Salmon Burgers

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Never eat a dry or flavorless salmon patty ever again! This salmon burgers recipe is a household favorite as it’s so satisfying and healthy without requiring a lot of work or ingredients. It’s light, tender, and full of fresh salmon flavor, so it’s guaranteed to disappear fast. They also go with everything! I like serving these burgers up with a simple salad or air fryer wedges.

Perfect for a busy weeknight, it comes together in less than 30 minutes; you can even make these in bulk, so you always have something healthy in your freezer. For another quick and easy salmon recipe, try my simple air fryer salmon.

Key Ingredients You Need

Ingredients needed to make salmon burgers.

Salmon — This is such a great source of protein loaded with healthy fats and omega-3s. You can use any type of salmon (king, coho, sockeye, Atlantic, etc.) to make salmon burgers. Since you roughly chop the salmon, feel free to buy different-sized fillets or end pieces.
Dijon mustard — Dijon mustard tastes tangier and a little spicier than yellow mustard. It adds flavor to the salmon burgers, so don’t skip it.
Breadcrumbs — Use unseasoned breadcrumbs as you are already seasoning them. The breadcrumbs lock in the moisture in the patties. As the patties cook, they release liquid, so the breadcrumbs absorb it and keep the moisture within the patties.
Egg — You’ll need an egg to help bind the patties together.

How to Make Salmon Burgers

Set of two photos showing salmon cubed and added to a food processor.

Step 1: Roughly chop the salmon into large pieces.

Step 2: Place the salmon in a food processor and pulse until the salmon has been broken into small pieces like a fine dice.

set of two photos showing seasoning added to the food processor and patties shaped.

Step 3: Remove the blade of the food processor and add in the rest of the ingredients. Using a spatula, or your hands, mix until everything is well incorporated.

Step 4: Form 4 patties with the salmon mixture and compact them tightly with your hands.

Set of two photos showing patties cooked and burger assembled.

Step 5: Heat a large skillet with olive oil and cook the patties for 3 to 4 minutes per side.

Step 6: Assemble the burgers using the burger toppings you like.

A salmon burgers, cut in half, showing the middle.

Tips For This Recipe

Avoid overprocessing the salmon in the food processor. You want there to be some texture in the patties still.
Don’t make the patties too thin. Thicker patties retain more moisture and are juicier.
Fish, in general, easily overcooks. I highly recommend using an instant-read meat thermometer to check the internal temperature. Salmon is cooked through once the internal temperature has reached 120°F to 135°F.
Buying skinned salmon saves you time from having to do it yourself.
If you’re having trouble shaping the patties, refrigerate the salmon mixture for 10 minutes before trying again.
I prefer using fresh lemons as bottled lemon juice doesn’t have the same bright taste.

Close up of a salmon burgers, showing the texture and toppings.

Frequently Asked Questions

What if I don’t have a food processor?

If you don’t have a food processor to grind the salmon, not to worry! Use a sharp knife and finely dice the salmon instead.

Can I use frozen salmon?

Frozen salmon is a very budget-friendly way to get more seafood in your diet, especially if your options for fresh fillets are limited. Make sure to fully thaw the fillets and pat dry before you start working with them.

How long do salmon burgers last?

Once cooked, salmon patties last for up to 4 days in the refrigerator. I do not recommend storing the patties uncooked in the fridge for too long.

Can I freeze the patties?

You can freeze the salmon patties before or after cooking. I recommend freezing them with sheets of parchment between each patty, so you’re able to pull them out individually.