I’ve always been a fan of a good burger, but sometimes, a beef patty just doesn’t hit the spot. That’s where homemade salmon burgers come in. Forget those bland, pre-made frozen ones; a truly delicious salmon burger is a game-changer. It’s light, flavorful, and incredibly versatile, making it a fantastic alternative for a weeknight dinner or a casual backyard barbecue. Plus, when you make them yourself, you control every single ingredient, ensuring freshness and taste that store-bought simply can’t match.

Why You’ll Love This Dish

There’s a lot to adore about homemade salmon burgers, especially when you’re crafting them with fresh ingredients and a bit of culinary flair. First off, they’re surprisingly quick to whip up. We’re talking about a significant flavor payoff for a minimal time investment, which makes them ideal for those hectic weeknights when you still crave something satisfying and healthy. Beyond convenience, salmon itself is a powerhouse of nutrition, packed with omega-3 fatty acids that are great for your heart and brain. It’s also a fantastic way to introduce more fish into your family’s diet, even for those who might be a little hesitant about seafood. With our recipes focusing on making 7 perfect patties, you’ll have a variety of delicious options to explore, ensuring everyone at the table finds a new favorite.

> “I used to shy away from making fish burgers, fearing they’d fall apart. But these recipes for Salmon Burgers were a revelation! The patties held together beautifully, and each flavor variation was a hit. Definitely a new family favorite!”

How This Recipe Comes Together

Crafting these delightful salmon burgers involves a few straightforward steps that ensure both incredible taste and perfect texture. You’ll start by selecting your salmon – fresh is always best! Then, we’ll dive into preparing the fish, which often means flaking cooked salmon or finely dicing raw fillets, depending on the specific patty recipe you choose from our seven variations. After that, it’s all about mixing in your binder and flavorings, from fresh herbs and spices to zesty citrus or a touch of something smoky. Once your mixture is ready, you’ll form those beautiful patties, making sure they’re uniform for even cooking. Finally, a quick cook in a pan, on the grill, or under the broiler, and you’re ready to assemble your mouth-watering salmon burger. It’s a surprisingly simple process that yields truly restaurant-quality results.

Key Ingredients

To make these delectable Salmon Burgers, here’s what you’ll generally need. Remember, the specific herbs and spices will vary across the 7 patty recipes, but these form the foundation:

Fresh Salmon Fillets: About 1.5 – 2 pounds (skin removed). Wild-caught sockeye or Atlantic salmon works beautifully for its rich flavor and texture.
Binder: This is crucial for keeping your patties together.
Panko Breadcrumbs: About 1/2 cup, offering a light, crispy texture.
Egg: 1 large egg, acting as a natural glue.
Aromatics & Flavor Base:
Red Onion or Shallots: 1/4 cup, finely minced for a subtle bite.
Fresh Dill or Parsley: 2-3 tablespoons, chopped, for that classic fresh salmon pairing.
Lemon Zest: From 1/2 a lemon, brightens all the flavors.
Seasoning:
Salt: To taste (about 1/2 – 1 teaspoon).
Black Pepper: Freshly ground, to taste.
Smoked Paprika (optional): 1/2 teaspoon for a touch of warmth and depth.
Cooking Oil: Olive oil or avocado oil, for pan-frying.

Directions to Follow

Let’s break down the process for making these perfect salmon burgers. While each of the 7 patty recipes will have its unique twist, this general guide will set you up for success:

Prepare the Salmon: If using raw salmon, pat the fillets very dry with paper towels. Dice the salmon into very small pieces (about 1/4 inch cubes). Alternatively, if using cooked salmon, flake it thoroughly with a fork, ensuring no large chunks remain.
Combine Ingredients: In a large mixing bowl, gently combine the prepared salmon with the breadcrumbs, beaten egg, minced onion/shallots, fresh herbs, lemon zest, salt, pepper, and any additional spices specified in your chosen patty recipe.
Mix Gently: Use your hands or a spatula to mix the ingredients. Be careful not to overmix, as this can make the patties tough. Mix just until everything is well combined and the mixture can hold its shape.
Form the Patties: Divide the mixture into 7 equal portions. Gently form each portion into a patty, about 1-inch thick and slightly wider than your burger buns. If the mixture feels too sticky, lightly dampen your hands.
Chill (Optional but Recommended): For best results and to prevent crumbling, cover the formed patties and refrigerate them for at least 20-30 minutes. This helps them firm up.
Cook the Patties:

Pan-Frying: Heat 1-2 tablespoons of olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the patties in the pan, ensuring not to overcrowd. Cook for 3-5 minutes per side, until golden brown and cooked through (internal temperature should reach 145°F).
Grilling: Lightly brush the patties with oil. Grill over medium heat for 3-4 minutes per side, until grill marks appear and they are cooked through.
Baking/Broiling: You can also bake at 400°F (200°C) for 12-15 minutes, flipping once, or broil for 4-6 minutes, flipping halfway, until golden and cooked.

Serve Immediately: Once cooked, remove the patties from the heat and serve on your favorite buns with desired toppings.

What to Serve It With

A perfect salmon burger deserves equally stellar accompaniments! For a fresh and vibrant feel, I love serving these on toasted brioche buns or even lettuce wraps for a lighter option. A smear of a tangy dill-yogurt sauce or a zesty lemon aioli is absolutely essential, cutting through the richness of the salmon beautifully. Think crisp lettuce, juicy tomato slices, and perhaps some thinly sliced red onion or creamy avocado for texture and flavor. On the side, a simple green salad with a light vinaigrette is always a winner. If you’re feeling a bit more indulgent, homemade sweet potato fries or a colourful quinoa salad complement the flavors wonderfully without overpowering the star of the show.

Keeping Leftovers Fresh

Proper storage is key to enjoying your delicious salmon burgers beyond the initial meal. Once cooled, any leftover cooked patties should be stored in an airtight container in the refrigerator. They’ll generally stay fresh and flavorful for up to 2-3 days. When you’re ready to reheat, I find that gently warming them in a lightly oiled skillet over medium-low heat is the best method; it helps bring back some of that exterior crispness without drying out the inside. You could also reheat them in a toaster oven or even a regular oven at a low temperature (around 300°F/150°C) until just warmed through. I personally avoid the microwave for reheating burgers, as it can often make them rubbery. For longer storage, cooked salmon patties freeze remarkably well. Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw in the refrigerator overnight before reheating using the skillet method for best results.

Pro Chef Tips

Making perfect salmon burgers isn’t hard, but a few pro tips can elevate your game. First, always start with very cold salmon. This makes dicing or flaking easier and helps the mixture hold together better. If using fresh fillets, pat them extremely dry with paper towels to remove excess moisture; this is critical for preventing mushy patties. Don’t be afraid to chill your formed patties for at least 30 minutes in the fridge before cooking. This firms them up significantly and drastically reduces the chances of them falling apart in the pan or on the grill. When mixing, be gentle and avoid overmixing – vigorous handling can break down the salmon too much and affect the texture. Finally, for an extra burst of flavor and a beautiful crust, consider adding a small amount of finely grated Parmesan cheese or a touch of Dijon mustard to your mix, even if not explicitly called for in a specific recipe. It adds depth and helps with browning.

Creative Twists

Once you’ve mastered the basic salmon burger, the possibilities for creative twists are endless!

Mediterranean Delight: Incorporate chopped Kalamata olives, sun-dried tomatoes, and a crumble of feta cheese into your patty mix. Serve with a dollop of tzatziki.
Asian Sesame Zing: Add grated ginger, minced garlic, a splash of soy sauce, and a sprinkle of sesame seeds to the salmon. A touch of sriracha or gochujang can add a nice kick. Serve with a quick cucumber salad.
Spicy Cajun Kick: Mix in Cajun seasoning, a bit of cayenne pepper, and finely diced bell peppers (red and green). Top with a spicy remoulade.
Smoky Chipotle: Canned chipotle peppers in adobo, finely minced, bring a wonderful smoky heat. Add a touch of lime juice and cilantro, then serve with avocado crema.
Herby Green Goddess: Load up on fresh herbs like basil, chives, tarragon, and parsley. A little lemon zest and a hint of garlic will brighten these up beautifully.
Sweet & Savory Maple-Dijon: A spoonful of maple syrup and a generous helping of Dijon mustard create a glaze-like effect and a harmonious sweet-savory profile.
Tropical Habanero-Mango: For the adventurous palate, finely minced fresh mango and a tiny bit of habanero (or jalapeño for less heat) can create a vibrant, fruity, and spicy burger.

FAQ

Can I use canned salmon for these recipes?

A: Yes, absolutely! Canned salmon is a convenient and economical option. Just be sure to drain it very well and remove any skin or bones if desired (though the small bones are typically soft and edible, adding calcium). Flake it thoroughly before mixing with the other ingredients. The texture might be slightly different than fresh salmon, but it will still make delicious patties.

Why do my salmon burgers always fall apart when I cook them?

A: This is a common issue! There are a few culprits. First, ensure your salmon mixture isn’t too wet; patting fresh salmon dry is crucial. Second, make sure you have enough binder (like breadcrumbs and egg) in proportion to the salmon. Third, chilling the formed patties for at least 20-30 minutes before cooking helps them firm up significantly. Lastly, avoid overcrowding the pan or moving them too soon – let a nice crust form on the first side before attempting to flip.

How can I make these salmon burgers gluten-free or low-carb?

A: Easily! To make them gluten-free, simply substitute regular breadcrumbs with certified gluten-free breadcrumbs or use almond flour. For a low-carb option, you can omit the breadcrumbs entirely and instead use a small amount of finely ground pork rinds, or try using a bit of psyllium husk powder (start with 1-2 teaspoons) as a binder, along with the egg. Serve them on lettuce wraps instead of buns for a fully low-carb meal.

A close-up of two fresh salmon burgers with green toppings.

Classic Lemon-Dill Salmon Burgers

These Classic Lemon-Dill Salmon Burgers are packed with flavor and make a healthy, delicious meal. Fresh salmon is combined with breadcrumbs, herbs, and spices, then pan-fried to perfection.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings 4 burgers

Equipment

Paper towels
Large mixing bowl
Non-stick skillet

Ingredients

Main Ingredients

1.5 lbs fresh salmon fillets skin removed
0.5 cup panko breadcrumbs
1 large egg beaten
0.25 cup red onion finely minced
3 tablespoons fresh dill chopped
lemon zest from 1/2 a lemon

Seasoning

1 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon smoked paprika optional

For Cooking

2 tablespoons olive oil for pan-frying

Instructions

Preparation

Pat the salmon fillets dry with paper towels, then dice them into small, 1/4-inch cubes.
In a large bowl, combine the diced salmon with panko breadcrumbs, beaten egg, minced red onion, chopped fresh dill, lemon zest, salt, black pepper, and optional smoked paprika.
Gently mix the ingredients with your hands or a spatula until just combined; avoid overmixing to maintain texture.

Cooking

Divide the mixture into 7 equal portions and form each into a 1-inch thick patty; dampen hands if the mixture is sticky.
Refrigerate the formed patties for 20-30 minutes to help them firm up (recommended step).
Heat olive oil in a non-stick skillet over medium heat, then cook patties for 3-5 minutes per side until golden brown and cooked through (145°F internal temperature).
Remove cooked patties from heat and serve immediately on buns with your preferred toppings.

Notes

For extra flavor, you can add a pinch of garlic powder to the mixture. These burgers are also great grilled, just make sure to oil the grates well to prevent sticking.

Salmon Burgers: How to Make 7 Perfect Patties