Salmon burgers are as easy to make as they are delicious!
In this recipe, salmon fillets are transformed into juicy salmon patties and tucked into soft buns with lettuce and tartar sauce.
Your Family Will Love These Salmon Burgers Because…
- It’s a light, fresh, and really delicious way to prepare salmon!
- They’re flavor-packed while letting the flavor of the salmon shine.
- They’re made with real fresh(or frozen) salmon fillets.
- Salmon is lean and packed with protein.
- The burger patties can be prepped and chilled up to a day ahead of time.
Ingredients for Salmon Burgers
Salmon: Fresh salmon or frozen filets are great for salmon burgers. Canned salmon works well too, but check for small ‘pin-bones’ and drain thoroughly.
Breadcrumbs: I use breadcrumbs in this recipe to help bind the ingredients together. Use plain or seasoned Panko bread crumbs or make your own.
Seasonings: I love using Dijon mustard, a little lemon juice, Old Bay seasoning, and garlic powder to give these salmon burgers a zesty and mildly spicy flavor.
Variations
- Mix in some diced red bell peppers or shredded zucchini for a pop of color and extra moisture.
- Add some fresh dill or other herbs, homemade lemon pepper seasoning, or even lemon zest.
- Toss in some shredded parmesan or cheddar cheese for extra richness.
How to Make Salmon Burgers
Salmon burgers can be made into a full-size burger patty or shaped into sliders!
- Pulse 1/3 of the salmon with seasonings in a food processor until smooth (but not pasty).
- Transfer the mixture to a large bowl and add the remaining salmon, parsley, breadcrumbs, salt, and pepper (recipe below).
- Form mixture into patties and chill.
- Pan-fry salmon burgers in oil until golden brown.
Assemble salmon burgers with lettuce and tartar sauce between hamburger buns.
Salmon Burger Toppings
- Top each burger with thinly sliced tomatoes, crispy fried pickles, pickled red onions, tangy cucumber onions.
- Don’t forget the sauce! My favorites are garlic aioli, pesto, dill sauce, chipotle aioli, or mayonnaise.
Storing Salmon Burgers
Store leftover salmon burgers separate from buns in a covered container in the refrigerator for up to 2 days. Reheat them in the microwave, then re-crisp them in a dry saute pan or reheat them in the air fryer.
Once cooled, freeze salmon burgers between pieces of parchment paper in a zippered bag for up to 3 months.
Summer is for Salmon!
Did you make these Salmon Burgers? Leave us a rating and a comment below.
Salmon Burgers
Equipment
Ingredients
- 1 pound salmon fillets skin and bones removed, divided
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon garlic powder
- ½ cup panko breadcrumbs
- 2 tablespoons fresh parsley
- ⅛ teaspoon salt more to taste
- ⅛ teaspoon black pepper more to taste
- 2 tablespoons olive oil
For Serving
- 4 soft hamburger buns or brioche buns
- 8 leaves bibb lettuce
- ½ cup tartar sauce
Instructions
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Cut the salmon into ¼-inch pieces. Place ⅓ of the salmon in a food processor bowl with mustard, lemon juice, Old Bay seasoning, and garlic powder. Pulse until combined and almost smooth and well mixed.
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Transfer the salmon mixture to a medium bowl. Add the remaining chopped salmon, breadcrumbs, parsley, salt, and pepper. Gently mix to combine.
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Wet your hands with water and gently form the salmon into four patties, 4-inches wide. Place the patties on a plate and refrigerate for at least 30 minutes.
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In a large nonstick skillet over medium heat, heat the olive oil. Add the patties and cook for 3 to 4 minutes per side or until golden brown.
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To serve, top each bun with tartar sauce, lettuce, and a salmon patty.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Fish, Lunch, Sandwich, Seafood
Cuisine American
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I add finely chopped onion and/or chives to mine. We are lucky to have our own caught Alaska salmon
That sounds delicious, Deborah. Enjoy!
Thank you for the recipes
Yummy
So glad you loved them Sherry!
Can you use canned salmon for this recipe?
Hi Carol, as mentioned in the post “Canned salmon works well too, but check for small ‘pin-bones’ and drain thoroughly.” Enjoy!