Simple to make, so tasty, and very good for you, try these Salmon Burgers at your next meal.
Calling all salmon lovers, people who think they don’t like salmon, pescatarians, everyone who is trying to eat less meat, and anyone who loves a great burger (that’s pretty much everyone, right?). Meet what could well become your new favorite thing to eat inside a bun: the Salmon Burger! This golden brown patty, with its vibrant and savory flavors, will satisfy salmon devotees and pleasantly surprise all doubters.
If you’ve ever been to Seattle, you’ve probably been to Pike Place Market and to their legendary seafood purveyor, where fishmongers literally throw the fish customers choose into the air before ringing up the purchase. It’s called Fish Throwing, and it’s really famous. The fishmongers at Pike Place Fish Market have been doing it for over 30 years. The market is also famous for its Salmon Burgers, which they will even ship to you. But you don’t have to wait for that because now you can make your own delectable Salmon Burgers at home.
What makes these Salmon Burgers so delicious? Let’s start with the basics: we’re using finely chopped fresh salmon, and nothing compares with its rich, buttery taste and velvety texture that just melts in your mouth. In the mix is bright lemon juice, herby dill, and some spice from the garlic powder and paprika. The combination is, truly, one of the most wonderful ways to eat salmon. Pan-frying these burgers in olive oil creates a crispy crust that seals in all the flavors and keeps the burger moist and tender. The whole process takes less than 20 minutes to make, so all you have to do is add your favorite burger toppings and then just enjoy!
Salmon Burgers are as much fun to eat as any other kind of burger, so it just makes sense to serve them with traditional burger sides, like French Fries or Baked Sweet Potato Fries, and a side of coleslaw with creamy, Perfect Coleslaw Dressing. But if you want to buck tradition, these burgers are also great with Jack’s Urban Fries or Val’s Corn Pudding.
Why a Salmon Burger?
Well, why not? In addition to the old stand-by ground beef, we make burgers out of so many of our favorite things: turkey burgers, chicken burgers, veggie burgers, and even black bean burgers. And let’s not forget plant-based burgers like Beyond Burger and Impossible Burger. So, it just makes sense to create a burger made from what is considered the second most popular seafood in America — salmon (the most popular appears to be shrimp, and, yes, the shrimp burger exists, too!).
But there are some other great reasons for eating Salmon Burgers. First of all, salmon is a nutritional powerhouse: not only an excellent source of protein, salmon also contains heart-healthy Omega-3 fatty acids, and lots of vitamins and minerals. Next, even though not everyone loves salmon, nearly everyone loves a burger. Once you get the flavorings into the salmon here and then top the burger with lettuce, tomato, onions, pickles or whatever you love on a burger, and then add mayo or some kind of delicious sauce, I guarantee non-fish eaters will become converts in no time!
Ingredients
- 1 pound fresh salmon, skin removed and finely chopped
- 1/2 cup plain breadcrumbs
- 2 large eggs, lightly beaten
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 whole wheat burger buns, toasted
- Lettuce leaves for serving
- Sliced tomato for serving
- 1/4 cup mayonnaise (optional)
How to Make Salmon Burger
Step 1: In a large mixing bowl, combine the chopped salmon, breadcrumbs, eggs, lemon juice, dill, garlic powder, paprika, salt, and pepper. Mix until well combined.
Step 2: Form the mixture into 4 equal-sized patties.
Step 3: Heat olive oil in a large skillet over medium heat.
Step 4: Place the salmon patties in the skillet and cook for about 4-5 minutes on each side or until golden brown and cooked through.
Step 5: Spread mayonnaise on the bottom half of each toasted bun (if using).
Step 6: Place a salmon burger on each bun, then top with lettuce, tomato, and the top half of the bun.
Step 7: Serve immediately.
FAQs & Tips
How to Make Ahead and Store?
You can assemble the ingredients and form the patties and then store them in the refrigerator one day in advance of cooking. Once cooked and cooled, Salmon Burgers can be stored in an airtight container in the fridge for up to 2 days; these burgers can also be stored in the freezer for up to 3 months, either in the airtight containers or by individually wrapping each patty in plastic wrap (thaw frozen patties overnight in the fridge before reheating).
Chilling in the fridge
Once you’ve formed the patties, try putting them on a sheet pan in your refrigerator for 15-30 minutes to help them maintain their shape during cooking.
Is there a way to make this recipe gluten-free?
There are many ways! You can substitute the breadcrumbs with gluten-free breadcrumbs, make your own out of gluten-free bread, or use almond flour or almond meal. For the buns, there are many varieties of gluten-free burger buns on the market, but you can also use big portobello mushroom caps or large lettuce leaves as breadless buns, too!
Serving Suggestions
I think mayo is a great condiment for burgers, including this Salmon Burger, but I often like to amp up the flavor by replacing the mayo with Yogurt Herb Dipping Sauce or adding some spice with Chipotle Sauce. When I crave some herby goodness, I love to slather the Salmon Burger buns with Green Goddess Dressing, but this Cilantro Lime Dressing brings a bright, citrusy dazzle to the salmon, which I love, too. Because salmon pairs so well with so many flavors, sometimes it’s hard to choose which condiment to serve with these burgers. But that just means you’ll have to make them often so you can try all the sauces and dressings and see which one(s) you like best. Whatever you choose, make sure to add a side of Bread and Butter Pickles and some Air Fryer Zucchini Chips because what burger doesn’t love pickles and some (any?) kind of fries?
These Salmon Burgers lend themselves really well to other cuisines. Take Asian cuisine, for instance. Substitute ground ginger and a bit of Chinese 5-Spice Blend for the dill and paprika, and replace the lemon juice with soy sauce. Then, serve these Asian-style Salmon Burgers without the bun but with Shrimp Fried Rice and this delicious Bok Choy. Or keep the spices and flavors in this original recipe and go Greek by serving the bun-less Salmon Burgers with Greek Lemon Potatoes, Tzatziki, and a crunchy Greek Salad.
Salmon Burgers
Ingredients
- 1 pound fresh salmon skin removed and finely chopped
- 1/2 cup plain breadcrumbs
- 2 large eggs lightly beaten
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 whole wheat burger buns toasted
- Lettuce leaves for serving
- Sliced tomato for serving
- 1/4 cup mayonnaise optional
Instructions
- In a large mixing bowl, combine the chopped salmon, breadcrumbs, eggs, lemon juice, dill, garlic powder, paprika, salt, and pepper. Mix until well combined.
- Form the mixture into 4 equal-sized patties.
- Heat olive oil in a large skillet over medium heat.
- Place the salmon patties in the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- Spread mayonnaise on the bottom half of each toasted bun (if using).
- Place a salmon burger on each bun, then top with lettuce, tomato, and the top half of the bun.
- Serve immediately.
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