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Delicious Salmon Burgers are made with fresh salmon and served with a creamy mustard sauce for an easy 30-minute meal. Light, flavorful, and high in protein, this burger recipe is sure to become a household favorite!
I love creating new and different burgers at home! Try my juicy homemade hamburger and Flying Dutchman burger next!
These salmon burgers are so tasty and can be cooked on the stove or the grill. They’re also super nutritious and the perfect way to include more salmon. Most salmon burger recipes call for canned salmon, which is inexpensive and convenient, but not near as fresh tasting.
For these salmon patties, I am using fresh filets to maximize taste, freshness, and texture. This recipe is still incredibly quick and easy to make and you’re going to love it! I love to serve them with these baked smashed sweet potatoes. You can also make these shrimp summer rolls for appetizers!
Recipe highlights
- So delicious: The combination of fresh salmon patties with the creamy mustard sauce is truly a match made in heaven. And while there’s nothing wrong with canned salmon, the flavor and texture that fresh salmon filets offer here is a major upgrade.
- Good for you: Salmon is a lean protein and is so good for you.
- Versatile: You can easily cook this on a skillet OR a grill! Enjoy these burgers, no matter what the season!
- Quick and easy: These are so simple to make! You can have a hot, tender salmon burger ready in no time. Just plan for the necessary chill time!
Ingredients you’ll need
Just a handful of simple ingredients are needed to make this salmon burger recipe, yet they come together for amazing flavor. See the full list of ingredients and quantities in the recipe card below!
- Fresh boneless, skinless salmon filets: You can use fresh or frozen, but if using frozen just be sure to thaw first.
- Dijon mustard: For a sharp taste that enhances the richness of the salmon.
- Shallot: Adds onion flavor that is not overwhelming to the other ingredients.
- Lemon zest: Adds bright flavor.
- Dried dill: My favorite herb to use in salmon recipes for its fresh, citrus-like taste.
- Kosher salt and pepper: Brings out all of the wonderful flavors.
- Breadcrumbs: Helps to hold all of the ingredients together. Use gluten-free bread crumbs to make this recipe gluten free.
- Buns: You can use regular hamburger buns, brioche buns, ciabatta or whole wheat buns.
For the mustard sauce
- Mayonnaise: The creamy base of the sauce.
- Dijon Mustard: For an awesome punch of flavor.
- Horseradish mustard: Strong and spicy!
- Honey: Adds just a hint of sweetness to the sauce.
Full measurements are listed further down below in the recipe card.
Variations and substitutions
- Fresh herbs: If you’d rather use fresh dill, you’ll need 1 tablespoon. You can also sub the dill for parsley, if preferred.
- Sauce: A delicious alternative to the mustard sauce is tartar sauce or any other favorite creamy sauce.
- Toppings: You can top this salmon burger with the same fixings you would use for a regular burger. We like to add lettuce, tomato slices and red onion slices! Add a slice of cheese, if you’d like.
- Serve bun-less: While these are incredibly tasty served burger-style, the patties are also great served bun-less with a side of veggies or over a fresh green salad!
How to make salmon burgers
These salmon burgers are super easy to make! Start by breaking up the salmon and blending it with the other patty ingredients in a food processor. Then form the patties, cook and assemble. Follow the simple step-by-step instructions and you’ll have a tasty dinner in no time!
Step 1: Start by chopping the salmon into large chunks.
Step 2: Place the salmon in a food processor along with the mustard, chopped shallot, lemon zest, dill, salt, pepper and breadcrumbs. Process in 1 second increments, for about 5 seconds, or just until coarsely ground. Scrape the side if needed.
Step 3: Divide the salmon mixture into 4, and form 3/4 inch thick patties. Refrigerate the patties for 30 minutes. Meanwhile, in a small jug, whisk the mustard sauce ingredients.
Step 4: Preheat a pan over medium heat. Cook the burgers for 3-4 minutes per side, or until nicely golden brown. Toast the buns, cut side down, for a couple of minutes.
Step 5: Assemble the salmon burgers and serve with the mustard sauce.
Rena’s Tips
Recipe Tips
- Do not over-process! For the best texture, it’s important not to over-process the patty mixture. If you do, you might end up with tough and chewy patties.
- Chill the patties: Don’t forget to pop the patties into the fridge to chill for about 30 minutes before cooking. This gives the breadcrumbs time to absorb the wet ingredients and prevents them from falling apart.
- Grill the burger: Instead of cooking your salmon burger in a skillet on the stovetop, you can grill it. Preheat an outdoor grill over medium heat. Oil the grates to prevent them from sticking. Grill the patties for 3-4 minutes per side. Grill the buns, cut side down for 1-2 minutes.
- Toast the buns: This is step is optional, but highly recommended. For maximum flavor, brush the burger buns with a little butter or oil and grill or toast them over low heat.
Frequently asked questions
You definitely don’t want to overcook the salmon patties! To avoid overcooking them, look for them to be a golden-brown color on the outside and an opaque pink color on the inside as they cook. If you have a food thermometer, check to see that the center reaches an internal temperature of 145 degrees to be safe to eat.
Be sure to chill the salmon burgers for 20-30 minutes before grilling or cooking in a pan. This helps them harden and not fall apart when cooking.
As the patty cooks, you may notice some white stuff seeping from the salmon. This is called albumin. It’s a protein that pushes to the surface of the fish when you heat it. It’s completely safe to eat and once your burger is assembled you won’t even notice it.
Serving suggestions
Salmon burgers pair deliciously with a wide variety of sides from salads to French fries. Here are some of my go-to sides to serve alongside this burger:
- Crispy Smashed Potatoes
- Air Fryer Broccoli
- Oven-Baked Asparagus
- Garlic Herbed Red Potatoes
- Healthy Homemade Coleslaw
- Air Fryer Sweet Potato Chips
Storage recommendations
- Storing leftovers: Store any leftover patties in an airtight container. They will last about 3 days in the fridge. The sauce should be stored separately (in the refrigerator) and will last about a week.
- To reheat: Reheat salmon patties over the stove on medium heat until warmed through or pop them in the oven for about 10 minutes at 350 degrees Fahrenheit, flipping halfway through the cooking time.
- To freeze: Freeze uncooked patties on a baking sheet, then place them all together in a ziplock bag. Thaw in the fridge overnight before cooking.
More burger recipes to try
Juicy Homemade Salmon Burgers
Ingredients
- 1 1/4 pounds boneless, skinless salmon filets
- 2 tablespoons Dijon mustard
- 1 shallot, diced
- 2 teaspoons lemon zest
- 1 teaspoon dried dill
- 1 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup breadcrumbs
- 4 burger buns
- Lettuce, tomato slices, red onion slices
Mustard sauce:
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons horseradish mustard
- 2 teaspoon honey
Instructions
- Start by chopping the salmon into large chunks and place them in a food processor.
- Add the mustard, chopped shallot, lemon zest, dill, salt, pepper, and breadcrumbs.
- Process in 1-second increments, for about 5 seconds, or just until coarsely ground. Scrape the side if needed. Do not over-process!
- Divide the salmon mixture into 4, and form 3/4 inch thick patties. Refrigerate the patties for 30 minutes.
- Meanwhile, in a small jug, whisk the mustard sauce ingredients.
- Preheat a pan over medium heat. Cook the burgers for 3-4 minutes per side, or until nicely golden brown. Toast the buns, cut side down, for a couple of minutes.
- Alternatively, preheat an outdoor grill over medium heat. Oil the grates to prevent them from sticking.
- Grill the salmon burgers for 3-4 minutes per side. Grill the buns, cut side down for 1-2 minutes.
- Assemble the salmon burgers and serve with the mustard sauce.
Notes
- Storing leftovers: Store any leftover patties in an airtight container. They will last about 3 days in the fridge. The sauce should be stored separately (in the refrigerator) and will last about a week.
- To reheat: Reheat salmon patties over the stove on medium heat until warmed through or pop them in the oven for about 10 minutes at 350 degrees Fahrenheit, flipping halfway through the cooking time.
- To freeze: Freeze uncooked patties on a baking sheet, then place them all together in a ziplock bag. Thaw in the fridge overnight before cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved your salmon burgers. It was so easy to make. Going to put some left overs in the freezer.
So glad you loved it. Thanks for the feedback.