Salmon Burgers

5 from 1 vote

These Salmon Burgers are a game-changer—juicy, well-seasoned patties on toasted brioche buns with tartar sauce, greens, and creamy avocado. Dinner plans? Sorted!

Prep Time25

Cook Time6

Chilling Time15

Total Time46

Course: Dinner, Sandwich

Cuisine: American, Healthy

Keyword: salmon burger recipe, salmon burgers

Servings: patties

Author: Chelsea Lords

Cost: $14.32

Equipment

Ingredients

Patties

14 to 15 ounces cooked salmon see note 1
1 cup panko breadcrumbs
1 large yellow onion or red onion
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon paprika
6 tablespoons chopped fresh herbs I like a combo of chives, parsley, and dill
1 lemon plus lemon wedges for serving if desired
1/2 cup grated Parmesan cheese see note 2
2 tablespoons mayo full-fat
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil for pan frying

Sauce

1/2 cup mayo full-fat, Best Foods/Hellman’s preferred
1-1/2 tablespoon sweet pickle relish
1 tablespoon finely chopped fresh dill
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon-style mustard
1 lemon

For Serving

Brioche buns plus softened butter for buns
Toppings as desired see note 3

US - Metric

Instructions

Peel and grate onion on the large holes of a grater to get 1 scant cup. Finely dice parsley, chives, and dill, measuring 2 tablespoons each. Zest and juice a lemon to get 1 teaspoon zest and 2 tablespoons juice. Drain salmon, discarding bones and skin, and set aside. Line a large sheet pan with parchment paper and set aside.
In a large bowl, combine all patty ingredients except salmon and olive oil. Season with 1/4 tsp each of salt and pepper. Mix well, then gently fold in the salmon, leaving the salmon in flakes instead of mixing until it disintegrates. See note 4 for troubleshooting. Scoop 1/3 cup of the mixture, pack tightly, and release onto a parchment-lined sheet pan. Press to form round patties about 1/2-inch thick, slightly smaller than the buns. Repeat to make about 9 patties. Freeze for 15–20 minutes while preparing the tartar sauce and other burger ingredients.
Combine all ingredients in a small bowl, including 1/2 teaspoon lemon zest and 2 tablespoons juice. Season with 1/8 tsp each of salt and pepper. Mix, taste, and adjust as needed. Refrigerate until use; the flavor improves over time.
Heat 2 tablespoons olive oil in a large, nonstick pan over medium heat. Cook patties from the freezer until browned, 3–4 minutes per side, using a metal spatula. Transfer to a paper-towel-lined plate and repeat until all patties are cooked, adding more oil as needed. (For baking instructions, see note 5).
Toast the buns (see note 6). Place the bottom bun on a plate and spread on some tartar sauce. Add a handful of greens and the patty. Top with a thinly sliced avocado. Add sauce to the top bun. Press together and enjoy promptly. Yum!

Video

Notes

Note 1: Freshly cooked, flaked salmon (14–15 oz) works well. Canned salmon is more convenient; I recommend Wild Planet® (flavorful, skinless, and boneless) or Bumble Bee® Pink Salmon (budget-friendly but requires removing skin and bones). Check out Spruce Eats for more details.

Note 2: Avoid canned Parmesan as it’s too salty. Use freshly grated Parmesan with a sandy texture for best results.

Note 3: Recommended toppings: arugula and baby spinach mix, fresh lemon wedges, and 1 large ripe avocado. Ripe avocado is a great topping. If unavailable, use Hass avocado minis for convenience.

Note 4: Troubleshooting: If the mixture is dry, add more mayo; if too wet, add more panko or mix more. Patties should be moist and compact to avoid falling apart. Chill before cooking.

Note 5: For baking, preheat oven to 425°F. Drizzle 2 tablespoons of vegetable oil on a heated pan, add patties, and bake 12–15 minutes, then flip and bake another 4–6 minutes.

Note 6: Butter the bun insides and toast on a pan or grill over medium heat for 30 seconds to a minute until golden brown. Subsequent batches will toast faster as the pan heats up.

Nutrition Note: Nutrition information does not include the tartar sauce or buns as amounts and bun brands will vary.

Storage: Store leftover salmon patties in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Keep buns, toppings, and sauces separate for the best texture.

Nutrition