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Delicious Salmon Burgers are easy to make with fresh salmon! Grillable and flavorful with the best texture, these healthy burgers are rich in Omega-3s and are the perfect summer meal!
These amazing salmon burgers are on the menu weekly here at our house! Surprisingly simple to put together, they are made with hand-chopped raw salmon, which makes for effortless prep and the lightest texture. Dijon, shallots, lemon, and fresh dill enhance the flavor perfectly. They grill up quickly- just 6 minutes on the grill (or feel free to pan-sear), and dinner is served! Our homemade Dilly Tartar Sauce just takes it all over the top!
Using canned salmon? Try these delicious Salmon Patties!
Table of Contents
Salmon Burger Ingredients
Salmon Burger Recipe Notes
- 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 Salmon Burgers
STEP ONE– Hand chop the salmon into 1/4″ pieces.
STEP TWO- Mix salmon with dijon, 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 4- 6 ounce patties, about 1 inch thick(note these are big burgers! If you prefer a smaller patty, make 6- 4 ounce burger). Place on parchment paper on a baking sheet and chill in the refrigerator for 30 minutes.
STEP FOUR- Preheat grill to 450F. 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 130F degrees for best texture.
STEP FIVE– For the tartar sauce: Whisk together mayo, dijon, lemon juice, salt, pepper, cayenne, capers, pickles and fresh dill.
Salmon Burger Toppings
- 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!
- 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.
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.
You could use a grill pan or skillet on the stove or pan-sear them.
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.
- 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.Print
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!
- 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
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
- 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). Place in the fridge for 30 minutes.
- Preheat grill to 450F degrees. Brush 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 130F degrees when done. (Alternatively, pan-sear in a grill pan or oiled skillet on the stove).
- 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.
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.
- Serving Size: 1 burger
- 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
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