Craving a burger that’s both incredibly flavorful and wonderfully healthy? Look no further than these sensational salmon burgers! Each patty is a powerhouse of protein, expertly seasoned with a vibrant mix of fresh, chopped herbs, bright lemon zest and juice, aromatic scallions, and a hint of classic Old Bay spice. Served atop a soft bun and generously crowned with creamy tzatziki and a crisp, refreshing broccoli slaw, these burgers redefine what a healthy meal can be. They are juicy, zesty, and so satisfying, making them a perfect addition to your weekly dinner rotation.
My journey to creating these perfect salmon burgers began on a whim one evening, with a fridge full of leftover baked salmon. What started as an experiment quickly evolved into a beloved weekly staple in my home. These burgers are remarkably zesty, perfectly juicy, and bursting with bright flavors from the lemon, the medley of fresh herbs, and that unforgettable dash of Old Bay seasoning. While I personally adore them with a generous dollop of homemade tzatziki and a vibrant, crunchy broccoli slaw, their versatility knows no bounds. They’re equally delightful paired with a light shaved Brussels sprout salad or tangy quick-pickled onions.
If you’ve been searching for a lighter burger option that doesn’t compromise on taste or texture – one that actually holds together beautifully without tasting like “health food” – this recipe is truly for you. And if you’re like me and love smart meal planning, this recipe offers fantastic opportunities for leftovers. I often transform any remaining broccoli slaw and salmon burger into a delightful grain bowl for lunch the next day, layered with fluffy quinoa pilaf, more creamy tzatziki, and a sprinkle of crumbled feta. The result? A crunchy, tangy, and incredibly flavorful lunch that’s anything but boring. It’s a testament to how truly versatile and delicious these salmon burgers are!
Why This Salmon Burger Recipe Works So Well
Achieving the perfect salmon burger can sometimes feel like a culinary challenge, but this recipe takes all the guesswork out of it. Here’s why these salmon burgers consistently deliver exceptional results:
- The texture is spot on: crisp edges and a tender, flaky inside. Unlike some fish burgers that can turn into an unappetizing mush, these salmon patties maintain their structure and offer a delightful contrast of textures. The secret lies in our careful mixing technique and the crucial chilling step, which ensures the salmon remains beautifully flaky and full of integrity. You won’t need a food processor for this recipe, allowing for those lovely larger pieces of salmon that contribute to its hearty texture.
- These burgers actually hold together. A common frustration with homemade fish burgers is their tendency to crumble. This recipe addresses that head-on with a thoughtful combination of binding ingredients like breadcrumbs and eggs. Furthermore, the essential chilling period allows the flavors to meld and the patties to firm up, guaranteeing they cook cleanly without falling apart on the pan or grill. You’ll be able to flip them with confidence!
- You can actually taste the salmon. Often, the delicate flavor of salmon can be overshadowed by overpowering seasonings. Here, the fresh herbs, bright lemon, and complementary slaw are carefully balanced to enhance the natural richness of the salmon, rather than masking it. The result is a wonderfully balanced and fresh burger experience where the star ingredient truly shines through, without any unwanted “fishy” taste. It’s a testament to thoughtful flavor pairing.
Table of Contents
- Why This Recipe Works
- Ingredients & Substitutions
- Delicious Salmon Burger Variations
- Professional Tips for Success
- How to Make the Perfect Salmon Burgers
- Chef Lindsey’s Expert Recipe Tip
- Recipe FAQs
- Recommended Lunch Recipes
- Printable Salmon Burgers Recipe Card
- Before You Go
Key Ingredients & Smart Substitutions
Crafting exceptional salmon burgers starts with quality ingredients. Here’s a detailed look at what you’ll need and how you can adapt the recipe to your pantry and preferences:
- Salmon: For the best flavor and texture, I highly recommend using leftover baked fresh salmon. It allows for a flakier patty with a richer taste. If you don’t have leftovers, you can bake fresh salmon specifically for this recipe (instructions provided below) or use well-drained canned salmon as a convenient alternative. Just be mindful that canned salmon can be saltier, so adjust the added kosher salt accordingly. This recipe is designed for 16-20 ounces of salmon; using less will result in a patty with a higher “filler” ratio, while using more than 20 ounces is not recommended as it may affect the patty’s ability to hold together.
- Hamburger Buns: The choice of bun can significantly impact your burger experience. Select your favorite! Classic sesame seed buns offer a familiar taste and texture, while whole wheat buns provide a healthier option. For an extra touch of indulgence, consider using rich brioche buns, which add a lovely sweetness and soft texture. You can also opt for lettuce wraps for a gluten-free or low-carb alternative.
- Kosher Salt: This recipe calls for a significant amount of salt, and it’s crucial for both flavor and the optimal texture of the patties. Always use kosher salt, which has larger granules and is less salty by volume compared to fine table salt or even most sea salts. If you’re using a different type of salt, you’ll need to adjust the quantity carefully to avoid over-salting. Taste the mixture before adding the egg to ensure perfect seasoning.
- Scallions: Scallions, also known as green onions, provide a mild oniony bite and a beautiful pop of color. I prefer to use the white and light green parts in the burger mixture for their more robust flavor, reserving the darker green parts for the vibrant broccoli slaw or as a garnish. If scallions aren’t available, finely diced yellow onions or fresh chives can make a suitable substitution, though they will impart a slightly different flavor profile. Don’t underestimate their contribution – they add a “little something” special!
- Breadcrumbs: Breadcrumbs are essential for binding the salmon mixture and giving the burgers a desirable firm yet tender texture, preventing them from becoming too soft or crumbly. Both homemade breadcrumbs and store-bought panko breadcrumbs work wonderfully. Panko tends to create a slightly crispier edge. Be sure to use plain breadcrumbs; if yours are seasoned, you may need to adjust the other spices in the recipe.
- Old Bay Seasoning: This iconic seasoning blend is a game-changer, adding a unique, savory, and slightly spicy depth that perfectly complements the salmon. While readily available in stores, you can also make your own Old Bay Seasoning at home. I often opt for a slightly customized version, omitting celery salt and white pepper, but feel free to stick to the classic if you’re a fan. It’s truly a secret weapon for elevating seafood dishes.
- Tzatziki: The cool, tangy, and herbaceous tzatziki is the perfect counterpoint to the rich salmon. My homemade tzatziki recipe, made with creamy Greek yogurt, fresh dill, and pungent garlic, is, in my humble opinion, one of the best you’ll find, and it takes these burgers from delicious to absolutely divine. If you’re short on time, a good quality store-bought tzatziki will also work. For different flavor profiles, classic mayonnaise, a zesty tartar sauce, or even the creamy lemon-mint yogurt spread from my ground chicken burger recipe are excellent alternatives.
- Slaw Mix: The recipe yields a generous amount of crunchy broccoli slaw, which is fantastic for meal prepping and enjoying as leftovers. However, if you prefer a smaller batch, you can easily halve both bags of slaw mix (broccoli and coleslaw) and half the dressing ingredients. For additional fresh and vibrant substitution options and tips on making the perfect slaw, be sure to check out my dedicated healthy broccoli slaw recipe post!
See the complete recipe card below for precise measurements and full ingredient details.
Delicious Variations for Your Salmon Burger Recipe
One of the best things about these salmon burgers is how easily they can be adapted to suit different dietary needs, cooking methods, or flavor preferences. Get creative with these delicious variations:
- Make them gluten-free. Adapting this recipe for a gluten-free diet is simple. Start by ensuring you use certified gluten-free breadcrumbs in the patty mixture. For serving, ditch the traditional bun and opt for a sturdy lettuce wrap using large butter lettuce or romaine leaves, or choose your favorite gluten-free hamburger buns.
- Fry them in the air fryer for a crispy finish! For a hands-off and extra crispy cooking method, the air fryer is your best friend. The key to success here is ensuring your salmon patties are thoroughly chilled – aim for at least 2 hours. Line your air fryer basket with parchment paper or a perforated liner to prevent sticking. Cook each burger for approximately 3 minutes per side at 400°F (200°C), or until golden brown and heated through. This method yields a wonderfully crisp exterior.
- Experiment with different toppings. While tzatziki and broccoli slaw are a winning combination, don’t hesitate to explore other toppings to customize your burger. Favorite additions include juicy tomato slices, refreshing cucumber ribbons, peppery arugula, creamy avocado slices, or tangy pickled red onions. You could also swap out the fresh dill and cilantro in the patty mixture for other summery herbs like fresh mint or parsley to create a different flavor profile. For a BBQ-inspired twist, serve your salmon burgers with a dollop of smoky homemade BBQ sauce and crisp pickles. And if you’re feeling indulgent, why not add a side scoop of comforting baked mac and cheese for good measure?
- Mix up the sides! Beyond the classic broccoli slaw, these salmon burgers pair beautifully with a variety of side dishes. Consider a light and refreshing cucumber salad, a traditional creamy coleslaw, or a vibrant roasted vegetable like summer squash or roasted carrots. My healthy creamy slaw is another fantastic option if you prefer a more classic slaw flavor with a nutritious twist.
Professional Tips for Perfect Salmon Burgers Every Time
Achieving restaurant-quality salmon burgers at home is easier than you think with a few professional insights. These tips will help ensure your patties are packed with flavor, hold together beautifully, and cook to perfection:
- Taste the salmon mix before you add the egg. This might seem unconventional since it contains raw egg, but because the salmon is already cooked at this stage, you can safely taste a small portion of the mix to check the seasoning. This is your chance to adjust the salt, lemon, or Old Bay before the egg acts as a binder. Getting the seasoning just right here ensures a perfectly balanced flavor in your final burger.
- Don’t skip the chilling. It’s incredibly tempting to rush the process and skip the chilling step, but I urge you to resist! This time in the refrigerator is absolutely essential for two main reasons: it allows the flavors from all the herbs and spices to truly meld and deepen, creating a more cohesive taste profile. More importantly, chilling firms up the patties, which is crucial for preventing them from falling apart when they hit the hot pan. Think of it as a mandatory “setting” time. Aim for at least 30 minutes, but ideally 2 hours for the best results.
- Keep the patties from sticking. Nothing is more frustrating than a burger that sticks to the pan and falls apart. To prevent this, always preheat your grill pan or sauté pan thoroughly over medium heat until it’s properly hot, but not smoking. Then, lightly oil the pan with a neutral-flavored oil (like canola or grapeseed, not olive oil, which has a lower smoke point). Once you place the patties in the hot, oiled pan, resist the urge to move them too soon. Allow them to develop a beautiful golden-brown crust on the first side – this crust acts as a natural release mechanism, making them much easier to flip without sticking or breaking.
How to Make the Perfect Salmon Burgers
Follow these detailed instructions to create delicious, perfectly structured salmon burgers every time. You’ll find a printable version with all measurements in the recipe card below.
Bake the Salmon (If Not Using Leftovers):
Step 1: Bake the salmon filet. While this recipe is fantastic for using up leftover baked salmon, if you’re starting from scratch, it’s simple to prepare. Season a fresh salmon filet generously with kosher salt, a touch of black pepper, and a squeeze of fresh lemon juice. Bake it in an oven preheated to 350°F (175°C) for 20-35 minutes. The exact time will depend on the thickness of your filet. The salmon is done when it easily flakes with a fork. For burgers, I aim for it to be cooked through but still moist – warm in the center but not scorching hot. You can test for medium doneness by inserting a cake tester or a small paring knife into the thickest part; it should feel warm to the touch. This slight undercooking ensures the patties remain juicy when cooked again.
Step 2: Prepare for storage. Once the salmon is baked, carefully remove the skin and any dark brown or grey fatty parts. These can have a stronger flavor and affect the texture of your burgers. Allow the salmon to cool completely before storing it in an airtight container in the refrigerator. It can be kept overnight or for up to 3 days, making it perfect for meal prep.
Prepare the Burgers:
Step 3: Mix the salmon patty ingredients. In a spacious medium mixing bowl, combine your flaked cooked salmon, fresh dill, vibrant cilantro, finely chopped white and light green parts of the scallions, plain breadcrumbs, savory Old Bay seasoning, a teaspoon of kosher salt, bright lemon zest, and fresh lemon juice. Mix all these ingredients thoroughly with a fork. The fork is ideal because it allows you to gently break up the salmon while preserving some larger, satisfying flakes – crucial for that great burger texture (as shown in photo 1). Once mixed, taste a small amount for seasoning (since the salmon is cooked, this is safe to do) and add more salt or lemon if desired.
Step 4: Incorporate egg and shape patties. Once you’re happy with the seasoning, add the beaten large egg to the salmon mixture. Mix it in thoroughly until everything is well combined and cohesive. Then, divide the mixture and form it into uniform patties (as seen in photo 2). I typically make 5-6 patties, each roughly the size of a tennis ball, and then gently flatten them to about ¾-inch thick. Ensure the edges are smooth to prevent crumbling.
Chef’s Tip: Wetting your hands slightly before shaping the patties can prevent the mixture from sticking to your palms, making the process much smoother and cleaner.
Step 5: Chill the patties. Arrange the formed salmon patties on a plate or baking sheet. Cover them tightly with plastic wrap and refrigerate for at least 30 minutes. For optimal flavor development and structural integrity, I highly recommend chilling them for a solid 2 hours (as illustrated in photo 3). This crucial step allows the flavors to meld beautifully and ensures the patties firm up, significantly reducing the chance of them falling apart during cooking.
Prepare the Slaw:
Step 6: Combine slaw ingredients. In a large mixing bowl, combine all the ingredients for your crisp and flavorful broccoli slaw (as depicted in photo 4). This includes your broccoli slaw mix, coleslaw mix, the reserved dark green parts of the scallions, neutral oil, red wine vinegar, kosher salt, black pepper, and both black and white sesame seeds. Use two forks to mix everything thoroughly, ensuring the dressing evenly coats all the vegetables. Taste as you mix and adjust the salt and pepper to your preference.
Chef’s Tip: While forks work well, you can also gently use your clean hands to work in the dressing. Just be careful not to over-handle the slaw, as you want to keep the vegetables crisp and fresh.
Step 7: Chill the slaw. Cover the bowl with plastic wrap and refrigerate the slaw for at least 30 minutes, or ideally 2 hours. This chilling period isn’t just for keeping it cool; it allows the flavors of the dressing to penetrate the vegetables and the vinegar to tenderize the slaw ever so slightly, creating a more cohesive and delicious side. Conveniently, this chilling time aligns perfectly with the salmon patties!
Cook & Assemble the Burgers:
Step 8: Heat the skillet. To begin cooking, spray a large sauté pan or grill pan generously with cooking spray, or lightly brush it with a neutral-flavored oil such as canola or grapeseed oil (avoid olive oil for high heat). Place the pan over medium heat and allow it to heat up until it’s hot but not smoking. A properly preheated pan is key to preventing sticking.
Step 9: Cook the patties. Carefully add the chilled salmon burger patties to the hot pan. Cook them for about 3-5 minutes on each side (as shown in photo 5). You’re looking for a beautiful dark golden-brown crust and for the patties to be heated through to the center. The exact cooking time will vary depending on the thickness and diameter of each patty; thinner or smaller patties will cook faster. Resist the urge to press down on the burgers while they cook, as this can squeeze out juices and make them dry.
Pro Tip: Once cooked, transfer the patties to a plate and allow them to rest for a couple of minutes before serving. This allows the juices to redistribute, ensuring a more succulent burger.
Step 10: Assemble and serve. Now for the best part – assembly! Lightly toast your hamburger buns if desired. Spread a generous layer of creamy tzatziki on the bottom half of each bun (refer to photo 6). Place a cooked salmon burger patty on top, then add another dollop of tzatziki, and finally, a generous mound of the crisp broccoli slaw (see photos 7 & 8). Crown with the top bun and serve immediately for a truly unforgettable meal. Enjoy the perfect blend of fresh, savory, and tangy flavors!
Chef Lindsey’s Expert Recipe Tip: Slaw Magic
For the most vibrant and flavorful broccoli slaw, allow the vinegar-based dressing to work its magic. I strongly recommend assembling the slaw at least 2 hours before you plan to serve it. This crucial resting period gives the vinegar ample time to interact with the vegetable enzymes, drawing out and deepening the inherent flavors of the cabbage and broccoli. The result is a more tender, intensely flavored, and cohesive slaw that perfectly complements the salmon burgers.
Recipe FAQs for Salmon Burgers
Here are answers to some of the most common questions about making these delicious salmon burgers:
Since the salmon is pre-cooked before forming the patties, your primary goal during the final cooking stage is to warm them through and achieve a beautiful, golden-brown crust on the exterior. Cook the patties for 3–5 minutes on each side, until they are visibly golden brown and feel hot when tested in the center. You can use a small paring knife or a cake tester to check the internal temperature; it should be warm to the touch, but not necessarily steaming. Overcooking can lead to dry burgers, so keep an eye on that beautiful crust!
Absolutely, making the salmon patties ahead of time is a fantastic way to streamline your meal prep! After you’ve formed the patties, simply cover them tightly with plastic wrap and chill them in the refrigerator for up to 24 hours before you plan to cook them. This extended chilling time not only allows the flavors to meld beautifully but also helps the patties firm up even more, ensuring they hold their shape perfectly during cooking.
Leftover cooked salmon burgers can be stored in an airtight container in the refrigerator for 3–4 days. To reheat, gently warm them in a skillet over medium-low heat or in a toaster oven until heated through. For longer storage, you can freeze salmon burgers. For best results, it’s ideal to freeze the patties *before* they are cooked. Lay the uncooked patties on a parchment-lined baking sheet and freeze until solid. Once frozen, wrap each patty individually in plastic wrap, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. When ready to cook, thaw them in the refrigerator overnight before pan-frying as directed in the recipe.
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If you tried this recipe and loved it, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Salmon Burgers
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Print Recipe
Ingredients (US Customary)
For the burgers:
- 16- 20 oz cooked salmon
- ¼ cup fresh dill chopped
- ¼ cup fresh cilantro chopped
- 2 scallions white & light green parts only (reserved green parts for slaw or topping)
- ⅓ cup plain breadcrumbs
- ½ teaspoon Old Bay Seasoning or homemade alternative
- 1 lemon zested and then juiced
- 1 teaspoon kosher salt more to taste
- 1 large egg beaten
For the broccoli slaw:
- 12 ounces broccoli slaw mix
- 12 ounces coleslaw mix
- 2 green onions dark green parts only (or whole thing but I used the light green and white parts in salmon burgers)
- ¼ cup neutral oil such as canola oil
- ½ cup red wine vinegar
- 1 teaspoon kosher salt more to taste
- black pepper
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
For serving:
- tzatziki store-bought or homemade
- 5-6 hamburger buns
Instructions
Bake the salmon:
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I typically use leftover baked salmon as opposed to canned salmon. This recipe can be adjusted to the amount of salmon you have leftover! I season a filet with salt, a little pepper and lemon. Then bake at 350°F for 20-35 minutes, until the fish flakes with a fork or is cooked to your desired doneness. When cooking burgers, I typically will cook it until it is warm inside but not hot. You can test it with a cake tester or a paring knife. That is medium.
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I remove the skin and any brown/grey fat and store in the refrigerator overnight or up to 3 days.
Prepare the burgers:
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In a medium mixing bowl, combine salmon, dill, cilantro, chopped scallions, breadcrumbs, Old Bay, salt, lemon zest, and lemon juice. Mix well with a fork and taste for seasoning. Add more salt if desired. I do try to keep some larger pieces of salmon, which is why I find the fork works well.
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Mix in beaten egg thoroughly then form into patties. I made 5-6 around the size of a tennis ball, then flattened.
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Place patties on a plate, cover with plastic wrap and chill for at least 30 minutes. I prefer a solid 2 hours. This helps the flavors to meld and to keep them from falling apart during cooking.
Prepare the Slaw:
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In a large bowl combine all the ingredients for the slaw. Mix well with 2 forks, tasting for salt as you go.
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Cover and refrigerate at least 30 minutes but ideally 2 hours. [Isn’t it nice how that corresponds with the salmon patties!?]
Cook & Assemble the Burgers:
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Spray a large sauté pan with cooking spray or lightly oil with a neutral flavored oil (not olive oil) and heat over medium heat until hot but not smoking.
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Add the chilled salmon burger patties to the pan and cook about 3-5 minutes on each side until a dark golden brown and hot through. This time will depend on how big each patty is and also how flat. The smaller or thinner the patty, the faster it will cook.
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Spread a little tzatziki on the bottom bun, top with the salmon burger, more tzatziki, and the broccoli slaw.
Notes
Technique – Preheat and oil your pan, and let the patties develop a brown crust before flipping to prevent sticking.
Variations – Air Fryer: Chill the patties for 2 hours, then air fry on parchment or a perforated liner for 3 minutes per side at 400°F.
Storage – Store leftovers in the fridge for 3–4 days or freeze uncooked patties on a parchment-lined tray, then wrap and transfer to a freezer-safe container for up to 3 months.
Nutrition Information (per serving)
Before You Go… Explore More Delicious Recipes!
I genuinely hope you enjoyed discovering and preparing this healthy and incredibly delicious salmon burger recipe. It’s a true favorite for good reason! If you’re looking to continue your culinary adventure with more inspiring meal ideas, I invite you to explore our other delightful sandwich recipes. Or, if you’ve caught the burger bug and are eager for more patty perfection, be sure to check out my satisfying gourmet turkey burger recipe. Happy cooking!