Salmon Burgers

Juicy, flavorful, and surprisingly easy to make—salmon burgers are the answer when you’re craving something different yet comforting. I created this recipe during a summer weekend when I wanted something hearty like a burger but lighter and fresher than beef. The result? A moist, flaky patty packed with flavor and just the right amount of crispiness on the outside. It quickly became a favorite, especially during warm evenings or when I’m entertaining friends on the patio.

If you’re tired of the same old meat-based burgers or want a protein-packed meal with an omega-3 boost, this salmon burger will hit the spot. Keep reading—you’ll fall in love with how simple and delicious this is.

Why I Love This Recipe?

One word: versatility.

This recipe isn’t just about tossing salmon into a patty and calling it a burger. It’s about creating a dish that’s fresh yet indulgent, simple yet impressive. What sets it apart is how well the rich, buttery taste of the salmon pairs with subtle herbs, spices, and a citrusy kick. You can pan-fry it, bake it, or even throw it on the grill.

Whether you’re a busy professional, a weekend foodie, or a parent trying to sneak healthy meals into your family’s routine, this salmon burger works. It’s hearty enough to stand up to traditional burger cravings but far lighter—so no food coma afterward.

It’s also a fantastic way to use up leftover cooked salmon, or even canned if you’re in a pinch. The recipe is incredibly forgiving and leaves room for creativity in toppings and sauces. And unlike many fish recipes, this one doesn’t fall apart when cooked right. The texture is perfect—crispy on the outside, moist and flaky inside.

Ingredients for Salmon Burgers

Let’s talk ingredients—because this is where the magic begins.

A great salmon burger starts with quality fish. You can use fresh or canned, but I’ll always lean toward fresh or cooked leftover fillets for the best texture and flavor. Then you bring in the supporting cast: breadcrumbs for binding, Dijon mustard for a tangy punch, eggs for structure, and a medley of herbs to amplify that natural salmon richness.

Here’s everything you’ll need:

• Salmon (fresh, skinless, and boneless or canned)
• Breadcrumbs (panko for crunch or regular for binding)
• Egg (to hold it all together)
• Dijon mustard (adds a pop of sharp flavor)
• Garlic and shallots (sautéed for sweetness and depth)
• Fresh dill or parsley (for herbal freshness)
• Lemon juice and zest (brightens up the richness)
• Salt and black pepper (always essential)
• Olive oil or butter (for frying)

Optional add-ins:

• A pinch of smoked paprika or cayenne for heat
• Green onions for an extra layer of flavor

The beauty of this recipe is how customizable it is. You don’t need exotic ingredients, and most items are pantry staples. You can adjust the herbs and seasoning to suit your taste or availability.

How Much Time Will You Need?

Making salmon burgers is far easier and faster than many expect.

From prep to plate, it takes around 30–35 minutes. That includes:

• Prep Time: 15 minutes (includes chopping, mixing)
• Chilling Time (optional): 10 minutes (helps the patties hold better)
• Cooking Time: 10–12 minutes

It’s weeknight-friendly but fancy enough for weekend dinner guests.

How to Make This Salmon Burger

Let’s get into the nitty-gritty of making the perfect salmon burger. You don’t need to be a professional chef—just follow this guide step by step.

Step – 1: Prep the Salmon

If you’re using fresh salmon, ensure it’s skinless and boneless. Chop it into small cubes or pulse it a few times in a food processor. You want it textured—not a paste. If you’re using canned, drain it thoroughly and flake with a fork.

Step – 2: Sauté Aromatics

In a skillet, heat a small amount of oil. Add finely chopped shallots and garlic. Sauté for 2-3 minutes until soft and fragrant. This enhances the flavor profile of the burgers and removes the sharpness of raw onion and garlic.

Step – 3: Combine Ingredients

In a large bowl, mix your salmon, sautéed aromatics, egg, breadcrumbs, Dijon mustard, chopped herbs, lemon zest, and juice. Add salt and pepper. Mix gently—don’t overwork it. The mixture should be moist but firm enough to shape.

Step – 4: Shape the Patties

Divide the mixture into equal portions (typically 4–6 patties depending on size). Shape them using your hands. If the mixture is too soft, refrigerate it for 10 minutes before forming the patties.

Step – 5: Cook the Patties

In a skillet, heat olive oil or butter over medium heat. Place the patties gently and cook for 4–5 minutes on each side until golden brown and cooked through. You can also bake them at 375°F (190°C) for about 12–15 minutes or grill over medium heat.

Step – 6: Assemble Your Burger

Toast your buns lightly. Add lettuce, tomato slices, red onion rings, or any of your favorite toppings. A smear of lemon-dill yogurt sauce or garlic aioli goes incredibly well here. Add the salmon patty and close with the top bun.

And just like that—you’ve created a restaurant-quality salmon burger at home.

Substitutions

One of the best things about this recipe? It’s highly adaptable.

If you don’t have fresh salmon, use canned salmon—just be sure to drain it well. Prefer gluten-free? Swap breadcrumbs with almond flour or gluten-free oats. No Dijon mustard? Use regular mustard or a dash of horseradish for a spicy twist.

For those avoiding eggs, a chia egg or a spoonful of mashed avocado can act as a binder. And if you’re out of fresh herbs, dried dill or parsley can still bring a decent punch.

Want a smokier burger? Add a few drops of liquid smoke or a pinch of smoked paprika. Prefer a Mediterranean touch? Throw in crumbled feta and a handful of chopped olives.

Best Side Dishes for Salmon Burgers

Here are three side dishes that will elevate your salmon burger experience:

• Sweet Potato Fries: Crispy and slightly sweet, they pair perfectly with the richness of the salmon.
• Cucumber-Dill Salad: Light, fresh, and cooling—this side balances the burger’s warmth.
• Lemon Garlic Roasted Asparagus: A bright and crunchy side dish that complements the citrus notes in the burger.

Serving and Presentation Tips

Your salmon burger deserves more than just a paper plate.

Presentation makes a big difference in how your dish is received, especially when serving guests or trying to impress your family on a weeknight. A golden-brown salmon patty sitting on a toasted brioche bun already looks beautiful, but a few thoughtful touches will elevate the whole plate.

Start with the bun—lightly toasted for both texture and flavor. Add a layer of fresh green lettuce or arugula, then stack your patty. A tomato slice adds color, while pickled red onions bring acidity and pop visually.

Serve it open-faced if you’re going for a more gourmet look. Garnish the plate with a lemon wedge and a small ramekin of dipping sauce like garlic aioli or lemon-herb mayo. Use a neutral-toned plate to let the rich pink color of the salmon stand out. Keep things clean and uncluttered.

Tips and Tricks to Make This Recipe Even Better

The difference between a good salmon burger and a great one lies in the details.

• Use fresh, high-quality salmon when possible. It results in a moist patty with better flavor and texture.
• Don’t overprocess the fish. You want it chopped, not pureed. Keeping small chunks in the mix adds a meaty texture that mimics traditional burgers.
• Rest the patties before cooking. Chilling them in the fridge for at least 10 minutes helps firm them up, so they don’t fall apart in the pan.
• Pan-fry with butter and olive oil for best results. This combo adds flavor and promotes a crispy outer crust.
• Season each layer—not just the patty. Add a little salt to your toppings and buns too. This makes every bite more flavorful.
• Try different sauces: Greek yogurt mixed with lemon and dill, or a spicy chipotle mayo, can dramatically change the flavor profile.

Common Mistakes to Avoid

Even a simple recipe can go wrong without attention to a few key things.

• Using too much binder. It’s tempting to add extra breadcrumbs or egg, but too much will dry out your burger or make it dense.
• Not draining canned salmon well. If you’re using canned, water or oil left in the mix can make the patty soggy and fall apart.
• Cooking on high heat. Salmon cooks quickly. High heat might burn the outside before the inside is cooked through. Medium heat is ideal.
• Skipping the chill time. Even 10 minutes in the fridge helps the patties hold their shape during cooking.
• Overmixing. This can turn the burger into a mushy cake. Mix just enough to combine ingredients.

How to Store It

Leftovers? No problem.

Cooked salmon burgers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat for a few minutes on each side or warm them in the oven at 300°F for 10–12 minutes. Avoid microwaving—they can turn rubbery.

Want to freeze them? Raw or cooked salmon patties can be frozen. Wrap them individually in parchment paper and place in a freezer-safe bag. They’ll keep for up to 2 months. Defrost in the fridge overnight before cooking or reheating.

FAQ

Can I make these salmon burgers ahead of time?
Yes! You can form the patties and store them uncooked in the fridge for up to 24 hours. Just cook them fresh when you’re ready to eat.

Can I bake instead of pan-fry?
Definitely. Bake at 375°F for 12–15 minutes, flipping once halfway. You’ll still get a lovely texture.

Can I use canned salmon?
Absolutely. Just make sure it’s well-drained and free of skin or bones.

What sauce goes best with salmon burgers?
A lemon-dill yogurt sauce, garlic aioli, or even spicy mayo all work well. Choose based on your flavor preference.

Is this recipe good for meal prep?
Yes. Make the patties in advance and freeze them. You can cook them straight from frozen—just add a few extra minutes to the cook time.

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