Salmon burgers make a great alternative to beef burgers. Made with only a few ingredients, they're nutrient-dense, protein-packed & fun for summer grilling!
Salmon burgers are a great alternative to beef burgers in the summertime and an excellent way to add more fish to your meals. The patties are made with only a few pantry items and can be cooked on the grill or grill pan. Salmon has immune-boosting vitamin D, heart-healthy omega-3 fatty acids, and muscle-building protein. So, if you’re looking for something new to grill this summer, try out this recipe!
How to cook salmon burgers
Start by making the salmon patties. The mixture is made up of uncooked salmon, mayonnaise, dijon mustard and lemon zest. When you mix them together in the food processor, the salmon breaks down while the mayonnaise helps to bind it together. You’ll notice the color with lighten, and that’s perfectly normal.
Now you can move the mixture to a large bowl to add the mix-ins, or you can do it right in your food processor bowl. I add finely chopped scallions, breadcrumbs and salt and pepper. This is where you can also add any additional seasonings and herbs you want. Then mix to incorporate everything together and form the patties.
The salmon burger recipe yields 4 4-ounce burgers. Because of the add-ins, they are pretty bulky though and very filling! If you find that the mixture is too dry, you can add a touch of mayonnaise here. Similarly, if you find it too moist, add more breadcrumbs. If time allows, place them in the fridge to set. If no, get grilling!
Now you’re ready to cook the salmon burgers. Place them on a preheated grill or grill pan on medium heat and cook for 3-5 minutes per side. The salmon burgers don’t require a lot of time on the grill. Keep an eye on them, and as soon as they start to crisp on one side, you can flip them over.
Salmon burger toppings
Like a regular burger, you can really add any toppings to these salmon burgers. I keep it super simple with tartar sauce and lettuce. I feel like both complement this salmon burger recipe really well. You can also add the following toppings to your burger:
- Tomatoes
- Onions
- Avocado
- Pickles
- Mushrooms
- Cheese
- BBQ sauce
- Peppers
Tips for making salmon burgers
- Don’t worry about breaking down the salmon too much. Burgers are better with a chunky hearty texture. Part of getting that texture comes from not overly pulsing the salmon so it becomes like a “pate”.
- Chill the salmon burgers for 20-30 minutes before grilling. This helps them solidify and not fall apart when you grill them. If you’re in a hurry, you can skip this part though.
- Use medium heat. Unlike a beef burger where you want the pan to be hot and sizzling, these salmon burgers call for medium heat. You want to make sure the burger is crisp on the outside and the raw seafood is cooked medium-rare.
- Avoid over-cooking. Salmon burgers are best when they’re cooked medium rare. That’s about 3-5 minutes per side and it’s all you need to get tender, flaky salmon. Some would even suggest 2-3 minutes per side so the center of the salmon stays the color it started as.
Frequently Asked Questions
How do you know when salmon burgers are done?
This will come down to preference and the size of the salmon burgers. However, a good guideline is to watch for a slightly crisp outside and tender, soft inside. That should take about 3-5 minutes per side.
Can you freeze the salmon burgers?
Yes, you can freeze them before or after cooking for up to 3 months. To freeze, stack them between wax or parchment paper in a freezer-safe container. Alternatively, you can freeze them on a baking sheet, then place them all together in a ziplock bag. To re-heat, thaw in the fridge overnight and reheat on the stovetop or microwave.
Can you use canned salmon?
Yes, this salmon burger recipe will work with canned salmon. If you do use canned salmon, the cooking time can reduce to only 2 minutes per side to prevent the burgers from drying out too much. I prefer it with fresh salmon though.
More burger recipes
More salmon recipes
- Honey Lemon Salmon
- Panko Crusted Salmon
- Sheet Pan Lemon Garlic Salmon
- Garlic Cilantro Oven Baked Salmon
This is a heart-healthy, protein-packed and easy salmon burger recipe that comes together so quickly. They are as easy to make as a regular beef burger, and offer variety for something different and delicious. The salmon burgers come together with very basic ingredients, but big flavor, especially after they hit that grill and crisp on the outside. It’s my favorite new grilling recipe!
If you’ve tried this healthy-ish feel good Salmon Burgers recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Salmon burgers make a great alternative to beef burgers. Made with only a few ingredients, they're nutrient-dense, protein-packed & fun for summer grilling!
- 1 pound skinless boneless salmon
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- Zest of one lemon
- 2 scallions chopped
- ½ cup breadcrumbs
- Salt and black pepper
- 2 tablespoons olive oil
- Bun, lettuce and tartar sauce for serving
- Cut the salmon into large chunks, and place in the bowl of a food processor. Add the mayonnaise, Dijon mustard and lemon zest and blend, stopping to scrape down the sides as necessary, until mixture becomes pasty.
- Fold in the scallions and breadcrumbs and season with salt and pepper.
Shape into four burger patties.
Heat olive oil on medium heat on a large nonstick skillet with olive oil. Cook the salmon burgers for 4 to 5 minutes on each side, turning once.
Serve on burger buns with tartar sauce and lettuce, if desired.
Recipe Video
Storage: Store any leftovers in an airtight container. They will last about 4 days in the fridge.
Freezing Instructions: You can also freeze patties before or after cooking for up to 3 months. To freeze, stack them between wax or parchment paper in a freezer-safe container. Alternatively, you can freeze them on a baking sheet, then place them all together in a ziplock bag. To re-heat, thaw in the fridge overnight and reheat on the stovetop or microwave.
Equipment: I use the Kitchen Aid 7-Cup Food processor to make the salmon patties. It has a high and low pulse speed so you can blend the salmon well to stay put when forming the patties.
Substitutes:Â For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of mayonnaise, you can use sour cream or one egg. I haven't tried either of them, but they will help serve the purpose of the mayonnaise, which is to bind the patty.
- Instead of breadcrumbs, you can use all-purpose flour.Â
- To make it gluten-free, you can use quick oats, almond flour or panko breadcrumbs.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving without the bun or any toppings or sauce.
