Maple Salmon Burger

Makes4 Burgers
Prep Time20 min
cook Time 10 min
Time to Table50 min

The sweet-savoury flavours of maple syrup with sundried tomatoes and rosemary are the perfect complement in these hearty, protein-packed salmon burgers…eh!


2 cans (142 g each) CLOVER LEAF® Flaked Pink Salmon with Skin & Bones Removed, drained
2 tbsp (30 mL) chopped sundried tomatoes
2 tbsp (30 mL) minced red onion
1 tbsp (15 mL) Dijon mustard
2 tbsp (30 mL) Maple syrup
1 tsp (5 mL) minced garlic
1 tsp (5 mL) horseradish
1 tbsp (15 mL) minced fresh rosemary
1 egg, lightly beaten
1/4 cup (50 mL) whole wheat bread crumbs
1 tbsp (15 mL) olive oil
2 tsp (10 mL) prepared olive tapenade
4 whole wheat hamburger buns
4 leaves of lettuce
4 thick slices of tomato


  1. Add both cans of salmon to a medium bowl and stir in sundried tomatoes and onion. 
  2. In a small bowl, stir mustard, maple syrup, garlic, horseradish, and rosemary into beaten egg, then mix into salmon until fully combined. 
  3. Stir in breadcrumbs, cover bowl with plastic wrap, and refrigerate for 20 minutes (or up to an hour), until mixture is firm enough to form into patties. 
  4. Form mixture into 4 patties. 
  5. In a large skillet, heat olive oil over medium high heat for 30 seconds. Cook salmon patties until browned and stiff on both sides, about 4 minutes each side. 
  6. Spread each bun with 1/2 teaspoon olive tapenade, and top salmon patty with a slice of tomato and a lettuce leaf.


per serving
% Daily
Fat8 g11%
Saturated Fat1.5 g
Trans Fat0 g
Saturated + Trans8%
Carbohydrate39 g
Fibre5 g18%
Sugars11 g11%
Protein22 g
Cholesterol75 mg
Sodium680 mg30%
Potassium450 mg10%
Calcium125 mg10%
Iron4 mg22%

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