This fast, family-friendly Salmon Burgers Recipe comes together in 30 minutes, tastes restaurant-worthy, and uses pantry staples you likely already have.
All out of salmon? Try our Tuna Patties instead!
author’s note
The Salmon Burger That Beat the Restaurant’s!
My husband had a salmon burger at a restaurant once and wouldn’t stop talking about it. Like weeks later, still bringing it up. So I made it my mission to recreate it at home.
I tested a few versions, tweaking the salmon, binder, and seasonings until I got the texture just right: crispy outside, tender inside, and packed with flavor. I added avocado (because he adds it to everything) and piled it all on a toasted brioche bun with my lemony tartar sauce.
He took one bite and said, “Okay…this is better.” Mission accomplished.
Salmon Burgers Recipe Ingredients
| Ingredient | Swaps + Tips |
|---|---|
| Fresh salmon | Can’t get fresh? Use one 14-oz can wild salmon, drained and flaked. Pat dry so patties hold together. |
| Panko breadcrumbs | Need gluten-free? Swap in crushed rice crackers or cornflakes for the same crunch. |
| Parmesan (fresh-grated) | Dairy-free? Sub 2 Tbsp nutritional yeast for nutty flavor without cheese. |
| Brioche buns | No brioche? Buttered sourdough slices, toasted pretzel buns, or lettuce wraps all work. |
| Lemon-dill tartar sauce | Lighten it up with half Greek yogurt, or trade fresh dill for 1 Tbsp chopped capers if herbs are scarce. |
Variations
Not Into The Bun?
No problem. This salmon burgers recipe is just as tasty without it. Try one of these easy swaps:
- Coleslaw base: Toss a bag of coleslaw mix with refrigerated dressing (I like Litehouse) or make it from scratch with this recipe.
- Lettuce wrap: Use sturdy romaine or butter lettuce leaves as a wrap. Add avocado and sauce, then dig in.
How To Cook Them On The Stove
- Chill mixture: Place formed patties in the freezer for 15 to 20 minutes to help them hold their shape.
- Handle gently: Use a sharp metal spatula to transfer patties from tray to skillet. Flip only once during cooking.
Oven method: Preheat oven to 425°F. Add 2 tablespoons vegetable oil to a baking sheet
Quick Tip
You can tell if an avocado is ripe when it yields to gentle pressure (think: touching the tip of your nose). Can’t find a ripe avocado? I love having these perfectly ripe avocado minis on hand. Choose a package that lists “Hass avocados” as the only ingredient instead of getting the guacamole blends. A packet (or half of one) works great instead of avocado on these burgers.
Salmon Burgers Recipe Toppings
There are plenty of ways to top Salmon Burgers, but simple is best. Here’s what I recommend:
- The BEST tarter sauce
- A handful of baby spinach and arugula: We love this blend and add a generous handful to every burger.
- A ripe avocado: A good avocado is unbeatable! The combination of the salmon patty with a ripe, creamy avocado is the best! See “quick tip” below.
Storage
The patties are such a great make-ahead and meal-prep option. You can make up a bunch of patties and have them ready to go in the freezer when you’re craving a good Salmon Burger.
Store patties in the freezer in an air-tight container. Allow patties to thaw in the fridge for about 6-8 hours and cook straight out of the fridge.
More Tasty Burger Recipes:
Salmon Burgers Recipe
Video
Equipment
- Large sheet pan (15" x 21")
- Large pan nonstick
Ingredients
- 14 to 15 ounces cooked salmon see note 1
- 1 cup panko breadcrumbs
- 1 large yellow onion or red onion
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 6 tablespoons chopped fresh herbs I like a combo of chives, parsley, and dill
- 1 lemon plus lemon wedges for serving if desired
- 1/2 cup grated Parmesan cheese see note 2
- 2 tablespoons mayo full-fat
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil for pan frying
- 1/2 cup mayo full-fat, Best Foods/Hellman’s preferred
- 1-1/2 tablespoon sweet pickle relish
- 1 tablespoon finely chopped fresh dill
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon-style mustard
- 1 lemon
- Brioche buns plus softened butter for buns
- Toppings as desired see note 3
Instructions
- Peel and grate onion on the large holes of a grater to get 1 scant cup. Finely dice parsley, chives, and dill, measuring 2 tablespoons each. Zest and juice a lemon to get 1 teaspoon zest and 2 tablespoons juice. Drain salmon, discarding bones and skin, and set aside. Line a large sheet pan with parchment paper and set aside.
- In a large bowl, combine all patty ingredients except salmon and olive oil. Season with 1/4 tsp each of salt and pepper. Mix well, then gently fold in the salmon, leaving the salmon in flakes instead of mixing until it disintegrates. See note 4 for troubleshooting. Scoop 1/3 cup of the mixture, pack tightly, and release onto a parchment-lined sheet pan. Press to form round patties about 1/2-inch thick, slightly smaller than the buns. Repeat to make about 9 patties. Freeze for 15–20 minutes while preparing the tartar sauce and other burger ingredients.
- Combine all ingredients in a small bowl, including 1/2 teaspoon lemon zest and 2 tablespoons juice. Season with 1/8 tsp each of salt and pepper. Mix, taste, and adjust as needed. Refrigerate until use; the flavor improves over time.
- Heat 2 tablespoons olive oil in a large, nonstick pan over medium heat. Cook patties from the freezer until browned, 3–4 minutes per side, using a metal spatula. Transfer to a paper-towel-lined plate and repeat until all patties are cooked, adding more oil as needed. (For baking instructions, see note 5).
- Toast the buns (see note 6). Place the bottom bun on a plate and spread on some tartar sauce. Add a handful of greens and the patty. Top with a thinly sliced avocado. Add sauce to the top bun. Press together and enjoy promptly. Yum!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
10/10 would recommend this recipe to anyone!!
YAY! Thanks Ozzie! 🙂