How to Make Salmon Burgers
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If you’re looking for the ultimate salmon burgers, you’re in the right place – I make this on repeat all summer long. I’ve developed this recipe to complement the juicy, tender salmon with bright and fresh flavors. It’s easy and delicious.
The first time I made salmon burgers, I expected it to be foolproof. After all, I know my way around the kitchen, and how hard could it be? The recipe I used was fine; however, it just lacked flavor. So, I did what any salmon-loving person would do, and got to work on making the salmon’s natural flavor shine.
The best method I’ve found while making salmon burgers is to keep things simple – no eggs, no breadcrumbs – just fresh, delicious salmon, mixed with lemon to brighten things up, and dill to give a herby lift. Whether you refer to them as salmon burgers, salmon patties, or salmon cakes, this is a recipe you’ll come back to all summer long!
How to get crispy salmon patties
Typically, when a recipe promises a crispy crust, it will rely on panko or breadcrumbs. While that works well, THIS salmon burger recipe keeps things even lighter with a different, simple method: cornstarch! By coating the patties, the exterior gets nice and crispy, while the inside stays juicy and tender. It’s not too heavy, like a breaded crust, just a light crispy finish. Easy!
Best salmon burger recipe variations
These salmon patties aren’t just show-stoppers, they’re also deliciously versatile. Play with the toppings to your tastes – here are some suggestions:
- Burger sauces: Mix up the sauce for a little variation! For a creamy and tangy sauce, make our fish taco sauce. Use chimichurri sauce, mayo mustard sauce, easy pesto, cajun mayo, or spicy tomato jam – the possibilities are endless!
- Mexican inspired: Add sliced avocado or some guacamole for fresh creaminess, and top it off with a fresh salsa.
- Greek style: Add mint tzatziki, thinly sliced cucumber, and crumbly feta. Serve alongside a classic greek salad.
- Spicy salmon: Ignite your burger by adding some sliced jalapeño to the mix to heat things up!
- Herbs: While dill and salmon are a match made in heaven, you can sub out the fresh herbs in a pinch. Use parsley or cilantro.
- Crunch: Add a broccoli coleslaw or lettuce for a refreshing and crunchy addition. Drench it in the salmon burger sauce first to echo the flavor through the burger!
Can I freeze salmon burgers?
Raw burgers: Only freeze the patties if you’re using salmon that hasn’t already been frozen, as raw meat should only be frozen once for safety. To freeze them, arrange them in a single layer on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer-proof container for up to three months. Thaw them in the fridge the day before you’re ready to cook them up.
Cooked burgers: Cooked patties can be stored in the freezer for up to three months. To heat the leftovers, gently reheat them in a nonstick skillet on the stovetop.
What to serve with this salmon burgers recipe
These salmon burgers are juicy and summery, so we like to pair them with other dishes that feel like a celebration of sunshine. Grill up some zesty chili lime corn on the cob, with a fresh broccoli kale salad on the side. Add some sweet potato wedges or savory Greek lemon potatoes to the table – make extra burger sauce to dip them in!
For a lighter option, ditch the burger bun and serve the salmon patties on top of a big spring mix salad!
Best Salmon Burger Recipe
Ingredients
Salmon Burger Sauce
- ½ cup mayonnaise
- 2 tablespoons EACH: lemon juice and minced chives (can sub green onions)
- 1 tablespoon finely minced dill
- 1 small garlic clove (very finely minced)
- 1 pinch EACH: salt and pepper
Salmon Burger Patties
- 1 ¼ lb salmon (skin removed – see notes below for instructions on removing the skin)
- ¼ cup finely minced red onion
- 2 tablespoons almond flour (breadcrumbs or quick oats – see notes)
- 1 tablespoon EACH: dijon mustard, dill and capers (minced)
- ½ teaspoon EACH: salt and pepper
- ½ cup cornstarch
- 1 tablespoon EACH: butter and olive oil
- Brioche buns and arugula (for serving)
Instructions
- Mix all of the salmon burger sauce ingredients together in a small bowl and refrigerate until serving.½ cup mayonnaise, 2 tablespoons EACH: lemon juice and minced chives, 1 tablespoon finely minced dill, 1 small garlic clove, 1 pinch EACH: salt and pepper
- Chop the salmon by hand by cutting it into thin strips then chop the strips into the smallest pieces you can.1 ¼ lb salmon
- Place the chopped salmon into a large bowl and add the red onion, almond flour, mustard, dill, capers, salt, and pepper and mix thoroughly with your hands.¼ cup finely minced red onion, 2 tablespoons almond flour, 1 tablespoon EACH: dijon mustard, dill and capers, ½ teaspoon EACH: salt and pepper
- Shape the salmon into 4 salmon burger patties.
- Place the cornstarch in a shallow bowl and then dip the salmon patties into it so they are completely covered.½ cup cornstarch
- Heat the butter and oil in a non-stick frying pan over medium heat. Once the pan is hot, add the salmon patties. Cook them for 4 minutes and then carefully flip them over and cook for 4 more minutes on the other side, until they are crispy and reach an internal temperature of 145 degrees Fahrenheit.1 tablespoon EACH: butter and olive oil
- Serve the salmon burgers on buns with arugula, some salmon burger sauce, and any of your favorite burger toppings.Brioche buns and arugula
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
We don’t like mayonnaise – what’s an alternative to this?
You could try it with thick, plain yogurt!
Do you think the burgers can be frozen, and then thawed, coated in the tapioca starch and cooked?
This is one of our favourite recipes.
I haven’t tried freezing these, but I think your idea will work. Just make sure to buy salmon that hasn’t already been frozen as raw meat should only be frozen once – for safety. If you freeze them on a parchment paper-lined baking sheet, you’ll be able to move them to a freezer bag once they’re frozen. If you try it, let us know how it turn out!
thank you for sharing these recipes with us!
I don’t have any salmon and wondered about using cod? Would you recommend any changes to the recipe if I did?
I would think that cod would work just as well without any adjustments. 🙂
Hi there! Would this still work if I leave out the tablespoon of almond flour?
It might be harder to get them to stick together. Flour or starch would work, too. 🙂
Just made this. My wife said it was a 12 out of 10. I agree.
I’d put half the amount of juice in the sauce, but otherwise a top recipe.
That’s such a great compliment! I’m so happy you both liked them!!
I’m so happy to hear you gave hand chopping the salmon a go! It really is better, isn’t it?!
Thanks, girl!! I used to be scared of filleting fish until I had a chef show me how. Once you do it a couple of times it becomes really easy!