Salmon Burgers
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Salmon burgers bring a burst of healthy, summery joy to your plate. Fresh herbs and bright flavors meld with the wholesome goodness of salmon, cooked with a crispy outside and tender, flaky inside. Slather on some lemon dill burger sauce and you've got an easy-to-make, healthy summer dinner!
On a roll with salmon? Fire up the grill and make this grilled salmon sandwich next!
Why are lemon and dill so great with salmon? The bright acidity of the lemon complements the seafood, while the dill adds a fresh and aromatic note. Mix it all up into a simple salmon burger patty and you've got a healthy, meaty dinner that the whole family will love. Serve them in a burger, on a salad, or as the main protein paired with rice and veggies.
Whether you call them salmon burgers, salmon patties, or salmon cakes, these easy-to-make delights are free of eggs, made without panko bread crumbs, and gluten-free, and dairy-free!
Ingredients needed
This zesty salmon burger recipe is bursting with summery flavors! They use a bunch of pantry staples, and a few fresh ingredients. This is what you'll need:
- Salmon burger patties: Salmon, red onion, almond flour, dijon mustard, fresh dill, capers, cornstarch, butter, olive oil, cornstarch, brioche buns, and arugula.
- Salmon burger sauce: Mayonnaise, lemon juice, minced chives (or green onions), dill, garlic clove, salt, and black pepper.
How to make salmon burgers
Crafting these salmon burgers is quick and easy, making it ideal for those nights when you want a flavor-packed dinner right now! This is how it's done:
- Make burger sauce: Mix all the salmon burger sauce ingredients together in a small bowl, and pop in the fridge until serving.
- Chop salmon: Cut the salmon into thin strips, then keep chopping into the smallest pieces you can. Mincing the salmon thoroughly is an important step!
- Form patties: Place the salmon in a bowl with the rest of the ingredients, mixing everything together. Then shape the salmon mixture into four patties. Dip the patties into a bowl with cornstarch.
- Cook: Put the patties in a hot pan, cooking them until crispy on both sides. Serve and enjoy!
What type of salmon to use
There are lots of different types of salmon out there: canned, frozen, fresh, chinook, sockeyeā¦ Get whatever variety of salmon is fresh and good quality! If you get to pick, a salmon with a higher fat content, like chinook, will keep your burger patties juicier.
Can I make salmon burgers with canned salmon?
This recipe was tested using fresh salmon. When the raw salmon cooks, the proteins bind together which hold the patties together. Since canned salmon is already cooked, you'll need to add a binder so the canned salmon patties hold together. The best option is to add an egg. Since an egg will make the mixture more wet, you'll need to add some extra almond flour. Start with a little and add more just until the patties hold together.
How to get crispy salmon patties
Typically, when a recipe promises a crispy crust, it will rely on panko or breadcrumbs. While that works well, THIS salmon burger recipe keeps things even lighter with a different, simple method: cornstarch! By coating the patties, the exterior gets nice and crispy, while the inside stays juicy and tender. It's not too heavy, like a breaded crust, just a light crispy finish. Easy!
How to remove the skin from salmon
If you've not skinned a salmon fillet before, it might seem a little intimidating ā it's a bit slippery! Here are some tips:
- Lay the salmon on a cutting board with the tail end (the small end) facing towards you. Using a very sharp knife, make a cut straight down through the flesh stopping at the skin.
- Grab that little piece you've just cut. Turn your knife so that it is at a 45-degree angle to the cutting board. Pull that little piece towards you while slowly moving your knife back and forth while pushing the knife away from you.
- As the skin comes away, pull it to one side and make sure to keep it taut. Adjust your grip on the skin so that you are holding it close to the knife to make it easier. That's it! You've just skinned your salmon fillet!
Variations
These salmon patties aren't just show-stoppers, they're also deliciously versatile. Play with the toppings to your tastes ā here are some suggestions:
- Burger sauces: Mix up the sauce for a little variation! For a creamy and tangy sauce, make our fish taco sauce. Use chimichurri sauce, mayo mustard sauce, easy pesto, cajun mayo,Ā or spicy tomato jam ā the possibilities are endless!
- Mexican inspired: Add sliced avocado or some guacamole for fresh creaminess, and top it off with a fresh salsa.
- Greek style: Add mint tzatziki, thinly sliced cucumber, and crumbly feta. Serve alongside a classic greek salad.
- Spicy salmon: Ignite your burger by adding some sliced jalapeƱo to the mix to heat things up!
- Herbs:Ā While dill and salmon are a match made in heaven, you can sub out the fresh herbs in a pinch. Use parsley or cilantro.
- Crunch: Add a broccoli coleslaw or lettuce for a refreshing and crunchy addition. Drench it in the salmon burger sauce first to echo the flavor through the burger!
What to serve with salmon burgers
These salmon burgers are juicy and summery, so we like to pair them with other dishes that feel like a celebration of sunshine. Grill up some zesty chili lime corn on the cob, with a fresh broccoli kale saladĀ on the side. Add some sweet potato wedges or savory Greek lemon potatoes to the table ā make extra burger sauce to dip them in!
For a lower carb option, ditch the burger bun and serve the salmon patties on top of a big spring mix salad!
Recipe FAQs
Can you make your salmon burgers in a food processor?
Technically, yes. However, the result of chopping the salmon by hand really does make the best salmon burgers! When you use a food processor, the salmon turns into a paste. Even if you're really careful not to over-process it, it will always be a bit paste-like. Depending on how savvy you are with a knife, it should take about 5-10 minutes to finely chop the salmon by hand. If you factor in the time it takes to dig out your food processor and wash all the finicky little parts on it afterward, you might even save time chopping the salmon by hand! The texture will be lighter and less mushy!
Can I use another type of fish?
Sure! Cod would work well with these flavors. Just be mindful of the varying cooking times of different fish.
How long to cook salmon burgers?
Cook them for four minutes on either side, until they brown up and reach an internal temperature of 145 degrees Fahrenheit.
How to store leftover salmon burgers?
Store the salmon patties and burger sauce separately in an airtight container in the fridge for three days.
Can I freeze the salmon burgers?
If you're storing them in the freezer, there are a few things to keep in mind. You can assemble the patties and freeze them before cooking only if you're using salmon that hasn't already been frozen, as raw meat should only be frozen once for safety. Cooked patties can be stored for up to three months in the freezer. To heat the leftovers, gently reheat them in a nonstick skillet on the stovetop.
Can I grill these salmon burgers?
Yes! You can make grilled salmon burgers with the patties in the same way you would make salmon burgers on the stove. Make sure to use a grill mat or a cast iron pan on your grill as the salmon patties are quite delicate and prone to falling apart on a BBQ grate. Then, cook the salmon until reaches the internal temp of 145 degrees Fahrenheit.
Can I make the salmon burger patties in advance?
Yes, you can make them the day before then store them in an airtight container in the fridge, taking them out when you're ready to cook them up. The salmon burger sauce can also be stored in the fridge for a few days.
What wine can I pair with salmon burgers?
We enjoy a light, dry white wine, like a crisp, unoaked chardonnay or a vibrant Sauvignon Blanc.
Salmon Burgers Recipe
Ingredients
Salmon Burger Sauce
- Ā½ cup mayonnaise
- 2 tablespoons EACH: lemon juice and minced chives (can sub green onions)
- 1 tablespoon finely minced dill
- 1 small garlic clove (very finely minced)
- 1 pinch EACH: salt and pepper
Salmon Burger Patties
- 1 Ā¼ lb salmon (skin removed ā see blog post for instructions on removing the skin)
- Ā¼ cup finely minced red onion
- 2 tablespoons almond flour (breadcrumbs or quick oats ā see notes)
- 1 tablespoon EACH: dijon mustard, dill and capers (minced)
- Ā½ teaspoon EACH: salt and pepper
- Ā½ cup cornstarch
- 1 tablespoon EACH: butter and olive oil
- Brioche buns and arugula (for serving)
Instructions
- Mix all of the salmon burger sauce ingredients together in a small bowl and refrigerateĀ until serving.Ā½ cup mayonnaise, 2 tablespoons EACH: lemon juice and minced chives, 1 tablespoon finely minced dill, 1 small garlic clove, 1 pinch EACH: salt and pepper
- Chop the salmon by hand by cutting it into thin strips then chop the strips into the smallest pieces you can.1 Ā¼ lb salmon
- Place the chopped salmon into a large bowl and add the red onion, almond flour, mustard, dill, capers, salt, and pepper and mix thoroughly with your hands.Ā¼ cup finely minced red onion, 2 tablespoons almond flour, 1 tablespoon EACH: dijon mustard, dill and capers, Ā½ teaspoon EACH: salt and pepper
- Shape the salmon into 4 salmon burger patties.
- Place the cornstarch in a shallow bowl and then dip the salmon patties into it so they are completely covered.Ā½ cup cornstarch
- Heat the butter and oil in a non-stick frying pan over medium heat. Once the pan is hot, add the salmon patties. Cook them for 4 minutes and then carefully flip them over and cook for 4 more minutes on the other side, until they are crispy and reach an internal temperature of 145 degrees Fahrenheit.1 tablespoon EACH: butter and olive oil
- Serve the salmon burgers on buns with arugula, some salmon burger sauce, and any of your favorite burger toppings.Brioche buns and arugula
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our fish recipes!