This salmon burger recipe turns salmon filets into delicious patties, a perfect meal all year long! Serve them in soft rolls with tartar sauce.
- Use either fresh or frozen salmon fillets for these burgers. If you have canned salmon, try these salmon patties.
- Using a food processor to grind some of the salmon helps the patties hold together without too much filler.
- Wet your hands with a bit of water when forming the patties so the mixture doesn’t stick to your hands.
- Don’t skip the chill time; it helps the patties hold together.
- The burger patties can be prepped and chilled up to a day ahead of time.
Ingredient Tips for Salmon Burgers
- Salmon: Fresh salmon or frozen filets are great for salmon burgers. Canned salmon works well too, but check for small ‘pin-bones’ and drain thoroughly.
- Breadcrumbs: I use breadcrumbs in this recipe to help bind the ingredients together. Use plain or seasoned Panko bread crumbs or make your own.
- Seasonings: I flavor these salmon burgers with Dijon mustard, a little lemon juice, Old Bay seasoning, and garlic powder. You can add your own favorite herbs and spices to the mixture.
Variations
- Add finely diced red bell pepper or shredded zucchini for a pop of color and extra moisture.
- Add some fresh dill or other herbs, lemon pepper seasoning, or even lemon zest.
Serving Suggestions
Storing Salmon Burgers
Store leftover salmon burgers separate from buns in a covered container in the refrigerator for up to 2 days. Reheat them in the microwave, then re-crisp them in a dry saute pan or reheat them in the air fryer.
Once cooled, freeze salmon burgers between pieces of parchment paper in a zippered bag for up to 3 months.
Summer is for Salmon!
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Salmon Burgers
Salmon burgers are the perfect option when craving a light and flavorful meal.
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Cut the salmon into ¼-inch pieces. Place ⅓ of the salmon in a food processor bowl with mustard, lemon juice, Old Bay seasoning, and garlic powder. Pulse until combined, almost smooth, and well mixed.
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Transfer the salmon mixture to a medium bowl. Add the remaining chopped salmon, breadcrumbs, parsley, salt, and pepper. Gently mix to combine.
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Wet your hands with water and gently form the salmon into four patties, 4 inches wide. Place the patties on a plate and refrigerate for at least 30 minutes.
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In a large nonstick skillet over medium heat, heat the olive oil. Add the patties and cook for 3 to 4 minutes per side or until golden brown.
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To serve, top each bun with tartar sauce, lettuce, and a salmon patty.
Reheat in a skillet on the stovetop or in the air fryer.
Calories: 440 | Carbohydrates: 32g | Protein: 29g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 64mg | Sodium: 621mg | Potassium: 737mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1263IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Fish, Lunch, Sandwich, Seafood
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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