Salmon Burgers

If you are looking for the absolute best Salmon Burger recipe, look no further. These healthy salmon patties are held together with breadcrumbs and mayonnaise and deliciously seasoned with dill, chives, lemon juice, and mustard. Top this low-carb dish with homemade avocado ranch and enjoy it whenever the craving strikes!

We’ve all been there. You’re craving a burger but you don’t want the heavy feel of beef or red meat.

Luckily, there’s a healthy option that’s full of flavor! (And has many of the same ingredients as this Lemon Dill Salmon recipe!)

Try your hand at homemade Salmon Burgers using either fresh, frozen, or canned salmon.

These easy-to-make patties are filled with fresh herbs for the best flavor. And, there’s no egg! Mayo is used instead as the binder.

BONUS- you can make a double batch and freeze a bunch for a super easy meal in the future!

And that Avocado Ranch Dressing?! It’s a must-make!

Dreamily creamy, and uses similar herbs as in the salmon patty, so you’ll already have them around. This dressing will take seemingly normal salmon burgers to a restaurant-quality level!

In fact, the hubby just said the other night while gobbling up his last bite of burger, “I would be so pumped if I got this at a restaurant!” And I have a feeling your loved ones will feel the same way, too!

Ingredients

The simple ingredients you need to make this Salmon Burgers recipe include:

• Salmon. You can use fresh, frozen, or canned fish. Fresh salmon will taste the best, frozen is a close second, but canned is the quickest to use.
• Mayonnaise. Since it is made up of eggs, mayonnaise makes a great binder.
• Dill. Fresh is used in this recipe for the best flavor. However, you can use dried, just use one teaspoon instead of one tablespoon.
• Chives. These mix in great because of their small size. Green onions will also work, but make sure to chop them as finely as possible.
• Mustard. Dijon mustard is recommended, but yellow or even stone ground can be substituted.
• Lemon juice. Fresh-squeezed will give the best taste. Bottled can be used as well if needed.

How to Make Salmon Burgers

Here are the step-by-step instructions to follow when making homemade Salmon Burgers. Please see the recipe card for more detailed ingredient amounts.

Prepare the Salmon

Before you can make this salmon patty recipe you need to get the fish ready. If you are using frozen or canned, the process is easier.

First, remove the salmon skin by peeling it back from one corner. Move slow and steady as you pull it back. Try to keep the skin in one piece if possible, most filets you’ll be able to. 

There will still be a little bit of shiny flesh underneath, this is OK. As long as you don’t see any scales you’ve totally removed all of the skin!

Chop the filet into smaller cubes.

Next, and arguably the most important step is to FINELY chop the salmon. A finely diced and almost mushy salmon will give you the most moist and tender patty. There are 2 different ways you can do this:

• Food Processor. This is the fastest and easiest way. Cut the salmon filet into 1-inch chunks and then add half of them to the food processor. Process 15-20 times, or until the salmon is finely chopped.  Add in the remaining cubed salmon and process another 10-15 times. 
• Cut with a Knife. Make sure you’re using a REALLY sharp knife and a flat, smooth cutting board. (Avoid using the rough plastic ones as these make it really hard to finely cut the salmon.) 

Combine the Ingredients

In a medium bowl, combine mayonnaise, mustard, lemon juice, garlic, salt, and pepper. Thoroughly whisk all the ingredients until they are well combined.

Add the salmon to the mayonnaise base. Mix with a spatula until just combined.

Finely chop chives and dill. Add in herbs and breadcrumbs and stir by hand until well incorporated.

Form the Patties

Divide the salmon mixture into four equal parts. Use your hands to make burgers about 1 inch thick and 4 inches wide.

To create patties that are perfectly circular and even, use a round cookie cutter. There are many sizes available, choose one according to your bun size. Remember, these burgers will shrink slightly when cooking.

For help forming the salmon patties, spray the bottom of a plate with cooking oil. Roll one quarter of the mix into a ball. Place it on a cutting board. Then, gently press down on each burger.

Cook the Burgers

You can cook these salmon burgers in an air fryer, in the oven, or on the grill.

To cook patties in an air fryer, preheat to 400°F for 3 minutes. Then lightly spray the grate with non-stick cooking spray.

Arrange salmon patties in a single layer in the Air Fryer basket and cook for 9-10 minutes. Flip the burgers over halfway through.

To cook salmon burgers in the oven, line a large baking sheet with parchment paper. Place salmon patties, evenly spaced, in a single layer.

Bake in a preheated 425°F oven for 15-20 minutes. Make sure to flip the patties halfway through to ensure even cooking.

To cook salmon burgers on the grill or stovetop, preheat by setting the temperature to medium heat. Add salmon patties. Cook for 4-5 minutes per side.

Avocado Ranch Dressing

These Salmon Burgers are made even more amazing when paired with this perfect creamy dressing!

Add avocado, sour cream, and lemon juice to a food processor. Mix for 30-60 seconds, or until the avocado is smooth.

Add mayonnaise, dill, parsley, powders, salt, and pepper, and pour in the milk. Process until ingredients are just combined. Do not over mix this as the mayonnaise may begin to separate.

For more information, make sure to check out the full recipe for this Avocado Ranch Dressing.

WHAT KIND OF SALMON IS BEST?

A fattier variety of fresh salmon is ideal when making burgers. The common types you will find, from fattiest to leanest, are: 

Atlantic – These fish are larger in size and have a mild flavor. However, they are not wild-caught, meaning you can only get farm-raised. Atlantic salmon contains 27 grams of fat in ½ a filet making it one of the fattier options.

Verlasso – A very unique type of salmon that is a sustainably farm-raised option. It has a light and delicate taste that’s also quite buttery. It has a similar amount of fat as the Atlantic and King varieties and is my pick to use when making burgers.

King – This is arguably the most desired salmon for its rich flavor, but it does come with a heftier price tag. The flesh ranges from white to deep red. King salmon packs in 21 grams of fat in ½ a filet.

Sockeye – AKA Red Salmon has a bright red/orange flesh. The flavor is deep and rich, although the most fishy. Sockeye salmon contains 10 grams of fat in ½ a filet. 

Pink – This is the most common Pacific salmon. Both the color and flavor are quite light. Pink salmon has 7 grams of fat in ½ a filet.

Coho – Otherwise known as Silvers, these salmon have a bright red flesh with a delicate texture and more of a subtle taste. Coho salmon features only 6 grams of fat in ½ a filet.

Meal Prep and Storage

• To Prep-Ahead: You can do a few things beforehand. Cook the patties completely and store until ready to assemble and eat. Or, just prep the dressing and salmon ahead of time. You can also mix everything up and form the patties and refrigerate for up to 1-2 days before cooking.
• To Store: Keep leftover patties in an airtight container in the refrigerator for up to 3 days.
• To Freeze: Wrap the salmon burgers in foil or plastic wrap and store in a freezer-safe airtight container. Freeze for up to 3 months.
• To Reheat: Defrost patties if they are frozen. For best results warm the burgers in a skillet over medium-low heat. You can also reheat in a 350° oven, in an Air Fryer, or in the microwave.

Dietary Modifications

As written, the recipe you will find below is already low-carb. Here are some substitutions and adjustments you can make to fit your other dietary needs.

• Gluten-free: Use gluten-free Panko breadcrumbs.
• Keto: Swap out the breadcrumbs for pork rind crumbs.
• Paleo: Use almond flour breadcrumbs and soybean-free mayonnaise.
• Dairy-Free: Use a plant-based sour cream or yogurt.

FAQs

Expert Tips and Tricks

• Cut it up. Finely chopping the salmon is what makes the most moist and tender patties.
• Use the right tools. A food processor is the quickest and easiest way to prepare the salmon for patties. But also, an extremely sharp knife and a smooth cutting board work equally as well.
• Keep it fresh. The flavor will really pop when using fresh herbs as opposed to dried.
• Watch the temperature. Don’t overcook the patties, this will dry them out. Heat until they just reach an internal temp of 140°.
• Give it a rest. Let the patties sit for 15-20 minutes before cooking. They’ll hold together much easier and won’t fall apart.
• Double the batch. These freeze exceptionally well and reheat wonderfully.

Make it a Meal

Complete this dish with one of these delicious sides:

• Sautéed Green Beans
• Air Fryer Blooming Onion
• Air Fryer French Fries
• Baked Sweet Potato Fries

More Salmon Recipes

If you are looking for other healthy, salmon recipes, then try one of these meals next:

• Lemon Garlic Baked Salmon in Foil
• Blackened Salmon
• Smoked Salmon Dip
• Salmon Bites
• Salmon Curry with Coconut Milk
• Air Fryer Salmon