Salmon Burger Recipe: The Juicy, Flavor-Packed Upgrade You Didn’t Know You Needed

Ready in 25 minutes | Packed with Omega-3s | Perfect for Weeknight Dinners

Let’s get real for a second, burgers are amazing. No arguments there. But have you ever bitten into a salmon burger so fresh, so juicy, and so damn good that you forgot beef even existed? Yeah, me neither, until I made one at home and realized what I’d been missing all along.

If you’re tired of the same ol’ greasy patties and mystery meat combos, this salmon burger recipe is about to be your new obsession. It’s healthy-ish, flavorful AF, and easy to make. Bonus: no grill required. So, whether you’re a kitchen rookie or a meal-prep pro, stick around, I’m about to walk you through the only salmon burger recipe you’ll ever need.

Ingredients You’ll Need

Keep it fresh, keep it real, no shortcuts here. Start with skinless salmon fillets, chopped into tasty chunks. You’ll need an egg to help things stick together. Breadcrumbs add texture and keep the patties from crumbling. Toss in garlic, onion, and fresh chopped herbs for flavor. A splash of Dijon mustard gives it a tangy kick. Don’t forget salt, pepper, and a squeeze of lemon. That’s your lineup: simple, clean, and packed with flavor.

Optional: dash of hot sauce or red pepper flakes if you like a little kick

🧄 For the Garlic-Lemon Aioli (optional… but like, don’t skip it)

• ½ cup mayo
• 1 clove garlic, grated
• 1 tablespoon lemon juice
• Salt to taste

🍔 For the Assembly

• Burger buns (brioche, whole wheat, pretzel, go wild)
• Lettuce, tomato, onion, or whatever toppings you vibe with
• Pickles (because obviously)

Optional Toppings:

• Lettuce, tomato, avocado, pickles
  
• Burger buns (brioche, whole wheat, or gluten-free)
  

 Time Breakdown:

Healthy Alternatives

Want to keep things extra light or fit special diets? No problem, Swap the mayo for protein-rich Greek yogurt to cut down on fat while keeping the creaminess. Instead of a traditional bun, go bun-less or wrap your patty in crisp romaine or butter lettuce. Baking the patties instead of pan-frying reduces oil use, and almond flour makes a great low-carb breadcrumb replacement. These swaps let you enjoy the same bold flavor while tailoring the recipe to your health goals.

How to Make the Salmon Burgers (Without Losing Your Mind)

Ready to get messy (but in a fun way)? First, chop the salmon, not too fine, not much. Toss it in a bowl with breadcrumbs and seasonings. Add an egg to bind everything into burger magic. Mix gently, no need to wrestle the fish. Chill the patties so they hold their tasty shape. Sear in a pan until golden, juicy, and done. That’s it: simple, satisfying, and totally stress-free.

Step 1: Prep the Salmon

Chop your salmon into small cubes and then pulse it in a food processor just enough to bind. You don’t want baby food, leave some chunks for texture.

Pro Tip: No processor? No prob. Just chop finely with a sharp knife. It’s extra work, but honestly worth it.

Step 2: Mix Everything

In a large bowl, combine the rest of the salmon, breadcrumbs, mayo, mustard, garlic, dill, lemon juice, salt, and pepper. Gently fold in the remaining salmon chunks.

 Pro Tip: Don’t overmix. It can make the patties dense.

Step 3: Form the Patties

Form into 3–4 patties, depending on how thicc you like ‘em. Place on a plate, cover, and chill in the fridge for 20–30 mins. Why chill? It helps them hold their shape during cooking. Ever had a salmon burger disintegrate mid-flip? Yeah, not fun.

Step 4: Cook the Patties

Heat a skillet or grill over medium-high with a bit of olive oil. Cook patties for 4–5 minutes per side until golden brown and cooked through. Don’t flip too early; let the crust form so they don’t fall apart.

Step 5: Assemble and Serve

Toast your buns, slather some Old Bay Mayo on the bottom, place the salmon patty, add toppings, and enjoy.

Let’s Talk Toppings (Because Life’s Too Short for Boring Burgers)

Okay, now comes the fun part, the toppings. Creamy avocado slices add richness and smooth texture magic. A dollop of spicy mayo brings a bold, fiery flavor. Crunchy red onions give that sharp, fresh bite we love. Add a fried egg if you’re feeling extra fancy. Pickled veggies? Yes please, they bring zing and balance perfectly. Don’t forget crisp lettuce or peppery arugula for crunch. Stack it all high, no boring burgers here.

Classic Combo (Safe but Solid)

• Lettuce
• Tomato
• Onion
• Pickles
• Garlic-lemon aioli

Fancy Pants Version:

• Arugula
• Avocado slices
• Cucumber ribbons
• Sriracha-mayo drizzle

Low-Carb Lover?

• Ditch the bun
• Wrap that baby in butter lettuce
• Add extra avocado, maybe a poached egg if you’re feeling bougie

 Top Tips for Juicy Salmon Burgers

What to Serve With Salmon Burgers? (Glad You Asked)

These patties are stars, but don’t forget the sides. A crisp slaw adds crunch and cools the heat. Sweet potato fries bring balance with salty-savory flavor pops. Try a zesty corn salad for something light and fresh. Grilled veggies? Always a colorful, tasty crowd-pleaser. You could also serve with herbed quinoa or rice. And don’t skip a tangy dipping sauce or aioli.
Try these on the side

• Sweet potato fries (the slightly healthier cousin to regular fries)
• Coleslaw with a citrusy twist
• Quinoa saladif you’re feeling extra virtuous
• Chips + guac,

Healthy Substitutions

Swap This	With This
Mayo	Greek yogurt
Buns	Lettuce wraps or gluten-free buns
Frying	Bake at 375°F for 15 minutes
Breadcrumb	Almond flour for low-carb

 Storage + Freezing Tips

• Fridge: Cooked patties keep in an airtight container for 3 days.
  
• Freezer: Wrap uncooked patties in parchment and freeze for up to 2 months.
  
• Meal Prep: Mix everything ahead and cook fresh the next day.
  

 Nutrition (Per Burger with Bun)

• Calories: 330
  That’s a pretty balanced meal. At just 330 calories, this salmon burger won’t leave you feeling guilty (or hungry 30 minutes later). It’s light enough for lunch but satisfying enough for dinner.
• Protein: 25g
  25 grams of protein? Heck yes. That’s some serious muscle fuel right there. Salmon’s got high-quality protein that helps keep you full and your body running strong. 💪
• Fat: 18g (includes healthy omega-3s)
  Okay, 18 grams of fat might sound like a lot—but don’t freak out. Most of it comes from salmon’s heart-healthy omega-3s, which are like the VIPs of the fat world. Your brain and heart will thank you later.
• Carbs: 30g
  With around 30 grams of carbs, mostly from the burger bun, this meal gives you the energy boost you need, without sending your blood sugar on a rollercoaster. FYI: sweet potato fries on the side? Totally optional (but delicious).
• Fiber: 2g
  You’ll get about 2 grams of fiber, which isn’t huge, but it’s enough to support digestion and help keep things: you know, moving. Want more? Throw in some lettuce or avocado for a fiber bump.

Common Salmon Burger Mistakes (And How to Dodge Them)

Look, I’ve been there. My first salmon burger was dry, bland, and totally fell apart. I didn’t use a binder or chill it properly. Chopping the salmon too fine made it mushy fast. I also overcooked it, thinking it needed more time. The outside burned while the inside stayed weirdly soft. Salmon needs gentle handling and just the right balance. Here’s what not to do and how to fix it.

❌ Don’t Skip the Chill Time

Your patties will fall apart. Then you’ll cry. And no one wants that.

❌ Don’t Overprocess the Salmon

Unless you’re making salmon paste (which… please don’t), leave some texture.

❌ Don’t Overcook It

Dry salmon = sadness. Keep it juicy, my friend.

Why You’ll Love This Recipe

Okay, so why salmon? Why not just throw another beef burger on the pan and call it a day?

Because salmon burgers are: Lighter but still satisfying. You get that rich, meaty texture without feeling like you just ate a brick. Packed with protein and omega-3s. Yup, your brain and heart will thank you. 

Insanely flavorful. We’re not just slapping fish on a bun. We’re talking garlic, herbs, lemon zest, and a crispy pan-sear that slaps. Customizable AF. Want it spicy? Toss in some jalapeños. Going low-carb? Lettuce wrap it. Honestly, if you’ve only had those sad frozen salmon patties from the store, you’re in for a major upgrade.

Conclusion

Let me put it this way, once you’ve had a homemade salmon burger, it’s hard to go back. It’s easy, customizable, and honestly feels a little gourmet without requiring chef skills or a Michelin-starred kitchen. If you’re still on the fence: just try it. Worst case? You end up eating a mildly disappointing fish patty. Best case? You unlock a new favorite meal that makes you feel like a kitchen genius.

Either way, it’s a win. Go on, get that salmon, heat your skillet, and treat yourself to something seriously good. If you do try it, drop a comment below and tell me how it turned out. Or, ya know, send a virtual high five. 🙌 And hey, if you screw it up the first time? Don’t stress. That’s what ketchup and toasted buns are for. 😉

FAQs