Salmon Burgers

Why You’ll Love This Recipe

These salmon burgers are quick to prepare, full of heart-healthy omega-3s, and bursting with fresh flavor. They’re versatile—delicious on a bun, over a salad, or in a lettuce wrap—and much lighter than a typical burger. Plus, they don’t require any fancy equipment or grilling skills, making them ideal for home cooks of any level.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh or canned salmon (skinless and boneless)
• Breadcrumbs or panko
• Egg
• Dijon mustard
• Mayonnaise
• Garlic
• Green onion or red onion
• Fresh dill or parsley
• Lemon zest or juice
• Salt and pepper
• Olive oil (for cooking)
• Burger buns and toppings (lettuce, tomato, avocado, etc., optional)

Directions

1. Prepare the salmon: If using fresh salmon, finely chop it or pulse it in a food processor until coarsely ground. If using canned salmon, drain well and flake with a fork.
2. Mix the ingredients: In a large bowl, combine the salmon, breadcrumbs, egg, Dijon mustard, mayonnaise, garlic, onion, herbs, lemon zest or juice, salt, and pepper. Mix until just combined.
3. Form the patties: Shape the mixture into 4 equal-sized patties. If the mixture is too wet, add a little more breadcrumbs to help it hold together.
4. Chill (optional): For firmer patties, refrigerate them for 15–20 minutes before cooking.
5. Cook the burgers: Heat olive oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side, or until golden brown and cooked through.
6. Serve: Serve the burgers on buns with your favorite toppings, or over greens for a lighter option.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 8–10 minutes
Total time: 25 minutes

Variations

• Spicy salmon burgers: Add chopped jalapeños or a dash of hot sauce to the mixture.
• Asian-inspired: Use soy sauce, ginger, and scallions, and top with slaw and sriracha mayo.
• Mediterranean-style: Add chopped olives, feta, and oregano for a Greek twist.
• Lettuce wrap: Ditch the bun and serve the burger in a crisp lettuce leaf for a low-carb version.
• Salmon cakes: Make smaller patties and serve as appetizers or on top of salads.

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 heat for 2–3 minutes per side or bake at 350°F (175°C) until heated through. You can also freeze uncooked patties by layering them with parchment paper and storing them 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 great and makes the recipe faster. Just be sure to drain it well and remove any bones or skin if needed.

Do I need a food processor?

No, you can finely chop the salmon with a knife. A food processor just speeds up the process.

What kind of salmon should I use?

Fresh wild-caught or Atlantic salmon both work well. If using canned, look for high-quality, sustainably sourced options.

How do I keep the patties from falling apart?

Make sure the mixture isn’t too wet. The egg and breadcrumbs act as binders. Chilling the patties before cooking also helps them hold together.

Can I grill salmon burgers?

Yes, but make sure they’re well-formed and chilled before grilling. Use a well-oiled grill or a grill pan to prevent sticking.

What are good topping ideas?

Try avocado, lettuce, tomato, red onion, pickles, coleslaw, or a dollop of tartar sauce or aioli.

Are salmon burgers healthy?

Yes, they are a great source of lean protein and omega-3 fatty acids, especially when baked or pan-seared with minimal oil.

Can I bake these instead of frying?

Yes, bake at 400°F (200°C) for 12–15 minutes, flipping halfway through, until golden and cooked through.

How do I know when they’re done?

The internal temperature should reach 145°F (63°C), or the burger should be firm and opaque in the center.

Can I make the mixture ahead of time?

Yes, you can prepare the mixture and refrigerate it for up to 24 hours before cooking.

Conclusion

Salmon Burgers are a delicious, nutritious, and easy-to-make meal that adds variety to your weeknight dinner rotation. Whether you’re craving something light, flavorful, or packed with protein, these burgers deliver all the satisfaction of a classic burger with a fresh seafood twist. Serve them your way and enjoy a healthy, hearty meal any day of the week.

Salmon Burgers

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Salmon Burgers are a healthy, flavorful alternative to beef burgers, made with fresh or canned salmon, herbs, and seasonings. They’re crispy on the outside, tender inside, and perfect for a light yet satisfying meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 burgers
• Category: Main Course
• Method: Pan-Fry
• Cuisine: American
• Diet: Low Fat

Ingredients

• 1 lb fresh salmon (skinless and boneless) or two 6 oz cans salmon, drained
• 1/2 cup breadcrumbs or panko
• 1 egg
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• 2 garlic cloves, minced
• 2 tablespoons finely chopped red or green onion
• 2 tablespoons chopped fresh dill or parsley
• 1 teaspoon lemon zest or 1 tablespoon lemon juice
• Salt and pepper, to taste
• 2 tablespoons olive oil (for cooking)
• 4 burger buns and toppings (lettuce, tomato, avocado, etc., optional)

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Instructions

1. If using fresh salmon, finely chop it or pulse in a food processor. If using canned, drain and flake with a fork.
2. In a large bowl, combine salmon, breadcrumbs, egg, Dijon mustard, mayonnaise, garlic, onion, herbs, lemon zest or juice, salt, and pepper. Mix until just combined.
3. Form mixture into 4 equal patties. If too wet, add more breadcrumbs.
4. Optional: Refrigerate patties for 15–20 minutes to help them firm up.
5. Heat olive oil in a skillet over medium heat. Cook patties for 3–4 minutes per side until golden and cooked through.
6. Serve on buns with your choice of toppings, or over salad or in lettuce wraps.

Notes

• Use canned salmon for convenience, just drain well and remove bones if needed.
• Chill patties before cooking for better shape retention.
• To bake, cook at 400°F (200°C) for 12–15 minutes, flipping halfway.
• Uncooked patties freeze well; thaw before cooking.

Nutrition

• Serving Size: 1 burger (without bun or toppings)
• Calories: 250
• Sugar: 1g
• Sodium: 320mg
• Fat: 14g
• Saturated Fat: 2.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 0g
• Protein: 22g
• Cholesterol: 75mg