few months.
- To reheat (from fridge or frozen), heat a small amount of oil in a skillet and add the burgers. Cover the skillet, and heat for a few minutes on each side until warmed to your liking.
Enjoy this easy recipe! – Lizzie