Salmon Burger Recipe

This recipe for Salmon Burgers is an award show sweep. Made with fresh salmon and without added breadcrumbs or eggs, these burgers let the salmon steal the show in every category.

My gripe with most fresh salmon burger recipes is that they use binders (like breadcrumbs or mayo) to hold the fish together.

But, when you want a full-on 100% SALMON BURGER, with nothing in the way, skip the binders, use fresh fish, and let the fish shine!

When you are taking the time and money to cook a recipe with fresh salmon, you want to make the most of it.

Canned salmon is great for fast, budget-friendly meals, like Salmon Croquettes, Salmon Patties, and the Salmon Quinoa Cakes in my cookbook.

With canned salmon, I don’t mind some breadcrumbs, because I know the salmon needs a little help.

When I am purchasing a FRESH salmon fillet, however, I want the fish be the star.

Rich in Omega-3s and vitamin-B, salmon burgers are healthy and light alternatives to add to your burger repertoire, along with Avocado Burger with Chipotle Yogurt Sauce and Avocado Tuna Cakes.

While burger patties with more customary meats (like these yummy Italian Turkey Burgers) hold together easily for cooking or grilling, salmon is more unruly because it can become crumbly.

The trick to the best fresh salmon burger that holds together with NO breadcrumbs is to finely mince the salmon with a knife!

So, trust that you can make this perfect salmon burger from scratch rather than look for where to buy salmon burgers.

New to cooking fish? Check out this foolproof, easy Baked Salmon to get started, along with this Baked Salmon Temperature Guide.

Perfect Salmon Burgers

Total: 0 1 0

Yield: 4 burgers

Nutrition Facts: calories 461 calorie, Fat 20 grams, Saturated Fat 4 grams, Cholesterol 66 milligrams, Sodium 534 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 37 grams, Sugar 3 grams

Ingredients:

• 1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
• 2 tablespoons dijon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon zest
• Pinch of cayenne pepper
• 2 scallions, chopped
• 1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 4 brioche buns, split
• Tartar sauce and arugula, for topping

Instruction:

1. Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
2. Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
3. Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
4. Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

Salmon Burgers

How to make the best fresh salmon burgers that are healthy and hold together on the stovetop or grill. No breadcrumbs or fillers!

Prep: 10min

Total: 19min

Yield: 4

Serving Size: 1 burger (with 1/4 sauce and no bun)

Nutrition Facts: servingSize 1 burger (with 1/4 sauce and no bun), calories 230 kcal, Carbohydrate 1 g, Protein 30 g, Fat 11 g, Saturated Fat 2 g, Cholesterol 79 mg, Sugar 1 g

Ingredients:

• 1 1/4 pounds salmon fillets (skin and pinbones removed)
• 3 tablespoons chopped fresh herbs (such as cilantro, parsley, dill, chives, or a mix)
• 2 tablespoons nonfat plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/2 tablespoon extra virgin olive oil (plus additional as needed)
• 3/4 cup nonfat plain Greek yogurt
• 1 tablespoon white vinegar
• 1/4 cup chopped fresh herbs (such as cilantro, parsley, dill, chives, or a mix)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• Buns or lettuce cups
• Arugula (optional)
• Sliced tomato (optional)

Instruction:

1. Place the salmon on a cutting board and cut crosswise into very thin, ¼-inch strips. Now, take a second pass at cutting, going over the pieces in the opposite direction so that you cut the strips into a dice. Continue cutting the salmon until the pieces are very small, about 1/8- to 1/4-inch each. (Be patient. Moist, tender patties will be your reward.)
2. Transfer the salmon to a large mixing bowl. Add the herbs, Greek yogurt, lemon juice, salt, ginger, and black pepper. With a fork, mix to combine.
3. Divide the mixture into 4 equal portions. With your hands, compact each portion into a patty that is about 1-inch thick. They might not hold together at first, but keep squeezing. Place the patties on a parchment-lined baking sheet or large plate. Refrigerate for at least 15 minutes or cover with plastic and refrigerate for up to 1 day.
4. While the burgers chill, prepare the sauce: In a medium bowl, whisk together the Greek yogurt, vinegar, herbs, garlic powder, and salt. Refrigerate until you are ready to serve.
5. Heat a nonstick skillet over medium-high heat. Add ½ tablespoon oil. Once the oil is hot and shimmering, gently lower the salmon patties onto it. Cook on the first side until crisp and golden brown, 4 to 5 minutes. Gently flip burgers and cook on the second side until crisp and the burgers register 145 degrees F on an instant read thermometer, about 4 minutes more.
6. Serve the burgers immediately (on buns or inside of lettuce cups), topped with lots of the sauce and a sliced tomato if you like.

Lemon-Dill Salmon Burgers

Flavored brightly with lemon and dill, these easy Salmon Burgers make for a lighter and refreshing dinner any night of the week. The trick? Using canned salmon.

Prep: 15min

Total: 25min

Yield: 3

Nutrition Facts: calories 1099 Calories, Fat 46 g, Saturated Fat 8 g, Trans Fat 0 g, Cholesterol 517 mg, Sodium 2138 mg, Carbohydrate 57 g, Fiber 9 g, Sugar 13 g, Protein 110 g

Ingredients:

• 1 (14 oz.) can salmon, drained completely
• 1 large egg, lightly beaten
• 1/2 c. panko bread crumbs
• 1 clove garlic, minced
• Zest of 1 lemon
• 2 tbsp. lemon juice
• 2 tbsp. freshly chopped dill
• 1 tbsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• 1/2 tsp. red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• Hamburger buns, for serving
• Mayonnaise, for serving
• Romaine, for serving
• Tomato, for serving
• Red onion, for serving

Instruction:

1. In a large bowl, combine salmon with egg, bread crumbs, garlic, lemon zest and juice, dill, Dijon, Worcestershire, and red pepper flakes. Season with salt and pepper and stir until fully combined, then form into 3 or 4 patties.
2. In a large skillet, heat oil. Add patties and cook until golden, about 4 minutes on each side.
3. Serve patties on buns with mayonnaise, romaine, tomatoes, and onions.

Salmon Burgers with Garlic Herb Sauce

These delicious salmon burgers are made with fresh salmon. They are so delicious and easy to make. Make-ahead friendly and freezer-friendly as well! Serve on brioche buns with your favorite toppings.

Prep: 20min

Total: 60min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 681 kcal, Carbohydrate 25 g, Protein 39 g, Fat 47 g, Saturated Fat 7 g, Trans Fat 0.1 g, Cholesterol 110 mg, Sodium 556 mg, Fiber 6 g, Sugar 3 g, unSaturated Fat 38 g, servingSize 1 serving

Ingredients:

• 1 ½ pounds fresh salmon filets (skin removed)
• 2 tablespoons dijon mustard
• 2 tablespoons mayonnaise
• 1 ½ tablespoons fresh lemon juice
• ½ teaspoon smoked paprika
• 2 scallions, finely chopped
• 2 tablespoons minced yellow onion
• 1 ½ cups panko bread crumbs (divided)
• Kosher salt and ground black pepper
• Olive oil
• ½ cup mayonnaise
• 1 tablespoon fresh lemon juice (or to taste)
• 1 clove garlic, minced
• 1 tablespoon finely chopped Italian parsley
• 4 brioche burger buns
• Arugula or mixed greens
• Tomato slices
• Avocado slices

Instruction:

1. Make a paste: Place ¼ of the salmon in a food processor. Add the dijon mustard, mayonnaise, lemon juice, and paprika. Pulse for a few seconds to form a uniform paste. Set aside.
2. Dice the remaining ¾ of the salmon into small chunks, about ¼ inch thick.
3. In a bowl, combine the diced salmon, the prepared salmon paste, ½ cup of the panko breadcrumbs, scallions, onions, ¾ teaspoon Kosher salt, and ½ teaspoon ground black pepper. Mix using a rubber spatula. Do not overmix.
4. Line a baking sheet parchment paper and set aside. Divide the salmon mixture into 4 equal parts, and form 4 patties about ¾ inch thick each. Place patties on the prepared baking sheet and cover with plastic wrap. Refrigerate for at least 30 minutes – this is so they hold their shape.
5. Meanwhile, make the garlic herb sauce: Mix all the sauce ingredients until smooth.
6. Cook burger patties: Place the remaining 1 ½ cups panko bread crumbs in a shallow bowl. Coat the exterior of the cold patties with panko, pressing slightly to adhere.
7. Heat some olive oil on a large non-stick skillet over medium heat. Cook the salmon patties for about 4-5 minutes each side, until golden brown and cooked in the middle.
8. Build the burgers with your favorite toppings and the prepared garlic herb sauce. Serve immediately. Enjoy!

Salmon burgers

FAQ

What should I put on my salmon burger?

1. Thin slices of red or sweet onion.
2. Thin slices of cucumber.
3. Thin slices of fennel.
4. Arugula.
5. Bibb lettuce.
6. Capers.
7. Pickles.
8. Avocado.

How do you keep salmon burgers from falling apart?

What is the difference between salmon patties and salmon burgers?

What cheese goes on a salmon burger?