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Photo of Salmon Burgers with Pickled Cucumbers. Burger is on a white plate, with coleslaw to the side.

Salmon is a versatile fish that is rich in healthy fats, Omega-3 fats. Omega-3 fatty acids help reduce inflammation and supports the eye’s oily outer layer. Salmon also provides us with Vitamin D, which helps maintain our bones strong. This delicious salmon burger recipe is a great way to take care of your eyes and bones. Bon-Appetit! 

4 Servings
Preparation time
10 minutes
Cooking time
25 minutes
Total time
35 minutes
½ C water
½ C white vinegar
2 Tbsp honey
½ tsp salt
1 cucumber (thinly sliced)
1 onion (small, minced)
3 can salmon (6 oz. each, drained and flaked, no salt added preferred)
2 eggs (large, lightly beaten)
¼ C plain panko breadcrumbs (or regular breadcrumbs)
2 Tbsp fresh parsley (chopped)
3 garlic clove (minced)
zest of 1 lemon
1 tsp ground black pepper
1 Tbsp olive oil
¼ C mayonnaise (reduced fat)
4 whole wheat buns
1 bn fresh parsley (optional, for garnish)

1.    Bring water, vinegar, honey, and salt to a boil in a small saucepan over high heat. Remove from heat. 

2.    Combine cucumber and sliced onion in a medium bowl. Pour the vinegar mixture over them and set aside. 

3.    Stir salmon, eggs, breadcrumbs, minced onion, parsley, garlic, lemon zest, and pepper in a large bowl until combined. Form the salmon mixture into 4 patties. 

4.    Heat oil in a large nonstick pan over medium heat. Add the patties and cook until golden brown, about 4-5 minutes per side.

5.    Drain the pickled vegetables. 

6.    Spread 1 tablespoon mayonnaise on each bun. Top with a patty and about ¼ cup pickled cucumbers. Garnish with parsley, if desired. Serve additional pickled cucumbers on the side or save for another use. (The extra pickled cucumbers can be stored in the fridge for up to a week, in an airtight container.)


adapted from