This Salmon Burgers recipe brings restaurant-quality flavor right to your kitchen! These burgers are always a hit at the dinner table thanks to juicy patties loaded with fresh lemon and dill, and a creamy Avocado Ranch Dressing. The crusty sear on the outside makes them truly irresistible!
Years ago I came up with this Salmon Burgers recipe as a spin-off of my all-time FAVE Lemon Dill Salmon.
While retesting and re-photographing recipes for my upcoming cookbook, I realized the patty was perfect, but the toppings needed a bit of a refresh.
The Avocado Ranch Dressing you see here is dreamily creamy and uses similar herbs as the salmon patty, but I wanted something with more texture.
Enter this vinegar slaw recipe—it’s seriously the PERFECT addition! For the exclusive cookbook recipe (complete with lemon garlic aioli!), you can sign up here.
This versatile salmon burger can be topped with a myriad of options, so feel free to have fun and experiment!
My Tips to Make This a Weeknight Winner
There are a few key things that will really make the salmon patty stand apart no matter what toppings you choose:
- Type of Salmon Matters: Fresh fillets with good marbling give the most flavor and juicy texture. Previously frozen or canned salmon can be used if needed.
- Use Fresh Herbs: Fresh herbs add a ton of flavor to the patty; sub with dried only if necessary.
- Get a Good Sear: A good sear adds delightful texture. While you can air fry or bake the salmon burgers, cooking them in a skillet or on the grill is the best way to get that golden crust!
Ingredients
Notes about the ingredients needed for this Salmon Burger recipe are below. Jump to recipe for the exact measurements.
- 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. Verlasso is my go-to for burgers if you happen to have this available.
- Mayonnaise. Since it is made up of eggs, mayonnaise makes a great binder.
- Dill. Fresh is used in this recipe for the best flavor. Dried will work; just sub 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
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions
1. Prepare the salmon.
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; with most fillets you’ll be able to do this.
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!
Cut the fillet into smaller 1- to 2-inch 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. Add half of the cubes 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.
2. Combine the patty 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.
3. 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 to form the burger. Repeat this for the remaining quarters.
3. Cook the burgers.
You can cook these salmon burgers on the stovetop (my preferred method!), in the air fryer, in the oven, or on the grill.
- Cook on the grill or stovetop: preheat by setting the temperature to medium heat. Add salmon patties. Cook for 4-5 minutes per side.
- Cook in an air fryer: Arrange salmon patties in a single layer in a 400°F air fryer basket and cook for 9-10 minutes. Flip the burgers over halfway through.
- Cook in the oven: Preheat oven to 425°F. Place salmon patties, evenly spaced, onto a parchment paper-lined baking sheet. Bake for 15-20 minutes.
4. Make the avocado ranch 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 overmix this as the mayonnaise may begin to separate.
Prep-Ahead and Storage Directions
- 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.
- Storage: 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.
- Reheating: 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°F oven, in an Air Fryer, or in the microwave.
FAQs
Get creative with toppings! Avocado Ranch Dressing, tomatoes, and arugula are great.
You can also go more classic with tartar sauce, or ketchup and mustard. Add texture with lettuce, tomatoes, pickles, onions, or avocados.
You need the correct combination of wet ingredients to act as the binder (mayonnaise or eggs are typically used) and dry ingredients (such as breadcrumbs). Too much of either one and they’ll end up falling apart.
Also, letting them rest in a patty shape 15-20 minutes before cooking will help to keep them together.
What to Serve with Salmon Burgers?
Complete this dish with one of these delicious sides:
More Simple Salmon Recipes
If you are looking for other healthy, salmon recipes, try one of these meals next:
Email this recipe!
Enter your email and we’ll send it directly to you.
Prevent your screen from going dark
Salmon Burgers:
Finely chop the filet small ⅛-inch pieces with either a knife or a food processor. If using a food processor, cut the salmon filet into 1-inch chunks and add half of them to the processor. Pulse 15-20 times and then add in the remaining cubes. Pulse for an additional 10-15 times or until the salmon is finely diced.
1 ¼ lb. salmon
In a small bowl whisk together mayonnaise, mustard, lemon juice, garlic, salt, and pepper. Add salmon to a large bowl along with the whisked mayonnaise mixture, finely chopped chives and dill, and the breadcrumbs. Mix by hand until all ingredients are well incorporated.
¼ cup mayonnaise, 1 teaspoon mustard, 1 tablespoon lemon juice, 2 cloves garlic, 1 teaspoon salt, ¼ teaspoon black pepper, 2 tablespoons finely chopped fresh chives, 1 tablespoon finely chopped fresh dill, ¼ cup Panko breadcrumbs
Divide mixture into 4 equal portions. Form each portion into a patty by hand or by using a round biscuit cutter. They should end up being about 1-inch thick and 4-inches in width. Refrigerate for 15-20 minutes before cooking.
In a large skillet over medium heat add 1-2 tablespoons of oil. Place salmon patties into the skillet in a single layer. Cook salmon burgers for 4-5 minutes per side, or until the internal temperature reaches 140°F. (See recipe notes for Air Fryer and Oven directions.)
2 tablespoons oil
Avocado Ranch Dressing:
Add avocado, sour cream, and lemon juice to a food processor. Process for 30-60 seconds, or until the avocado is smooth.
1 large avocado, ¼ cup sour cream, 1 Tbsp. lemon juice
Add mayonnaise, dill, parsley, powders, salt, pepper and milk. Process until ingredients are just combined.
2 tsp. dill, 2 tsp. finely chopped fresh parsley, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. salt, ¼ tsp. black pepper, ¼ cup mayonnaise, ½ cup milk
- Serve salmon burgers on a bed of arugula or in a hamburger bun with Avocado Ranch and slices of tomato. Enjoy!
Hamburger buns, Arugula, Tomatoes
- Salmon: Fresh fillets with good marbling give the most flavor and juicy texture. Previously frozen or canned salmon can be used if needed.
- Herbs: Fresh herbs add a ton of flavor to the patty; sub with dried only if necessary.
- Get a Good Sear: A good sear adds delightful texture. While you can air fry or bake the salmon burgers, cooking them in a skillet or on the grill is the best way to get that crusty sear!
- Cook in Air Fryer: Arrange salmon patties in a single layer in a 400°F air fryer basket and cook for 9-10 minutes. Flip the burgers halfway through.
- Cook in Oven: Preheat oven to 425°F. Place salmon patties, evenly spaced, onto a parchment paper-lined baking sheet. Bake for 15-20 minutes.
- Storage: 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.
- Reheating: 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°F oven, in an air fryer, or in the microwave.
Calories: 340kcal, Carbohydrates: 7g, Protein: 24g, Fat: 24g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 733mg, Potassium: 707mg, Fiber: 2g, Sugar: 1g, Vitamin A: 779IU, Vitamin C: 13mg, Calcium: 60mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
