This post may contain affiliate links. Please read our disclosure policy.
This salmon burger recipe turns salmon filets into delicious patties, a perfect meal all year long! Serve them in soft rolls with tartar sauce.
Holly’s Pro Tips For Salmon Burgers
- Use either fresh or frozen salmon fillets for these burgers. If you have canned salmon, try these salmon patties.
- Using a food processor to grind some of the salmon helps the patties hold together without too much filler.
- Wet your hands with a bit of water when forming the patties so the mixture doesn’t stick to your hands.
- Don’t skip the chill time; it helps the patties hold together.
- The burger patties can be prepped and chilled up to a day ahead of time.
Ingredient Tips for Salmon Burgers
- Salmon: Fresh salmon or frozen filets are great for salmon burgers. Canned salmon works well too, but check for small ‘pin-bones’ and drain thoroughly.
- Breadcrumbs: I use breadcrumbs in this recipe to help bind the ingredients together. Use plain or seasoned Panko bread crumbs or make your own.
- Seasonings: I flavor these salmon burgers with Dijon mustard, a little lemon juice, Old Bay seasoning, and garlic powder. You can add your own favorite herbs and spices to the mixture.
Variations
- Add finely diced red bell pepper or shredded zucchini for a pop of color and extra moisture.
- Add some fresh dill or other herbs, lemon pepper seasoning, or even lemon zest.
Serving Suggestions
- Burgers: Top each burger with thinly sliced tomatoes, crispy fried pickles, pickled red onions, tangy cucumber onions.
- Salad: Serve leftover patties over salad with lemon vinaigrette for a deliciously light meal.
- Sauces: You can swap tartar sauce for garlic aioli, pesto, dill sauce, chipotle aioli, or mayonnaise.
Storing Salmon Burgers
Store leftover salmon burgers separate from buns in a covered container in the refrigerator for up to 2 days. Reheat them in the microwave, then re-crisp them in a dry saute pan or reheat them in the air fryer.
Once cooled, freeze salmon burgers between pieces of parchment paper in a zippered bag for up to 3 months.
Summer is for Salmon!
Did you make these Salmon Burgers? Leave us a rating and a comment below.
Salmon Burgers
Equipment
Ingredients
- 1 pound salmon filets skin and bones removed, divided
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon garlic powder
- ½ cup Panko bread crumbs
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon salt more to taste
- ⅛ teaspoon black pepper more to taste
- 2 tablespoons olive oil
For Serving
- 4 hamburger buns or brioche buns
- 8 leaves lettuce
- ½ cup tartar sauce
Instructions
- Cut the salmon into ¼-inch pieces. Place ⅓ of the salmon in a food processor bowl with mustard, lemon juice, Old Bay seasoning, and garlic powder. Pulse until combined, almost smooth, and well mixed.
- Transfer the salmon mixture to a medium bowl. Add the remaining chopped salmon, breadcrumbs, parsley, salt, and pepper. Gently mix to combine.
- Wet your hands with water and gently form the salmon into four patties, 4 inches wide. Place the patties on a plate and refrigerate for at least 30 minutes.
- In a large nonstick skillet over medium heat, heat the olive oil. Add the patties and cook for 3 to 4 minutes per side or until golden brown.
- To serve, top each bun with tartar sauce, lettuce, and a salmon patty.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Fish, Lunch, Sandwich, Seafood
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Could this work on a grill?
I haven’t tried but it should work. I would love to hear how it turns out for you, Patti!
They are delicious. Definitely make it again.
Hello Amanda. I am happy that you enjoyed the salmon burgers.
I add finely chopped onion and/or chives to mine. We are lucky to have our own caught Alaska salmon
That sounds delicious, Deborah. Enjoy!
Thank you for the recipes
Yummy
So glad you loved them Sherry!
Can you use canned salmon for this recipe?
Hi Carol, as mentioned in the post “Canned salmon works well too, but check for small ‘pin-bones’ and drain thoroughly.” Enjoy!