Delish Salmon Burgers Recipe

Salmon burgers are one of those rare dinner wins that feel fancy but don’t actually require you to break out the good china or spend all evening in the kitchen. This recipe nails the perfect marriage of juicy, tender salmon with herbs and spices that pack a punch without overshadowing the fish. Plus, they come together fast, cook up in a flash, and you can pile ’em high with whatever toppings you’ve got lurking in the fridge. Seriously, they might just become your new go-to when you want something fresh and healthy but also wildly satisfying.

My husband was a strict beef burger only guy for the longest time. Then I dragged him to this salmon burger party, and honestly, he’s been hooked ever since. Our toddler even gets in on the fun—he calls it the “pink fish sandwich” and requests it like it’s his birthday every week. It’s become one of those “family favorites” that saves me time and gets big smiles all around, especially because I don’t have to mess with crazy fancy sauces or tricky sides. Just a solid, juicy burger that feels a little special.

How to Make It

Alright, first thing, you want to get your salmon prepped. I usually use fresh salmon fillets but frozen thawed works too—just pat it dry so your patties don’t turn into mush. Then toss the salmon into a food processor with some green onion, a little mayo (trust me), a squirt of Dijon mustard, and season with salt, pepper, and a bit of garlic powder. Pulse it just enough so you still have some texture—don’t pulverize it into oblivion. That’s what makes it feel homemade and not like a fish paste.

Form the mixture into patties, but be gentle—too much squishing and they get dense. Heat up a pan with olive oil—medium heat is your friend so you get a nice crust without burning. Cook ‘em about 3-4 minutes per side. They’ll feel firm but still have a little give when done. I like to toast my buns while the burgers finish cooking because, well, why not add a little crunch?

Serve them up with whatever you like. I’m a sucker for chipotle mayo, avocado slices, and maybe some leafy greens. If you want extra style points, add a squeeze of lemon to brighten up the whole thing. Yum.

✔Ingredient Notes

– Salmon: Fresh is best but frozen works fine—just dry it well so you’re not fighting soggy patties. Skinless fillets make life easier.
– Green onion: Adds a fresh bite and a little crunch, don’t skip this or your burger will be sad.
– Mayonnaise: Weirdly enough, it makes the patties way juicier. Feel free to try Greek yogurt for a lighter twist.
– Dijon mustard: Because bland fish is a crime—this little zing makes all the difference.
– Olive oil: Use a good one for cooking these babies. It helps get that golden crust without frying them into oblivion.

✔Recipe Steps

1. Chop salmon into chunks and toss into a food processor.
2. Add green onion, mayo, Dijon, garlic powder, salt, and pepper. Pulse until just combined but still chunky.
3. Shape the mixture gently into 4 patties.
4. Heat olive oil in a skillet over medium heat.
5. Cook patties 3-4 minutes per side until golden and firm but still juicy inside.
6. Toast buns while burgers cook, then assemble with your favorite toppings and enjoy!

What to Serve It With

I love these salmon burgers with a simple green salad, maybe some oven-roasted potatoes, or even corn on the cob if it’s in season. Slaw works super well too—something crunchy and a bit tangy. If you’re feeling cheeky, air-fryer fries or sweet potato wedges are always a hit. And of course, pile on all the condiments: chipotle mayo, tartar sauce, pickles, avocado, lettuce. You do you.

✔Tips & Mistakes

Don’t over-process the salmon—you want texture, not mush. Same goes for handling the patties: be gentle, or you’ll end up with crumbly disasters. Also, medium heat is your best friend here; too hot and you’ll get burnt outside, raw inside. And yes, mayo in the mixture is weird but trust me, it keeps them moist and tasty.

✔Storage Tips

Leftovers go in the fridge, wrapped tight, and are best reheated gently (like, don’t nuke those things to oblivion). Cold salmon burgers aren’t the worst—some days, I just stack one cold on bread with mayo and call it breakfast. No judgment here.

✔Variations and Substitutions

If you don’t have salmon, try making these with canned salmon for a budget-friendly (and fast) switch. Swap mayo for Greek yogurt or sour cream if you want a lighter vibe. If Dijon isn’t your jam, plain yellow mustard works but it’s less zingy. I’ve also tossed in some chopped dill or parsley when feeling fancy. Gluten-free buns or lettuce wraps make these totally doable if you’re skipping grains.

Frequently Asked Questions

Delish Salmon Burgers Recipe

A quick and tasty salmon burger recipe packed with fresh herbs and a zesty sauce perfect for a healthy meal.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb fresh salmon fillet
• ▢ 0.5 cup bread crumbs preferably panko
• ▢ 0.25 cup red onion finely chopped
• ▢ 1 tbsp fresh dill chopped
• ▢ 1 tbsp mayonnaise
• ▢ 1 tsp lemon juice freshly squeezed
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 4 pieces burger buns toasted

Instructions

Preparation Steps

• Chop the salmon into small pieces or pulse briefly in a food processor until coarsely ground.
• In a bowl, combine the chopped salmon, bread crumbs, red onion, fresh dill, mayonnaise, lemon juice, salt, and black pepper. Mix until just combined.
• Form the mixture into four equal-sized patties.
• Heat a non-stick skillet over medium heat and cook the patties for 4-5 minutes per side, until cooked through and golden brown.
• Serve the salmon burgers on toasted buns with your favorite toppings and condiments.

Notes

For extra flavor, add sliced avocado or a dollop of tartar sauce before serving.