Best Salmon Burger Recipe - A juicy salmon patty made with fresh salmon, and seasonings, and topped with a blend of fresh greens, red onion, tomato, and a generous dollop of homemade spicy mayonnaise. We like to serve these burgers inside a soft toasted bun or for a healthy dinner option over rice, mashed potatoes, or cauliflower rice.
Simple ingredients, yet so much flavor!
We do have a similar recipe for fried salmon cakes that is something between salmon croquettes and burgers. For more seafood recipes, be sure to try our Tuna or Shrimp Tacos, Shrimp Pasta or Garlic Butter Salmon.
Table Of Contents
Are Salmon Burgers Healthy?
It depends on what ingredients go inside and how the salmon burgers are prepared. Salmon has some essential nutrients for our bodies: it's a good source of protein, omega-3 fatty acids, and vitamins B and D.
For a healthier salmon patty, use less breadcrumbs or leave them out completely; use less oil when cooking; and substitute mayo for thicker yogurt such as greek or use egg or flax seed egg (vegan egg) instead.
⭐ Like this salmon sandwich? Make these next time: crispy Panko Chicken Sandwich, curried Chickpea Burgers and perfect Ciabatta Sandwiches.
Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Salmon - fresh or frozen. For a quick solution, you can use leftover salmon, or canned salmon (well-drained prior). If the salmon is pre-cooked, you'll have to watch the patties and cook them for a little less. Salmon alternatives: any white fish fillets is what I'd normally go for, such as haddock or tilapia. But for best results always use raw salmon.
- Breadcrumbs - breadcrumbs together with mayo, act as a binder and no eggs or potatoes are needed here! For extra crunch try regular Panko breadcrumbs (gluten-free or regular, both will work amazing), or your favorite seasoned crumbs (try these gluten-free Italian breadcrumbs).
- Mayonnaise - gives the salmon an extra tender texture and binds the patties.
- Dijon mustard - optional but I'd still recommend adding 1 teaspoon, if you like the flavor, increase to 2 or more spoonfuls. Do not use regular American mustard as the flavor is completely different.
- Lemon or lime juice - lemon usually goes well with any seafood, however, I find that using both lime and lemon juice combined makes it even better.
- Seasoning - a generous amount of salt (especially seasoned salts like Celery Salt) and pepper is essential. I also added cayenne and paprika just for that little extra flavor. You can use red chili flakes, chili powder, or stick with the hot sauce. Just a pinch or drizzle is all you need. If making these for kids add less or omit the spicy seasoning.
- Burger buns - brioche buns, bagels. We used store-bought gluten-free buns, toasted lightly on the grill or skillet. If you have more time, make these delicious GF fluffy buns at home from scratch.
📋 JULIA'S TIP Salmon - Depending on your location, whether you have local fish markets or not, I recommend going for frozen wild salmon. Frozen food technology has come a long way. The fish is often processed and frozen right away after being caught in the sea. Many supermarkets display on their counters frozen fish that has been thawed hours earlier.
Instructions
Cut salmon into smaller chunks and put it into a container of a food processor. Turn it on and let it run until the mixture becomes pasty, stopping to scrape down the sides if needed.
Once done, add mayonnaise, 4 tablespoons of breadcrumbs, salt, pepper, lemon juice, mustard, cayenne, and onion to the food processor.
(If using parsley, add it in now).
Pulse a few times until all the ingredients are combined.
Add the remaining breadcrumbs to a medium bowl. Divide ground salmon mixture into 6 equal parts or 4 large and gently form into balls.
To make it easier (they can be slightly sticky but still should shape nicely!) have a small bowl with warm water next to you to dip your fingers in it.
Once the balls formed, dip each patty into breadcrumbs and flatten slightly.
Warm-up ⅓ cup oil over medium-high heat in a large skillet and once hot fry patties on both sides until crisp and golden brown (about 2-3 minutes per side).
You'll need to do this in batches.
Transfer the patties to a plate lined with paper towels to drain the excess oil.
Squeeze fresh lemon juice on each patty before serving (optional).
Assemble the burgers with your favorite lettuce and vegetables, add mayonnaise and a drizzle of hot sauce on both the bottom and top buns, and serve while warm.
How To Tell When Fried Salmon Burgers Are Done?
The best way is to use a kitchen thermometer, once it registers 145 degrees Fahrenheit they are done.
The key to juicy salmon burgers is not to overcook them. The salmon patties should become golden brown on the outside with a pink center inside.
What’s The Best Way To Cook A Salmon Burger?
If yoU are making salmon patties, the best way is to cook them on the stove in a skillet. It is quick and easy, if you work fast, it will be only 5-10 minutes.
If you make salmon fillet burgers without additional ingredients, then the best option is to bake them in oven or air fryer.
🥗Make It Healthier
Swap the burger buns for large leafy lettuce wraps or serve the salmon patties with rice, quinoa, or a fresh and simple salad.
Use half less breadcrumbs or leave them out completely - crumbs create texture, help to bind things together and create a delicious crispy exterior.
Salmon - I like to go for frozen salmon from a known reputable brand or buy fresh fish (it can also be any white fish fillet) from the local fish market.
Like in my skillet salmon patties, you can increase your veggie intake by adding fresh veggies to the mix: bell peppers, peas, corn, grated carrot, and cooked mushrooms.
Use good quality oil when cooking and make sure to drain the excess oil with paper towels.
Substitute mayonnaise for thicker yogurt such as greek or use 1 egg. I only use good quality mayo, with very few ingredients and no fillers. Did you know it takes just 10 minutes to make homemade mayo from scratch?
Variations
What enhances the flavor of salmon?
When it comes to salmon, you don’t need much and can get away with simple seasoning and herbs.
Some mix-ins and seasoning we recommend:
- Spices: ground chipotle, chili powder, cayenne, old bay seasoning, dried or fresh herbs, seasoned salt (I like to use my celery salt seasoning).
- Mix-ins for salmon patties: mayonnaise, dijon mustard, hot sauce, lemon juice.
- Condiments and toppings for burgers: caramelized onions, chutney, pickled onions, radishes, capers, pickles, cucumber, carrot, micro greens, tomato, arugula, spinach, kale, avocado, fried egg.
- Sauces to serve with: garlic aioli, barbecue sauce, spinach dip, jalapeno avocado crema, lemon dill sauce, herb dressing. Read more in Serving Suggestions.
- Cheese: a good melty cheese option to serve with burger buns: cheddar, Havarti, or Gouda cheese
Want to try something different? With a few adjustments, you can enhance these salmon burgers with Asian flavors.
To make Asian Salmon Burgers replace a couple of ingredients:
- Instead of lemon juice: lime or lemon zest, lime juice, or orange zest (to taste)
- Instead of garlic and onion powder: freshly minced garlic, grated fresh ginger (1 teaspoon),
- Instead of brown onion: thinly sliced green onions (2-3 tablespoons),
- Instead of parsley: freshly chopped cilantro
- Leave the dijon out. For binding agent, you can leave the mayo in or replace it with a raw egg.
- Add mushrooms like In my Chickpea Burgers.
Recommended Equipment
- Food Processor
- Large Nonstick Skillet
- Parchment Paper for storing
- Mixing Bowls
- Measuring Cup and Spoons
Tips
- Don't overcook the burgers. The key to juicy salmon burgers is simple, watch them closely and don't let them dry out! If you make 6 burger patties out of this recipe, they should take about 2-3 minutes per side. For thicker ones about 3-5 minutes.
- For the best texture, make salmon in a food processor. As an alternative, you can dice the raw salmon fillets into very small cubes, but the texture of the patties will change.
- These salmon burger patties can be made without a food processor, a good sharp knife will be handy. Chop the fresh fish into small cubes.
- I recommend using fresh or frozen salmon here. I don't like to recook fish twice and avoid using canned or cooked salmon. I do understand that it is convenient, but try to use fresh/frozen whenever possible. It affects the flavor too.
- The salmon mixture should be not dry and quite moist before you shape them into patties.
- Don't make the burgers too big, thick, or flat. Thicker patties will take longer to cook and may have a raw center. And if too thin, they will turn dry.
- If you find that it is too difficult to work with the salmon patties, chill them in the fridge for 30 minutes before cooking or shaping them.
📋 JULIA'S TIP If using frozen salmon, I like to thaw it in a zip lock bag in a bowl with cold water. It should defrost rather quickly, but do change the cold water out every 20 minutes. Do not use warm water (just like with any raw fish or meat produce) as this will make allow the bacteria to grow rapidly.
Serving Suggestions
We love to enjoy our crispy salmon fish cakes in a burger bun with our favorite toppings. We like to keep it simple: microgreens, kale, lettuce, or coleslaw, tomato, and cucumber.
Salmon burger serving ideas
- For a healthier low-calorie choice: serve these patties between lettuce wraps or with quinoa or cauliflower rice.
- Over a salad: coleslaw, Mediterranean salad, chickpea salad, pasta salad, spinach strawberry salad, arugula salad, Kale or pesto potato salad.
- With potatoes: French fries, potato slices, potato wedges, potato skins, smashed potatoes, baked potato, sweet potato fries or mashed potatoes.
- With veggies: You can never go wrong with sauteed, steamed, roasted, or fried vegetables. Try my glazed Carrots, beets, roasted pumpkin, and asparagus recipes.
Favorite Toppings
- Crispy onions
- Green salad
- Coleslaw
- Cheese
- Onion, Tomato, Cucumber
- Pickled onion and radishes
- Grilled pineapples
- Green or other sprouts
Sauces
- Honey mustard
- Ranch dressing
- Aioli - you can make my chipotle garlic aioli that I used for my Brussels Sprouts recipe
- Cold Spinach dip
- Avocado crema
- Burger Sauce
- Horseradish sauce
- Buffalo sauce - homemade, tangy, spicy and delicious
- Lemon Dill sauce
- Tartar sauce
- Garlic Herb sauce
- Pesto
- Pickled jalapenos, onions
📋 JULIA'S TIP For an easy side dish, try my recipe for Air Fryer Fingerling Potatoes or Slices. You can keep the potatoes warm in the air fryer, and they cook quite fast!
Freezing And Storing Instructions
These salmon patties freeze beautifully. Make a bunch of patties, cook only how much you need, and freeze the rest.
- To Store. Wrap each patty with plastic wrap or spread it out on a baking sheet/larger food container and divide each patty with a cut-out circle sheet of parchment paper. It will prevent patties from sticking to each other. For a fresher taste, store the patties uncooked for 3-4 days in the fridge.
- To Freeze. Freeze the patties first on a baking sheet and once they are frozen on the outside, transfer them into a zip lock bag and freeze for up to 3-4 months.
FAQs
For best results I recommend using fresh or frozen thawed salmon, mixing it with the rest ingredients in a food processor. You'll end up with a smooth ground salmon which is already easy to work with and adding breadcrumbs and mayonnaise will allow you to shape perfectly round salmon patties.
You may have added too much of crumbs or not enough eggs if using. Milk, lemon juice, or mayonnaise will help to moisten the dry mixture. However, if you have already cooked your salmon patties and they look and taste dry it is for the above reasons or you simply have overcooked them.
We bind our salmon patties with bread crumbs, mayonnaise, and sour cream. The key here is to use the correct amounts and not go overboard, especially with wet ingredients as they add too much moisture to the patty, which will make it fall apart.
And the best thing about salmon fish cakes is that they freeze beautifully. Make a bunch of patties, cook only how much you need and freeze the rest. Wrap each patty with plastic wrap or spread it out on a baking sheet or larger container and divide each patty from another with a smaller cut-out to each individual patty size sheet of parchment paper. It will prevent patties from sticking to each other. You can also flash freeze the patties and then transfer them into ziploc bag. They should be good for up to 3-4 months.
Sure, try popular melty cheese options such as Havarti cheddar, mozzarella, or Gouda.
Favorite Salmon Recipes
For all burger recipes, hop on to our Sandwich and Wraps collection.
💗I hope you'll enjoy this salmon burger recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗
Happy cooking,
Love,
Julia
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Recipe
Best Salmon Burger Recipe With Fresh Salmon
INGREDIENTS
- 1 pound salmon fillet (skin and bones removed)
- 1 cup breadcrumbs or panko (divided, gluten free )
- 1 medium brown onion (diced)
- ⅓ cup oil (extra virgin olive oil)
- 2 tablespoon mayonnaise
- 2 teaspoon fresh lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon ground paprika
- 1 pinch cayenne
- 2 teaspoon parsley or cilantro (chopped)
- salt to taste
- black pepper to taste
For Serving (customzie with your favorite burger toppings)
- 1 tablespoon mayonnaise for each burger
- 2 teaspoon hot sauce such as Sriracha (a for each burger)
- 6 Burger Buns (gluten free if desired)
- 2 cups Lettuce ( a choice of micro greens, kale, spinach)
- 1 large red onion
- 2 medium Roma tomatoes
INSTRUCTIONS
- Cut salmon into smaller chunks and put it into a container of a food processor. Turn it on and let it run until the mixture becomes pasty, stopping to scrape down the sides if needed.
- Once done, add mayonnaise, 4 tablespoons of breadcrumbs, salt, pepper, lemon juice, mustard, cayenne, onion to the food processor. (If using parsley, add it in there now). Pulse a few times until all the ingredients are combined.
- Add the remaining breadcrumbs to a medium bowl. Divide ground salmon mixture into 6 equal parts or 4 large and gently form into balls. To make it easier (they can be slightly sticky but should shape nicely) have a small bowl with warm water next to you to dip your fingers in it. Once the balls formed, dip each patty into breadcrumbs and flatten slightly.
- Warm-up ⅓ cup oil over medium-high heat in a large skillet and once hot fry patties on both sides until crisp and golden brown (about 2-3 minutes per side). You may need to do it in batches. Transfer the patties to a plate lined with paper towels to drain the excess oil.
- Squeeze fresh lemon juice on each patty before serving (optional).
- Assemble the burgers with favorite lettuce and vegetables, add mayonnaise and a drizzle of hot sauce on both bottom and top buns, serve while warm.
Video
NOTES
- Nutrition is calculated without the buns and toppings.
- Salmon - fresh or frozen. For a quick solution, you can use leftover salmon, or canned salmon (well-drained prior). If the salmon is pre-cooked, you'll have to watch the patties and cook them for a little less. Salmon alternatives: any white fish fillets is what I'd normally go for, such as haddock or tilapia. But for best results always use fresh raw salmon.
- These salmon burger patties can be made without a food processor, a good sharp knife will be handy. Chop the fresh fish into small cubes.
- To Store. Wrap each patty with plastic wrap or spread it out on a baking sheet/larger food container and divide each patty with a cut-out circle sheet of parchment paper. It will prevent patties from sticking to each other. For a fresher taste, store the patties uncooked for 3-4 days in the fridge.
- These salmon patties freeze beautifully. Make a bunch of patties, cook only how much you need, and freeze the rest.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
The best juicy salmon burgers are ready in minutes!