Salmon Burgers

5 from 9 votes

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!

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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!

Top down shot Salmon burger with lettuce on a plate

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.

Collage showing how to make the patties before and after blending in the food processor

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.

Large bowl of the mixture together before mixing

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 not, get grilling!

Four patties formed and resting on cutting board before 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.

Grilling the burgers on an indoor grill pan

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
Salmon burger on a bun

Tips for making salmon burgers

  1. 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”.
  2. 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.
  3. 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.
  4. 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.
Final recipe shown with the condiments

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.

Finished burger ready with bun

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!

More burger recipes

More fish recipes

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

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!
5 from 9 votes
Servings 4 servings
Course Dinner
Calories 304
Prep Time 10 mins
Cook Time 5 mins

Ingredients
  

  • 1 pound salmon fillets
  • 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

Instructions

  • 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.

Video

Notes

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: 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. 
  • To make it gluten-free, you can use quick oats, almond flour or panko breadcrumbs.
Nutritional Data: 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.

Nutrition

Calories: 304kcal, Carbohydrates: 10g, Protein: 25g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 64mg, Sodium: 200mg, Potassium: 599mg, Fiber: 1g, Sugar: 1g, Vitamin A: 105IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 2mg

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Salmon burgers made with a few ingredients and served with tartar sauce and lettuce

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Comments

  1. That is is by far the best Salmon patty recipe I have ever made. I didn’t modify it in any way, and it was absolutely delicious. The flavors really compliment each other. I made extra patties to freeze for quick dinners, and the flavors were still amazing. Thank you so much! It has been a life saver for me and my family.

  2. This is probably my favourite recipe of yours. I make it every other weekend or so. A big thank you from Berlin, Germany.

        1. 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.

  3. Made these salmon burgers for dinner tonight. I didn’t have mayo so I substituted it with an egg & it turned out DELICIOUS 😋. I also made the Lebanese garlic sauce & served the patties with that. My husband went head over heels for the sauce. Thanks for two great recipes.

  4. Hello!

    Excited to try this out! Do you use raw salmon for this? Or smoked? Or what?
    Thanks!

  5. Finally a great salmon burger recipe that really tastes like salmon instead of a bland fried breaded patty! I used lower fat (lite) mayo and this was super yummy..I will be making it again. Thanks

  6. Somehow I increased the recipe without enough breadcrumbs … fell apart but tasted great! Definitely should have used the grill for these. Going to try again!

    1. Oh yes, the breadcrumbs will help them stick together. And you can certainly pan fry them, but they taste better on the grill 🙂