These amazing salmon burgers are made with fresh salmon, with all your favorite toppings, a delicious garlic herb sauce, and soft brioche buns.
They are packed with so much flavor, and the panko crust gives these incredible texture and a beautiful golden brown color.
These burgers are make-ahead friendly and freeze really well. It’s an easy and convenient way to prepare dinner any time!
These delicious salmon burgers are one of the most requested dinners at our house! They are incredibly delicious and fresh-tasting. I also love the crunchy exterior from the panko coating. It’s amazing!
They are made with fresh salmon (no canned salmon here!) and a quick and delicious garlic herb sauce. The sauce really ties everything together!
Additionally, these salmon burgers are make-ahead friendly and freezer-friendly. You can form the patties a few days in advance, or freeze them for later.
If you’re a salmon lover like me, be sure to give this Creamy Salmon Pasta, Sheet Pan Salmon, and Salmon Florentine a try!
If you’re looking for a salad, check out my Salmon Nicoise Salad and Salmon Cobb Salad. Both make great dinners!
Why we LOVE these homemade salmon burgers:
- Made with fresh salmon, which adds GREAT flavor and texture.
- The panko coating gives these them crunch and extra texture.
- Make-ahead friendly! They can be refrigerated for 1-2 days.
- Freezer friendly: Freeze them for up to 2 months for an easy and convenient dinner!
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Made with Fresh Salmon
What I love about this recipe is that it’s made with fresh salmon. We don’t use canned salmon or anything like that here.
Using fresh salmon for this recipe is best because it provides great texture, and more than anything, GREAT flavor.
We use part of the fresh salmon to form a paste, which helps to bind the ingredients together, and then combine it with the rest of the salmon to form patties. The result? Fresh tasting salmon burgers that will make you want to come back for seconds!
Ingredient Notes
You only need a few simple ingredients to make these delicious burgers! As always, the full ingredient quantities can be found in the recipe card down below, but I wanted to include a few kitchen notes here.
- Fresh salmon filets, skin removed.
- Dijon mustard, mayonnaise, lemon juice, paprika: This blend will be used to make a paste along with the salmon. This is our binder, which will keep the patties from falling apart.
- Scallions and yellow onions: Adds flavor and texture to the patties.
- Panko breadcrumbs: Used for the patty mixture and to coat the burgers for added texture.
- Brioche buns, or any burger buns you like, but I think brioche are the best!
- Toppings: I use sliced tomatoes, arugula, and creamy avocado slices. You can use any toppings you’d like here.
- Garlic Herb Sauce: mayonnaise, fresh lemon juice, minced garlic, fresh Italian parsley.
- Salt and pepper to taste
- Olive oil for the pan
Step-by-Step Instructions
These burgers are very easy to make! They are also make-ahead and freezer friendly.
Step 1 | Make the salmon burger mixture
The paste helps to bind all the ingredients together and make sure that it doesn’t fall apart. In a food processor, pulse ¼ of the salmon (cut into chunks), dijon mustard, mayo, lemon juice, and paprika. Pulse for a few seconds to form a paste.
Finely dice the remaining ¾ of the salmon. Mix the finely diced salmon, the paste, ½ cup of the panko, scallions, yellow onion, salt, and pepper. Do not overmix.
Shortcut: To make it quicker, you can also add the remaining salmon into the food processor along with the paste, and pulse 4 to 5 times until just combined. Either way works.
Step 2 | Form the patties and refrigerate
Divide the salmon mixture into 4 equal parts and form patties, about ¾ inch thick. Place on a sheet pan lined with parchment paper and cover with plastic wrap. Refrigerate for at least 30 minutes, so they hold their shape later, but this is optional. If the patties are still cold, you can continue on to the next step.
Make ahead: At this point, you can refrigerate the patties for 1 to 2 days, or freeze them for up to 2 months.
Step 3 | Cook the salmon burgers
Coat the patties with panko breadcrumbs. Cook in a skillet with olive oil over medium heat, about 4 to 5 minutes per side. They are ready when golden brown on the outside and the internal temperature reaches about 140 degrees F.
Step 4 | Make the sauce and assemble
Meanwhile, make the garlic herb sauce by combining the mayonnaise, fresh lemon juice, minced garlic, and finely chopped parsley. Set aside.
Build your salmon burgers over brioche buns and add your favorite toppings plus the prepared garlic herb sauce. I use arugula, tomato slices, and avocado.
Favorite Toppings
You can upgrade your salmon burgers with any of your favorite toppings. It’s very versatile and customizable. Here are the toppings I like to use:
- Arugula or mixed greens
- Tomato slices and avocado
- Sautéd mushrooms
- Add cheese: Top with your favorite sliced cheese. I like provolone.
- Mexican slaw
- Sauces, such as the garlic herb sauce included in the recipe card or my chimichurri sauce!
Make Ahead and Freezing
These can be made a few days in advance and frozen for later. Here are instructions to do both.
Make ahead (1 to 2 days in advance):
- Form the patties, but don’t coat it with the panko mixture yet.
- Refrigerate the patties, covered with plastic wrap (it should be touching the surface of the burgers) for 1-2 days.
- When ready to cook, coat the burgers with panko and follow cooking instructions in the recipe card.
Freezing instructions (up to 2 months ahead):
- Form the burger patties, but don’t coat it with the panko mixture yet.
- Place parchment paper in between the salmon patties and transfer to a large resealable freezer-friendly bag. Freeze for up to 2 months.
- Thaw in the refrigerator overnight.
- When ready to cook, coat the burgers with panko and follow cooking instructions in the recipe card.
Pairing and Serving Ideas
Looking for more sandwiches or burgers? Try my family’s favorite Avocado BLT!
I love serving these perfect salmon burgers with sweet potato fries – I buy frozen ones at my local store and reheat them in my air fryer.
Aside from that, these are my favorite dishes to pair with these burgers:
Recipe FAQs
YesQ Spray the patties with cooking oil spray generously. Cook in the air fryer at 390 degrees F for about 8-10 minutes, in one single layer. Flip halfway through, spraying with more oil.
Yes, but with a slight modification – don’t coat the burgers with panko on the outside. Grill the patties after they have refrigerated for at least 30 minutes so they hold their shape. Grill for 4 minutes per side.
Yes, although if you’re cooking it frozen, you won’t be able to coat the exterior with panko, which is fine. Cook frozen patties in the air fryer at 400 degrees F for 12-15 minutes, or until cooked through. Turn halfway through.
This recipe will not work with canned salmon. I’d highly recommend using fresh salmon.
This recipe was published in 2019 and updated in August 2024 to include new photos and information.
Tips for Success
- The secret technique: Form a paste with ¼ of the salmon, mustard, mayo, spices, and lemon juice. This is the binder component. Then mix it with freshly diced chunks of salmon and the rest of the ingredients. This way, the patties hold their shape and you get to taste freshly cooked chunks of salmon in every bite.
- Shortcut: Instead of dicing the salmon, add it into the food processor and pulse just a few times until just combined. You want to keep a few small chunks for texture.
- Use fresh salmon for best results. I would not recommend using canned salmon for this recipe.
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Salmon Burgers
Equipment
Ingredients
Salmon Patties
- 1 ½ pounds fresh salmon filets - skin removed
- 2 tablespoons dijon mustard
- 2 tablespoons mayonnaise
- 1 ½ tablespoons fresh lemon juice
- ½ teaspoon smoked paprika
- 2 scallions, finely chopped
- 2 tablespoons minced yellow onion
- 1 ½ cups panko bread crumbs - divided
- Kosher salt and ground black pepper
- Olive oil
Garlic Herb Sauce
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice - or to taste
- 1 clove garlic, minced
- 1 tablespoon finely chopped Italian parsley
To build the burgers
- 4 brioche burger buns
- Arugula or mixed greens
- Tomato slices
- Avocado slices
Instructions
- Make the paste: Place ¼ of the salmon in a food processor. Add the dijon mustard, mayonnaise, lemon juice, and paprika. Pulse for a few seconds to form a uniform paste. Set aside.
- Add the remaining ¾ of the salmon (cut into chunks) into the food processor and pulse 4 or 5 few times until just combined. There should be very small chunks of salmon in the mixture.
- Transfer the salmon mixture into a bowl, and add ½ cup of the panko breadcrumbs, scallions, onions, ¾ teaspoon Kosher salt, and ½ teaspoon ground black pepper. Mix using a rubber spatula. Do not overmix.
- Form patties: Divide the salmon mixture into 4 equal parts, and form 4 patties about ¾ inch thick each.
- Optional: Refrigerate for at least 30 minutes, so they hold their shape better. If they are still cold, you can move on to the next step.
- Coat the exterior of the cold patties with the remaining panko breadcrumbs, pressing slightly to adhere on both sides.
- Heat some olive oil on a large non-stick skillet over medium heat. Cook the salmon patties for about 4-5 minutes each side, until golden brown and cooked in the middle.
- Make the garlic herb sauce: Mix all the sauce ingredients until smooth. Set aside.
- Assemble: Build the burgers with the toppings and the prepared garlic herb sauce. Serve immediately. Enjoy!
Notes
- Make ahead: The patties and be formed and refrigerated for up to 2 days. Do not coat the patties with panko until ready to cook.
- Freezing: Place parchment paper in between the salmon patties and transfer to a large resealable freezer-friendly bag (do not coat with panko yet). Freeze for up to 2 months. Thaw in the refrigerator overnight, coat with panko and cook as directed.
- Air fryer method: Spray the patties with cooking oil spray generously. Cook in the air fryer at 390F for about 8-10 minutes, in one single layer. Flip halfway through, spraying with more oil.
- Cooking from frozen: Cook frozen patties in the air fryer at 400F for 12-15 minutes, or until cooked through. Turn halfway through. Do not coat with panko.
- Grilling: Grill without the panko coating, about 4 minutes per side. I’d recommend refrigerating them for 30 mins before grilling.
Mala says
So delicious- now my husband and keeps asking me to make it! Lol
Nicole says
I just made this using fresh caught wild Alaska salmon. It is sooo good! We caught over 40 salmon so we will use this recipe many times with our frozen salmon over the rest of the year. Thanks for an excellent recipe!
Tania says
Thank you, Nicole!
Kristen Williams says
Never have I ever tried eating salmon burgers so I was curious when my daughter asked for them. PERFECT recipe!!! I added a few more spices here and there but I’m telling you.. this was amazing!
Allison M says
These are outstanding. Huge hit with everyone. The flavors are amazing. Only change I made was adding more garlic to the sauce. Thank you!
Tania says
That’s awesome! Thank you Allison!
Claudia Huizar Yaji says
So yummy! Loved using fresh salmon.
Tania says
Thank you!
Luna Regina says
Lovely recipe, thanks for sharing!