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Easy Salmon Burger Recipe
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5 from 2 votes

The Best Salmon Burgers

Hands down the best salmon burgers ever! Made with 100% fresh salmon, these panko-crusted salmon burgers are packed with flavor and are so easy to make.
Prep Time20 mins
Cook Time10 mins
Refrigeration30 mins
Total Time1 hr
Course: Burgers, Main Course
Cuisine: American
Keyword: fresh salmon burger, salmon burgers
Servings: 4 people
Author: Tania

Ingredients

Salmon Patties

  • 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

Toppings

  • Arugula or lettuce
  • Tomato slices
  • Onions
  • Avocado

Instructions

  • 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.

Notes

  • 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.