These Salmon Burgers boast the fresh, clean flavors of the salmon. The crispy crust gives way to a tender, flakey salmony interior.
Every so often, I crave something that uses fresh salmon that isn’t a fillet or a steak. BUT, I also don’t want it to be something that doesn’t let the salmon shine through. I mean the point of having salmon is to enjoy the flavor of salmon.
This recipe for fresh Salmon Burgers always satisfies that craving. I fry them on the stovetop for a burger patty that has a crispy coating and is so juicy and flavorful inside.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Kind Of Salmon For Salmon Burgers?
For these Salmon Burgers, we’re starting with boneless, skinless salmon fillets. You’ll want 1 and 1/2 pounds of fresh salmon. Don’t have fresh salmon available? You can try my Canned Salmon Burger recipe instead which adds fresh herbs, lemon zest, and lemon juice to canned salmon for an easy, tasty burger..
Using the food processor to create a paste with a portion of the salmon eliminates the need to add an egg or breadcrumbs as binders. Not that either is bad, but the point of this recipe is to reduce anything that doesn’t add flavor or texture to the burger. This will give you the best salmon patties for your burger night.
The remaining salmon is chopped into chunks that are no more than 1/4-inch. The pieces will not all be the same size which gives the burger a really nice texture.
What Seasonings Should I Use?
Much like the Best Burger recipe, the seasonings for this burger are simple and chosen specifically to enhance the flavor of the salmon. I include Dijon mustard, fresh parsley, salt, pepper, and a little ground ginger in this salmon recipe.
Coating the patties in panko – which, by the way, is my favorite bread crumb ever – creates this crispy crust which is a such as great contrast to the tender interior of the burger. Make sure you don’t skip this step.
Toppings For Your Fresh Salmon Burger
My hamburger bun of choice for salmon burgers is a potato bun that has been lightly toasted. I think that those two flavors just play together so well. The toppings for the burger include a little dollop of sour cream, lettuce, cucumber, and tomato. If you want, a little squeeze of lemon over the top completes this delicious burger.
Of course, you could try another creamy sauce on yours like tzatziki with Greek yogurt or tartar sauce. Or maybe red onion and avocado as the toppings. I want to know what completes your best salmon burgers, so let me know in the comment section!
More Amazing Burger Recipes
Never let your burger night get boring! I’ve got a wide variety of amazing recipes for you and your family.
- Shrimp Burger with Creole Mayonnaise
- Juicy Chicken Burger
- Turkey Burger Recipe
- Wagyu Burger
- Don’t forget the Burger Sauce!
Enjoy! – Christine xo
Podcast Episode About Making Fresh Salmon Burgers
Listen to me explain briefly about how to make these salmon burgers, along with some other great tips, by clicking the play button below:Print
Try serving these Salmon Burgers on toasted potato buns. I like to serve them with sliced tomatoes and cucumbers, leaf lettuce, and sour cream. Lemon wedges to squeeze on the burger patty are also a plus!
- 1 and 1/2 lbs. boneless, skinless salmon
- 2 tsp. Dijon mustard
- 1/4 cup chopped fresh parsley
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground ginger
- 1/2 cup panko bread crumbs
- 3 Tbsp. olive oil for frying
- Combine ¼ pound of the fresh salmon with the mustard in the bowl of a food processor. Process until a paste is formed. Scrape down the sides as necessary.
- Mince the remaining salmon until the pieces are no bigger than ¼-inch.
- In a large bowl, combine the salmon paste, minced salmon, parsley, salt, pepper, and ginger. Mix well.
- Divide salmon mixture into 4 equal portions. Shape each into a tight ball. Using your hands, flatten the ball into a disc about 4-inches in diameter. Smooth any cracks at the edges with the palm of your hand.
- Spread the panko in a shallow pan, and coat the patties on each side.
- In a medium-sized skillet, heat the olive oil. Fry the burgers until golden brown and crispy and they reach 115˚- 120˚F (medium-rare) on an instant read thermometer, about 5 minutes per side.
- Serve on toasted potato buns, along with lettuce, tomatoes, cucumber, sour cream, and little squeeze of lemon.
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This post originally appeared in July 2019 and was revised and republished in June 2023.