Salmon Burgers

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.

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.

lettuce , garlic powder , oil , breadcrumbs , lemon , tartar sauce , hamburger buns , parsley , dijon , salmon , salt and pepper with labels to make Salmon Burger

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.

adding ingredients to food processor to make Salmon Burger

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.

While the salmon burgers are cooling, butter and toast the cut sides of the burger buns in the pan while it’s still hot.

Salmon Burger Toppings

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!

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Salmon burgers are the perfect option when craving a light and flavorful meal.

Prep Time 15 minutes

Cook Time 20 minutes

Chill Time 30 minutes

Total Time 1 hour 5 minutes

Cook ModePrevent your screen from going dark

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.
Transfer the salmon mixture to a medium bowl. Add the remaining chopped salmon, breadcrumbs, parsley, salt, and pepper. Gently mix to combine.
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.
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.
To serve, top each bun with tartar sauce, lettuce, and a salmon patty.

Leftover salmon patties can be stored (separately from the buns) in an airtight container in the fridge for up to 2 days.
Reheat in a skillet on the stovetop or in the air fryer.

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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