These salmon burgers are not your average “healthy” burger—they’re moist, tender, and bursting with flavor from fresh dill, lemon zest, and just the right amount of seasoning. No dry pucks here. We’re talking real salmon, not canned (though I’ll give you both options!), pulsed with breadcrumbs and seasonings into a juicy patty that holds together beautifully and sears up with a crisp golden crust.
They’re perfect for summer dinners, light lunches, or whenever you’re craving something hearty and wholesome without feeling weighed down.
Why You’ll Love These Burgers
- Made with fresh salmon – not canned (but we’ll include a version for that, too!)
- No mayo inside the patty – just pure salmon, herbs, and spices
- Pan-fried or grilled – choose your method
- Flavor-packed and freezer-friendly
- Halal-friendly and naturally dairy-free
Time & Servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 burgers
- Calories per burger (without bun): ~280
- Protein: 28g | Carbs: 6g | Fat: 16g
Ingredients
For the Salmon Burgers:
- 1 lb fresh skinless salmon fillet, cut into chunks
- 1 egg
- 1/4 cup breadcrumbs (panko or regular)
- 2 tablespoons green onions or chives, finely chopped
- 2 tablespoons fresh parsley or dill, chopped
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
- Salt and pepper, to taste
- 1 tablespoon olive oil, for cooking
Optional Toppings:
- Lettuce or baby greens
- Tomato slices
- Avocado
- Pickled onions
- Sriracha mayo or lemony yogurt sauce
For Serving:
- Toasted buns (brioche, whole grain, or lettuce wraps!)
- Optional: slaw or cucumber salad on the side
Shortcut Tip: You can also make this with high-quality canned salmon—just be sure to drain it well and remove any bones/skin.
How to Make Salmon Burgers
1. Prepare the Salmon Mixture
- Add 3/4 of the chopped salmon to a food processor and pulse into a paste.
- Add remaining salmon chunks for texture, plus egg, breadcrumbs, herbs, garlic, mustard, lemon zest, salt, and pepper.
- Pulse just until combined—don’t overmix!
- Form into 4 equal patties and chill in the fridge for 10–15 minutes (this helps them firm up).
No food processor? Finely mince the salmon by hand and mix in a bowl!
2. Cook the Burgers
- Heat a skillet over medium-high heat and add olive oil.
- Cook patties for 3–4 minutes per side, or until golden brown and cooked through (internal temp should hit 145°F).
- Remove from pan and rest for 1–2 minutes.
Grill option: Place patties on greased foil or a grill mat. Grill 4–5 mins per side over medium heat.
3. Assemble the Burgers
- Toast your buns if using.
- Spread with sriracha mayo, lemon-yogurt sauce, or a swipe of Dijon.
- Top with lettuce, tomato, avocado, or anything you love.
- Add your warm salmon burger and enjoy immediately!
How to Serve
Here are a few combos that just work:
- On brioche buns with pickled onions, greens, and lemony yogurt sauce
- In lettuce wraps with avocado, cucumber, and spicy mayo
- As salmon burger bowls over rice or quinoa with a drizzle of tahini or peanut dressing
- With side dishes: cucumber salad, sweet potato fries, or a fresh citrus slaw
Tips for Salmon Burger Success
- Use fresh salmon when possible. It gives the best flavor and texture.
- Chill the patties. This helps them stay firm and cook evenly.
- Don’t over-process. Leave some texture for a juicy bite.
- Cook over medium heat. Too hot and the outside burns before the inside cooks.
- Add breadcrumbs as needed. Too wet? Add a bit more until they hold their shape.
Variations
- Canned Salmon Version: Use two 6 oz cans, drained well. Add an extra tablespoon of breadcrumbs if needed.
- Spicy Salmon Burgers: Add sriracha or red pepper flakes to the mix.
- Asian-Inspired: Add grated ginger, scallions, and a dash of soy sauce.
- Herb Explosion: Mix in basil, dill, or cilantro for a bright punch.
- Egg-Free: Use a flax egg or skip the egg and press patties extra well.
Storage & Freezing
- Fridge: Store uncooked patties for up to 2 days, wrapped tightly.
- Freezer: Freeze patties (uncooked or cooked) between parchment layers in a freezer bag for up to 2 months.
- Reheat: From frozen, cook in a skillet for 6–8 minutes per side until heated through.
FAQ
Can I make this without a food processor?
Yep! Just chop the salmon really finely by hand and mix with the rest of the ingredients.
What kind of salmon works best?
Fresh, skinless fillets—Atlantic or wild-caught—work great. You can also use thawed frozen salmon, just pat it dry.
Is this halal?
Yes! Just make sure your Dijon mustard and other ingredients are alcohol-free and halal-certified if needed.
What’s a good sauce to pair with these?
Try lemon-garlic yogurt, spicy mayo, tzatziki, or even a dill-avocado spread!
Final Thoughts
These Delicious Salmon Burgers are the kind of meal that makes you feel like you’ve got your life together. They’re fresh, flavorful, full of protein, and just fun to eat—whether you’re serving them on a bun, in a bowl, or wrapped in lettuce with a drizzle of sauce.
They freeze well, reheat like a dream, and always feel like a win. Make them once and I promise—you’ll come back for more.
