Salmon Burgers Recipe

Salmon burgers were born from a moment of kitchen creativity and a desire to break away from the usual ground beef patties we all know and love.

One summer evening, after grilling one too many traditional burgers, I was craving something lighter, something fresher—but still just as satisfying. That’s when salmon came into play. Not only was it sitting beautifully chilled in the fridge, but it also held the promise of omega-3s, natural richness, and a flavor profile that felt like a refreshing departure from the usual fare.

Salmon burgers are the perfect answer when you’re looking for something hearty yet healthy, indulgent yet balanced.

And here’s the best part: these burgers are just as versatile as beef, but they bring a bright, coastal flair that’s hard to resist.

If you’ve never made a homemade salmon burger before, prepare to be converted. These are nothing like the dry, rubbery patties you may have tried from the freezer aisle. No, these are juicy, tender, flavor-packed, and crisped to golden perfection.

Let’s dive in and turn a few salmon fillets into your new favorite weeknight (or weekend) burger.

Why I Love This Recipe

There’s something undeniably special about a well-made salmon burger.

It’s not just that it’s a leaner option—it’s that it offers so much character. Salmon is buttery and meaty on its own, which makes it an excellent base for a burger. But what really elevates this dish is how well it plays with other ingredients. A touch of Dijon mustard, bright lemon zest, fresh herbs like dill or parsley, and crunchy add-ins like shallots or red onion all complement the richness of the salmon beautifully.

Unlike beef, salmon gives you a platform for layering bright flavors. It’s a burger that doesn’t need to rely on greasy add-ons or extra sauces (though a lemon-dill aioli certainly doesn’t hurt).

Another reason this dish is a favorite is the texture. When made right, these burgers are crisp on the outside, tender on the inside, and perfectly moist without falling apart. The key is using a combination of hand-chopped salmon and minimal binder—no mystery fillers, just whole ingredients working in harmony.

Whether you’re looking to eat lighter, try something new, or simply want to use up that fresh salmon in your fridge, this recipe delivers.

Ingredients for Salmon Burgers

To create the best salmon burgers, you don’t need anything complicated—just a few high-quality ingredients and a sharp knife.

Here’s what you’ll need:

Fresh Salmon (skinless)
Choose boneless, skinless salmon fillets. Fresh is best, but if using frozen, make sure it’s fully thawed and patted dry before chopping. Roughly 1 pound makes 4 burgers.

Panko Breadcrumbs
These light Japanese-style breadcrumbs help bind the burger without making it dense. They also contribute to a golden crust.

Egg
The egg acts as a gentle binder, keeping everything together while allowing the salmon flavor to shine.

Shallot or Red Onion (finely chopped)
Adds subtle sweetness and a bit of crunch to the mix.

Fresh Dill or Parsley
Dill brings out that classic seafood flavor, while parsley adds brightness. Either will work depending on your taste.

Dijon Mustard
A spoonful of Dijon adds tang and depth without overpowering.

Lemon Zest
This brings a fresh zing that brightens the whole burger.

Salt and Black Pepper
Season generously to elevate the natural flavor of the salmon.

Olive Oil or Avocado Oil
Used for pan-frying, ensuring a golden, crisp exterior.

Optional Add-ins
Chopped capers, a dash of hot sauce, or finely diced celery can be added for extra flair.

Buns and Toppings
Brioche or whole wheat buns are perfect here. Top with lettuce, avocado, pickled onions, or a lemony mayo.

Each ingredient works together to build texture, flavor, and cohesion in the burger without relying on fillers or artificial flavorings.

How Much Time Will You Need?

One of the joys of this recipe is how quickly it comes together, making it a great option for weeknight dinners or casual entertaining.

• Prep Time: 15–20 minutes
• Chill Time (optional but recommended): 15–20 minutes
• Cook Time: 8–10 minutes total
• Total Time: Approximately 35–45 minutes

The extra chilling time helps the patties firm up and hold together better in the skillet, but if you’re in a rush, you can skip it—just be gentle during cooking.

How to Make This Salmon Burger

Step 1: Prep the Salmon
Start by finely chopping your salmon fillets. You don’t want a puree—this isn’t canned salmon. Use a sharp knife and aim for 1/4-inch chunks. This gives the burger its signature texture: meaty, not mushy.

Step 2: Build the Mixture
In a mixing bowl, combine the chopped salmon with panko breadcrumbs, one beaten egg, finely diced shallot, chopped dill or parsley, Dijon mustard, lemon zest, salt, and pepper. Mix just until combined—don’t overwork it.

Step 3: Form the Patties
Divide the mixture into 4 equal portions and shape into patties about 3/4-inch thick. If the mixture feels too loose, add a little more panko, one tablespoon at a time.

Step 4: Chill the Patties (optional but ideal)
Place the patties on a plate or tray, cover, and refrigerate for 15–20 minutes. This helps them hold their shape and cook more evenly.

Step 5: Cook the Burgers
Heat 1–2 tablespoons of oil in a non-stick or cast-iron skillet over medium-high heat. Once the oil is hot, add the patties, spacing them apart. Cook for about 4 minutes on each side, or until golden brown and cooked through.

Step 6: Toast the Buns (optional)
While the burgers cook, slice your buns and toast them cut-side down in a dry skillet or under a broiler for a minute or two until golden.

Step 7: Assemble and Serve
Spread your desired sauce (like lemon aioli or tartar sauce) on the buns, add lettuce, the salmon patty, and any other toppings you love. Serve hot.

Substitutions

Panko Breadcrumbs:
If you don’t have panko, you can use regular breadcrumbs, crushed crackers, or even rolled oats pulsed in a blender. For a gluten-free version, try almond flour or gluten-free breadcrumbs.

Fresh Salmon:
If fresh salmon isn’t available, canned salmon (well-drained) can work. Make sure to remove bones and skin. It won’t have the same texture, but it’s still delicious and much quicker to prep.

Shallots:
Red onion or green onions can be used in place of shallots. Just make sure they’re finely diced.

Herbs:
No dill? Use fresh parsley, cilantro, or even chives. Dried herbs can be used in a pinch, but fresh really makes a difference here.

Egg-Free Version:
If you’re avoiding eggs, use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) or a spoonful of mayo as a binder.

Dijon Mustard:
A touch of mayo, whole grain mustard, or even horseradish cream can replace Dijon while still giving tang.

Best Side Dishes for Salmon Burgers

The beauty of salmon burgers is that they pair well with both light and hearty sides. Here are three excellent choices:

1. Sweet Potato Fries
Crisp, naturally sweet, and seasoned with paprika and garlic, these fries contrast perfectly with the savory burger.

2. Cucumber-Dill Salad
A refreshing side with sliced cucumber, red onion, and a light yogurt-dill dressing. This cools and balances the richness of the burger.

3. Grilled Corn on the Cob
Brushed with chili-lime butter and lightly charred, this is a summer favorite that brings smoky depth to the plate.

Serving and Presentation Tips

When it comes to serving salmon burgers, how you present them can elevate the entire experience from casual to gourmet without adding any real complexity.

Start by choosing the right bun—brioche is my favorite. It’s slightly sweet, buttery, and soft, which contrasts beautifully with the savory salmon patty. Toast the buns lightly to give them structure and a hint of crunch.

Add a layer of flavor and texture with crisp lettuce, creamy avocado slices, thin red onion, or even arugula for a peppery bite. A smear of lemon-dill aioli, tartar sauce, or herbed Greek yogurt spread adds richness and helps bind everything together.

Plate the burger on a simple ceramic plate with a small bundle of your chosen side dish (like sweet potato fries or a cucumber salad), and finish with a fresh lemon wedge.

If you’re hosting, serve each burger wrapped halfway in parchment paper for a clean, café-style look. It keeps everything together and adds an effortlessly stylish touch.

Tips and Tricks to Make This Recipe Even Better

The secret to a perfect salmon burger isn’t just the ingredients—it’s in the method, the texture, and how you bring it all together.

Here are some tried-and-true tips to guarantee success every time:

• Chop, don’t blend. While it’s tempting to toss your salmon in the food processor, resist. A rough chop with a sharp knife creates a meatier, more satisfying texture. A processor can overwork the mixture and leave it mushy.
• Use just enough binder. You don’t want a doughy texture. Panko and an egg are all you need. Start with the minimum and add more only if the patties don’t hold.
• Don’t skip the chill. Even 15 minutes in the fridge helps the burgers firm up. This makes them easier to cook and less likely to fall apart in the pan.
• Oil matters. Use a neutral, high-smoke point oil like avocado or refined olive oil for crisp searing without burning.
• Flavor balance is key. A touch of acidity (like lemon zest or juice) helps cut through the richness of the salmon. Don’t over-salt; salmon has natural salinity.

Common Mistakes to Avoid

Avoid these pitfalls to make your salmon burger truly outstanding:

• Over-processing the salmon. If you blend it too much, you’ll lose that beautiful chunky texture and end up with a rubbery patty.
• Adding too many breadcrumbs. It may feel safer to add more for binding, but this can dry out your burger and mute the salmon flavor.
• Not drying the salmon. Wet salmon won’t bind well and may cause the patties to fall apart. Always pat it dry before chopping.
• Overcooking. Salmon only needs a few minutes per side. Overcooking can make it dry and dense.
• Skipping the seasoning. Under-seasoned salmon can taste flat. Make sure to include salt, pepper, and some acid to bring it to life.

How to Store It

Salmon burgers are ideal for make-ahead prep and storing.

To Refrigerate:
Formed but uncooked patties can be stored in an airtight container or wrapped tightly in plastic wrap for up to 24 hours.

Cooked patties should be cooled completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days.

To Freeze:
Place uncooked patties on a parchment-lined tray and freeze until solid. Then transfer to a zip-top freezer bag and store for up to 2 months. Thaw in the refrigerator overnight before cooking.

To Reheat:
Warm cooked patties in a skillet over medium heat for 2–3 minutes per side, or in the oven at 350°F for 10 minutes. Avoid microwaving, which can make the texture rubbery.

FAQ

Q1: Can I use canned salmon instead of fresh?
Yes, you can! Just make sure it’s well-drained and free of skin and bones. The texture will be softer, but it’s a convenient substitute.

Q2: Are these salmon burgers healthy?
Yes. Salmon is rich in omega-3 fatty acids, high in protein, and low in saturated fat. This recipe also uses minimal oil and no heavy sauces.

Q3: What sauces go best with salmon burgers?
Lemon-dill aioli, tartar sauce, herbed yogurt, sriracha mayo, or even a light honey mustard are excellent choices.

Q4: Can I grill these burgers instead of pan-frying?
Yes, but you’ll need to make sure the patties are well-chilled and firm. Use a well-oiled grill and cook on medium heat for 4–5 minutes per side.

Q5: What can I use instead of breadcrumbs to make it gluten-free?
Gluten-free breadcrumbs, almond flour, or crushed gluten-free crackers work well.

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