Transform your dinner routine with this incredibly flavorful and easy-to-make Salmon Burgers Recipe. Designed for busy families, these restaurant-quality salmon patties come together in just 30 minutes, relying on common pantry staples you likely already have. Say goodbye to takeout and hello to a homemade meal that’s both healthy and delicious!
Looking for another quick and tasty patty option? Don’t miss our fantastic Tuna Patties!
Author’s Culinary Journey
Crafting the Perfect Salmon Burger: A Restaurant Rival
My husband’s obsession with a particular restaurant’s salmon burger sparked a culinary mission in my kitchen. For weeks, he raved about it, setting a high bar for me to clear. Determined to not just replicate, but *surpass* that experience at home, I embarked on a journey of recipe development.
Countless experiments followed, tweaking every element from the salmon blend itself to the ideal binder and a symphony of seasonings. My goal was a patty that delivered a satisfying crispy exterior, a moist and tender interior, and a burst of irresistible flavor with every bite. The final touch? A creamy slice of avocado (because he adds it to *everything*) and a generous slather of my zesty lemon-dill tartar sauce, all nestled within a buttery, toasted brioche bun.
The moment of truth arrived with his first bite. A pause, then a simple declaration: “Okay…this is better.” Mission accomplished. That’s the story behind these incredible salmon burgers, and I can’t wait for you to experience them too.
Essential Ingredients for Exceptional Salmon Burgers
Crafting the perfect salmon burger begins with high-quality ingredients. Here’s what you’ll need and some clever swaps to suit your dietary needs or pantry availability:
| Key Ingredient | Substitutions & Expert Tips |
|---|---|
| Fresh or Canned Salmon | For convenience, one 14-oz can of wild salmon, drained and flaked, is excellent. If using canned, pat it very dry to ensure your patties hold their shape beautifully. Freshly cooked, flaked salmon is also a fantastic choice for superior flavor and texture. |
| Panko Breadcrumbs | These provide the ideal crispness. For a gluten-free option, finely crushed rice crackers or cornflakes work wonders, delivering a similar satisfying crunch without compromising the patty’s integrity. |
| Freshly Grated Parmesan | The nutty, salty notes of real Parmesan elevate the flavor profile. Avoid pre-grated varieties, which can be overly salty and lack the fresh taste. If you’re dairy-free, substitute with 2 tablespoons of nutritional yeast for a cheesy, savory depth. |
| Brioche Buns | The soft, slightly sweet richness of a buttery brioche bun perfectly complements the salmon. If brioche isn’t available, consider toasted sourdough slices, hearty pretzel buns, or even crisp lettuce wraps for a lighter, carb-conscious alternative. |
| Lemon-Dill Tartar Sauce | This tangy, herbaceous sauce is non-negotiable for the ultimate salmon burger experience. To lighten it up, swap half the mayo for Greek yogurt. If fresh dill is hard to find, a tablespoon of chopped capers will offer a similar briny, bright flavor. |
| **Other Patty Essentials** | Don’t forget large eggs (for binding), grated yellow or red onion (for moisture and flavor), garlic powder, paprika, and a mix of fresh herbs like chives, parsley, and dill, along with a squeeze of fresh lemon juice, salt, and pepper for seasoning. |
Serving Versatility: Beyond the Bun
Not a Fan of Traditional Buns? No Problem!
This salmon burger recipe is incredibly adaptable and equally delicious without a bun. Explore these creative and easy swaps to enjoy your flavorful salmon patties:
- Zesty Coleslaw Base: Create a vibrant foundation by tossing a bag of tri-color coleslaw mix with your favorite refrigerated dressing (Litehouse is a personal favorite for its fresh taste). For an extra special touch, whip up your own homemade dressing using this easy recipe.
- Crisp Lettuce Wrap: Embrace a lighter option by using sturdy romaine, butter lettuce, or iceberg leaves as a fresh, crunchy wrap. Pile on your salmon patty, a slice of creamy avocado, and a dollop of tartar sauce for a refreshing meal.
- Salad Topper: Break up your cooked salmon patty and scatter it over a mixed green salad with your preferred vinaigrette for a protein-packed lunch or dinner.
- Grain Bowl Addition: Serve your salmon burger atop a bed of quinoa, brown rice, or farro, alongside roasted vegetables and a drizzle of lemon vinaigrette for a hearty and healthy meal.
Mastering the Cook: Pan-Frying, Baking, and Grilling
Achieving a perfectly cooked salmon burger—crispy on the outside, tender and juicy within—is simpler than you think. Here are the most effective cooking methods:
Pan-Frying for a Golden Crust:
- Essential Chill Time: Before cooking, place your formed salmon patties in the freezer for 15 to 20 minutes. This crucial step helps them firm up, preventing them from falling apart in the pan and ensuring they maintain their shape beautifully.
- Gentle Handling is Key: Use a thin, sharp metal spatula for transferring patties from the tray to the skillet. Heat 2 tablespoons of olive oil in a large, nonstick pan over medium heat. Cook patties from frozen or chilled until they develop a beautiful golden-brown crust, typically 3–4 minutes per side. Flip only once to maintain their structure. Transfer to a paper-towel-lined plate to drain excess oil, and repeat with remaining patties, adding more oil as needed.
Effortless Oven Baking:
- Preheat your oven to 425°F (220°C).
- Drizzle 2 tablespoons of vegetable oil (or olive oil) directly onto a large baking sheet and place it in the preheated oven for 5 minutes to get it hot.
- Carefully remove the hot baking sheet and arrange your chilled salmon patties in a single layer.
- Bake for 12–15 minutes, then gently flip each patty. Continue baking for another 4–6 minutes, or until the internal temperature reaches 145°F (63°C) and the patties are cooked through and lightly golden.
Grilling for a Smoky Flavor (Optional):
- Preheat your grill to medium heat (around 375-400°F or 190-200°C). Lightly grease the grill grates to prevent sticking.
- Carefully place the chilled salmon patties on the hot grill.
- Grill for 3-5 minutes per side, or until beautiful grill marks appear and the patties are cooked through. Be extra gentle when flipping to ensure they stay intact.
Quick Tip: Selecting the Perfect Avocado
A truly ripe avocado is the secret to an unbeatable salmon burger. You can tell if an avocado is ripe when it yields gently to light pressure—it should feel like touching the tip of your nose. If you can’t find a ripe avocado when you need one, consider keeping these perfectly ripe avocado minis on hand. Ensure you choose a package that lists “Hass avocados” as the sole ingredient, rather than pre-made guacamole blends. A single packet (or half, depending on your preference) works wonderfully as a creamy, ready-to-use topping for these delicious burgers.
Elevate Your Burger: Unforgettable Toppings
While this salmon burger recipe is packed with flavor on its own, the right toppings can transform it into an extraordinary meal. Keeping it simple often yields the best results. Here’s what I highly recommend:
- The BEST Lemon-Dill Tartar Sauce: This creamy, tangy, and herb-packed sauce is a non-negotiable component. Its bright flavors cut through the richness of the salmon and tie all the elements together. Make a batch ahead of time, as the flavors only deepen with a little chill time.
- A Generous Handful of Baby Spinach and Arugula Blend: We absolutely adore this vibrant mix. Its slightly peppery notes and fresh crunch add a refreshing counterpoint to the savory patty. Pile a generous handful onto every burger for both flavor and visual appeal.
- A Perfectly Ripe Avocado: A creamy, ripe avocado is simply unbeatable. The luxurious texture and mild, buttery flavor perfectly complement the succulent salmon patty. This combination is, in my opinion, the best! Refer to our “Quick Tip” above for guidance on selecting or sourcing the ideal avocado.
- Optional Extras for Customization:
- Thinly sliced red onion or quick pickled red onions for a sharp, tangy bite.
- Fresh tomato slices for juicy sweetness.
- Crisp cucumber slices for extra freshness.
- A sprinkle of flaky sea salt and freshly ground black pepper.
Storage & Meal Prep Tips
These salmon patties are an excellent option for make-ahead meals and meal prepping, offering incredible convenience for those busy weeknights.
To Store Cooked Patties: Allow cooked patties to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the oven until warmed through.
To Freeze Raw Patties: Form the patties as directed in the recipe. Place them on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Once firm, transfer the frozen patties to a freezer-safe airtight container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months.
To Cook from Frozen: For best results, allow frozen patties to thaw overnight in the refrigerator (approximately 6-8 hours). Cook them straight from the fridge according to the pan-frying or baking instructions. If cooking directly from frozen, add an extra few minutes to the cooking time on each side until cooked through.
For optimal texture and freshness, always store buns, fresh toppings, and tartar sauce separately.
Explore More Delicious Burger Recipes:
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Print Recipe
★★★★★
Delicious Salmon Burgers Recipe
Chelsea Lords
25
6
15
46
9
patties
Recipe Video
Watch a step-by-step video guide for making these delicious Salmon Burgers here: Salmon Burger Recipe Video
Equipment
- Large sheet pan (15″ x 21″)
- Parchment paper
- Large nonstick pan
Ingredients
-
14 to 15
ounces
cooked salmon
(see Note 1 for options) -
1
cup
panko breadcrumbs -
1
large
yellow onion
(or red onion), grated -
2
large
eggs -
1/2
teaspoon
garlic powder -
1/2
teaspoon
paprika -
6
tablespoons
chopped fresh herbs
(a mix of chives, parsley, and dill recommended) -
1
lemon
(zest and juice, plus wedges for serving if desired) -
1/2
cup
grated Parmesan cheese
(see Note 2) -
2
tablespoons
full-fat mayo -
1/4
teaspoon
salt -
1/4
teaspoon
pepper -
2
tablespoons
olive oil
(for pan frying)
-
1/2
cup
full-fat mayo
(Best Foods/Hellman’s preferred) -
1-1/2
tablespoons
sweet pickle relish -
1
tablespoon
finely chopped fresh dill -
1/2
teaspoon
Worcestershire sauce -
1/2
teaspoon
Dijon-style mustard -
1
lemon
(zest and juice)
-
Brioche buns
(plus softened butter for buns) -
Toppings as desired
(see Note 3)
Instructions
- Prepare Ingredients: Peel and grate the onion on the large holes of a grater to yield about 1 scant cup. Finely dice the parsley, chives, and dill, measuring 2 tablespoons of each. Zest one lemon to get 1 teaspoon of zest and juice it for 2 tablespoons of juice. Drain your salmon, discarding any bones and skin, then flake it and set aside. Line a large sheet pan with parchment paper and set it aside.
- Mix & Form Patties: In a large bowl, combine all patty ingredients (except salmon and olive oil). Season with 1/4 teaspoon each of salt and pepper. Mix thoroughly to combine everything evenly. Gently fold in the flaked salmon, being careful to leave the salmon in distinct flakes rather than mixing until it disintegrates. (See Note 4 for troubleshooting if the mixture consistency is off.) Scoop out 1/3 cup of the mixture for each patty, pack it tightly, and release it onto your parchment-lined sheet pan. Press gently to form round patties, about 1/2-inch thick and slightly smaller than your burger buns. Repeat this process to make approximately 9 patties. Place the sheet pan with formed patties into the freezer for 15–20 minutes while you prepare the tartar sauce and other burger components; this chilling step helps them hold their shape during cooking.
- Prepare Tartar Sauce: In a small bowl, combine all ingredients for the tartar sauce, including 1/2 teaspoon lemon zest and 2 tablespoons lemon juice. Season with 1/8 teaspoon each of salt and pepper. Mix well, then taste and adjust seasonings as needed. Refrigerate the sauce until ready to use; its flavor will improve over time as it chills.
- Cook the Patties: Heat 2 tablespoons of olive oil in a large, nonstick pan over medium heat. Carefully transfer the chilled patties from the freezer to the hot pan using a thin metal spatula. Cook until beautifully browned and crispy, about 3–4 minutes per side. Flip only once during cooking to prevent breakage. Transfer the cooked patties to a paper-towel-lined plate to absorb any excess oil. Repeat the cooking process for the remaining patties, adding more olive oil to the pan as needed. (For oven baking instructions, please refer to Note 5.)
- Assemble & Serve: Toast your brioche buns (see Note 6 for tips on perfect toasting). Place the bottom half of a toasted bun on a plate and spread a generous amount of the lemon-dill tartar sauce. Add a handful of fresh greens (like baby spinach and arugula) and then carefully place a cooked salmon patty. Top with thinly sliced ripe avocado. Spread more tartar sauce on the top bun, then gently press together. Serve immediately and savor every delicious bite! Yum!
Recipe Notes
Note 2: Parmesan Quality. For the best results, avoid using pre-grated canned Parmesan cheese as it often contains anti-caking agents and can be excessively salty. Opt for freshly grated Parmesan with a fine, sandy texture to ensure optimal flavor and proper binding within the patties.
Note 3: Recommended Toppings. For an ideal salmon burger experience, we suggest a blend of arugula and baby spinach mix, fresh lemon wedges, and one large ripe avocado. A ripe avocado adds a creamy, luscious texture that perfectly complements the salmon. If a fresh ripe avocado is not readily available, Hass avocado minis can be a convenient substitute.
Note 4: Troubleshooting Patty Consistency. The goal is a moist yet compact patty. If your mixture feels too dry and crumbly, gradually add a little more full-fat mayonnaise until it reaches the desired consistency. Conversely, if the mixture is too wet and sticky, incorporate more panko breadcrumbs, a tablespoon at a time, or mix a little longer to help bind it. Remember, chilling the patties before cooking is crucial for them to hold their shape and prevent falling apart.
Note 5: Oven Baking Method. For an alternative to pan-frying, preheat your oven to 425°F (220°C). Lightly drizzle 2 tablespoons of vegetable oil onto a baking sheet and preheat the sheet in the oven for a few minutes. Carefully place the chilled patties on the hot baking sheet and bake for 12–15 minutes. Flip the patties gently and continue baking for another 4–6 minutes, or until they are cooked through and have a golden-brown exterior.
Note 6: Perfecting Toasted Buns. For the ultimate burger experience, lightly butter the cut sides of your brioche buns. Place them butter-side down on a hot pan or grill over medium heat. Toast for 30 seconds to a minute, or until they are beautifully golden brown and slightly crispy. Be aware that subsequent batches of buns will toast faster as the pan heats up, so keep a close eye on them.
Nutrition Note: The provided nutrition information is an approximation and calculated solely for the salmon patties themselves. It does not include the tartar sauce or buns, as amounts and specific brands for these components can vary widely.
Storage: Store leftover cooked salmon patties in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. When freezing, separate patties with parchment paper. Thaw frozen patties in the fridge for 6-8 hours before cooking. Always keep buns, fresh toppings, and sauces separate to maintain the best texture and flavor.
Nutrition Information (Patties Only)
Serving:
1
serving
|
Calories:
131
kcal
|
Carbohydrates:
10.5
g
|
Protein:
13.3
g
|
Fat:
3.9
g
|
Cholesterol:
25.7
mg
|
Sodium:
198.4
mg
|
Fiber:
0.8
g
|
Sugar:
1.5
g
Nutrition information is automatically calculated and is an approximation. It may vary based on specific ingredients and preparation methods.
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