Salmon Burgers are one of my family’s favorite dinners. These are made with fresh salmon, your favorite toppings, and a delicious garlic herb sauce.
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 my most requested dinners at our house! They are incredibly delicious and fresh-tasting. I also love the slightly crunchy exterior from the panko coating. It’s amazing!
They are make-ahead friendly, as well as freezer-friendly. Super convenient and easy to make.
Why I love these salmon burgers:
- Made with fresh salmon, which adds GREAT flavor and 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!
If you’re a big salmon lover, be sure to give this Creamy Salmon Pasta, Sheet Pan Salmon Dinner, and Baked Salmon Florentine a try.
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Made with Fresh Salmon
What I love about this salmon burger is that it’s made with fresh salmon. Some recipes call for canned salmon, which I’m not a fan of. 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. Then, we small-dice the remaining salmon and combine with the paste and other ingredients to form patties. The result? Fresh tasting salmon burgers that will blow you away!
The Garlic Herb Sauce
We all know sauces make everything better. They pair really well with this quick and easy garlic herb sauce.
It’s like an aioli, made with mayonnaise, freshly squeezed lemon juice, minced garlic, and finely chopped herbs, such as parsley. The sauce ties everything together with lots of amazing flavor.
Ingredient Notes
You only need a few simple ingredients to make this delicious dish! 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
- For the paste used to bind all the ingredients together: dijon mustard, mayonnaise, freshly squeezed lemon juice, smoked paprika, plus some of the salmon.
- Scallions and yellow onions: Adds flavor and texture to the patties.
- Panko bread crumbs: Used for the patty mixture and to coat the burgers for added texture.
- Salt and pepper, olive oil
- Brioche buns (or any burger buns of your choice) and your favorite toppings
- Garlic Herb Sauce: mayonnaise, fresh lemon juice, garlic, fresh Italian parsley
Step-by-Step Instructions
These burgers are very easy to make! They are also make-ahead and freezer friendly.
Step 1 | Make a paste
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.
Step 2 | Dice the salmon
Finely dice the remaining ¾ of the salmon with a sharp knife. Try not to use a food processor for this step for best results in terms of texture.
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.
Step 3 | Make the salmon mixture
Mix the finely diced salmon, the paste, ½ cup of the panko, scallions, yellow onion, salt, and pepper. Do not overmix.
Step 4 | Form the patties and refrigerate
Divide the salmon mixture into 4 equal parts, and form 4 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.
Make ahead: At this point, you can refrigerate the patties for 1-2 days, or freeze them safely for up to 2 months.
Step 5 | Make the garlic herb sauce
Meanwhile, make the garlic herb sauce by combining the mayonnaise, fresh lemon juice, minced garlic, and finely chopped parsley. Set aside.
Step 6 | Coat patties with panko and cook
Once the patties are formed, coat with panko breadcrumbs. Cook on 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 7 | Build burgers
Build your salmon burgers over brioche buns and add your favorite toppings plus the prepared garlic herb sauce.
Favorite Toppings for Salmon Burger
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
- Large tomato slices
- Crumbled feta cheese
- A quick slaw
- Sauces, such as the garlic herb sauce included in the recipe card, or chimichurri sauce. Or use your favorite aioli, dressing or sauce!
Make Ahead and Freezing Instructions
Yes, these salmon burgers can be made 1-2 days in advance and even frozen for later. Here are instructions to do both:
Make ahead (1-2 days in advance):
- Form the salmon burger 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 the salmon burger patties:
- 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
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
Absolutely! 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 2022 to include new photos and information, plus a few recipe modifications.
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.
- Use fresh salmon for best results. I would not recommend using canned salmon for this recipe.
- Refrigerate the patties for at least 30 minutes prior to cooking. This is so they hold their shape while they cook.
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Salmon Burgers with Garlic Herb Sauce
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 a 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.
- Line a baking sheet parchment paper and set aside. Divide the salmon mixture into 4 equal parts, and form 4 patties about ¾ inch thick each. Place patties on the prepared baking sheet and cover with plastic wrap. Refrigerate for at least 30 minutes – this is so they hold their shape.
- Meanwhile, make the garlic herb sauce: Mix all the sauce ingredients until smooth. Set aside.
- Coat the exterior of the cold patties with the remaining panko breadcrumbs, pressing slightly to adhere on both sides.
- Cook the salmon patties: 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.
- Assemble: Build the burgers with your favorite toppings and the prepared garlic herb sauce. Serve immediately. Enjoy!
Notes
- Use fresh salmon. I would not recommend using canned salmon for this recipe.
Refrigerate the patties for at least 30 minutes prior to cooking. This is so they hold their shape while they cook. - 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 390 degrees F for about 8-10 minutes, in one single layer. Flip halfway through, spraying with more oil.
- Cooking frozen patties in the air fryer: Cook frozen patties in the air fryer at 400 degrees F for 12-15 minutes, or until cooked through. Turn halfway through. Do not coat with panko breadcrumbs.
- Grilling: Refrigerate patties for at least 30 minutes. Grill without the panko exterior coating, about 4 minutes per side.
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!