Ingredients & Substitutions
Here I explain the best ingredients for my salmon burger recipe, what each one does, and substitution options. For measurements, see the recipe card.
Salmon Fillets – I usually tell you to keep the skin on for more flavor, but skinless salmon works best for burger patties. You can use any kind of salmon — King, Coho, Atlantic, or Sockeye. I usually choose a middle-of-the-road cut and save the expensive ones for my salmon recipes where they’ll be left intact (like baked salmon or pan seared salmon). If all you’ve got is canned fish, I recommend following my tuna patties recipe instead — you can easily use canned salmon with it. Aromatics – I add both garlic and onions for flavor. My mom often puts grated onions in her regular burgers and it’s just as amazing in my salmon burgers. Feel free to use any kind of onions you like. You can substitute 2 teaspoons of onion powder and 1/4 teaspoon of garlic powder if you don’t have fresh aromatics, but to me it’s just not the same. Lemon Juice – A splash of lemon juice adds a nice, tangy kick. If you’re feeling fancy, a sprinkle of fresh lemon zest can really turn up the zesty flavor! Full-fat Greek Yogurt – My secret ingredient to keep this salmon burger recipe super moist! It also adds a nice, creamy tang. You can use mayonnaise for a similar effect, though mayo doesn’t have that tang. Egg – I wouldn’t use one with meat, but for salmon, an egg holds the patties together. If you need a substitute, a flax egg works. Dijon Mustard – I prefer Dijon because it’s more mild, but you can use stone-ground or yellow mustard, too. I’d recommend using half the amount with those. Fresh Herbs – Fresh dill and fresh chives just scream summer to me. Feel free to use other herbs, like parsley or tarragon, if you want to change it up. Oil – Olive oil is my go-to for frying just about anything. Avocado oil has a more neutral taste if you prefer that. Sea Salt & Black Pepper
How To Cook Salmon Burgers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat them later (see below), or repurpose them. I’ve used the crumbled patties to make my salmon salad or mixed them into zoodles with Alfredo sauce. Meal Prep: My salmon burgers recipe already calls for at least 30 minutes in the fridge, but you can do it for up to 24 hours. I like to meal prep them ahead, so dinner takes just a few minutes the day-of. Reheat: To get them crispy again, reheat the burgers in a skillet over medium heat. Freeze: I freeze these in zip lock bags with parchment paper between them to prevent sticking. They’ll last for up to 3 months in the freezer. You can reheat the salmon burgers in the oven from frozen, but I prefer to thaw them first so they are more juicy.
Serving Ideas
A salmon burger pairs well with many of the same foods that a regular burger does, but I think it goes particularly well with the ones that have Mediterranean flavors. Here are some of my faves:
Be careful not to overprocess the salmon. In the first step, you’re going for salmon pieces that are 1/8 inch in size, not a puree. This is why I start and stop my blender (pulse intermittently) instead of letting it run. Don’t have a food processor? Use a knife and a blender. A blender, even a powerful one, won’t work well for chopping the salmon, so you’d need to do that part by hand. But you can do the pureeing step in a blender. Refrigerating is crucial. This not only lets the flavors meld nicely, but also firms up your salmon burgers, so that they don’t fall apart when you cook them. I’ve learned the hard way! Use parchment paper to help with transfer. The patties are delicate and sticky, so transferring them to your skillet or grill can be tricky. The key is the parchment paper on the pan you use to refrigerate them! It not only prevents them from sticking to the pan, but also helps me transfer them to cook. I just cut the paper around each patty, flip it into the pan or my grill, and peel off the paper. For the stovetop method, a cast iron skillet works best. Even though it’s not nonstick, I swear by cast iron for these. You can’t beat that golden and crispy crust on a salmon burger! Don’t flip too early. Flipping the patties too soon can lead to a crumbly disaster or sticking. If they don’t release easily, give them more time to brown underneath before you flip. For best results, go by internal temperature. The best way to know for sure that your patties are done is to use a meat thermometer (I like this one). The USDA recommends 145 degrees F for fish, but I prefer 140 degrees F. I think my salmon burger recipe is more juicy that way. The cooking time can vary depending on how thick your patties are — my times here are based on patties that are about 1/2 inch thick. If they start browning too quickly but aren’t firm yet, just turn the burner to medium-low heat for a bit.
Fixings – My favorite salmon burger toppings (shown above) are fresh tomato slices, red onions, arugula, and my homemade tzatziki sauce. You can serve these on buns (I used gluten-free ones above) or open-faced over a lettuce leaf. Sometimes I change it up with other sauces — my garlic aioli or tahini sauce both make an excellent salmon burger sauce. Salads – I love these with fresh salad recipes the most. My favorite is a Greek salad, but a simple cucumber tomato salad is also wonderful. Potatoes – I highly recommend Greek lemon potatoes to go with the flavors in these burgers, but you can keep it simple with garlic parmesan fries or sweet potato wedges, too. For a lighter summery touch, try my zucchini fries… they actually taste great with the same sauces! Veggies – If you’re grilling, whip up some grilled eggplant or patty pan squash. When I’m making my salmon burger recipe indoors, I usually opt for sauteed asparagus or sauteed zucchini, so I can repurpose the same pan.
More Summer Salmon Recipes
I eat salmon year round, but I love adding a summery flair to it this time of year! Try some of my other options:
My Tools For This Recipe
Food Processor – Mine is large enough to fit all the fish for this salmon burger recipe, and has lasted me for nearly a decade. Cast Iron Skillet – For getting that perfect sear. I have this one in multiple colors. Instant Read Thermometer – I love how quickly it reads. No more overcooking.
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