Easy Salmon Burgers Recipe

The best Salmon Burgers are made from high quality salmon and flavorful seasoning to make each burger incredible!

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Homemade Salmon Burgers made with fresh salmon, dill, and chives and pan-seared. The easiest 20 minute meal, and they're healthy, too.

Prep Time15

Cook Time5

Refrigerate30

Total Time50

Course: Main Course

Cuisine: American

Servings: patties

Calories: 236kcal

Author: Lauren Allen

Cost: 18

Recipe Link

Equipment

Ingredients

1 ½ lbs boneless skinless salmon
2 teaspoons Dijon mustard
½ teaspoon onion powder
1 teaspoon lemon zest
1 Tablespoon mayonnaise
1 egg white
⅓ cup panko bread crumbs
2 Tablespoons fresh chives , finely chopped
1 Tablespoon fresh dill , finely chopped
¾ teaspoon salt (plus more to taste)
¼ teaspoon black pepper
2 Tablespoons olive oil , for cooking

For Serving:

Lemon wedges
Hamburger buns

Salmon burger Toppings Ideas:

Fresh & Herby (my favorite!):top with arugula, cucumber, avocado, pickled red onions, tzatziki
Classic Salmon Burger: top with lettuce, tomato, red onion, avocado, lemon aioli
With Slaw: top with cabbage slaw (vinegar-based or creamy), and avocado.

US Customary - Metric

Instructions

Make Binding Paste: Cut the salmon into large chunks. Place about one fourth of the fish in a food processor. Add Dijon mustard, onion powder, lemon zest, mayonnaise, and egg white and pulse several times until it forms a paste-like texture.
1 ½ lbs boneless skinless salmon, 2 teaspoons Dijon mustard, ½ teaspoon onion powder, 1 teaspoon lemon zest, 1 Tablespoon mayonnaise, 1 egg white
Add remaining chunks of fresh salmon and pulse just a few times to coarsely chop (don’t over-mix--you want small pieces of salmon for the best texture.)
Add Seasoning: Transfer to a bowl and stir in panko, chives, dill, salt, and pepper, just until combined.
⅓ cup panko bread crumbs, 2 Tablespoons fresh chives, 1 Tablespoon fresh dill, ¾ teaspoon salt (plus more to taste), ¼ teaspoon black pepper
Form Patties: Scoop mixture into about 1/3 cup portions, to make 6 salmon burgers. Press them gently into about a 3’’ in diameter. Refrigerate raw salmon patties for at least 30 minutes to help them hold together.
Cook: Heat oil in a nonstick skillet over medium-high heat. Cook patties for 2–3 minutes per side, until golden brown and just cooked through. The centers should be moist and slightly pink. Don’t overcook (and remember they will continue to cook as they rest).
2 Tablespoons olive oil
Serve warm, on a hamburger bun with desired toppings. Check out my serving ideas below - my favorite is fresh & herby!
Lemon wedges, Hamburger buns

Notes

Yield: 6 Salmon Burger Patties. Serving Size: 1 Patty.

*Nutritional Information does not include hamburger bun or toppings.

Topping Ideas for Salmon Burgers:

Fresh & Herby (my favorite!): Bun and salmon burger topped with arugula, cucumber, avocado, pickled red onions, tzatziki
Classic Salmon Burger: Bun and salmon burger topped with lettuce, tomato, red onion, avocado, lemon aioli
With Slaw: Bun and salmon burger topped with cabbage slaw (vinegar-based or creamy), and avocado

Side Dish Ideas:

Sweet Potato Fries or Grilled Sweet potatoes
Green Salad
Coleslaw (creamy or vinegar-based)
Grilled or Roasted Vegetables (asparagus, zucchini, corn)
Fresh Fruit or Fruit Salad
Pasta Salad or Orzo Salad
Chips

Make Ahead Instructions: Form the patties up to 1 day ahead, cover, and refrigerate until ready to cook.

Storage Instructions: Keep leftover cooked salmon burgers in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions: Freeze uncooked patties until firm, then transfer to a freezer-safe container and freeze for up to 2 months. For best texture, thaw the patties overnight in the refrigerator before cooking. If cooking from frozen, cook over medium-low heat for a few extra minutes per side until cooked through.

Gluten-Free: Use gluten free breadcrumbs.

Tip To Clean Food Processor: When washing equipment that touched salmon, to avoid it smelling fish, wash first with liquid soap and COLD water. Then wipe it dry with. Paper towel. Then wash a second time with HOT water and soap.

Nutrition