Salmon Burgers are easy to make, packed with heart-healthy omega-3 fatty acids, and incredibly versatile. They come together quickly using either fresh or canned salmon and can be customized with your favorite toppings and sauces. Whether grilled, pan-seared, or baked, these burgers deliver bold flavor and a wholesome twist on a classic favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
salmon (fresh or canned) breadcrumbs or panko egg Dijon mustard garlic (minced) green onions fresh parsley or dill lemon zest salt black pepper olive oil (for cooking) burger buns optional toppings: lettuce, tomato, red onion, avocado, tartar sauce, or aioli
Directions
If using fresh salmon, remove skin and finely chop or pulse in a food processor until flaky.
In a large bowl, combine salmon, breadcrumbs, egg, Dijon mustard, garlic, green onions, herbs, lemon zest, salt, and pepper. Mix until just combined.
Form the mixture into 4 equal patties. If the mixture feels too loose, chill for 15–20 minutes.
Heat olive oil in a skillet over medium heat.
Cook the patties for 4–5 minutes per side, or until golden brown and cooked through.
Toast burger buns, then assemble the burgers with your desired toppings and condiments.
Serve immediately and enjoy.
Servings and timing
This recipe serves 4 people. Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes
Variations
Use canned salmon for a quick and budget-friendly option.
Add chopped capers or sun-dried tomatoes for an extra flavor boost.
Swap breadcrumbs for almond flour to make it low-carb or gluten-free.
Grill the patties for a smokier taste.
Top with a creamy dill sauce, tzatziki, or sriracha mayo for added flavor.
Storage/Reheating
Store cooked salmon burgers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium-low heat until heated through, or microwave in short intervals. Uncooked patties can be frozen between layers of parchment paper and stored in a freezer-safe bag for up to 2 months. Thaw before cooking.
FAQs
Can I use canned salmon for this recipe?
Yes, canned salmon works well and is a great time-saving and economical option. Just drain it well before using.
How do I keep the salmon patties from falling apart?
Make sure to use enough binding ingredients like egg and breadcrumbs, and chill the patties before cooking if they feel too soft.
Can I bake salmon burgers instead of frying?
Yes, bake them at 400°F (200°C) for about 15–18 minutes, flipping halfway through.
Are salmon burgers healthy?
Yes, they’re rich in protein and omega-3s and lower in saturated fat than beef burgers.
What toppings go well with salmon burgers?
Lettuce, tomato, red onion, avocado, pickles, or sauces like tartar, dill yogurt, or aioli pair beautifully.
Can I make the patties ahead of time?
Yes, form the patties and refrigerate for up to 24 hours before cooking.
What’s the best type of salmon to use?
Fresh wild-caught salmon has great flavor, but canned sockeye or pink salmon is also delicious and convenient.
Do I need a food processor?
No, finely chopping the salmon by hand works just as well.
Can I freeze salmon burgers?
Yes, both raw and cooked patties can be frozen for later use. Wrap tightly and store in an airtight container or freezer bag.
Can I serve these without buns?
Absolutely. Serve them over greens, in lettuce wraps, or with a grain bowl for a bun-free option.
Conclusion
Salmon Burgers are a simple, nutritious, and flavorful meal that’s easy to make and enjoy any time of the year. Whether you’re looking for a healthy alternative to traditional burgers or a new way to enjoy seafood, these patties are packed with fresh ingredients and bold taste. Serve them with your favorite sides and toppings for a meal that’s both satisfying and wholesome.
Salmon Burgers are a light, flavorful alternative to traditional burgers, made with fresh or canned salmon, herbs, and zesty seasonings. Juicy on the inside with a crisp golden crust, they’re perfect for a quick, healthy meal any day of the week.
Ingredients
1 lb salmon (fresh or canned, skin removed and finely chopped)
1/2 cup breadcrumbs or panko
1 large egg
1 tbsp Dijon mustard
2 cloves garlic, minced
2 green onions, finely sliced
2 tbsp fresh parsley or dill, chopped
1 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil (for cooking)
4 burger buns
Optional toppings: lettuce, tomato, red onion, avocado, tartar sauce, or aioli
Instructions
If using fresh salmon, remove the skin and finely chop or pulse in a food processor until flaky.
In a large bowl, combine chopped salmon, breadcrumbs, egg, Dijon mustard, garlic, green onions, parsley or dill, lemon zest, salt, and pepper. Mix until just combined.
Form the mixture into 4 equal patties. If the mixture feels too soft, chill for 15–20 minutes to firm up.
Heat olive oil in a skillet over medium heat.
Cook the salmon patties for 4–5 minutes per side, or until golden brown and cooked through.
Toast burger buns, then assemble with your desired toppings and condiments.
Serve immediately and enjoy.
Notes
Use canned salmon for a quicker and more budget-friendly option.Chilling the patties before cooking helps them hold their shape better.Swap breadcrumbs for almond flour for a gluten-free or low-carb version.These burgers can be grilled, pan-seared, or baked.Serve bun-free over greens or grains for a lighter meal.
Nutrition
Serving Size:1 burger (with bun, without toppings)
