Sandwiched between buttery brioche buns and topped with a luscious cucumber dill sauce, these salmon burgers are a great alternative to traditional hamburgers and perfect for meal prepping during busy weeks.
Salmon Burgers Feel Fancy But Are So Easy to Make
These juicy salmon burgers feel fancy, but they’re just as easy to make as a classic hamburger, but make you feel better with all those good-for-you essential fatty acids in every bite.
Fresh salmon gets a quick whirl in the food processor before it’s mixed with egg and olive oil for moisture, panko for support, and lots of fresh dill for a bright, summery flavor. Using fresh salmon instead of canned ensures the burger patties stay super moist and prevents them from crumbling apart as soon as they hit the hot skillet or grill.
The patties are sandwiched between buttery brioche buns and topped with a rich and creamy cucumber dill sauce plus your choice of crunchy veg.
I loooove making these for meal prep because they reheat so well, and are equally as good on a salad. Just store the patties and toppings in separate containers, and you’re good to go.
Enjoy!
Heidi’s Tips for Recipe Success
Skip the canned salmon and stick with fresh. It contains more moisture than canned, and since it’s raw it won’t go crumbly or dry out when it hits the grill.
An egg and some breadcrumbs will make these burgers sturdy enough to grill. A lot of salmon burger patties are very delicate and fall apart on the grill, but mine hold together firmly thanks to the combination of panko, beaten egg, and a splash of olive oil.
Shape the patties slightly larger than the buns. Salmon shrinks as it cooks, and you don’t want the cooked burgers to be overwhelmed by the brioche buns.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Salmon — Remove the skin (or have the fish monger do it for you) to create the smoothest texture.
- Egg + olive oil — Bind the burger patties together and add moisture.
- Panko breadcrumbs — Are much lighter and airier than traditional breadcrumbs, so they help lock in moisture and hold the salmon burgers together without weighing them down.
- Fresh dill — A heaping ¼ cup makes the burgers taste so bright and fresh.
- Shallot — Is milder than either a yellow or red onion, so it flavors the patties without overwhelming the delicate flavor of the salmon.
- Brioche buns — I prefer sandwiching the salmon patties between buttery, soft brioche buns, but you could also use Hawaiian rolls or another favorite bread or bun.
- Cucumber dill sauce — Similar to tzatziki, but made with mayo and sour cream for extra richness. This is my all-time favorite sauce for salmon burgers!
How to Make Salmon Burgers with Fresh Salmon
- Pulse the salmon in a food processor. I do this in stages so that the finished texture is finely chopped salmon, not salmon paste.
- Mix in the seasonings and binders. I always use my hands when making burgers of any kind (dampened under cold tap water to prevent sticking). You’ll be able to tell by feel when the ingredients are fully combined, which will prevent you from overworking the salmon.
- Chill for 15 minutes before shaping into patties. This gives the breadcrumbs time to soak up some of the moisture from the oil and egg and will create burger patties that hold together well when cooked.
- Cook in a skillet or on the grill. I’ve tested this recipe both ways, and both cooking methods work great. Salmon burgers cook very quickly (about 7 minutes total) so don’t wander away!
- Mix the cucumber dill sauce while the burgers cook. Stir, taste for seasoning, and add more of what you like.
- Toast the buns, then pile on the toppings. I like to keep my burgers fairly simple. A schmear of cucumber dill sauce, some crunchy lettuce, a few rounds of red onion, and a slice of tomato to finish it off.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Salmon Burger Recipe
Ingredients
- 1 ½ pounds skinless salmon fillet
- 1 egg
- 2 tablespoons olive oil
- ½ cup panko breadcrumbs
- ¼ cup chopped fresh dill
- 2 tablespoons finely minced shallot
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 brioche buns
- 8 tablespoons cucumber dill sauce
- butter lettuce, sliced tomato, sliced red onion (optional)
For the Cucumber Dill Sauce
- ¼ cup sour cream or plain Greek yogurt
- ¼ cup mayonnaise
- ¼ English cucumber, finely chopped (about ½ cup)
- 1 tablespoon chopped fresh dill
- zest of 1 lemon
- 1 teaspoon lemon juice
- pinch of kosher salt
- pinch of cayenne pepper
Instructions
- Turn the salmon fillets into burger meat. Cut 1 ½ pounds skinless salmon filet into ½-inch pieces. Pulse half of the salmon pieces in a food processor to become a coarse paste, scraping down the sides once between pulses. Add the remaining salmon and pulse until the salmon is chopped and combined.
- Add the flavor. In a large bowl, whisk 1 egg with 2 tablespoons olive oil. Transfer the salmon mixture from the food processor to the bowl. Add ½ cup panko, ¼ cup chopped fresh dill, 2 tablespoons finely minced shallot, ¾ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Wet your hands and mix the salmon with the other ingredients until fully blended, but be careful not to overwork it.
- Chill, then shape the patties. Cover and chill for 15 minutes up to overnight. Make four 6-inch-square pieces of parchment paper or foil. Divide the salmon mixture into four equal portions, and place each portion onto its own piece of parchment. Shape each patty slightly wider than your buns.
- Make the cucumber dill sauce. In a small bowl, combine ¼ cup sour cream or plain Greek yogurt, ¼ cup mayonnaise, ¼ cup finely chopped cucumber, 1 tablespoon chopped fresh dill, zest of 1 lemon, 1 teaspoon lemon juice, a pinch of kosher salt, and a pinch of cayenne pepper. Refrigerate until ready to dress your burgers.
- How to cook salmon burgers on the stove: Heat a grill pan over medium-high. Spray with cooking spray or lightly wipe the skillet with olive oil. Once hot, place the salmon patties in the pan, parchment side up, peel off the parchment, and discard. Cover and cook for 4-5 minutes or until the bottoms of the patties brown and the bottoms look firm. Flip the burgers and cook for another 2-3 minutes, depending on the thickness of your patties.
- How to cook salmon burgers on the grill: Prepare a charcoal or gas grill for direct high heat. Clean the grill grates with a grill brush, then wipe with a paper towel moistened with oil. Once the grill is hot, put the salmon patties on the grill, parchment side up, peel off the parchment, and discard. Close the lid and grill for 4-5 minutes or until the bottoms of the patties brown and look firm, and release from the grates. Flip the burgers and cook for another 3-4 minutes, depending on the thickness of your patties. Toast 4 buns on the top grate of the grill.
- Sauce and style your salmon burgers. If you haven’t already, toast 4 buns. Slather your buns with some of the cucumber dill sauce (about 2 tablespoons per bun or as much as you like) and top with a salmon patty, red onion, sliced tomato, lettuce, and eat!
Nutrition
FAQs
Canned salmon is much cheaper than fresh, it’s true, but it tastes fishier, has a softer texture, and isn’t quite as moist. You can probably use canned salmon to make these burgers, but you’d need to shave a couple minutes off the cook time since canned salmon is already fully cooked.
Yes, just replace the panko breadcrumbs with a gluten-free alternative (use actual GF panko and not almond meal or similar).
These reheat well in the microwave (about 1 minute total) and on the stove (in a lightly oiled skillet for about 2 minutes per side).
What to Serve With Salmon Burgers
- Rosemary Garlic Fries
- Mixed Grilled Vegetables
- Tangy Vinegar Coleslaw
- Avocado Greek Salad
- BLT Corn Salad
- Tortellini Pasta Salad
More Easy Salmon Recipes
- Miso Salmon
- Creamy Salmon Piccata
- Mediterranean Salmon Bowls
- Caramelized Salmon Stir-Fry
- Sheet Pan Mustard Salmon
- Pan-Seared Blackened Salmon
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