Salmon Burgers

This salmon burger recipe turns salmon filets into delicious patties, a perfect meal all year long! Serve them in soft rolls with tartar sauce.

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.

adding ingredients to food processor to make Salmon Burger

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.

While the salmon burgers are cooling, butter and toast the cut sides of the burger buns in the pan while it’s still hot. Garlic butter is a great addition!

Serving Suggestions

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!

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Salmon burgers are the perfect option when craving a light and flavorful meal.

Prep Time 15 minutes

Cook Time 20 minutes

Chill Time 30 minutes

Total Time 1 hour 5 minutes

Cook ModePrevent your screen from going dark

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.

Leftover salmon patties can be stored (separately from the buns) in an airtight container in the fridge for up to 2 days.
Reheat in a skillet on the stovetop or in the air fryer.

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

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