Description

This salmon burger recipe is a fresh twist on the classic beef burger, delivering all the satisfaction without the heaviness. Packed with chopped fresh salmon, herbs, lemon, and a touch of Dijon mustard, these burgers are juicy, zesty, and pan-seared to crispy perfection. Whether served on a toasted brioche bun or over a bed of greens, they’re a light yet indulgent meal perfect for lunch or dinner. The mixture holds together beautifully with just enough panko and egg, making it easy to shape, cook, and enjoy. Best of all, they’re quick to prepare and even quicker to disappear from the plate.

Ingredients

Scale

1 lb skinless salmon fillet, finely chopped
1/3 cup panko breadcrumbs
1 egg, lightly beaten
2 tablespoons finely chopped shallot
1 tablespoon chopped fresh dill or parsley
1 teaspoon Dijon mustard
Zest of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1–2 tablespoons olive oil or avocado oil for cooking
4 burger buns, toasted
Lettuce, avocado, red onion, or toppings of choice

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Instructions

Chop salmon finely with a sharp knife (don’t puree).
In a bowl, mix salmon, panko, egg, shallot, herbs, mustard, lemon zest, salt, and pepper.
Shape into 4 patties and refrigerate for 15–20 minutes to firm up.
Heat oil in a skillet over medium-high heat.
Cook patties 4 minutes per side, or until golden brown and cooked through.
Toast buns and add toppings of choice.
Assemble and serve immediately.

Notes

For extra tang, serve with lemon-dill aioli or tartar sauce.

Make ahead and freeze uncooked patties for up to 2 months.

Swap panko for almond flour or gluten-free breadcrumbs if needed.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-fried
Cuisine: American

Nutrition

Serving Size: 1 patty
Calories: 230