Delicious and healthy, these salmon burgers are easy to make with fresh salmon! Easy to make in 30 minutes, they are moist, flavorful, and have the best texture! Video.
These easy, delicious salmon burgers are on the menu weekly here at our house! As a chef, obsessed with creating quick yet nutritious meals for my family, these are surprisingly fast and easy to put together- and my kids absolutely love them! Made with fresh salmon, they are rich in Omega-3s and have the best flavor and texture.
Here’s Why You’ll Love Our Salmon Burgers Recipe
- Fast and easy! You can whip these babies up in about 20 minutes- but they need to chill before grilling.
- Grill, Pan-sear or Air-fry! They hold together on the grill and only take 6 minutes to cook. Feel free to pan-sear them in an oiled skillet or airfry for 10-11 minutes at 375F
- Great flavor. We add a few flavor boosters!. Dijon, shallots, lemon, and fresh dill enhance the flavor of salmon perfectly. Our homemade Dilly Tartar Sauce just takes it all over the top!
Using canned salmon? Try these delicious Salmon Patties!
Table of Contents
Salmon BurgerS Recipe Ingredients
- Raw Salmon filet– skin removed. Look for wild coho salmon, sockeye salmon, king salmon or Copper River Salmon.
- Dijon mustard– gives a zesty balance.
- Shallots– or red onion works too.
- Parsley and dill– yes to fresh herbs! You could do all dill but the combo is really nice.
- Panko bread crumbs– we recommend not substituting panko is more airy than regular bread crumbs. It gives the burgers a really light texture.
- Egg– this binds and adds to the tender lightness of the burgers.
- Lemon juice & lemon zest– lemon is such a happy compliment to salmon.
- Dilly Tartar Sauce– do make this! It brings the burger up to an extra blissful experience!
*See the recipe card below for a full list of ingredients and measurements.
How To Make The Best Salmon Burgers
STEP ONE– Hand chop the salmon into 1/4″ pieces.
STEP TWO- Mix salmon with dijon mustard, shallot, parsley, bread crumbs, egg, and lemon zest in a bowl.
STEP THREE – With a gentle hand, not pressing or mushing too much, form the salmon mixture into four 6-ounce patties, about 1 inch thick. These are big burgers! If you prefer a smaller patty, make six 4-ounce burgers. Place on parchment paper on a baking sheet and chill in the refrigerator for 30 minutes.
STEP FOUR- Preheat grill to 450°F. Brush the grill with oil and cook the salmon burgers for 3 minutes with the lid closed, flip and cook 3 minutes more. Internal temperature should be 130°F for the best texture.
*Alternatively, pan-sear the salmon burgers in a grill pan or skillet lightly coated with olive oil on the stovetop, or bake them in your air fryer at 375°F for 10-11 minutes.
STEP FIVE– For the tartar sauce: Whisk together mayo, dijon, lemon juice, salt, pepper, cayenne, capers, pickles and fresh dill.
Best Toppings for Salmon Burgers
- Brioche Bun or Sourdough Buns (You can also turn this into a Burger Bowl, and skip the bun!
- Tomatoes– fresh summer tomatoes, thinly sliced.
- Avocado– sliced
- Pickled onions – or use thinly sliced raw onion.
- Tartar Sauce – Make Our Homemade Version- it is dreamy!
- Lettuce– use your favorite greens- arugula, romaine, baby spinach, shredded iceberg lettuce, etc.
- Other ideas: Top with a crunchy slaw ( fennel-cucumber slaw or cabbage slaw) or a cucumber salad- like this Creamy Cucumber Salad.
Storing Salmon Burgers
Leftover cooked salmon burgers will keep up to 3 days in the fridge in an airtight container and can be reheated in the oven. Or wrap tightly and place in the freeze for up to 3 months.
What To Serve With Salmon Burgers
Salmon burgers are delicious with green salads and healthy slaws. Or make our favorite French fries! Upgrade your burger with homemade dill pickles and buns!
FAqs
Salmon burgers can be grilled, baked, or pan-seared. You can also place them in your airfryer!
Testing the internal temperature is the best way to ensure the burgers do not overcook. 130F degrees leave them moist, light, and cooked through.
The texture of the salmon burger is lighter and even when chopping by hand, it is easier and quicker than you may think (especially when you factor in the time it takes to clean the processor!). If you decide to use a processor, just pulse a few times. You want to avoid making it into a paste.
These burgers are designed for raw salmon-the texture is so good! Canned salmon is best for croquettes or patties.
These salmon burgers have panko in them. You can use gluten-free panko!
Place cooked and cooled salmon burgers in a single layer on a parchment-lined sheet pan. Freeze, then wrap. When reheating, thaw overnight in the fridge, then bake at 350F in the oven, or pan-sear.
More Burger Recipes You May Enjoy
- The BEST Veggie Burger
- Healthy, Delicious Bison Burger
- Chimichurri Poblano Turkey Burger!
- Portobello Mushroom Burger
We think these are the best salmon burgers and hope you enjoy them!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Watch How to Cook Salmon Burgers
Salmon Burgers Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 x 6 oz patties 1x
- Category: dinner idea, fish recipe
- Method: air-fryer, grilled, pan-seared
- Cuisine: American
Description
Healthy delicious Salmon Burgers are easy to make with fresh salmon! Grillable and flavorful with the best texture. A perfect summer meal bursting with delicious flavor and healthy omega-3s!
Ingredients
Salmon Burger
- 1 1/2 pounds wild salmon, skinned and boneless (if using frozen salmon, make sure it is completely thawed before using)
- 1 tablespoon dijon mustard
- 1/4 cup shallot or red onion, finely diced
- 1/3 cup combined fresh parsley and fresh dill, chopped
- 1/2 cup panko bread crumbs (plain) or use GF panko *see notes
- 1 egg
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
Optional Dill Tartar Sauce
- 1/2 cup mayo (or use 1/2 mayo and 1/2 Greek yogurt for a lighter version-my preference)
- 1 teaspoon dijon
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 or 2 pinches cayenne
- 1 tablespoon capers, roughly chopped
- 2 tablespoons dill pickles, diced
- 2 tablespoons fresh dill, roughly chopped
To Serve
- 4 burger buns
- tomato slices
- pickled onions
- avocado or cucumber
- lettuce or sprouts
- tartar sauce
Instructions
- For the Burgers: With a sharp knife, hand chop the salmon into 1/4″ pieces. Mix chopped salmon with dijon, shallot, parsley, bread crumbs, egg, lemon juice and lemon zest in a bowl. With a gentle hand, not pressing or mushing too much, form into 4- 6 ounce patties, an inch thick (note these are big burgers! If you prefer a smaller patty, make 6- 4 ounce burger). Freeze for 10 mins, or place in the fridge for 30 minutes.
- Preheat grill to 450°F. Brush the grates with oil and cook the salmon burgers for 3 minutes with the lid closed, flip and cook 3 minutes more on the other side. Internal temp should be 130°F when done. (Alternatively, pan-sear in a grill pan or oiled skillet on the stove or air-fry for 10 minutes at 375F.
- For the Tartar Sauce: Whisk together mayo, dijon, lemon juice, salt, pepper, cayenne, capers, pickles and fresh dill.
- Assemble with your favorite buns and toppings. We like tomato slices, avocado, lettuce or sprouts, red onion, cucumber and slathered with lots of Dilly Tartar Sauce.
Notes
TIP: The texture of the salmon burger is lighter and more even when chopping by hand, it is easier and quicker than you may think (especially when you factor in the time it takes to clean the processor!). If you decide to use a processor, just pulse a few times. You want to avoid making it into a paste, which greatly affects the texture.
Storage: Cooked burgers can be stored in the fridge for up to 3 days, and reheated in a 350F oven. Or freeze for up to 3 months.
Panko: Use unseasoned panko. Gluten-free is just fine! Seasoned breadcrumbs seem to add an unsavory bitter taste. You can use regular bread crumbs, they are just not quite as light as the panko, make sure they are dry and finely ground.
Nutrition
- Serving Size: 1 burger ( without sauce)
- Calories: 222
- Sugar: 1.5 g
- Sodium: 393 mg
- Fat: 6.6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 11.5 g
- Fiber: 1.1 g
- Protein: 28.2 g
- Cholesterol: 109.3 mg
I have never been a great fan of salmon but eat it for health reasons. This salmon burger was a game changer – I love it. I often just make the burger as a meal without the bun. I have even made smaller versions for appetizers and receive many compliments. Thank you so much for changing my outlook on eating salmon.
Wow Vicky, so nice to hear this! Glad you are getting your nutrition AND enjoying!:)