Easy Salmon Burger Recipe

Taking a break from red meat? This is your burger! This salmon burger recipe is easy, fresh, and full of flavor.

Slap Your Salmon Between Some Buns and Enjoy.

Salmon is so versatile. You can grill it, air fry it, pan-sear it, roll it up into a wrap… you get the idea.

So why not turn it into a delicious burger?

This salmon burger is formed with capers, scallions, seasoning, fresh dill, lemon juice, and panko breadcrumbs. It’s bright, tender, and it makes for a fantastic dinner option when you’re hankering a burger but want to keep it light. Or just be different!

What to Put on a Salmon Burger.

The beauty of the salmon burger is that you can treat it just like any burger for the most part.

But I have my favorites!

Pickles, thinly shaved onions, and crisp lettuce are musts for me. I also love whipping up some caper mayo for the occasion and slathering it over a brioche bun before stacking my burger.

You could add tomatoes, bacon, a sweet and savory onion jam, and if you can’t say no to cheese, add it. There are folks out there who are staunchly against cheese being mixed with seafood, but I don’t believe in that. A nice havarti or muenster goes great on a salmon burger.

Pan? Grill? Here’s How to Cook a Salmon Burger.

You can cook your salmon burger the same way you’d cook a beef, turkey, or chicken burger. The important thing to remember is to cook them to an internal temperature of 140-145º F.

Here are some cooking options:

1. In a pan. Heat a large skillet—preferably cast iron—over medium-high heat. Add a splash of avocado or olive oil, enough to cover the bottom of the pan, and let it get hot. Add the salmon patties to the pan, cover, and let them cook for 3-4 minutes per side.
2. On the grill. Prepare the grill the same way you would when grilling fish. Place the patties onto the grill, cover, and cook for 2-3 minutes. Carefully flip the patties, cover, and cook for another 2-3 minutes. Remember: if the patties don’t want to let go of the grill at your first attempt to flip them, don’t force them. Give them another 30 seconds and try again.
3. In the oven. Preheat the oven to 400º F. Pop the salmon patties onto a parchment-lined baking sheet and bake them for about 10 minutes. Flip the patties, and cook them for another 5 minutes, or until the patties reach an internal temperature of 140-145º F.
4. In the air fryer. Spray the air fryer basket with a bit of cooking spray. Pop the salmon patties into the basket in one layer and air fry at 400º F for about 10 minutes, flipping halfway through.

For tips on how to grill fish, click here.

Ingredient List.

The ingredient list might look long, but for the most part, it’s just a bunch of pantry staples. Here’s what you’ll need:

• Skinless, boneless salmon fillets
• Lemon
• Capers
• Fresh dill
• Dijon mustard
• Onion powder
• Garlic powder
• Sea salt
• Cracked black pepper
• Scallions
• Panko Breadcrumbs

For the Caper Mayo:

• Mayo
• Caper brine
• Capers
• Lemon zest
• Cracked black pepper

How to Make Salmon Burgers.

This recipe uses salmon fillets instead of canned salmon, but don’t let that deter you. It’s super easy.

Here’s what you’ll do:

1. Cut the salmon into 1/4-inch pieces. Transfer about 3/4 of the salmon pieces to a food processor, then add in the mustard, lemon juice, capers, fresh dill, onion powder, and garlic powder. Pulse the contents until a paste has been formed. Add the rest of the salmon pieces to the processor and hit pulse a few times again to break apart the salmon, but not fully turn them into a paste. The idea is to have some salmon morsels in there for texture.
2. Transfer the salmon mixture to a mixing bowl and add the sliced scallions, panko breadcrumbs, salt, and pepper. Gently mix with your hands to combine.
3. Line a baking sheet with parchment paper. Divide the salmon mixture into four even parts and, with your hands, form four patties, placing each onto the baking sheet.
4. Pop the patties into the fridge for at least 30 minutes.
5. While the salmon patties set in the fridge, whip up the caper mayo. Simply add all of the ingredients into a small mixing bowl and whisk until combines. Pop it into the fridge until it’s time to serve the burgers.
6. If grilling, make sure that your grill grates are CLEAN. Heat the grill to medium-high heat and, once the grill is hot, grease it up. To do this, I suggest using tongs to dip a wad of paper towels into a little bowl of oil—one with a high smoke point like avocado, canola, or sunflower oil—and gliding the paper towel over the grates to make them slick. Do this a good 4-5 times to ensure they’re nicely greased, which will prevent your salmon burgers from sticking.
7. Place the salmon patties onto the grill, cover, and cook for 2-3 minutes. Gently flip the burgers, cover, and cook for another 2-3 minutes, or until the patties reach an internal temperature of 140-145º F.
8. Serve the burgers on nice fresh buns (we love brioche!) and top them however you please.

What Is the White Stuff on Salmon?

If you see an opaque white substance oozing from your cooked salmon, don’t fret. It’s albumin, which is a protein, and it’s harmless. Eat up!

Useful Tools for This Recipe:

• Food processor or blender with pulse option
• Meat thermometer
• Sharp knife
• Cutting Board
• Mixing bowl
• Measuring cups and spoons
• Microplane
• Cast iron pan
• Baking sheet
• Spatula
• Large spoon

Recipe Tips + Tricks.

1. Don’t skip refrigerating the patties. Sitting in the cold helps them set, which helps them stay together.
2. You can use dry dill if you don’t have access to fresh.
3. No matter which cooking method you use, the best way to ensure your patties are cooked is to check the internal temperature. When salmon, or any fish, reaches 140-145º F, you’re good to go!

Have You Made This Recipe?

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Other Burger Recipes You Need to Try:

• The Best Turkey Burger Recipe
• The Best Chicken Burger Recipe
• Summer Caprese Burgers with Pesto Mayo
• Tender Greek Turkey Burgers