These are hands down the best salmon burgers ever! Made with fresh salmon, these panko-crusted salmon burgers are super flavorful, moist, and very easy to make.
Salmon burgers are always a big hit in my house. These ones are super flavorful and moist. I use fresh salmon (NO to canned salmon, ew!). Served on brioche buns, with arugula, onions, tomatoes, and a delicious homemade lemon herb aioli.
I’ll show you everything you need to know to make the best salmon burgers ever!
The Best Salmon Burgers Ever
The only time I call something “the best (something) ever” is when I truly believe it. And these homemade salmon burgers definitely made it to the list. I love these burgers because:
- They are made with fresh salmon
- They are moist and packed with flavor
- The texture is amazing! I keep chunks of diced salmon
- They have a little crunch – did anybody say panko-crusted salmon burgers?!
- The homemade lemon herb aioli is sooo good
Salmon Burger Ingredients
Here’s what you’ll need:
- Fresh salmon fillets: 100% fresh salmon patties!
- Dijon mustard and mayo: to keep these burgers moist
- Fresh lemon juice: for flavor and brightness
- Paprika and cayenne pepper: for flavor and seasoning
- Scallions: for flavor
- Minced onion: to keep them ultra moist
- Panko bread crumbs: used in the burger patties for texture, and also used on the exterior for a crunchy bite
- Salt and pepper: seasoning
- Brioche buns: you can use regular burger buns too
- Toppings: Arugula, tomatoes, homemade lemon herb aioli sauce (recipe below!)
How to Make Salmon Burgers
- Make a paste: In a food, pulse 1/4 of the salmon with mayo, dijon mustard, lemon juice, paprika, and cayenne pepper (optional). This will be the binding component.
- Dice the remaining 3/4 of the salmon into 1/4 inch thick chunks.
- Make the salmon patty mixture: In a large bowl, combine the diced salmon with the salmon paste, scallions, minced onion, panko, salt, and pepper.
- Form the patties and refrigerate: Divide into 4 and form patties. Line them up in a baking sheet, cover, and refrigerate for at least 30 minutes. This will help retain their shape.
- Make the lemon herb aioli: recipe below!
- Coat the burgers with panko: this will add a nice crunch and texture.
- Cook the burgers: about 4-5 minutes per side, until golden brown.
- Build the burgers: lemon herb aioli, arugula, tomato slices, and the salmon burger patty on brioche!
The Secret Technique
Instead of grinding the salmon, take 1/4 of the salmon fillets and form a paste along with the dijon mustard, mayo, and seasonings to form a paste. This is the binder component. This paste allows the use of freshly diced salmon in the burger patties by helping the patties hold their shape. That way, you get great texture and flavor!
My favorite part about these salmon burgers is that you can taste chunks of freshly cooked salmon! It’s so amazing!
Serve these salmon burgers with some amazing sides:
- Garlic Roasted Potato Wedges
- Sweet Potato Wedges (recipe coming soon!)
- Mexican Street Corn Salad
- Watermelon Feta Salad
Thanks for reading! I hope you like these as much as I do. And please don’t forget to pin this recipe:
Tips for Making the Perfect Salmon Burgers
- The secret technique: Form a paste with 1/4 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 technique results in great texture: the patties hold their shape and you get to taste freshly cooked chunks of salmon in every bite.
- Use fresh salmon! It makes a huge difference.
- Don’t over-mix the salmon mixture. If the mixture is over-mixed, the patties will be tough.
- Use fresh lemon juice for best results.
The Best Salmon Burgers
- 1 1/2 pounds fresh salmon fillets
- 2 tablespoons dijon mustard
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 3 scallions, finely chopped
- 2 tablespoons minced yellow onion
- 2 cups panko bread crumbs, divided
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Olive oil
- 4 brioche buns
Lemon Herb Aioli
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoon finely chopped Italian parsley
- 1 tablespoon finely chopped chives or green onions
- Ground black pepper to taste
- Arugula or lettuce
- Tomato slices
- Place 1/4 of the salmon in a food processor. Add the dijon mustard, mayo, lemon juice, paprika, and cayenne pepper. Pulse to form a paste.
- Dice the remaining 3/4 of the salmon fillets into small chunks, about ¼ inch thick.
- In a bowl, combine the diced salmon, the salmon paste, 1/2 cup of the panko, scallions, yellow onion, 3/4 teaspoon Kosher salt, and 1/2 teaspoon ground black pepper. Do not overmix.
- Line a baking sheet parchment paper and set aside. Divide the salmon mixture into 4 equal parts, and form 4 patties about 3/4 inch thick each. Place patties on the prepared baking sheet and cover with plastic wrap. Refrigerate the patties for at least 30 minutes so they hold their shape.
- Make the lemon herb aioli: Combine all the aioli ingredients until smooth. Serve immediately or keep in the refrigerator for up to 1 day.
- Place the remaining 1 1/2 cups panko bread crumbs in a shallow bowl. Press both sides of the patties on the panko bread crumbs.
- Heat some olive oil on large non-stick skillet on medium heat. Cook the salmon patties for 4-5 minutes each side, until golden brown and cooked in the middle.
- To build the burgers: Spread some aioli on the bun, add the arugula or lettuce, the patties, grilled onions, tomato, and avocado slices.
- Equipment: food processor, large non-stick skillet.
- Make ahead instructions: You can form the patties and make the aioli (up until step 5) up to 1 day ahead. Certain toppings can also be prepared ahead, such as tomato slices.
- Do not over-mix the salmon patty mixture. Over-mixing will result in tough patties.
- Use a large non-stick skillet since these burgers are crusted with panko.
- Heat control: To prevent the patties from burning on the outside, cook on medium heat. It should take about 4-5 minutes per side.