These fresh salmon burgers are juicy, flavorful, and incredibly satisfying. Made with tender chunks of salmon, fresh herbs, lemon zest, and a touch of smoky paprika, they offer the perfect balance of freshness and richness. Finished in the oven for a moist center and served on soft buns with creamy dill sauce, these burgers are a delicious upgrade from traditional burgers and make an easy meal for lunch or dinner.
Why You’ll Love This Recipe
Made with fresh salmon for incredible flavor and texture
Moist and tender inside with a lightly crisp exterior
Packed with fresh herbs, lemon, and smoky seasonings
Easy enough for weeknight dinners but impressive for guests
Great alternative to beef burgers
Perfect for serving with salads, fries, or slaw
The creamy dill sauce pairs beautifully with the salmon
Can be made ahead and reheated easily
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound skinless, boneless salmon fillets, preferably king or Atlantic salmon
1 tablespoon Dijon mustard
2 teaspoons finely grated lemon zest
¾ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
1 large egg
½ cup finely chopped red bell pepper
3 tablespoons minced shallot
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
¼ cup panko breadcrumbs
1 tablespoon olive oil
4 soft hamburger buns, lightly toasted
Creamy dill sauce, for serving
Leaf lettuce, for serving
Directions
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or prepare an oven-safe skillet.
Cut about one-quarter of the salmon into chunks and place it in a food processor. Add the Dijon mustard, lemon zest, salt, black pepper, smoked paprika, and egg. Blend until completely smooth. This mixture creates a flavorful binder that keeps the burgers together.
Dice the remaining salmon into small ¼-inch cubes using a sharp knife. Add the diced salmon to a large mixing bowl along with the salmon paste.
Stir in the chopped red bell pepper, shallot, dill, and parsley. Mix gently until evenly combined.
Sprinkle the panko breadcrumbs over the mixture and fold everything together just until combined. Avoid overmixing.
Cover the bowl and refrigerate the mixture for 15 minutes. Chilling helps the patties hold their shape during cooking.
Divide the mixture into 4 equal portions and shape into burger patties about ¾ inch thick.
Heat olive oil in a large skillet over medium heat. Cook the patties for 2 to 3 minutes per side until lightly browned.
Transfer the patties to the prepared baking sheet or place the skillet directly into the oven if it is oven-safe.
Bake for about 8 minutes or until the burgers are firm and opaque in the center.
Let the burgers rest for 3 to 5 minutes before serving.
Assemble the burgers on toasted buns with lettuce and a generous spoonful of creamy dill sauce.
Servings and timing
Servings: 4 burgers
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Variations
Add chopped jalapeños for a spicy version.
Swap dill for cilantro or chives for a different herb flavor.
Use whole wheat buns or lettuce wraps for a lighter option.
Add sliced avocado or cucumber for extra freshness.
Replace panko breadcrumbs with crushed crackers or gluten-free breadcrumbs.
Serve the patties over salad greens instead of buns for a low-carb meal.
Mix in a teaspoon of garlic powder for deeper savory flavor.
Storage/Reheating
Store leftover salmon burgers in an airtight container in the refrigerator for up to 4 days.
For freezing, place cooled patties in a freezer-safe container with parchment paper between each burger. Freeze for up to 1 month. For best quality, use fresh salmon rather than previously frozen fish before freezing.
To reheat, warm the burgers in a 325°F oven for about 10 minutes until heated through. You can also reheat them in a skillet over low heat with a splash of water and a lid to keep them moist.
FAQs
Can I use frozen salmon for these burgers?
Yes, thawed frozen salmon works very well. Pat it dry before using to remove excess moisture.
How do I keep salmon burgers from falling apart?
The blended salmon and egg binder helps hold everything together. Chilling the mixture before cooking also improves stability.
Can I cook these burgers entirely on the stovetop?
Yes, simply cook them over medium-low heat for a few extra minutes per side until fully cooked through.
What type of salmon works best?
Higher-fat salmon varieties like king or Atlantic salmon provide the juiciest burgers.
Can I make the patties ahead of time?
Yes, you can shape the patties and refrigerate them for up to 24 hours before cooking.
Are salmon burgers healthy?
Yes, they are high in protein and rich in omega-3 fatty acids while being lighter than many traditional burgers.
What sauce goes best with salmon burgers?
Creamy dill sauce is a classic choice, but spicy mayo, tartar sauce, or garlic yogurt sauce also taste great.
Can I grill these burgers?
Yes, but chilling the patties well first is important so they stay firm on the grill.
What side dishes pair well with salmon burgers?
Roasted potatoes, sweet potato fries, coleslaw, cucumber salad, and fresh green salads are all excellent options.
Can I use canned salmon instead of fresh salmon?
Fresh salmon is recommended for this recipe because it gives the burgers a tender, chunky texture. Canned salmon works better for salmon patties.
Conclusion
These salmon burgers are a fresh and flavorful twist on classic burgers, combining tender salmon with bright herbs, lemon zest, and smoky seasoning. They are easy to prepare, incredibly juicy, and perfect for both casual weeknight dinners and special meals with family and friends. Whether served on buttery buns with creamy dill sauce or over a crisp salad, these burgers deliver delicious flavor in every bite.
