salmon burgers

Never have a dry salmon burger again! Thanks to a few simple tips, you can make super JUICY, flavor-packed salmon burgers every single time!

My salmon burgers recipe takes on a bit of a Mediterranean twist--fresh herbs, spices and a splash of lemon juice. Serve it with arugula, tomatoes and homemade Tzatziki sauce. Be sure to watch the video above.

Juicy Salmon Burgers, Mediterranean-style

lb skinless salmon fillet,

Dijon mustard

onions

parsley

tsp coriander

tsp ground sumac

½ tsp sweet paprika

tsp black pepper

Kosher Salt

bread crumbs

lemon

Homemade Tzatziki Sauce (find recipe here)

oz baby arugula (more

red onion, sliced

tomato, sliced into rounds

Place about 1/4 of the salmon in the bowl of a large food processor. Add mustard. Run processor until the mixture is pasty. Transfer to a bowl.

Place the rest of the salmon in the food processor, and pulse just a couple times until coarsely chopped into  ¼-inch pieces (do not over process this second batch of salmon, it should not get too fine or pasty, it should still have some texture.) Transfer to the same bowl.

Now add the minced green onions, parsley, and spices (coriander, sumac, paprika, black pepper). Season with kosher salt. Mix well until the mixture is combined. Cover and chill in the fridge for about 1/2 hour.

While the salmon chills, prepare the toppings. Make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve.

When ready, take salmon mixture out of the fridge. Divide into 4 equal parts. Form into 1-inch think patties.

Place bread crumbs on a plate. Place each patty in the bread crumbs plate and press to coat on one side, turn over and press on the other side to coat. Place the breaded salmon patties on a sheet pan lined with parchment paper.

Cook salmon patties. Heat about 3 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Lower each of the patties carefully and cook, for 2 to 4 minutes, turning over once, until lightly browned on both sides and medium-rare within), (adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs.) (minimum internal temp should be 115 to 120°F on an instant-read thermometer for medium-rare.)

Set cooked salmon burgers onto paper towel to drain any excess oil; sprinkle lightly with Kosher salt if you like. Add a squeeze of fresh lemon juice on top.

Assemble in prepared buns. Spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato and onion slices…enjoy!

Really good and moist, though I did use high quality sockeye salmon, which I think probably makes a difference.   Good enough to eat without a bun, just with salad, asparagus and toasted naan brushed with evoo and garlic powder.  Thank you.

These were amazing. Thank you for the recipe.

Thank you so much for sharing this recipe! It was so juicy and flavorful. Instead of tzatziki I made a lemon garlic aioli with chives and dill - highly recommend.

Can you let me have the recipe for the lemon garlic aioli with chives and dill"?

I just bought a griddle top grill. Best thing l ever bought. I have never had a salmon burger so DELICIOUS. Thank you so much for this recipe. Crispy on the outside and moist on the inside. The salmon paste held them together perfectly???

https://www.youtube.com/watch?v=dq2xPY7OGLQ

Light, moist, salmon burgers seasoned Mediterranean-style and served with fresh lemony arugula and Greek Tzatziki sauce.

👉 FULL RECIPE: http://bit.ly/TMD-salmon-burgers
👉 SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe
👉 SUMAC: http://bit.ly/TMD-Sumac
👉 GREEK OLIVE OIL: http://bit.ly/Private-Reserve-EVOO

INGREDIENTS:
🔹 1 1/2 lb skinless salmon fillet, cut into chunks
🔹 2 tsp Dijon mustard
🔹 2–3 tbsp minced green onions
🔹 1 cup chopped fresh parsley
🔹 1 tsp ground coriander
🔹 1 tsp ground sumac
🔹 ½ tsp sweet paprika
🔹 1/2 tsp black pepper
🔹 Kosher Salt
🔹 Italian bread crumbs for coating (about 1/3 cup or so)
🔹 1/4 cup extra virgin olive oil (I used Private Reserve Greek EVOO)
🔹 1 lemon

SALMON BURGER TOPPINGS
🔹 Homemade Tzatziki Sauce (find recipe here: http://bit.ly/TMD-tzatziki or the video here: https://youtu.be/iFHfsAW1-4s)
🔹 6 oz baby arugula (more to your liking)
🔹 1 red onion, sliced
🔹 1 tomato, sliced into rounds

TO SERVE
Bread of of your choice (optional), I often use whole wheat buns or Italian  ciabatta rolls

Juiciest Salmon Burgers with Mediterranean Flavors

Salmon Burgers from Delish.com make for a lighter and refreshing dinner any night of the week. 

Salmon Burgers

(14 oz.) can salmon, drained

egg,

garlic,

tbsp. dill

Worcestershire sauce

red pepper flakes

Kosher salt

black pepper

olive oil

Hamburger buns,

Mayonnaise,

Romaine,

Tomato,

Red onion,

5 stars for flavor, but 4 stars because the printed amount of lemon would bungle the technique. 
I made a half batch, minus the dill. I liked the amount of zest because I dislike fishiness. However, my lemon was giant and I was worried it would yield too much juice. So I used half the amount of lemon juice (so 1/4 of a very large lemon in my case), and the patties were too wet--nearly falling apart, even though I made them slider-sized! Next time, if I made a half batch again, I would use the full egg, decrease the lemon juice even more, try to drain the salmon better, and add breadcrumbs until the patties behave better.

Texture wise it's great! Flavors make sense but an entire lemons worth of juice and zest is too much! All I can taste is the lemon! Will try again with maybe half as much lemon

These salmon burgers were absolutely amazing!! Eat them with or without all the burger fixings it's still perfect. I will be using this recipe again for sure.

Just made these for lunch for my 17yr old and we both absolutely loved them. I added chopped scallions to mixture and used Brioche buns. I also made homemade coleslaw to top burgers with. Best ever!!!

So good and easy.  Was VERY skeptical about canned salmon. They were delicious. Everyone loved them.  Topped with siracha mayo

Just finished serving this to my 13 year old daughter and husband. My husband kept forgetting and asking where I had bought them.  I did use hamburger buns, but put them under the broiler to toast them with a little butter and garlic powder.  I used a broccoli slaw mix, a little light mayonnaise, a dash of lemon juice and a touch of siracha sauce to make a spicy slaw topping, and it complemented the patties perfectly!  My daughter had brought ketchup to the table, but when I had my family taste it first, it sat there without being opened.  Success!! ;)

Easy and very tasty.  Added tartar sauce for a little kick.

I am addicted to these! Instead of putting on buns, however, I add one to a big salad as a protein. I've tried both the pink and red canned salmon and prefer the red, though it's twice as expensive. The recipe makes 4 good size burgers, about 4 oz each.

Delicious recipe! Plenty of interesting flavors without losing the taste of the salmon. Loved it.

https://streaming.hearstdigitalstudios.com/delish/576c38c0bbddbd639add8025/mp4/Crab_Burger_V4_1466710227_4000_hd_v3.mp4

These burgers are basically a giant crab cake; the patties are stuffed with your basic burger stuff—breadcrumbs, Worcestershire, egg—only with lump crabmeat and chives.

Crab Cake Burgers

These salmon burgers are THE YUMMIEST! and made with just five ingredients. The best for a quick + easy high protein lunch or dinner.

Salmon Burgers with Slaw

salmon

eggs

breadcrumbs

salt

garlic powder

herbs,

lemon juice

cabbage,

plain Greek yogurt

white distilled vinegar (more to taste)

herbs

For the salmon

Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt.

Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties.

Salmon Burger Step 1

For the slaw

Mix all slaw ingredients together. Taste and adjust.

Salmon Burger Step 2

Serve: 

Serve up those hot salmon burgers on a bed of creamy slaw. I top mine with a dollop of extra yogurt and a swizzle of oil and more herbs. Can&#8217;t stop me.

Serve salmon burgers with a dollop of sauce.

Salmon Burgers Step 3

This was my first time using canned salmon and I have to admit, I was skeptical. They were so delicious!! Will definitely be adding these to our regular rotation. Such a quick, satisfying dinner.

These are such a good idea for a quick and tasty dinner! I added some Cajun seasoning and will mix in diced bell pepper next time. Definitely going to start keeping canned salmon on hand.

These look AMAZING! I really love your photography. I use canned salmon a lot and love it:) I don't think it's gross at all.  I always have canned fish in my cupboard for back pocket recipes.  It's a healthy hack.

I am such a fan of salmon burgers... and dill... so am loving this recipe! Thanks Lindsay!

I’m so late to this but if you have a Sam’s Club membership (or a friend or family member with one ;)), the Member’s Mark canned salmon is delicious. It’s just the Sam’s Club store brand.

We love salmon burgers at our house, so I don't think they are weird. :) I have never served them with slaw, but I think it i s a great idea. Great recipe!

Thanks for the recipe inspiration! Finally got around to trying this- turned out great! 

Fyi-  I subbed instant mashed potato flakes for the bread crumbs and it worked well 💜

Also added a bit of sugar to the slaw (personal pref.), and made a sauce to top out of Greek yogurt,  a little mayo, smoked paprika, garlic powder, Frank's hot sauce, and lemon juice.

This is my kind of food, I love Salmon any way you fix it....can't wait to fix both recipes...I always use Mayonnaise in my cole slaw, but will try it this way for a change..... giving it a 5* because I know it will be :) just found your website I think, I belong to so many blogs, can't keep up with them all.....So what was for dessert ? I just made Banana Nut Bread today.....pretty yummy, and the heat from the oven sure felt good.....:)

Love Salmon Burgers! They're just to simple to make. I particularly like the slaw you've got to go with yours Lindsay.

https://content.jwplatform.com/videos/GfyBsY6g.mp4

These salmon cakes are fresh and delicious with chunks of fresh salmon filet, panko breadcrumbs and fresh scallions!

Salmon Patties

mayonnaise

cayenne pepper

scallions (chopped)

panko breadcrumbs

salt and black pepper

Cut half of the salmon into 1/4-inch pieces. Transfer to a large bowl. Cut the rest of the salmon into chunks and transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the green onions, panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.

Divide the salmon mixture into 4 even mounds. With damp hands, pat into patties about ¾ inch thick.

Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Flip and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel lined plate. Finish with a sprinkle of salt and a squeeze of lemon over top.

Serve patties over a bed of greens or on a toasted bun with arugula and tartar sauce.

A simple, no-fuss salmon burger recipe that&#39;s flavorful and versatile.

Salmon Burger Recipe

(6-ounce) cans wild caught salmon, (drained and picked over)

Panko breadcrumbs, (regular, whole-wheat or gluten-free)

shallots

capers

dill dill

lemon, (zested and juiced)

Kosher salt and black pepper

mayonnaise, (divided)

green cabbage

whole-wheat burger buns, (split and lightly toasted)

For the salmon patties, combine 3 cans drained salmon, 2 eggs, ¼ cup breadcrumbs, 2 tablespoons minced shallot, 1 tablespoon minced capers, 1 tablespoon chopped fresh dill (or 2 teaspoons dried), 1 teaspoon lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Mix until thoroughly combined then form mixture into 4 patties.

For the slaw, in a large bowl whisk together ¼ cup mayonnaise, 3 tablespoons lemon juice, and ½ teaspoon garlic powder. Add 5 cups shredded cabbage and ⅓ cup thinly sliced shallot; toss to coat then season with salt and pepper to taste. (If you’ve got extra fresh dill, throw some in as well.)

Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Arrange salmon patties in an even layer and cook until golden brown and a thermometer inserted in the centers registers 145ºF, 4–5 minutes per side.

On each bun, spread 1 tablespoon mayonnaise on cut sides. Place salmon patties on bottom buns, top with slaw followed up top buns and serve.

This salmon patty recipe is so easy to prepare, quick to cook, and delicious to eat! Just 4 ingredients! Just make sure to thaw the spinach and hash browns beforehand.

Easy Salmon Patties

oz canned salmon (well drained)

oz frozen spinach (thawed)

frozen shredded hash brown potatoes (thawed)

eggs (beaten)

black pepper (to taste)

olive oil (or other cooking oil)

Squeeze water from spinach. Drain the sanned salmon in a colander, squeezing out extra liquid with a spoon.

Combine spinach, hash browns and drained salmon in a large bowl, using a fork to flake the salmon.

Gently stir in eggs, salt, and pepper.

Heat a thin layer of oil in a skillet over medium heat.

Form salmon mixture into palm-sized patties and add to pan.

Saute over medium-low heat in batches, cooking for approximately 5-6 minutes on each side, or until the hash browns have turned golden brown on the outside of the patty and are tender on the inside and the inside is fully cooked.

Serve warm over a salad, in a burger or slider bun with some tartar sauce, or on their own.

I made these patties tonight and my husband and I and our Newfiedoodle love them!!  Easy to fix and yum yum yum!  Thanks for the great recipe!!

Thanks 👍🏾🙏🏾 they are absolutely awesome!!! 💯

5 stars because the recipe sounds yummy!  Can I make these in an air fryer?

I have made salmon patties many times. But I will surely try yours. Looks yummy. Thank you so much. Us cooks need help at times and new ideas.

I am still making/enjoying these. (My comment below is from 2017 when I first tried them.) 

Tips: 

After mixing up a batch, I put a piece of wax paper on a small plastic cutting board. I put a round metal cookie cutter on the wax paper. I then fill the cookie cutter with the mixture. I then lift the cookie cutter, put another piece of wax paper on top of the patty and slide the patty into a freezer bag. A large spatula can help with this. I usually freeze a batch of uncooked patties for later. When I pull a frozen batch out of the freezer, I put it on a plate in the fridge for a day or two to thaw them. 

Cooking: 

I melt a pat of butter on a pan before adding a patty. When I flip the patty, I put another pat of butter down first. I also sometimes add Panko bread crumbs while cooking them. This gives a patty a nice crunchy coating. And, the butter helps the crumbs stick.

Just before a patty is finished cooking, I pour on one of the following barbeque sauce, General Tso's cooking sauce, sweet &amp; sour sauce, or just about any Asian sauce like tikka marsala sauce. 

I then put the patty on a nice bun. If I used barbeque sauce, I add one or two slices of cheese to the patty. I have also tried adding caramelized onions before adding the cheese. 

If it's not clear: I really like these patties. They are a really nice basic recipe/meal that allows me to add on extras.

This recipe was delicious and healthy.  I will use this one often! Also, I added a tablespoon of mayo.

Sockeye salmon is my favorite and loved that you used it canned. These patties look so good and very easy to make. I will definitely add this to my recipes to cook next week.

I love a good quick meal that you don't have to head to the shops to get all of the ingredients for and your recipe ticks all of those boxes. Plus it sounds delicious so win, win! Yum, what a great dinner recipe.

Fresh and fast salmon burgers that you make yourself with a creamy avocado salsa topping!

Grilled Salmon Burgers with Avocado Salsa

salmon fillet

panko crumbs (See above substitutes

green onions (chopped)

poblano pepper (seeded and chopped)

pepper

avocado

Skin and chop salmon fillet.

Put in large bowl.

Add panko, poblano,egg, green onion, lemon or lime juice, salt and pepper.

Mix well.

Heat indoor grill pan or outdoor BBQ to medium high heat.

Cook for about 4 minutes on each side until cooked through.

Avocado Salsa

Combine all ingredients in medium bowl

Top burgers with salsa. Serve with or without bun.

These were amazing!  We loved them. Absolutely will make again. Thanks!!

Yummy &amp; healthy.  I didn't have fresh salmon so subbed two cans of wild caught salmon, which made burgers a little bit dry.  Served over a dollop of sricha aoli with a side of roasted veggies.  Will definitely make again!

Hands down, my go-to recipe! I put some vegan mayo and siracha on a fresh brioche bun (from wegmans) and usually serve with corn on the cob. I am not a good cook, but somehow, I have great success with many of your recipes!! I even made one of the Mexican skillets as a vegan meal (used beyond burger instead of the real stuff) and my husband had no idea and loved it. Thanks for helping me out!

I made these for dinner last night and my husband and I loved them! Thanks for the recipe! It will definitely be added to our favorites. We ate them with homegrown black-eyed peas, homegrown green beans, and homegrown green tomatoes-fried. :)

The ULTIMATE salmon burgers with kale apple slaw, veggies, mayo, and sweet chili sauce. SO hearty, made with fresh salmon, and ready in just 30 minutes!

The Ultimate Salmon Burger (30 Minutes!)

salmon,

green onion, trimmed and thinly sliced ((2 scallions yield ~1/2 cup or 42 g))

basil

½ Tbsp mayonnaise ((egg-free as needed))

tsp sea salt

Avocado oil oil

Tbsp honey

tsp red pepper flakes

tsp rice vinegar

Quick Kale Apple Slaw ((optional //

Hamburger buns

Mayonnaise ((egg-free as needed))

tomato

Sliced avocado ((optional))

SALMON PATTIES: In a food processor, blend 1/3 cup (67 g) of the salmon into a smooth paste, scraping down the sides a few times.

Add the remaining salmon pieces, sliced green onions, basil, breadcrumbs, lemon juice, mayonnaise, mustard, and salt. Pulse until the salmon breaks down a bit and the mixture is cohesive, mixing it with a rubber spatula every 2-3 pulses. It took us about 20 pulses total to achieve the consistency we were after.

Divide the mixture into 4 equal patties (~1/2-3/4 cup mixture per patty) and place on a plate. If they’re too wet/have trouble forming, you can add more breadcrumbs a little at a time until they’re easy to form. Optional: Chill for 10 minutes (or as long as overnight) — this can help the burgers hold their shape, but we didn’t find it necessary.

KALE APPLE SLAW: prepare the kale apple slaw (if using). Or for a shortcut, you can sub baby arugula, lettuce, or other greens — just wash and pat dry.

When ready to cook the burgers, heat a thin layer of oil in a large cast iron or non-stick skillet over medium heat. Once hot, add the salmon burgers and cook until browned and cooked through, 3-4 minutes per side. Alternatively, cook them on a well oiled grill or grill pan.

QUICK SWEET CHILI SAUCE: To a small bowl, add honey, red pepper flakes, and rice vinegar and stir to combine. Set aside.

Serve the burgers on toasted buns. Our recommended layering technique: Bottom of bun dressed with mayonnaise, a salmon burger, tomato, sweet chili sauce, kale apple slaw (or greens), avocado, top of the bun. The extra kale apple slaw is great as a side. Enjoy!

Store any leftover components separately. Salmon burgers will keep well in the refrigerator for 1-2 days or in the freezer for 1 month. Reheat covered in the microwave or a lightly oiled skillet over low-medium heat until warmed through. Kale apple slaw is best when fresh but keeps for 1-2 days in the refrigerator.

Topped with melty Havarti & caramelized onions and seasoned with Old Bay, these homemade salmon burgers are the best ever!

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Top Tags

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