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Here’s how to make the best salmon burgers. They come together in under 30 minutes for an easy dinner and are loaded with flavor especially when topped with a delicious herb sauce.
I love my turkey burgers, but these salmon burgers might just be my new favorite burger recipe! They’re held together with breadcrumbs, egg and Greek yogurt and are deliciously seasoned with garlic, parsley, Dijon mustard and fresh lemon juice.
They’re seriously so flavorful and delicious. I’m drooling just thinking about them! And whatever you do, don’t skip the herb sauce… it’s what takes these burgers to the next level!
Why You’ll Love These Burgers
- They’re packed with so much flavor and the herb sauce is chef’s kiss!
- They’ll satisfy your burger craving in a healthier way.
- They come together in under 30 minutes so are perfect for a quick weeknight meal!
- salmon – canned salmon brings this recipe together quickly. My go-to brand is the Wild Planet wild pink salmon. You’re draining the salmon but if you are concerned with the sodium content of canned salmon you can use no salt added!
- panko breadcrumbs – to bind the burgers together. Almond meal would be a good alternative if you’d like these burgers to be gluten-free.
- egg – this helps moisten and bind the burgers together. I haven’t tried it, but I bet using a flaxseed egg would work well as a substitute.
- garlic and scallions – for a flavor boost.
- mustard – Dijon mustard is recommended, but yellow or even stone ground can be substituted.
- Greek yogurt – I prefer full-fat for a smoother, richer taste and texture.
- lemon juice – fresh lemon juice enhances the flavor of salmon.
- parsley – use fresh for the best flavor.
- sea salt and black pepper – to bring all the flavors together.
- hamburger buns or lettuce leaves – my go-to is whole wheat hamburger buns, but feel free to use your favorite burger bun! I also like serving my burgers over a salad or with lettuce leaves as the bun!
- toppings – classic toppings like lettuce, tomato and onion are ideal for these salmon burgers, but feel free to use your favorite toppings.
- herb sauce – the combo of Greek yogurt, mayo, lemon juice, capers and fresh dill and parsley makes for the best creamy herb sauce that pairs perfectly with these burgers.
How to Make
These flavorful salmon burgers are so quick and easy to make. Start by mixing together the herb sauce and placing it in the fridge while you make and cook your burgers.
Combine all your salmon burger ingredients and form into 4 equal-sized patties. Tip: Use a wide-mouth mason jar lid to help form the patties.
Place patties on a preheated skillet and cook for about 4 minutes per side. Use care flipping the burgers, they are delicate and can break apart easily.
Serve immediately on a bun with herb sauce and toppings of choice.
How to Serve
Serve these salmon burgers up on a bun with herb sauce, lettuce, tomato and onion. For an even healthier alternative, use lettuce leaves as a bun or serve over greens with a drizzle of the herb sauce for a salmon burger salad. Trust me, you won’t miss the bun!
I love pairing traditional sides with these salmon burgers. Here’s what I would serve with these burgers:
- You can’t go wrong with burgers and fries! Some suggestions: my baked sweet potato fries or these tasty jicama fries.
- A tasty side salad like my healthy potato salad, Mexican street corn salad, corn and black bean salad or my classic broccoli salad.
- Another option is pasta-based dishes like my healthy pasta salad or this ranch pasta salad.
How to Store Leftovers
These salmon burgers store really well, which makes them great for meal prep! After allowing the patties to cool, store them in an airtight container for up to five days in the refrigerator. You can also freeze them for 1-2 months.
To freeze: Place cooked and cooled burgers on a baking sheet and freeze for about 30 minutes or until firm. Then wrap each burger in plastic wrap or cover with parchment paper and add burgers to a freezer-safe bag like these Stasher bags.
To reheat: Let burgers thaw overnight in the refrigerator and warm in a skillet over medium-low heat. You can also reheat in a 350°F oven, in an Air Fryer or in the microwave.
Yes, they are healthy! Salmon is high in protein, low in saturated fat and a great source of omega-3 fatty acids. Serve them wrapped in lettuce or on top of a salad for an even healthier low-carb meal.
Salmon, like most fish, is a nutritional standout over beef. It is much lower in fat, calories and cholesterol. Salmon is also richer in vitamins and minerals.
I think this salmon burger is perfect with its herb sauce and fresh toppings, but if you are a cheese lover, go for it! My suggestion would be a mild cheese like Swiss or provolone.
Yes, these burgers freeze well. To freeze, wrap the salmon burgers in parchment or plastic wrap and store them in a freezer-safe airtight container. Freeze for up to 2 months.
Sure! 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.
I haven’t tried it and I would be worried that the burgers are too delicate for a grill. If you decide you want to try grilling the salmon burgers, I highly recommend using a grill pan as I’m not sure how well they would hold up on a grated grill.
More Burger Recipes
- Spinach and Feta Turkey Burgers
- Cilantro Lime Chicken Burgers
- Black Bean Sweet Potato Burgers
- Teriyaki Salmon Burgers
- Easy Black Bean Burgers
- Curried Pumpkin Black Bean Burgers
- The Best Turkey Burger
More Salmon Recipes to Try
- Honey Lemon Garlic Salmon
- Air Fryer Salmon
- Balsamic Salmon
- Pesto Salmon Bowl
- Mediterranean Salmon Salad
- Superfood Salmon Salad
- Teriyaki Salmon Bowls
- Easy Salmon Meal Prep Bowl
- Air Fryer Salmon Bites
- 2 6 ounce cans salmon, I used wild planet
- ½ cup panko breadcrumbs
- 1 egg, lightly beaten
- 1 clove garlic, minced
- 2 scallions, white part, finely chopped (about 1 Tablespoon)
- 2 teaspoons Dijon mustard
- 2 Tablespoons full fat Greek yogurt
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon chopped fresh parsley
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground pepper
- Lettuce, for serving
- 4 buns, for serving
- Sliced onion, for sering
- Sliced tomato, for serving
- ¼ cup full fat Greek yogurt
- ¼ cup mayonnaise, I used avocado mayo
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon fresh dill
- 1 Tablespoon fresh parsley or chives
- ½ Tablespoon capers
- ¼ teaspoon salt
- ¼ teaspoon ground pepper, to taste
- Make herb sauce by mixing together Greek yogurt, mayo, lemon juice, dill, parsley, capers, salt and pepper. Place in the fridge while making your burgers.
- Make burgers by adding salmon, bread crumbs, egg, garlic, scallions, dijon mustard, lemon juice, parsley, salt and pepper to a medium mixing bowl. Mix together until combined.
- Form the mixture into 4 patties using your hands. I used a wide-mouthed mason jar lid to help form the patties.
- Coat a large nonstick skillet or cast iron with oil. Turn heat to medium and allow the pan to heat up for about 1 minute. Add the patties and cook for about 4 minutes each side. Be careful when flipping the burgers! Salmon burgers are delicate and can break easily.
- Serve immediately on a bun with herb sauce, lettuce, tomato and onion.
Nutrition information is automatically calculated, so should only be used as an approximation.