These fresh Salmon Burgers are the freshest, most flavorful burger you will make all summer long. Made with fresh salmon, fresh dill and chives and they cook in just minutes.
Hooked On These Salmon Burgers
I've always loved a good salmon burger, but this homemade version is next level! The key to a perfect salmon burger that holds together (and the meat is still tender) is not over-processing the salmon, so you get real chunks throughout.
My kids love loading them up with avocado and tzatziki, and I love that the patties only take 15 minutes of prep then we stick them in the fridge and cook them for only 5 minutes.
Look in the recipe card for all of my serving suggestions, and don't forget homemade hamburger buns! These are on our summer rotation for good.
Try more of my seafood recipes, like Lobster Roll, Tuna Melt, Baked Salmon,
How to make Salmon Burgers:
Make Binding Paste: Cut the salmon into large chunks. Place about one fourth of the fish in a food processor. Add Dijon mustard, onion powder, lemon zest, mayonnaise, and egg white and pulse several times until it forms a paste-like texture. Add remaining chunks of fresh salmon and pulse just a few times to coarsely chop (don’t over-mix–you want small pieces of salmon for the best texture.)
Add Seasoning: Transfer to a bowl and stir in panko, chives, dill, salt, and pepper, just until combined.
Form Patties: Scoop mixture into about ⅓ cup portions, to make 6 salmon burgers. Press them gently into about a 3’’ in diameter. Refrigerate raw salmon patties for at least 30 minutes to help them hold together.
Cook and Serve: Heat oil in a nonstick skillet over medium-high heat. Cook patties for 2–3 minutes per side, until golden brown and just cooked through. The centers should be moist and slightly pink. Don’t overcook (and remember they will continue to cook as they rest). Serve warm, on a hamburger bun with desired toppings.
Easy Salmon Burgers Recipe
Equipment
Ingredients
- 1 ½ lbs boneless skinless salmon
- 2 teaspoons Dijon mustard
- ½ teaspoon onion powder
- 1 teaspoon lemon zest
- 1 Tablespoon mayonnaise
- 1 egg white
- ⅓ cup panko bread crumbs
- 2 Tablespoons fresh chives , finely chopped
- 1 Tablespoon fresh dill , finely chopped
- ¾ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- 2 Tablespoons olive oil , for cooking
For Serving:
- Lemon wedges
- Hamburger buns
Salmon burger Toppings Ideas:
- Fresh & Herby (my favorite!):top with arugula, cucumber, avocado, pickled red onions, tzatziki
- Classic Salmon Burger: top with lettuce, tomato, red onion, avocado, lemon aioli
- With Slaw: top with cabbage slaw (vinegar-based or creamy), and avocado.
Instructions
- Make Binding Paste: Cut the salmon into large chunks. Place about one fourth of the fish in a food processor. Add Dijon mustard, onion powder, lemon zest, mayonnaise, and egg white and pulse several times until it forms a paste-like texture.1 ½ lbs boneless skinless salmon, 2 teaspoons Dijon mustard, ½ teaspoon onion powder, 1 teaspoon lemon zest, 1 Tablespoon mayonnaise, 1 egg white
- Add remaining chunks of fresh salmon and pulse just a few times to coarsely chop (don’t over-mix–you want small pieces of salmon for the best texture.)
- Add Seasoning: Transfer to a bowl and stir in panko, chives, dill, salt, and pepper, just until combined.⅓ cup panko bread crumbs, 2 Tablespoons fresh chives, 1 Tablespoon fresh dill, ¾ teaspoon salt (plus more to taste), ¼ teaspoon black pepper
- Form Patties: Scoop mixture into about ⅓ cup portions, to make 6 salmon burgers. Press them gently into about a 3’’ in diameter. Refrigerate raw salmon patties for at least 30 minutes to help them hold together.
- Cook: Heat oil in a nonstick skillet over medium-high heat. Cook patties for 2–3 minutes per side, until golden brown and just cooked through. The centers should be moist and slightly pink. Don’t overcook (and remember they will continue to cook as they rest).2 Tablespoons olive oil
- Serve warm, on a hamburger bun with desired toppings. Check out my serving ideas below – my favorite is fresh & herby!Lemon wedges, Hamburger buns
Notes
- Fresh & Herby (my favorite!): Bun and salmon burger topped with arugula, cucumber, avocado, pickled red onions, tzatziki
- Classic Salmon Burger: Bun and salmon burger topped with lettuce, tomato, red onion, avocado, lemon aioli
- With Slaw: Bun and salmon burger topped with cabbage slaw (vinegar-based or creamy), and avocado
- Sweet Potato Fries or Grilled Sweet potatoes
- Green Salad
- Coleslaw (creamy or vinegar-based)
- Grilled or Roasted Vegetables (asparagus, zucchini, corn)
- Fresh Fruit or Fruit Salad
- Pasta Salad or Orzo Salad
- Chips
Nutrition
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