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This salmon burger recipe transforms simple ingredients into a restaurant-worthy meal that's surprisingly easy to make at home. The combination of flaky roasted salmon, fresh herbs, and zesty lemon creates burgers that are moist on the inside with a perfect golden crust. Served on brioche buns with a creamy dill yogurt sauce, these burgers make weeknight dinners feel special without hours in the kitchen.
I developed this recipe after a fishing trip that left us with more salmon than we knew what to do with. Now it's become our Friday night tradition, and even my seafood-skeptical nephew requests these burgers when he visits.
Ingredients
- Fresh roasted salmon: high-quality salmon makes all the difference, look for wild-caught when possible
- Panko breadcrumbs: these Japanese breadcrumbs stay lighter and crispier than regular breadcrumbs
- Fresh herbs: chives and parsley bring brightness and color that dried herbs simply cannot match
- Lemon zest: adds a subtle citrus note that complements the salmon without overpowering it
- Dijon mustard: provides a slight tang and helps bind the patties together
- Mayonnaise: creates moisture and richness that keeps the burgers from drying out
- Brioche buns: their buttery sweetness pairs perfectly with the savory salmon patties
Step-by-Step Instructions
- Combine Ingredients:
- Add flaked salmon, panko breadcrumbs, beaten eggs, lemon zest, mayonnaise, Dijon mustard, herbs, salt, and pepper to a medium bowl. The key is to use a gentle touch here, as overworking the mixture will make your burgers dense instead of tender. I like to use my hands to feel when everything is just combined.
- Form Patties:
- Divide the salmon mixture into four equal portions and gently shape into patties about 1-inch thick. Press slightly in the center to create a small dimple, which prevents the burgers from puffing up too much during cooking. For best results, let the patties rest in the refrigerator for 15-20 minutes to help them hold together better when cooking.
- Prepare Cooking Surface:
- Heat your grill pan or outdoor grill to medium-high heat and brush generously with vegetable oil. Make sure the surface is properly preheated before adding the burgers, as this helps create that beautiful crust and prevents sticking. If using an outdoor grill, you may want to place a piece of foil under the burgers for easier flipping.
- Cook the Burgers:
- Place salmon patties on the hot surface and cook undisturbed for 3-5 minutes until a dark golden-brown crust forms. Flip gently using a wide spatula and cook for another 3-5 minutes on the second side. Look for a firm exterior but slight give in the center when pressed lightly, indicating they're cooked through but still moist.
- Assemble Burgers:
- Toast brioche buns lightly before assembling. Spread dill yogurt sauce on both halves of the bun, then layer with lettuce, salmon patty, red onion, cucumber, fresh dill, and a sprinkle of capers. The cold, crisp toppings create a wonderful contrast to the warm, savory burger.
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The secret to these burgers is the roasted salmon. While many recipes call for raw salmon that's ground in a food processor, I find that starting with already-cooked salmon creates a more interesting texture and deeper flavor. My grandfather, who was a fisherman in coastal Maine, taught me that salmon should be celebrated, not masked, and this recipe honors that wisdom.
Storage Tips
These salmon burgers keep beautifully in the refrigerator for up to 3 days. Store uncooked patties between sheets of parchment paper in an airtight container. For longer storage, freeze uncooked patties on a baking sheet until solid, then transfer to a freezer bag with parchment between layers. They'll keep for up to 2 months. Thaw overnight in the refrigerator before cooking.
Ingredient Swaps
If you're out of fresh salmon, good quality canned salmon works in a pinch. Just drain thoroughly and remove any skin and bones. No panko? Regular breadcrumbs will work, though the texture will be slightly denser. For a gluten-free version, substitute crushed rice crackers or gluten-free breadcrumbs. The herbs can be switched up based on what you have on hand rosemary and dill make excellent alternatives to the chives and parsley.
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Serving Suggestions
These salmon burgers pair beautifully with a crisp white wine like Sauvignon Blanc or a light Pinot Noir. For sides, try a simple arugula salad with lemon vinaigrette, sweet potato fries, or a light cucumber and dill salad. For a complete seafood feast, start with a small cup of chilled gazpacho or clam chowder.
Frequently Asked Questions
- → Can I use fresh salmon instead of roasted?
Yes! While the recipe calls for roasted salmon, you can use fresh salmon. Simply bake it at 375°F for 15 minutes until just cooked through, let it cool, then flake it before mixing with other ingredients.
- → How do I prevent my salmon burgers from falling apart?
The eggs and mayonnaise act as binders. Make sure to chill the formed patties for 20-30 minutes before cooking to help them firm up. Also, be gentle when flipping them on the grill or pan.
- → What can I substitute for panko breadcrumbs?
Regular breadcrumbs work well as a substitute. For a gluten-free option, use gluten-free breadcrumbs or crushed rice crackers. You could also use crushed cornflakes or rolled oats for interesting texture variations.
- → How do I make the dill yogurt sauce?
Combine 1 cup Greek yogurt, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 1 minced garlic clove, salt and pepper to taste. Mix well and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- → Can these salmon burgers be made ahead of time?
Yes! You can form the patties up to 24 hours in advance and store them covered in the refrigerator. You can also fully cook them, cool completely, and refrigerate for up to 2 days. Reheat gently in a skillet or microwave.
- → What sides pair well with salmon burgers?
These salmon burgers pair beautifully with sweet potato fries, a light green salad, coleslaw, grilled asparagus, or a simple cucumber and tomato salad with lemon vinaigrette.