This Summer, I’m making it my mission to turn my kids into salmon burger lovers. Made from scratch with fresh lemon juice, salmon, Dijon mustard, and more, these burgers are easy to make and cooked to perfection. They’re absolutely bursting with bold, zesty flavor, and each bite is truly mouthwatering. I love this healthy alternative to a traditional burger!
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I have to admit, I used to buy frozen salmon patties so Pat and I could enjoy them while the boys had regular hamburgers. But this homemade salmon burger recipe has changed everything! I use two different methods of chopping the salmon to create a beautiful texture in these patties. They come together super quick, and they freeze beautifully, so I love to make a big batch to enjoy year-round. The best part is, my boys love them, too!
What’s in This Salmon Burger Recipe?
- Salmon: Boneless, skinless salmon is best for these burgers. I don’t recommend using canned salmon for these burgers. Fresh is best!
- Lemon Juice: I recommend freshly squeezed lemon juice for the brightest flavor.
- Mayonnaise: Helps bind the burgers together.
- Mustard: Dijon mustard adds a touch of tanginess that works beautifully with the salmon. Do not substitute plain yellow mustard!
- Green Onions: Add fresh onion flavor that isn’t overpowering.
- Breadcrumbs: Panko breadcrumbs help bind the burgers together and create a crispy crust.
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Tips for Success
- For a little heat, I like to add a couple of splashes of hot sauce to the salmon patty mixture.
- Really press the breadcrumbs into the patties when coating the burgers.
- Try not to overcook the burgers. Overcooking will lead to dry and chewy salmon burgers.
- If you’re a cheese lover, I recommend havarti, mozzarella, or provolone.
- I love serving salmon burgers on brioche buns, but use your favorite kind!
How to Store and Reheat
Store leftover salmon burgers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet set over medium heat. Cook each side for a few minutes until the burger is warmed through.
Serving Suggestions
Any of your favorite classic burger toppings go well with salmon burgers! Lettuce and sliced tomatoes are my favorite fresh toppings, but I also love adding a dollop of guacamole, a little tartar sauce, a splash of hot sauce, and a squeeze of fresh lemon juice to mine!
As for sides, I like to do a mix of classic and fresh. I love potato wedges and cucumber salad or coleslaw.
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Salmon Burger Recipe
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Ingredients
- 1½ pounds skinless, boneless salmon
- 1 tablespoon lemon juice
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- 2 green onions chopped
- 1¼ cups Panko breadcrumbs divided
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter (¼ stick)
- Lemon wedges, tartar sauce, and hot sauce for serving
Recommended Equipment
Instructions
- Cut half of the salmon into large chunks, and place into the bowl of a food processor. Add the lemon juice, mayonnaise, and mustard. Process into a paste.1½ pounds skinless, boneless salmon, 1 tablespoon lemon juice, 1 tablespoon mayonnaise, 2 teaspoons Dijon mustard
- Dice the remaining salmon and place in a large mixing bowl. Add the green onions, ¼ cup of breadcrumbs, salt, pepper, and salmon paste from the food processor. Mix gently to combine.2 green onions, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper, 1¼ cups Panko breadcrumbs
- Divide the mixture into four equal mounds and shape into patties. Place the patties on a plate, cover, and chill for 30 minutes (up to 2 hours).
- Spread the remaining 1 cup of breadcrumbs onto a plate. Press both sides of each salmon patty in the breadcrumbs.
- Heat the butter in a large skillet over medium-high heat. Add the patties and cook for 3-4 minutes until browned. Flip and cook for an additional 3-4 minutes, being sure not to overcook. Transfer to a paper towel-lined plate.2 tablespoons unsalted butter
- Serve on buns or a bed of greens with lemon wedges, tartar sauce, and hot sauce.Lemon wedges, tartar sauce, and hot sauce
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Properly cooked salmon burgers should register at least 145°F on an instant-read thermometer.
Nutrition Information
How to Cook Salmon Burgers Step by Step
Blend the Salmon: Cut half of 1½ pounds of skinless, boneless salmon into large chunks, and place into the bowl of a food processor. Add 1 tablespoon of lemon juice, 1 tablespoon of mayonnaise, and 2 teaspoons of Dijon mustard. Process into a paste.
Prep the Patties: Dice the remaining salmon and place in a large mixing bowl. Add 2 chopped green onions, ¼ cup of Panko breadcrumbs, ¾ teaspoon of salt, ½ teaspoon of black pepper, and the salmon paste from the food processor. Mix gently to combine.
Form the Patties: Divide the mixture into four equal mounds and shape into patties. Place the patties on a plate, cover, and chill for 30 minutes (up to 2 hours).
Coat the Patties: Spread the remaining 1 cup of breadcrumbs onto a plate. Press both sides of each salmon patty in the breadcrumbs.
Cook the Patties: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the patties and cook for 3-4 minutes until browned. Flip and cook for an additional 3-4 minutes, being sure not to overcook. Transfer to a paper towel-lined plate. Serve on buns or a bed of greens with lemon wedges, tartar sauce, and hot sauce.
