Congratulations! You’ve found the best salmon burgers recipe on the internet! These flavor-packed salmon burgers are made with fresh salmon and served with a creamy herb aioli. This recipe elevates healthy dinners to a new level of easy and delicious. Step-by-step instructions for grilling, pan searing and air fryer are provided.
The Best Salmon Burgers Recipe
I started this post with a bold claim and I am sticking to it. The perfect salmon burger is made with higher quality simple ingredients, have the best flavor, always turn out juicy and are easily made on a grill, a grill pan, skillet or in the air fryer.
To make this easy recipe, we use a food processor (or knife), to coarsely grind fresh salmon with other flavorful ingredients like fresh dill, Dijon mustard and fresh lemon juice.
For best results we add a very small amount of bread crumbs as a binder. Then, we shape the salmon burger patties and cook them quickly until lightly golden brown.
As a bonus, in a matter of minutes, you can whip up a simple garlic and herb aioli to spread over the burgers. This aioli is super flavorful and easy to make.
These healthy salmon burgers cook up quickly and easily and are perfect for serving on nearly any occasion. They can even be made ahead and freeze well.
What Are Salmon Burgers and How Do They Taste?
These juicy salmon burgers are made with fresh, flavorful salmon that’s seasoned with herbs and spices, and topped with a creamy, garlicky and herbaceous aioli.
These salmon burgers are light, moist, tender and flaky. They have a fresh salmon taste without being fishy or greasy. Each bite brings a small burst of freshness and flavor from the tangy citrus, fresh herb and salty capers.
These burgers are a healthy and tasty alternative to traditional beef burgers and even turkey burgers.
Why You’ll Love This Salmon Burgers Recipe
- Flavor: This salmon burger recipe is bursting with flavors of fresh salmon, tangy mustard and salty capers that are complemented by the herby creamy aioli. Every bite of this burger is the perfect bite.
- Easy: This salmon burgers recipe comes together quickly and cooks fast.
- Versatile: Salmon burgers are a healthy, low-carb, option for your next cookout or gathering. They are also quick and easy to make for weeknight meals.
- Customizable: You can swap out ingredients easily to fit most diets and lifestyles. Are you doing keto? Omit the bun or replacing the breadcrumbs with a low-carb alternative. Use your favorite spices or herbs.
Ingredients and Substitutions
For the complete list of ingredients and their quantities, check the printable recipe card below.
For the Salmon Patty:
- Salmon: The rich and meaty flavor and texture of salmon makes the perfect burger, the fatty fish can definitely keep the burger moist. I use skinless salmon fillets although you can easily remove the salmon skin before grinding the fish. Fresh or frozen raw salmon can be used in this recipe. Remember that what’s sold as” fresh fish” is most likely “previously frozen fish”. You can use Atlantic, Scottish or Alaskan King salmon, Sockeye aka red salmon work well. I haven’t test this recipe with canned salmon.
- Dijon mustard: Just a bit of Dijon mustard adds both tanginess and a slightly spicy flavor. If you are out of this ingredient, use stone-ground mustard, or a small amount of regular yellow mustard (about a teaspoon).
- Mayonnaise: Although a small amount is used, mayonnaise keeps the salmon patties moist and also helps binding the ingredients together. Greek yogurt can be used but nothing compares with a bit of mayo.
- Shallot: These impart a sweet and mild onion flavor to the burgers. Use a small amount of white, brown or yellow onion instead.
- Capers: Briny, fresh and slightly salty, capers are the perfect salmon pairing. Together ,they pair as well as peanut butter and jelly!
- Lemon juice: Fresh lemon juice is a must. The citrusy flavor brightens up the dish. Fresh limes are the best substitution.
- Fresh dill: Another pairing made in food heaven! Dill and salmon are a fantastic combo. Fresh flat leaf parsley aka Italian parsley is a good substitution. Cilantro can also be used.
Bread Crumbs are the Key to Perfectly Juicy Burger
One may think that adding a dry ingredient like bread crumbs (or Panko breadcrumbs) into a burger patty may actually dry it up but, the opposite is true. The starch in the bread absorbs the moisture from the salmon (or any other protein) and creates a type of gel or paste (a panade), which keeps the meat moist and tender.
For the Creamy Herb Aioli aka Salmon Burger Sauce
- Mayonnaise (or Greek yogurt): Mayonnaise gives the aioli a much richer and creamier texture while Greek yogurt will add a bit of extra tanginess.
- Garlic:Nothing can compare with the flavor of fresh garlic. Garlic paste is your best second option.
- Lemon juice: Fresh lemon juice gives the sauce a bright flavor. For even more citrusy flavor, add lemon zest
- Capers: These add more salty brininess to the sauce.
- Fresh dill or basil: Either of these fresh herbs will add delicious herbal flavor.
- Scallions: Aka green onions add a bit of texture, mild onion flavor and color to the aioli. Chives can be used as well.
Toppings, Buns and Condiments:
- Buns: I love the buttery rich taste of brioche buns but you can use your favorite hamburger buns.
- Lettuce Leaves: Butter lettuce, bib lettuce and even iceberg lettuce will add texture and give burgers a nice crunch. Fresh arugula is always a good idea! It will impart a slight peppery taste.
- Other Toppings: Tomato slices, red onion, avocado, pickled jalapeños, grilled onions, sautéed mushrooms.
- Condiments: If you decide not to prepare the creamy aioli, tartar sauce compliments the salmon very well. Other condiments such as spicy mayo, French remoulade sauce, Lime Crema, Greek Tzatziki Sauce and guacamole compliment this burger deliciously.
How Do You Make Salmon Burgers?
Here’s the quick version of how to make this easy salmon burgers recipe. Find all of the details on the printable recipe card below.
- Add all of the ingredients, except for the breadcrumbs to the bowl of a food processor and pulse until coarsely ground. You can chop the salmon with a knife and then mix it with the rest of ingredients.
- Spoon the mixture into a large bowl. Add breadcrumbs and gently stir together until completely combined.
- Form 4 equally-sized patties with the salmon burger mixture. Transfer the salmon patties to a prepared baking sheet lined with parchment paper and refrigerate briefly.
Chopping the Salmon with a Knife vs Using a Food Processor
To make this salmon burgers recipe, you can dice the salmon with a knife and you can also use a food processor to speed up the process. If using a food processor, don’t overprocess the tender fish. We aren’t making a puree! If using a knife, cut the salmon into small dice. If using a food processor, you want to keep some chunky bits of salmon.
How to Cook Salmon Burgers Perfectly?
On the Grill
- Heat the grill to medium-high heat and oil the grates.
- Reduce the heat to medium and cook the patties, covered for 3-4 minutes per side or until the patties internal temperature reaches between 125ºF and 130ºF (for medium rare)
On the Stove Top
- Heat a bit of oil in a nonstick skillet, grill pan, or large cast iron skillet over medium-high heat.
- Cook the salmon burger on one side for about 3-4 minutes. Flip and cook for 2-3 additional minutes or until the burger’s internal temperature reaches between 125ºF and 130ºF (for medium rare)
Salmon Burgers In the Air Fryer
- Spray the air fryer basket with oil. Place the salmon patties in the prepared basket, leaving some space between each burger.
- Set the air fryer temperature to 350 degrees Fahrenheit. Cook burgers for 3-4 minutes then, flip the burgers and cook for about 3-4 minutes or until the patties internal temperature reaches between 125ºF and 130ºF (for medium rare) Remove patties from the air fryer.
Salmon Burgers Frequently Asked Questions
How Do you Keep Salmon Burgers from Falling Apart?
The right ratio of ingredients is what keeps these burgers from falling apart. The binders – mayo and bread crumbs combined serves a a “glue” that not only keeps salmon patties together but also tender and moist. It’s also important to be gentle when cooking/flipping the salmon burgers.
What Type of Cheese Goes with Salmon Burgers?
Some of the best cheese to top salmon burgers are mozzarella cheese, havarti or havarti with dill, feta cheese, Gruyere and baby Swiss (the milder type). Creamy cheese such as havarti or havarti with garlic and herbs also works.
Are Salmon Burgers Healthy?
Yes! Salmon burgers are healthy and packed with nutrients and healthy fats. Salmon is a great source of omega-3 fatty acids, vitamin B12, potassium and selenium.
How Do you Know When Salmon Burgers are Done?
Just like any other protein, the best way to tell if your salmon burger is done is by using an instant-read thermometer.
Insert the thermometer in the thickest part of the burger. The burger is ready and can be removed from the heat when the internal temperature reaches 135ºF to 145ºF.
What to Serve With Salmon Burgers
You can serve any side dish or salad with these salmon burgers. Here are a few favorites:
- Easy Pesto Pasta Salad
- Mexican Three Bean Salad
- Roasted Green Beans
- Israeli Couscous Salad with Grilled Vegetables
Making Ahead, Storing, Freezing and Reheating Salmon Burgers
Make Ahead: Salmon burgers can be made a day ahead of time. Keep them in a sealed container in the refrigerator until ready to cook.
Storing: Leftover salmon patties can be stored in an airtight container in the refrigerator for up to 2 days.
Freezing: Cooked and uncooked salmon burgers patties can be individually wrapped and stored in a freezer-safe resealable plastic bag or container in the freezer for up to 3 months.
Reheating: Reheat the burgers on the stove-top in a skillet over medium-low heat. Splash a bit of water into the skillet to create some steam. Immediately cover the skillet and reheat until warm through.
This salmon burgers recipe is low-carb, pescatarian and can easily be made gluten free by using gluten-free bread crumbs.
Chef’s Secret to the Perfect Salmon Burgers
- Use Raw Fish: To make juicy salmon burgers use raw salmon with the skin off.
- Use a Food Processor or aKnife: To chop the salmon you can use a food processor (for convenience) or a knife. Both will do the job! Don’t over-process.
- Refrigerate Before Cooking: After forming the salmon patties, refrigerate them for at least 15 minutes before pan frying, grilling or air frying.
- Don’t Overcook them: Salmon burgers cook quickly and should be a bit pinkish in the middle. Overcooking results in dried-up patties.
- Optional – Sauce it Up! Although you can serve salmon burgers without any sauce, topping them with a sauce or aioli adds extra flavor and creaminess to the burger.
Take a Look at These Easy Salmon Recipes:
- Baked Salmon in Foil with Asian Butter
- Easy Baked Salmon Recipe with Lemon Herb Butter
- How to Make Blackened Salmon
- Miso Glazed Salmon
- Smoked Salmon Eggs Benedict
The Best Salmon Burgers Recipe
Ingredients
For the Burgers:
- 1 1/4 pounds 20-ounces salmon filet, skinless and pin bones removed, cut into 1-inch pieces.
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise olive oil mayonnaise can be used
- 1 small shallot about 2 tablespoons, minced
- 1 tablespoon capers drained
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill chopped
- 1 teaspoon sea salt or Kosher salt
- 1/4 teaspoon ground black pepper
- Pinch of cayenne optional
- 1/2 cup breadcrumbs
For the Creamy Herb Aioli:
- 1/3 cup mayonnaise Greek yogurt can be used
- 1 small garlic clove grated Juice of half lemon 2 tablespoons capers, drained and roughly chopped
- 1 – 2 tablespoon chopped dill or basil
- 1 tablespoon chopped scallions
- Salt and pepper to taste
Burger Fixings (choose your favorite)
- 4 brioche buns
- Butter or bib lettuce leaves or arugula
- Tomato slices
- Red onion slices
- Avocado slices
Instructions
To Make the Salmon Burger
- Add the salmon, mustard, mayonnaise, shallot, capers, lemon juice, dill, salt and pepper and pinch of cayenne (if using) into a food processor or blender.
- Pulse until coarsely ground, scraping down the sides as needed. Don’t process too much. You want to keep some texture without turning the mixture into a smooth purée.
- Transfer the salmon mixture to a mixing bowl then add the breadcrumbs and gently mix to combine.
- Divide the salmon mixture into 4 patties of about 1/2 – 3/4 inch thick. Place the patties on a parchment-lined baking sheet or large plate. Cover and refrigerate for 15 to 20 minutes before cooking. While the salmon burgers chill, prepare the herb aioli.
To Make the Herb Aioli
- In a bowl combine the mayonnaise, grated garlic, lemon juice, capers, dill and scallions. Season with salt and pepper to taste. Mix well. Cover and refrigerate until ready to use.
Cook the Salmon Burgers:
On the Grill:
- Heat the grill to medium-high heat (about 400 degrees Fahrenheit). Right before grilling, generously oil the grill grates. Reduce the heat to medium and grill the patties, covered for 4 minutes. Gently, flip the burgers and cook for about 3- 4 minutes or until the salmon burger’s internal temperature reaches between 125ºF and 130ºF (for medium rare). Remove from the grill.
- Grill the buns until they are warm and lightly toasted. Serve.
On the Stovetop:
- Add 1 tablespoon of oil into a sauté pan and swirl the pan to coat. Once the oil is hot, add the patties and cook for about 3-4 minutes or until golden brown. Gently, flip the burgers and cook for about 3-4 minutes or until the salmon burger’s internal temperature reaches between 125ºF and 130ºF (for medium rare)
- Toast the buns in the oven or toaster oven and serve.
Air Fryer Salmon Burgers
- Spray the air fryer basket with oil. Place the salmon patties in the prepared basket, leaving some space between each burger.
- Set the air fryer temperature to 350 degrees Fahrenheit. Cook burgers for 3-4 minutes then, flip the burgers and cook for about 3-4 minutes or until the salmon burger’s internal temperature reaches between 125ºF and 130ºF (for medium rare) Remove patties from the air fryer.
To Serve:
- Place the salmon burgers on the toasted buns (you can also use lettuce leaves if preferred), top with the creamy aioli and your favorite toppings.
Recipe Notes
- Prevent Burgers from sticking: When grilling, oil the grill grates and brush a bit of oil over each burger patty. This prevents the burgers from sticking.
- Use a Food Processor or a Knife: To chop the salmon you can use a food processor (for convenience) or a knife. Both will do the job! Don’t over-process.
- Refrigerate Before Cooking: After forming the salmon patties, refrigerate them for at least 15 minutes before pan frying, grilling or air frying.
- Make Ahead: Salmon burgers can be made a day ahead of time. Keep them in a sealed container in the refrigerator until ready to cook.
- Storing: Leftover salmon patties can be stored in an airtight container in the refrigerator for up to 2 days.
- Freezing: Cooked and uncooked salmon burgers patties can be individually wrapped and stored in a freezer-safe resealable plastic bag or container in the freezer for up to 3 months.
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