These salmon burgers are light, fresh and full of flavor. Made with fresh salmon, they’re tender in the middle and crispy on the outside, and they’re delicious served with salads or on bread with your favorite toppings!
Plus, share four ways to cook salmon patties: oven, air fryer, stovetop, or grill. My favorites are the air fryer and oven because they are easier to use!
Easy Recipe for Salmon Burgers
These salmon burgers are the perfect light healthy lunch or dinner! They’re made with fresh salmon and loaded with delicious toppings like Dijon mustard, capers, lemon juice, and fresh or dried herbs.
I’ve also included some different cooking options, so choose between stove, grill, oven or air fryer! No matter how you do it, these burgers are flaky, tender in the center and crispy on the outside.
Simple, healthy and delicious! win!
materials needed:
This salmon burger recipe contains fresh ingredients and you probably already have many! Here’s what you need, scroll down for the full recipe!
- Peeled Fresh Salmon: We used fresh salmon, skinless! You can find fresh salmon at your local market or fish store (wild or king salmon are my favorites), and there’s an added bonus: you can even have them peeled.
- Dijon Mustard: Added subtle heat and some extra spice.
- Egg: Combine ingredients so salmon burgers hold their shape.
- garlic: Use freshly chopped garlic.
- Capers: The saltiness of the capers goes well with the salmon.
- Lemon Juice: Adds moisture and a hint of citrus.
- Chives: or onion. Whatever you have on hand!
- Herbs/Flavorings: salt, black pepper, dried parsley, cilantro, dill, or a mixture of these (or ¼ cup fresh parsley or cilantro.
How to Make Salmon Burgers
This salmon burger recipe is ready in minutes!
- Cut the salmon: Chop/mince the salmon in a food processor or with a knife.
- Combine: In a bowl or food processor (blade removed), combine all remaining burger ingredients.
- Form the pie: Shape the dough into 4 patties about 1 inch thick. They will be soft and mushy, but will form more when refrigerated.
- Cool, then cook: refrigerated patties At least 30 minutes, then cook as desired (see instructions for each method below). You’ll know they’re done when they’re light pink, and if you have an instant read thermometer, the internal temperature is 145ºF.
4 Ways to Cook Salmon Burgers
So, now that your salmon patties are shaped and refrigerated, it’s time to cook them. For this, you have several different options!
- Stovetop Salmon Burgers: Heat oil in a pan and fry for about 5 minutes per side. If you can, only flip it once.
- Salmon Burgers on the Grill: Spray grill and heat to 400ºF. Cook for 4 minutes per side. Flip only once! NOTE: If you are grilling, I prefer to put them on greased foil or grill on the grill as it is easier to work with.
- Salmon Burgers in the Oven: Place on a lined baking sheet and bake at 400ºF for 10-12 minutes, flipping halfway through.
- Salmon Burgers in the Air Fryer: Spray the air fryer basket, preheat to 400ºF, and cook for about 10 minutes or until heated through and crisp on the outside. No need to flip!
My favorite options are the air fryer or oven as these patties are a little soft. When using a stovetop or grill, you need to be extra careful to make sure it’s oiled and flipped only once.
Can I use canned salmon?
I do not recommend using canned salmon in this recipe. It doesn’t taste as fresh and the patty doesn’t hold its shape.
Having said that, you were able Use leftover cooked salmon, or a 15-ounce can of well-drained salmon, but you may need to add more “breadcrumbs.”
What is the best salmon?
You can find fresh salmon at your local market or fish store (wild or king salmon are my favorites), and there’s an added bonus: you can even have them peeled.
How do you keep my salmon patties from falling apart?
While eggs are the main binder in salmon burgers, there are a few other things you can do to keep them from falling apart:
- Cool the patties. Chilling the formed patties in the refrigerator for at least 15-30 minutes will help strengthen the patties. Don’t skip this step.
- Don’t overdo it. When making burgers, flip them As little as possible. The more you move them, the higher the chance of them falling apart.
- Choose your cooking method. Since these patties are a little soft, my favorite cooking method is the air fryer or oven. When using a stovetop or grill, you need to be extra careful to make sure it’s oiled and flipped only once. The other two options (air fryer and oven) are definitely easier to use.
Are Salmon Burgers Healthy?
completely! These salmon burgers are made with fresh, good-for-you ingredients. Salmon in particular is a great source of protein, omega-3 fatty acids and other vitamins and nutrients. Nothing wrong here!
Service suggestion
These patties are best served as soon as they are hot and crispy! Enjoy them as is, on a salad, or on a burger roll with your choice of sauces and toppings like lettuce, tomato, and red onion!I also like to serve them Zatsky Sauce.
We like to eat them:
How to store
Leftover salmon patties can be kept in the refrigerator for up to 2 days or in freezer-safe packaging for up to 3 months.
reheat, If frozen, thaw overnight in the refrigerator, then reheat on the air fryer, oven, stove, or grill until heated through.
More Salmon Recipes You’ll Love
my favorite salmon burger
These salmon burgers are light, fresh and full of flavor. Made with fresh salmon, they’re tender in the middle and crispy on the outside, and they’re delicious served with salads or on bread with your favorite toppings!
- Preparation time: 00:10
- Cooking time: 00:15
- total time: 00:25
- yield: 4 1X
- category: dinner
- method: Air fryers, ovens, stoves, grills
- 1 lbs fresh salmon, skinless
- 1/3 cup Almond powder
- 1 tablespoon Dijon mustard
- 1 Egg
- 2 garlic cloves, chopped
- 1 tablespoon capers (optional)
- 1 teaspoon lemon juice
- 1/3 cup Chopped shallots, shallots or red onions
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon Black pepper
- 1/2 teaspoon Dried parsley, cilantro, dill, or a combination of the three (or 1/4 cup fresh parsley or cilantro)
- Roughly chop the salmon in a food processor (pulse 8-10 times), so there are still pieces, but the salmon is finely chopped (see photo above). Don’t overprocess! You can also shred the salmon with a knife until finely chopped.
- Remove the blade and mix the remaining burger ingredients in that bowl or in a mixing bowl.
- Shape the dough into 4 burger shapes about 1 inch thick. You don’t want them too thin because the salmon patties are soft and mushy. Place on parchment paper or a plate and refrigerate the patties for at least 30 minutes.
- Cook in the oven, stovetop, boil, grill or use the air fryer. They stick together when cooked.
- roof: Fry salmon burgers in oil in a skillet over medium-high heat, about 5 minutes per side. Try flipping only once.
- grilled Spray the grill and heat to 400ºF. Cook for about 5 minutes per side. Try flipping only once.
- bake Place on a lined baking sheet. Bake at 400ºF for 10-12 minutes, flipping burger patties halfway through.
- Air fryer spray basket. Cook at 400ºF for about 10 minutes, or until cooked through and crisp on the outside. No need to flip.
- These patties are best served as soon as they are hot and crispy.Serve with sauces and toppings, salads or side dishes on burger rolls Zatsky Sauce Or chutney!
- Refrigerate for up to 2 days, or wrap in freezer-safe packaging and freeze for up to 3 months. Thaw in the refrigerator the night before cooking.
notes
- Cooking methods: Since these patties are a little soft, my favorite cooking method is the air fryer or oven. When using a stovetop or grill, you need to be extra careful to make sure it’s well lubricated and flipped only once. The other two options (air fryer and oven) are definitely easier to use.
- BBQ Notes: If you’re grilling, I prefer to put them on greased foil or grill on the grill because it’s easier to work with.
- To buy salmon: You can usually ask the fish counter to peel it for you.
