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I really, really love to grill. And I especially love to make burgers on the grill. But, I don’t always want a beef burger. Lately, I’ve been really into Salmon Burgers, which are a great beef alternative and are quickly becoming one of my favorite summertime meals. They’re made (mostly) with ingredients I already have in my pantry and take just 30 minutes from start to finish.
Table of Contents
Another huge win about these salmon burgers is that they come together mostly in a food processor! I like to finely chop half the salmon, set it aside, and then fold it into the pureed salmon mixture so that the patties have some texture. I also keep the seasonings simple: Green onions, dill, salt, and pepper are all you need. My family loves these salmon patties on buns with lettuce and creamy tartar sauce (tzatziki would also be good!), but I also enjoy them as a light lunch or dinner on top of a chopped salad.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Grill
Dietary Info: Pescatarian
Key Flavor: Salmon
Skill Level: Easy
Summary
- Cook them outside or inside: Give me the choice and I’ll head outside to grill. However, these burgers can made on the stovetop with a grill pan (or even a nonstick or cast iron skillet, though you won’t get the grill marks!).
- Good for you: Salmon has immune-boosting vitamin D, heart-healthy omega-3 fatty acids, and muscle-building protein.
- Nicely textured: Crispy on the outside and soft on the inside and with flakey bits of salmon and crunchy green onion, I love the mix of textures these salmon burgers have.
- Can be made gluten-free: I’ve made these salmon burgers for friends who are gluten-free and they love them. Just swap the breadcrumbs and buns for gluten-free ones!
Ingredients to Make Salmon Burgers
- Salmon: You can use fresh or frozen.
- Greek yogurt: This adds creaminess to the salmon mixture and helps bind it.
- Mustard: I prefer Dijon mustard, which has more tanginess and sharpness.
- Lemon: For the flavor without the extra moisture, you’ll use just the lemon zest and not the juice!
- Green onions: Also called scallions, these taste like very mild onions! Make sure to trim off the scraggly ends before chopping.
- Dill: This herb tastes a little citrusy. I like to use fresh dill, but you can use half the amount of dried herbs.
- Breadcrumbs: These help hold the salmon burgers together! You could use all-purpose flour instead.
- Olive oil: I brush the grill grates with oil so the burgers don’t stick! If cooking on the stovetop, the oil will help the patties brown and get crispy.
- Buns: Any type of bun will do!
Popular Substitutions & Additions
- Switch up the bun. Instead of a burger bun, you could serve these patties in a pita or on a flatbread.
- Add in spices. Paprika, cumin, coriander, curry powder, red pepper flakes, or even bbq seasoning would all taste great.
- Use different herbs. I think dill and salmon are a natural match, but you could use fresh parsley, cilantro, basil, or chives (or a mix of them!).
- Swap in canned salmon. Fresh salmon definitely tastes and works better here, but you can use canned salmon instead.
How to Make Salmon Burgers
The salmon patties are made up of uncooked salmon, yogurt, dijon mustard, and lemon zest. When you mix them together in the food processor, the salmon breaks down while the yogurt helps to bind it together. You’ll notice the color will lighten, and that’s perfectly normal!
Tips for Making the Best Salmon Burgers
- Don’t break down the salmon too much. These burgers are better with a chunky texture. Part of getting that texture comes from not overly pulsing the salmon and then folding in small, chopped pieces of salmon.
- Chill the salmon burgers for 20-30 minutes before grilling. This helps them harden and not fall apart when grilled because the breadcrumbs then have time to absorb the wet ingredients. If you’re in a hurry, you can skip this part!
- Use medium heat. Unlike a beef burger where you want the grill or pan to be super hot, these salmon burgers call for medium heat. You want to make sure the burger is crisp on the outside and that the fish is cooked medium-rare.
- Avoid over-cooking. As I said above, 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.
- Toast the buns. This is optional, but I like to brush the burger buns with a little oil and grill or toast them over low heat. They taste better this way, and get a little crispy!
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
- Sauteed mushrooms
- Cheese
- BBQ sauce
- Peppers
What to Serve With Salmon Burgers
I have so many ideas for what to serve with burgers here (I’ve even broken it down by condiments, sides, salads, slaws, and more). Here are some ideas to get you started:
Frequently Asked Questions
Leftover salmon burgers will last for four days if stored in the fridge in an airtight container. To reheat them, I like to add a little oil to a pan and cook the patty on low until warmed through. That way, they also crisp up again. However, you could also use an air fryer or a microwave.
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.
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, and then place them all together in a ziplock bag. To reheat, thaw in the fridge overnight and reheat on the stovetop or microwave.
Yes, this salmon burger recipe will work with canned salmon. If you do use canned salmon, the cooking time can be reduced to only 2 minutes per side to prevent the burgers from drying out too much. I prefer it with fresh salmon, though.
These easy, protein-packed salmon burgers really do come together super quickly, which is one of my main requirements for a summer dinner. I love that these salmon burgers have very basic ingredients, but are big on flavor…especially after they hit the grill and crisp on the outside. You know it’s a win when even your kids ask for them over beef burgers.
More Burger Recipes:
More Salmon Recipes
- Honey Lemon Salmon
- Crispy Seared Salmon
- Panko Crusted Salmon
- Sheet Pan Lemon Garlic Salmon
- Garlic Cilantro Oven Baked Salmon
If you try this feel good Salmon Burger recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Salmon Burgers
Video
Ingredients
- 1 pound salmon fillets
- 1 tablespoon Greek yogurt
- 2 teaspoons Dijon mustard
- Zest of 1 lemon
- 2 green onions chopped
- 2 tablespoons chopped fresh dill
- ½ cup breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Bun lettuce and tartar sauce for serving
Instructions
- Finely chop half the salmon and set aside. Cut the other half salmon into large-sized chunks, and place them in the bowl of a food processor. Add the greek yogurt, Dijon mustard, and lemon zest and blend, stopping to scrape down the sides as necessary, until the mixture becomes pasty.
- Remove the blade from the food processor. Fold in the reserved chopped salmon along with the green onions, dill, breadcrumbs, salt, and pepper.
- Shape into four burger patties.
- Heat a grill to medium and brush the grates with oil or heat olive oil on medium heat in a large nonstick skillet or grill pan. 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.
Notes
- Instead of breadcrumbs, you can use all-purpose flour.
- To make it gluten-free, you can use quick oats, almond flour or panko breadcrumbs.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.
That’s the best compliment ever! Thank you!!
This is probably my favourite recipe of yours. I make it every other weekend or so. A big thank you from Berlin, Germany.
Aww I’m so happy to hear that! Made my day!
What do you use if you don’t have a grill or grill pan?
Just a regular skillet is fine 🙂
Can I successfully substitute canned salmon for fresh 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.
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.
Hello!
Excited to try this out! Do you use raw salmon for this? Or smoked? Or what?
Thanks!
I use raw salmon for this. Enjoy!
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
So glad to hear you enjoyed it! Thank you 🙂
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!
Oh yes, the breadcrumbs will help them stick together. And you can certainly pan fry them, but they taste better on the grill 🙂
You are cooking goddess, I just want to save all your videos as a treasure. Thanks yumna
Aww, thank you so much! That means a lot to me!
Nutrient-dense and fun for summer grilling. Love your blog.