These succulent Salmon Burgers are among the healthiest and most delicious burgers you’ll ever eat! They’re made with fresh (not canned) salmon and without added breadcrumbs or eggs. It’s pure salmon goodness, all the way.
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Why You’ll Love This Salmon Burger Recipe
- Total Crowd-Pleaser. Buns, toppings, and a tender protein—the gang’s all here! Step aside, Turkey Burgers! This salmon burger is light, tender, and moist, and the friendly format means even seafood skeptics will enjoy it.
- All About the Fresh Fish. I love canned salmon for its utility (it’s perfect for Salmon Patties), but when I am purchasing a FRESH salmon fillet, I want the fish to be the star. Instead of breadcrumbs, eggs, or mayo to bind the burgers (like my Shrimp Burger), I chop the salmon finely to help it hold together.
- Packed With Nutritious Ingredients. Like my Avocado Tuna Cakes, these burgers are rich in Omega-3s, protein, calcium, and vitamin B. Salmon burgers are healthy and serve as a lighter alternative in your burger repertoire.
- It’s Easy! Even those who are new to cooking seafood can master these salmon burgers. The ingredients are simple and preparing them is straightforward. You’ll want to make them on repeat!
5 Star Review
“LOVED this recipe. Huge hit! We will definitely make it a staple in our house.”
— Danielle —
How to Cook a Salmon Burger On the Stove
The Ingredients
- Salmon. The star of these fresh burgers! The tiny, diced pieces of salmon become exceptionally tender and flaky as they’re cooked, creating a scrumptious texture.
- Greek Yogurt. Our sneaky binding agent. Not only is Greek yogurt a tasty, tangy way to hold our burgers together, but it also gives them an extra dose of protein.
- Lemon Juice. A squeeze of lemon juice brightens everything up and helps these burgers taste their best.
- Ginger. An overlooked companion flavor to salmon is ginger. Ginger adds great balance to almost any fish. Ginger all-out stars in this Soy Ginger Salmon, while the ginger in these salmon burgers is more complementary than robust.
- Herbs + Spices. Herbs like cilantro, parsley, dill, chives, or a mix will work perfectly here and add a touch of freshness.
- Greek Yogurt Herb Sauce. A bit of vinegar, Greek yogurt, diced herbs (e.g. cilantro, parsley, or dill), and garlic powder mixed together make an easy, yet impeccable sauce for salmon burgers that adds even more moisture.
- Bun. Soft buns that compress fairly easily are the best type of buns for burgers (dry, chewy buns are not as pleasant with burgers). Make sure it is sturdy enough to hold the patty too. I like brioche buns, or for extra fiber, whole wheat buns.
The Directions
- FINELY Dice the Salmon. This step is very important!
- Combine All the Ingredients. Mix with a fork.
- Form Patties. Refrigerate the patties for at least 15 minutes.
- Prepare the Sauce. Refrigerate until you’re ready to serve.
- Cook the Burgers. Serve as desired on hamburger buns with fresh dill sauce, and ENJOY!
Meal Prep Tip
Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.
What Do You Put On a Salmon Burger?
To find the right condiment for salmon burgers, think beyond ketchup. Basil Pesto, sour cream (or plain Greek yogurt), and Dijon mustard are all fantastic options. Here are more of my favorite options:
- Grilled Pineapple. Care to elevate this salmon burger recipe to a tropical paradise? Add grilled pineapple! Just as in these Teriyaki Burgers with Grilled Pineapple, a pineapple caramelizes on the grill and adds some sweetness that transports this recipe AND you to the beach.
- Arugula. Its peppery notes can stand up to the flavorful salmon burger patty.
- Tomato. A thick slice of juicy tomato is delicious on salmon burgers and my favorite for pairing with the burger sauce. (Roasted Tomatoes would be yummy too.)
- Red Onion. A burger classic. Or try Pickled Onions.
- Avocado. As this Avocado Burger can attest, avocado is a delicious addition to a burger. Try sliced or mashed avocado, or take things up a notch with homemade guacamole.
What to Serve With Salmon Burgers
Recipe Tips and Tricks
- Mince the Salmon Thoroughly. This is critical! Dicing the salmon into small cubes and combining them with two tablespoons of Greek yogurt creates a patty that is substantial in texture, yet also moist, fresh, and flavorful because the patty remains mostly fish. Don’t be tempted to shortcut this step!
- Choose the Right Bun. If you’re using a bun, make sure to pick one that pairs well with these burgers. Use something soft, sturdy, and about the same size as your patties.
- Fresh Salmon Is the Move. I do not recommend making these salmon burgers with canned salmon. Fresh salmon will produce the best results. (My Salmon Croquettes are a better option for canned salmon.)
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For the Burgers:
- 1 ¼ pounds salmon fillets skin and pinbones removed
- 3 tablespoons chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix
- 2 tablespoons nonfat plain Greek yogurt
- 1 tablespoon fresh lemon juice
- ¾ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- ½ tablespoon extra-virgin olive oil plus additional as needed
For the Sauce:
- ¾ cup nonfat plain Greek yogurt
- 1 tablespoon white vinegar
- ¼ cup chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
For Serving:
- Buns or lettuce cups
- Arugula optional
- Sliced tomato optional
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Place the salmon on a cutting board and cut crosswise into very thin, 1/4-inch strips. Now, take a second pass at cutting, going over the pieces in the opposite direction so that you cut the strips into a dice. Continue cutting the salmon until the pieces are very small, about 1/8- to 1/4-inch each. (Be patient. Moist, tender patties will be your reward.)
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Transfer the salmon to a large mixing bowl. Add the herbs, Greek yogurt, lemon juice, salt, ginger, and black pepper. With a fork, mix to combine.
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Divide the mixture into 4 equal portions. With your hands, compact each portion into a patty that is about 1 inch thick. They might not hold together at first, but keep squeezing. Place the patties on a parchment-lined baking sheet or large plate. Refrigerate for at least 15 minutes or cover with plastic and refrigerate for up to 1 day.
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While the burgers chill, prepare the sauce: In a medium bowl, whisk together the Greek yogurt, vinegar, herbs, garlic powder, and salt. Refrigerate until you are ready to serve.
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Heat a nonstick skillet over medium-high heat. Add 1/2 tablespoon oil. Once the oil is hot and shimmering, gently lower the salmon patties onto it. Cook on the first side until crisp and golden brown, 4 to 5 minutes. Gently flip burgers and cook on the second side until crisp and the burgers register 145°F on an instant read thermometer, about 4 minutes more.
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Serve the burgers immediately (on buns or inside of lettuce cups), topped with lots of the sauce and a sliced tomato if you like.
- TO GRILL: Preheat a grill to medium-high heat (about 400° F). Just before grilling the burgers, oil the grill VERY well. Add the burgers and cook as directed in Step 5, being careful just to flip them once if possible. If you want to 100% safeguard against the burgers sticking, you can grill them on a piece of aluminum foil coated with nonstick spray. Toast the buns on the grill if desired.
- If you’d like to toast the buns, you can do so either on the grill, in your skillet after you are finished cooking the burgers (cover them with foil to keep them hot), or place them cut-side up on a baking sheet and toast in the oven under your broiler for 30 seconds to 1 minute (watch VERY CAREFULLY).
- TO MAKE AHEAD: Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.
- TO STORE: Refrigerate burgers and sauce separately in airtight storage containers for up to 2 days.
- TO REHEAT: Very gently reheat burgers in a nonstick skillet on the stovetop over medium-low heat. I also like to splash a bit of water into the skillet, then cover it to help the burgers steam.
- TO FREEZE: Individually wrap burgers, and freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1burger (with 1/4 sauce and no bun)Calories: 230kcalCarbohydrates: 1gProtein: 30gFat: 11gSaturated Fat: 2gCholesterol: 79mgPotassium: 721mgSugar: 1gVitamin A: 111IUVitamin C: 1mgCalcium: 37mgIron: 1mg
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