Unleash your inner grill master with these mouthwatering salmon burger recipes! Perfect for warm summer evenings, these patties offer a delicious twist on traditional burgers—light, flavorful, and packed with healthy goodness. Whether you’re craving a quick weeknight dinner or planning a weekend barbecue, we’ve got options to satisfy every taste. Get ready to fire up the grill and discover your new favorite summer meal!
Classic Grilled Salmon Burger with Lemon Dill Sauce
Savor a restaurant-quality burger right at home with this simple grilled salmon version that comes together in under 30 minutes. Start by preparing fresh salmon fillets, then mix with basic pantry ingredients for patties that hold their shape beautifully on the grill. Finish with a bright lemon dill sauce that elevates the entire dish with minimal effort.
Ingredients
Salmon fillets – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Dijon mustard – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Olive oil – 2 tbsp
Lemon – 1
Fresh dill – 2 tbsp
Greek yogurt – ½ cup
Instructions
1. Remove the skin from 1 lb of salmon fillets using a sharp knife, holding the tail end firmly.
2. Chop the skinned salmon into ¼-inch pieces with a chef’s knife until coarsely ground.
3. Combine the chopped salmon, ½ cup breadcrumbs, 1 egg, 1 tbsp Dijon mustard, ½ tsp salt, and ¼ tsp black pepper in a medium bowl.
4. Mix the ingredients gently with your hands until just combined, being careful not to overwork the mixture.
5. Divide the salmon mixture into 4 equal portions and shape each into a ¾-inch thick patty.
6. Refrigerate the patties for 15 minutes on a parchment-lined baking sheet to help them hold their shape during grilling.
7. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates with 1 tbsp olive oil.
8. Grill the salmon patties for 4-5 minutes until grill marks appear and the edges turn opaque.
9. Flip the patties carefully using a spatula and grill for another 4-5 minutes until firm to the touch and cooked through.
10. Zest and juice 1 lemon into a small bowl, catching any seeds with your fingers.
11. Whisk together the lemon zest, 2 tbsp lemon juice, 2 tbsp chopped fresh dill, and ½ cup Greek yogurt until smooth.
12. Drizzle the remaining 1 tbsp olive oil into the sauce while whisking continuously to emulsify. A perfectly grilled salmon burger delivers a crisp exterior that gives way to a moist, flaky interior, with the lemon dill sauce cutting through the richness beautifully. Arrange the patties on toasted buns with crisp lettuce for contrast, or serve over a bed of mixed greens for a lighter meal that still satisfies.
Spicy Sriracha Salmon Burger with Avocado Slaw
Many home cooks find themselves stuck in a dinner rut, but this spicy salmon burger offers a flavorful escape that’s surprisingly simple to master. Making your own patties from scratch ensures you control the heat and freshness, transforming basic ingredients into a restaurant-quality meal. Let’s walk through each step together so you can confidently assemble these vibrant burgers in your own kitchen.
Ingredients
Salmon fillets – 1 lb
Panko breadcrumbs – ½ cup
Sriracha – 2 tbsp
Lime juice – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Avocado – 1
Red cabbage – 1 cup
Greek yogurt – ¼ cup
Burger buns – 4
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place salmon fillets in a food processor and pulse until coarsely chopped, about 5 pulses.
3. Transfer salmon to a bowl and add panko breadcrumbs, sriracha, lime juice, salt, and black pepper.
4. Mix gently with your hands until just combined, being careful not to overwork the salmon.
5. Divide the mixture into 4 equal portions and shape each into a ¾-inch thick patty.
6. Arrange patties on the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 12 minutes until the internal temperature reaches 145°F and the edges are lightly browned.
8. While burgers bake, mash avocado in a medium bowl with a fork until slightly chunky.
9. Add red cabbage and Greek yogurt to the avocado, stirring until evenly coated.
10. Toast burger buns in a dry skillet over medium heat for 90 seconds until golden brown.
11. Place one salmon patty on each toasted bun bottom.
12. Top each patty with ¼ cup of the avocado slaw mixture.
13. Cover with bun tops and serve immediately.
A perfectly cooked salmon burger should be moist inside with a lightly crisp exterior, while the cool avocado slaw balances the sriracha’s heat beautifully. For a fun twist, try serving these on lettuce wraps instead of buns, or add pickled jalapeños for extra crunch and acidity that cuts through the richness.
Teriyaki Glazed Salmon Burger with Pineapple Salsa
Now, let’s create a restaurant-quality salmon burger that’s surprisingly simple to master. Nothing beats the sweet-savory combination of teriyaki-glazed salmon paired with fresh pineapple salsa. Gather your ingredients and follow these precise steps for perfect results every time.
Ingredients
Salmon fillets – 1 lb
Teriyaki sauce – ¼ cup
Burger buns – 4
Pineapple – 1 cup diced
Red onion – ¼ cup minced
Cilantro – 2 tbsp chopped
Lime juice – 1 tbsp
Vegetable oil – 1 tbsp
Instructions
1. Chop the salmon fillets into ¼-inch pieces using a sharp knife.
2. Form the chopped salmon into 4 equal patties, each ¾-inch thick.
3. Brush both sides of each salmon patty with teriyaki sauce using a pastry brush.
4. Heat vegetable oil in a skillet over medium-high heat until it shimmers.
5. Place salmon patties in the hot skillet and cook for 4 minutes.
6. Flip the patties carefully using a spatula and cook for another 4 minutes.
7. Brush the patties with additional teriyaki sauce during the final minute of cooking.
8. Combine diced pineapple, minced red onion, chopped cilantro, and lime juice in a medium bowl.
9. Stir the pineapple salsa mixture until evenly combined.
10. Toast the burger buns in the same skillet for 1 minute until lightly golden.
11. Place cooked salmon patties on the bottom halves of the toasted buns.
12. Top each patty with 2 tablespoons of pineapple salsa.
13. Cover with the top halves of the burger buns.
Get ready to experience the perfect textural contrast between the firm, glazed salmon and the juicy pineapple salsa. The teriyaki caramelizes beautifully against the salmon’s richness while the bright salsa cuts through with refreshing acidity. Serve these burgers with sweet potato fries or a simple green salad for a complete meal that feels both gourmet and approachable.
Mediterranean Salmon Burger with Tzatziki and Feta
For those seeking a healthier burger alternative, this Mediterranean salmon burger offers a fresh twist on a classic favorite. Follow these straightforward steps to create a restaurant-quality meal at home that’s both nutritious and satisfying.
Ingredients
Salmon – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Red onion – ¼ cup
Dill – 2 tbsp
Lemon juice – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Greek yogurt – 1 cup
Cucumber – ½ cup
Garlic – 1 clove
Feta cheese – ½ cup
Burger buns – 4
Instructions
1. Place 1 lb salmon in a food processor and pulse until coarsely ground.2. Transfer salmon to a bowl and add ½ cup breadcrumbs, 1 egg, ¼ cup finely chopped red onion, 2 tbsp chopped dill, 1 tbsp lemon juice, 1 tsp salt, and ½ tsp black pepper.3. Gently mix ingredients until just combined, being careful not to overwork the mixture.4. Divide mixture into 4 equal portions and shape into 1-inch thick patties.5. Refrigerate patties for 15 minutes to help them hold their shape during cooking.6. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.7. Place patties in the skillet and cook for 4-5 minutes until golden brown.8. Flip patties and cook for another 4-5 minutes until internal temperature reaches 145°F.9. While patties cook, combine 1 cup Greek yogurt, ½ cup grated cucumber, 1 minced garlic clove, and remaining dill in a small bowl to make tzatziki.10. Toast 4 burger buns in a dry skillet for 1-2 minutes until lightly golden.11. Assemble burgers by placing cooked patties on bottom buns.12. Top each patty with 2 tbsp tzatziki sauce and 2 tbsp crumbled feta cheese.13. Add top buns and serve immediately. The flaky salmon texture contrasts beautifully with the cool, creamy tzatziki and salty feta crumbles. Try serving these burgers with a simple Greek salad or wrapped in lettuce leaves for a low-carb option.
Asian-Inspired Salmon Burger with Ginger Soy Glaze
Keeping weeknight dinners exciting doesn’t require complicated techniques or exotic ingredients—sometimes, a simple twist on a classic does the trick. Let’s transform ordinary salmon into extraordinary Asian-inspired burgers with a glossy ginger soy glaze that comes together in under 30 minutes.
Ingredients
Salmon fillets – 1 lb
Panko breadcrumbs – ½ cup
Egg – 1
Green onions – 2 tbsp
Soy sauce – 3 tbsp
Fresh ginger – 1 tsp
Honey – 1 tbsp
Sesame oil – 1 tsp
Burger buns – 4
Vegetable oil – 1 tbsp
Instructions
1. Pat the salmon fillets completely dry with paper towels.
2. Chop the salmon into ¼-inch pieces using a sharp knife.
3. Combine the chopped salmon, panko breadcrumbs, egg, and green onions in a medium bowl.
4. Gently mix the ingredients with your hands until just combined.
5. Form the salmon mixture into 4 equal-sized patties, each about ¾-inch thick.
6. Place the patties on a plate and refrigerate for 15 minutes to help them hold their shape during cooking.
7. Whisk together the soy sauce, grated ginger, honey, and sesame oil in a small bowl to create the glaze.
8. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
9. Carefully place the salmon patties in the hot skillet without crowding them.
10. Cook the patties for 4 minutes until the bottoms develop a golden-brown crust.
11. Flip the patties using a spatula and cook for another 3 minutes.
12. Reduce the heat to medium-low and brush the tops of the patties with the ginger soy glaze.
13. Cook for 1 minute until the glaze becomes sticky and caramelized.
14. Flip the patties again and brush the other side with the remaining glaze.
15. Cook for 1 final minute until the glaze bubbles and the internal temperature reaches 145°F.
16. Toast the burger buns in the same skillet for 30 seconds until lightly golden.
17. Remove the salmon burgers from the skillet and let them rest for 2 minutes before serving.
What makes these burgers truly special is their dual texture—crispy, caramelized exterior giving way to a moist, flaky interior that practically melts in your mouth. The sweet-savory glaze creates a beautiful lacquered finish that pairs wonderfully with crunchy slaw or pickled vegetables, making each bite a perfect balance of flavors and textures that will have everyone asking for seconds.
Blackened Salmon Burger with Cajun Remoulade
Perfecting a restaurant-quality burger at home is simpler than you might think, especially when you start with the right technique. Preparing this blackened salmon burger requires just a few key ingredients but delivers incredible flavor through careful cooking methods. Let’s walk through each step together to ensure your burger turns out juicy and perfectly seasoned every time.
Ingredients
Salmon fillets – 1 lb
Burger buns – 4
Mayonnaise – ½ cup
Lemon juice – 2 tbsp
Cajun seasoning – 2 tbsp
Salt – 1 tsp
Vegetable oil – 2 tbsp
Instructions
1. Pat the salmon fillets completely dry with paper towels to ensure proper searing.
2. Rub 1 tablespoon of Cajun seasoning evenly over all sides of the salmon fillets.
3. Heat a cast iron skillet over medium-high heat for 3 minutes until very hot.
4. Add 2 tablespoons of vegetable oil to the hot skillet and swirl to coat the surface.
5. Place the seasoned salmon fillets in the skillet and cook for 4 minutes without moving them.
6. Flip the salmon fillets using a spatula and cook for another 4 minutes until the internal temperature reaches 145°F.
7. Remove the salmon from the skillet and let it rest on a plate for 3 minutes.
8. While the salmon rests, combine ½ cup mayonnaise, 2 tablespoons lemon juice, and 1 tablespoon Cajun seasoning in a small bowl.
9. Stir the remoulade mixture until fully combined and smooth.
10. Toast the burger buns in the same skillet for 1 minute until lightly golden.
11. Spread 2 tablespoons of the remoulade sauce on the bottom half of each bun.
12. Place one cooked salmon fillet on each sauced bun bottom.
13. Sprinkle ¼ teaspoon of salt evenly over each salmon fillet.
14. Cover with the top half of the burger buns.
Deliciously flaky salmon with that signature blackened crust pairs wonderfully with the tangy remoulade sauce. The contrast between the crispy exterior and tender interior makes each bite satisfyingly textured. Consider serving these burgers with sweet potato fries or a simple coleslaw to balance the spicy Cajun flavors.
Pesto Salmon Burger with Sun-Dried Tomato Aioli
Savor a restaurant-quality burger right at home with this pesto salmon burger featuring a zesty sun-dried tomato aioli. Simply combine fresh salmon with basil pesto, form into patties, and pan-sear until perfectly cooked. The creamy aioli adds a tangy, savory contrast that elevates this burger beyond the ordinary.
Ingredients
Salmon – 1 lb
Pesto – ¼ cup
Breadcrumbs – ½ cup
Egg – 1
Mayonnaise – ½ cup
Sun-dried tomatoes – ¼ cup
Garlic – 1 clove
Lemon juice – 1 tbsp
Burger buns – 4
Oil – 2 tbsp
Salt – ½ tsp
Instructions
1. Place 1 lb salmon in a food processor and pulse 5 times until coarsely chopped.2. Transfer salmon to a bowl and add ¼ cup pesto, ½ cup breadcrumbs, 1 egg, and ½ tsp salt.3. Mix gently with a spatula until just combined—overmixing can make the patties tough.4. Divide mixture into 4 equal portions and shape into ¾-inch thick patties.5. Refrigerate patties uncovered for 15 minutes to help them hold their shape during cooking.6. While patties chill, combine ½ cup mayonnaise, ¼ cup sun-dried tomatoes, 1 minced garlic clove, and 1 tbsp lemon juice in a blender.7. Blend aioli on high speed for 30 seconds until smooth and set aside.8. Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 2 minutes.9. Place patties in the hot skillet and cook for 4 minutes without moving them to develop a golden crust.10. Carefully flip patties using a spatula and cook for another 4 minutes until internal temperature reaches 145°F.11. Toast 4 burger buns in the same skillet for 1 minute until lightly browned.12. Spread 1 tbsp aioli on the bottom half of each bun.13. Place one cooked salmon patty on each prepared bun bottom.14. Top with bun tops and serve immediately. Keep the skillet at medium-high heat to ensure the patties develop a crisp exterior without steaming. Knowing when to flip is key—wait until the edges appear cooked about halfway up the sides. The final burger boasts a crisp, golden crust giving way to moist, flaky salmon infused with herbal pesto notes. For a fresh twist, serve open-faced on toasted sourdough with arugula and extra aioli drizzled over the top.
Smoked Salmon Burger with Creamy Horseradish Sauce
A perfectly grilled burger doesn’t always need beef—sometimes, the star of the show is flaky, smoky salmon paired with a zesty sauce that cuts through the richness. Assembling this smoked salmon burger is straightforward, making it an excellent choice for a quick yet impressive meal that feels gourmet without the fuss. Here’s how to build it from scratch, ensuring each component shines in the final dish.
Ingredients
Smoked Salmon – 8 oz
Burger Buns – 2
Horseradish – 2 tbsp
Mayonnaise – ¼ cup
Lemon Juice – 1 tbsp
Butter – 1 tbsp
Instructions
1. Combine ¼ cup mayonnaise, 2 tbsp horseradish, and 1 tbsp lemon juice in a small bowl, stirring until smooth for the creamy sauce.
2. Flake 8 oz smoked salmon into a mixing bowl, using a fork to break it into small, even pieces.
3. Gently mix the flaked salmon with half of the prepared horseradish sauce until just combined; overmixing can make the texture mushy.
4. Divide the salmon mixture into two equal portions and shape each into a ½-inch thick patty, pressing lightly to hold its form.
5. Heat a skillet over medium heat and melt 1 tbsp butter until it sizzles.
6. Place the salmon patties in the skillet and cook for 3–4 minutes per side, until golden brown and heated through.
7. While the patties cook, slice 2 burger buns in half and lightly toast them in a toaster or on the skillet for 1–2 minutes until crisp.
8. Spread the remaining horseradish sauce on the bottom halves of the toasted buns.
9. Place one cooked salmon patty on each sauced bun bottom, then top with the bun tops.
10. Serve immediately for the best texture and warmth. Heaping these burgers high with crisp lettuce or avocado slices adds a refreshing crunch that balances the smoky salmon, while the creamy horseradish sauce delivers a sharp, tangy kick that lingers pleasantly. For a twist, try serving them open-faced on toasted sourdough with a sprinkle of fresh dill to elevate the flavors even further.
Jalapeño Lime Salmon Burger with Cilantro Crema
Unexpectedly, salmon burgers can transform your weeknight dinner routine with their vibrant flavors and simple preparation. Using just a few key ingredients, you’ll create a restaurant-quality meal that comes together in under 30 minutes. Let’s walk through each step methodically to ensure perfect results every time.
Ingredients
Salmon fillets – 1 lb
Jalapeño – 1
Lime – 1
Panko breadcrumbs – ½ cup
Mayonnaise – ½ cup
Fresh cilantro – ¼ cup
Burger buns – 4
Instructions
1. Remove the skin from 1 lb of salmon fillets using a sharp knife.
2. Finely chop the salmon with a chef’s knife until it reaches a ground consistency.
3. Remove the seeds from 1 jalapeño and finely mince it.
4. Zest the entire lime using a microplane, then cut the lime in half.
5. Combine the chopped salmon, minced jalapeño, and lime zest in a medium bowl.
6. Squeeze the juice from one lime half directly into the salmon mixture.
7. Add ½ cup panko breadcrumbs to the bowl and mix gently with your hands.
8. Divide the mixture into 4 equal portions and form into 1-inch thick patties.
9. Heat a non-stick skillet over medium-high heat for 2 minutes until hot.
10. Cook the patties for 4 minutes until the bottom develops a golden-brown crust.
11. Flip the patties carefully using a spatula and cook for another 4 minutes.
12. While patties cook, combine ½ cup mayonnaise and ¼ cup chopped fresh cilantro in a small bowl.
13. Squeeze the remaining lime half into the cilantro mixture and stir thoroughly.
14. Toast 4 burger buns in a toaster or dry skillet for 2 minutes until lightly golden.
15. Remove salmon patties from heat when they reach an internal temperature of 145°F.
Lightly charred on the outside while remaining moist inside, these burgers offer a perfect balance of spicy jalapeño and bright lime. The creamy cilantro sauce cuts through the richness beautifully. Consider serving them on toasted brioche buns with crisp lettuce for added texture contrast.
BBQ Salmon Burger with Crispy Onion Strings
Oftentimes, the best burgers come from unexpected sources, and this BBQ salmon burger with crispy onion strings proves just that. Let’s walk through creating this restaurant-quality meal right in your own kitchen, perfect for when you want something special but approachable. Each step builds on the last, so follow along carefully for the best results.
Ingredients
Salmon – 1 lb
BBQ sauce – ½ cup
Breadcrumbs – ½ cup
Egg – 1
Salt – 1 tsp
Black pepper – ½ tsp
Onion – 1 large
Flour – ½ cup
Vegetable oil – 2 cups
Burger buns – 4
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the salmon in a food processor and pulse 5 times until coarsely chopped, being careful not to over-process into a paste.
3. Transfer the salmon to a mixing bowl and add ¼ cup BBQ sauce, breadcrumbs, egg, ½ tsp salt, and ¼ tsp black pepper.
4. Gently mix the ingredients with your hands until just combined to keep the texture light.
5. Divide the mixture into 4 equal portions and shape each into a ¾-inch thick patty.
6. Arrange the patties on the prepared baking sheet and bake for 12 minutes until firm to the touch.
7. While the patties bake, peel the onion and slice it into very thin rings using a mandoline or sharp knife for even cooking.
8. Place the flour in a shallow bowl and toss the onion rings in it until lightly coated, shaking off any excess.
9. Heat the vegetable oil in a deep skillet to 350°F, checking with a thermometer for accuracy.
10. Carefully add the onion rings in a single layer and fry for 2–3 minutes until golden brown and crisp.
11. Remove the onion strings with a slotted spoon and drain on paper towels, sprinkling immediately with the remaining salt and pepper.
12. Brush the baked salmon patties with the remaining ¼ cup BBQ sauce and return to the oven for 3 minutes to glaze.
13. Toast the burger buns lightly in a dry skillet or toaster until golden around the edges.
14. Assemble each burger by placing a patty on the bottom bun and topping generously with crispy onion strings.
15. Cover with the top bun and serve immediately while hot. Really, the contrast between the tender, flaky salmon and the shatteringly crisp onions makes every bite dynamic. Try serving these with sweet potato fries or a simple slaw to round out the meal, or for a fun twist, use the extra onion strings as a crunchy salad topper the next day.
Greek-Style Salmon Burger with Cucumber Yogurt Sauce
Making restaurant-quality salmon burgers at home is easier than you think, and this Greek-inspired version delivers incredible flavor with minimal effort. My methodical approach ensures even beginners can achieve perfectly cooked, moist burgers every single time. Let’s walk through each step together to create this Mediterranean masterpiece.
Ingredients
Salmon – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Fresh dill – 2 tbsp
Lemon juice – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Greek yogurt – ½ cup
Cucumber – ½ cup
Garlic – 1 clove
Instructions
1. Remove the skin from 1 lb of salmon using a sharp knife, holding the tail end firmly.
2. Chop the salmon into ¼-inch pieces with a chef’s knife for optimal texture.
3. Combine the chopped salmon, ½ cup breadcrumbs, 1 egg, 2 tbsp fresh dill, 1 tbsp lemon juice, 1 tsp salt, and ½ tsp black pepper in a medium bowl.
4. Mix the ingredients gently with your hands until just combined, being careful not to overwork the mixture.
5. Divide the salmon mixture into 4 equal portions using a kitchen scale for consistent burger sizes.
6. Shape each portion into a ¾-inch thick patty, pressing firmly enough to hold together but not compact.
7. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
8. Place the salmon patties in the hot skillet without crowding, leaving 1 inch between each burger.
9. Cook the burgers for 4 minutes until the bottoms develop a golden-brown crust.
10. Flip the burgers carefully using a thin spatula to prevent breaking.
11. Cook for another 4 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
12. Remove the burgers from the skillet and let them rest on a wire rack for 3 minutes.
13. Grate ½ cup cucumber and squeeze out excess moisture using a clean kitchen towel.
14. Mince 1 clove of garlic finely to distribute flavor evenly throughout the sauce.
15. Combine ½ cup Greek yogurt, the grated cucumber, and minced garlic in a small bowl.
16. Stir the sauce ingredients until fully incorporated and smooth.
Each bite delivers a satisfying contrast between the crispy exterior and tender, flaky interior of the salmon. The cool cucumber yogurt sauce cuts through the richness beautifully, while the fresh dill and lemon brighten every component. For a complete Mediterranean experience, serve these burgers in warm pita pockets with sliced tomatoes and red onions.
Maple Mustard Glazed Salmon Burger with Apple Slaw
Keeping weeknight dinners exciting doesn’t have to be complicated, especially when you can transform simple salmon into a gourmet burger. This maple mustard glazed version with a crisp apple slaw comes together in under 30 minutes, making it perfect for busy evenings when you want something special without the fuss.
Ingredients
Salmon Fillets – 1 lb
Maple Syrup – 2 tbsp
Dijon Mustard – 1 tbsp
Apple – 1
Red Cabbage – 1 cup
Mayonnaise – 2 tbsp
Lemon Juice – 1 tbsp
Burger Buns – 4
Salt – ½ tsp
Black Pepper – ¼ tsp
Olive Oil – 1 tbsp
Instructions
1. Chop the salmon fillets into ½-inch pieces using a sharp knife.2. Season the chopped salmon with ½ tsp salt and ¼ tsp black pepper in a medium bowl.3. Form the seasoned salmon into 4 equal patties, each about ¾-inch thick.4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.5. Place salmon patties in the hot skillet and cook for 4 minutes without moving them.6. Flip the patties carefully using a spatula and cook for another 3 minutes.7. Whisk together 2 tbsp maple syrup and 1 tbsp Dijon mustard in a small bowl.8. Brush the maple mustard glaze evenly over the top of each salmon patty.9. Continue cooking the glazed patties for 2 more minutes until the glaze caramelizes.10. Thinly slice 1 apple and 1 cup red cabbage using a mandoline or sharp knife.11. Combine the sliced apple and cabbage with 2 tbsp mayonnaise and 1 tbsp lemon juice in a bowl.12. Toast 4 burger buns in a toaster or dry skillet until golden brown, about 2 minutes.13. Place one cooked salmon patty on the bottom half of each toasted bun.14. Top each patty with ¼ of the apple slaw mixture.15. Cover with the top bun halves and serve immediately. Perfectly balanced between sweet and savory, the caramelized glaze creates a sticky crust that contrasts beautifully with the tender salmon inside. The crisp apple slaw adds a refreshing crunch that cuts through the richness, making these burgers ideal for serving with sweet potato fries or a simple green salad.
Coconut Crusted Salmon Burger with Mango Chutney
A perfectly cooked salmon burger gets an irresistible tropical twist with this coconut crust and sweet mango chutney. Anyone can master this restaurant-quality dish by following these simple, methodical steps that build flavor and texture layer by layer. You’ll be amazed at how easily these ingredients transform into something truly special.
Ingredients
Salmon fillets – 1 lb
Shredded coconut – ½ cup
Panko breadcrumbs – ¼ cup
Egg – 1
Mango – 1
Red onion – ¼ cup
Lime juice – 2 tbsp
Brown sugar – 1 tbsp
Burger buns – 4
Salt – ½ tsp
Black pepper – ¼ tsp
Vegetable oil – 2 tbsp
Instructions
1. Chop the mango and red onion into ¼-inch pieces and combine in a small bowl.
2. Stir in lime juice and brown sugar until the sugar dissolves completely.
3. Let the chutney rest at room temperature for 15 minutes to allow flavors to meld.
4. Pat the salmon fillets completely dry with paper towels to ensure proper searing.
5. Chop the salmon into ½-inch pieces, then pulse 3-4 times in a food processor until coarsely ground.
6. Mix the ground salmon with egg, salt, and black pepper in a medium bowl.
7. Combine shredded coconut and panko breadcrumbs on a separate plate.
8. Form the salmon mixture into 4 equal patties, each about ¾-inch thick.
9. Press both sides of each patty firmly into the coconut mixture to create an even crust.
10. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
11. Cook the patties for 4 minutes until the bottom crust is golden brown.
12. Flip carefully with a spatula and cook another 4 minutes until internal temperature reaches 145°F.
13. Toast the burger buns in the same skillet for 1 minute until lightly golden.
14. Assemble burgers by placing each patty on a bun bottom and topping with 2 tablespoons of mango chutney.
You’ll love the contrast between the crispy coconut exterior and the moist, flaky salmon inside. The sweet-tangy chutney cuts through the richness beautifully, making each bite perfectly balanced. Try serving these burgers with sweet potato fries or a simple green salad for a complete tropical-inspired meal that’s sure to impress.
Buffalo Style Salmon Burger with Blue Cheese Dressing
For those seeking a gourmet twist on burger night, this Buffalo Style Salmon Burger delivers bold flavors with restaurant-quality results. Follow these precise steps to create a perfectly cooked salmon patty with that signature buffalo kick and creamy blue cheese finish.
Ingredients
Salmon fillets – 1 lb
Panko breadcrumbs – ½ cup
Egg – 1
Hot sauce – ¼ cup
Butter – 2 tbsp
Blue cheese – ⅓ cup
Mayonnaise – ¼ cup
Buttermilk – 2 tbsp
Lemon juice – 1 tsp
Burger buns – 4
Vegetable oil – 1 tbsp
Instructions
1. Cut 1 lb salmon fillets into 1-inch chunks and place in food processor.
2. Pulse salmon 5 times until coarsely ground but not pasty.
3. Transfer salmon to bowl and add ½ cup panko breadcrumbs and 1 beaten egg.
4. Gently mix with hands until just combined, being careful not to overwork the mixture.
5. Form salmon mixture into 4 equal patties, each ¾-inch thick.
6. Refrigerate patties uncovered for 15 minutes to help them hold shape during cooking.
7. Heat 1 tbsp vegetable oil in skillet over medium-high heat until shimmering.
8. Cook patties for 4 minutes until golden brown crust forms on bottom.
9. Flip patties and cook 4 more minutes until internal temperature reaches 145°F.
10. While patties cook, melt 2 tbsp butter in small saucepan over low heat.
11. Whisk ¼ cup hot sauce into melted butter until fully incorporated.
12. Brush buffalo sauce generously over both sides of cooked salmon patties.
13. Combine ⅓ cup blue cheese, ¼ cup mayonnaise, 2 tbsp buttermilk, and 1 tsp lemon juice in small bowl.
14. Whisk dressing vigorously until smooth and creamy.
15. Toast 4 burger buns in dry skillet for 1 minute until lightly golden.
16. Place buffalo salmon patties on bottom buns and top with 2 tbsp blue cheese dressing each.
Velvety from the rich salmon and crispy from the seared exterior, these burgers offer a satisfying contrast in textures. The spicy buffalo glaze cuts through the creamy blue cheese dressing beautifully, making them perfect served with crisp celery sticks or atop a bed of mixed greens for a lighter meal.
Herbed Salmon Burger with Lemon Caper Aioli
A perfectly cooked salmon burger can transform your weeknight dinner routine with minimal effort and maximum flavor. Assembling these herbed salmon burgers with lemon caper aioli requires just a few simple steps and basic kitchen tools, making them accessible even for novice cooks. Follow this methodical approach to create restaurant-quality burgers right in your own kitchen.
Ingredients
Salmon fillets – 1 lb
Fresh dill – 2 tbsp
Fresh parsley – 2 tbsp
Lemon juice – 2 tbsp
Breadcrumbs – ½ cup
Egg – 1
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Mayonnaise – ½ cup
Capers – 2 tbsp
Garlic – 1 clove
Instructions
1. Remove the skin from 1 lb of salmon fillets using a sharp knife.
2. Chop the salmon into ¼-inch pieces with a chef’s knife.
3. Finely chop 2 tbsp fresh dill and 2 tbsp fresh parsley.
4. Combine the chopped salmon, herbs, ½ cup breadcrumbs, 1 egg, 1 tsp salt, and ½ tsp black pepper in a medium bowl.
5. Mix the ingredients gently with your hands until just combined, being careful not to overwork the mixture.
6. Divide the salmon mixture into 4 equal portions and shape each into a ¾-inch thick patty.
7. Refrigerate the patties for 15 minutes to help them hold their shape during cooking.
8. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
9. Place the salmon patties in the hot skillet and cook for 4 minutes without moving them.
10. Flip the patties carefully using a spatula and cook for another 4 minutes until golden brown.
11. Check that the internal temperature reaches 145°F using an instant-read thermometer.
12. While the patties cook, mince 1 garlic clove and chop 2 tbsp capers.
13. Combine ½ cup mayonnaise, 2 tbsp lemon juice, minced garlic, and chopped capers in a small bowl.
14. Stir the aioli mixture until fully incorporated.
15. Remove the cooked salmon burgers from the skillet and let them rest for 2 minutes before serving.
Using this technique creates salmon burgers with a crisp exterior that gives way to a moist, flaky interior. The fresh herbs provide a bright, aromatic quality that pairs beautifully with the tangy lemon caper aioli. Consider serving these burgers on toasted brioche buns with arugula and thinly sliced red onion for a complete meal that feels both elegant and approachable.
Sweet Chili Salmon Burger with Pickled Vegetables
Keeping weeknight dinners exciting doesn’t have to be complicated, especially when you can transform simple salmon into these sweet and spicy burgers topped with quick-pickled vegetables that add the perfect crunch. Knowing how to properly handle the fish and pickle the veggies will ensure your burgers are restaurant-quality every single time.
Ingredients
Salmon fillets – 1 lb
Panko breadcrumbs – ½ cup
Egg – 1
Sweet chili sauce – ¼ cup
Rice vinegar – ½ cup
Sugar – 2 tbsp
Salt – 1 tsp
Cucumber – 1
Carrot – 1
Burger buns – 4
Vegetable oil – 2 tbsp
Instructions
1. Combine ½ cup rice vinegar and 2 tbsp sugar in a small bowl, stirring until the sugar dissolves completely to create your pickling liquid. 2. Thinly slice 1 cucumber and 1 carrot into matchsticks using a mandoline or sharp knife for uniform pieces. 3. Submerge the sliced cucumber and carrot in the pickling liquid, pressing them down to ensure they’re fully covered, and set aside for at least 15 minutes. 4. Pat 1 lb salmon fillets completely dry with paper towels to help the skin crisp up later. 5. Carefully remove the skin from the salmon fillets using a sharp knife, angling the blade slightly downward against the cutting board. 6. Chop the skinned salmon into very small pieces with your knife—don’t use a food processor, as hand-chopping gives the burgers better texture. 7. In a medium bowl, mix the chopped salmon with ½ cup panko breadcrumbs, 1 beaten egg, 2 tbsp sweet chili sauce, and ½ tsp salt until just combined. 8. Divide the salmon mixture into 4 equal portions and shape each into a 1-inch thick patty, being careful not to overwork the mixture. 9. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers—this temperature ensures a good sear without burning. 10. Place the salmon patties in the hot skillet and cook for 4-5 minutes until the bottoms are golden brown and release easily from the pan. 11. Flip the patties carefully using a thin spatula and cook for another 4-5 minutes until firm to the touch and cooked through. 12. Brush the cooked patties with the remaining 2 tbsp sweet chili sauce during the last minute of cooking to create a glossy glaze. 13. Toast 4 burger buns in the same skillet for 1-2 minutes until lightly golden and warm. 14. Drain the pickled vegetables from the liquid, squeezing gently to remove excess moisture. 15. Assemble the burgers by placing each salmon patty on a bun bottom, topping with drained pickled vegetables, and covering with the bun top. What makes these burgers truly special is the contrast between the sticky-sweet glaze on the tender salmon and the sharp, crunchy pickled vegetables that cut through the richness. The soft bun soaks up just enough of the sweet chili sauce without becoming soggy, making each bite a perfect balance of textures and flavors that will have everyone asking for seconds.
Wasabi Salmon Burger with Sesame Slaw
Creating restaurant-quality salmon burgers at home is easier than you might think, especially with this wasabi-spiked version that pairs perfectly with a simple sesame slaw. Carefully follow these steps to achieve perfectly cooked salmon patties with a crisp exterior and tender interior, balanced by the refreshing crunch of the slaw.
Ingredients
Salmon fillet – 1 lb
Panko breadcrumbs – ½ cup
Wasabi paste – 1 tbsp
Soy sauce – 2 tbsp
Egg – 1
Green cabbage – 2 cups
Carrot – 1
Rice vinegar – 2 tbsp
Sesame oil – 1 tbsp
Hamburger buns – 4
Vegetable oil – 2 tbsp
Instructions
1. Cut the salmon fillet into 1-inch chunks and place in a food processor.
2. Pulse the salmon 5-6 times until coarsely ground, being careful not to over-process into a paste.
3. Transfer the ground salmon to a medium bowl and add panko breadcrumbs, wasabi paste, soy sauce, and egg.
4. Gently mix the ingredients with your hands until just combined, taking care not to overwork the mixture.
5. Divide the salmon mixture into 4 equal portions and shape each into ¾-inch thick patties.
6. Place the patties on a parchment-lined baking sheet and refrigerate for 20 minutes to help them hold their shape during cooking.
7. While the patties chill, thinly slice the green cabbage and grate the carrot into a medium bowl.
8. Add rice vinegar and sesame oil to the cabbage mixture and toss thoroughly to combine.
9. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
10. Carefully place the chilled salmon patties in the hot skillet, leaving space between each one.
11. Cook the patties for 4-5 minutes until the bottoms develop a golden-brown crust.
12. Flip the patties using a spatula and cook for another 4-5 minutes until firm to the touch and cooked through.
13. Lightly toast the hamburger buns in the same skillet for 1-2 minutes until golden.
14. Assemble the burgers by placing a salmon patty on each bun bottom and topping with the sesame slaw.
A perfectly cooked salmon burger should have a crisp, golden exterior that gives way to a moist, flaky interior, while the wasabi provides a subtle heat that builds with each bite. The sesame slaw adds both crunch and brightness, cutting through the richness of the salmon. For an extra flavor boost, try serving these burgers with a side of pickled ginger or a drizzle of spicy mayo.
Bacon Wrapped Salmon Burger with Chipotle Mayo
Gathering ingredients for a burger that combines land and sea might sound ambitious, but this bacon-wrapped salmon burger with chipotle mayo is surprisingly straightforward to prepare. Let’s walk through each step methodically to ensure your patties stay moist and flavorful while the bacon crisps perfectly. Follow these instructions carefully for a restaurant-quality result right in your own kitchen.
Ingredients
Salmon fillets – 1 lb
Bacon slices – 8
Burger buns – 4
Mayonnaise – ½ cup
Chipotle peppers in adobo sauce – 2 tbsp
Lemon juice – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Vegetable oil – 1 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Place salmon fillets in a food processor and pulse 5 times until coarsely chopped.
3. Transfer salmon to a bowl and mix in salt and black pepper until evenly distributed.
4. Divide salmon mixture into 4 equal portions and shape into 1-inch thick patties.
5. Wrap 2 bacon slices around each salmon patty, overlapping slightly and tucking ends underneath.
6. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
7. Place bacon-wrapped patties in the skillet and cook for 2 minutes per side until bacon begins to crisp.
8. Transfer patties to the prepared baking sheet and bake for 12 minutes at 400°F.
9. While patties bake, combine mayonnaise, chipotle peppers, and lemon juice in a small bowl.
10. Split burger buns and toast them in the oven for 3 minutes during the last few minutes of baking.
11. Remove patties from oven when internal temperature reaches 145°F and bacon is fully crisped.
12. Spread chipotle mayo on both sides of each toasted bun.
13. Place one bacon-wrapped salmon patty on each bottom bun and cover with top bun.
Vibrant with smoky heat from the chipotle mayo and rich umami from the salmon, these burgers offer a satisfying contrast between the crisp bacon exterior and tender fish interior. The creamy sauce cuts through the richness beautifully, making these equally impressive served on sturdy brioche buns or alongside a crisp cabbage slaw for added crunch.
Dill Pickle Salmon Burger with Tartar Sauce
Making a salmon burger might sound fancy, but this dill pickle version simplifies gourmet cooking for any home chef. My methodical approach will guide you through creating perfectly flaky patties with briny crunch and creamy sauce in under 30 minutes.
Ingredients
Salmon fillets – 1 lb
Dill pickles – ½ cup
Breadcrumbs – ¼ cup
Egg – 1
Mayonnaise – ½ cup
Lemon juice – 1 tbsp
Hamburger buns – 4
Vegetable oil – 2 tbsp
Instructions
1. Chop the salmon fillets into ¼-inch pieces using a sharp knife. 2. Finely dice the dill pickles into uniform pieces. 3. Combine salmon, pickles, breadcrumbs, and egg in a medium bowl. 4. Mix gently with your hands until just combined—overmixing creates dense burgers. 5. Form the mixture into 4 equal patties, each ¾-inch thick. 6. Refrigerate patties for 15 minutes to help them hold shape during cooking. 7. Whisk mayonnaise and lemon juice in a small bowl to make tartar sauce. 8. Heat vegetable oil in a skillet over medium heat until it shimmers. 9. Cook patties for 4 minutes until golden brown crust forms. 10. Flip burgers carefully using a spatula. 11. Cook another 4 minutes until internal temperature reaches 145°F. 12. Toast hamburger buns in the same skillet for 1 minute until lightly golden. 13. Spread 1 tablespoon tartar sauce on each bun bottom. 14. Place cooked salmon patties on sauced buns. Now you’ve mastered burger-making with perfectly crisp exteriors giving way to moist, flaky salmon. The tartar sauce cuts through the richness while pickle pieces provide satisfying crunch in every bite—try serving them open-faced with extra pickles and a simple arugula salad for a restaurant-worthy presentation.
Curry Spiced Salmon Burger with Mango Raita
Getting perfectly cooked salmon burgers with a flavorful twist is easier than you think. Ground salmon mixed with aromatic curry spices creates a moist, tender patty that pairs beautifully with cooling mango raita. Follow these simple steps for a restaurant-quality meal at home.
Ingredients
Ground salmon – 1 lb
Curry powder – 2 tsp
Breadcrumbs – ¼ cup
Egg – 1
Salt – ½ tsp
Black pepper – ¼ tsp
Olive oil – 2 tbsp
Plain yogurt – ½ cup
Mango – ½ cup, diced
Cucumber – ¼ cup, grated
Instructions
1. Combine ground salmon, curry powder, breadcrumbs, egg, salt, and black pepper in a large bowl.
2. Mix ingredients gently with your hands until just combined, being careful not to overwork the salmon.
3. Divide the mixture into 4 equal portions and shape each into a 1-inch thick patty.
4. Place patties on a plate and refrigerate for 15 minutes to help them hold their shape during cooking.
5. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Carefully place salmon patties in the hot skillet, leaving space between each one.
7. Cook patties for 4-5 minutes until the bottoms develop a golden-brown crust.
8. Flip patties using a spatula and cook for another 4-5 minutes until internal temperature reaches 145°F.
9. While patties cook, combine yogurt, diced mango, and grated cucumber in a small bowl to make the raita.
10. Stir the raita mixture until well combined and refrigerate until ready to serve.
11. Remove cooked salmon burgers from skillet and let rest for 2 minutes before serving.
12. Serve salmon burgers topped with mango raita.
What makes these burgers exceptional is the contrast between the warm, aromatic curry-spiced salmon and the cool, creamy mango raita. The patties remain remarkably moist inside while developing a satisfying crust outside. For a creative twist, try serving them in lettuce wraps instead of buns, or add sliced avocado for extra creaminess that complements the curry flavors beautifully.
Summary
Delicious, nutritious, and perfect for warm weather, these salmon burger recipes offer endless inspiration for your summer grilling. We hope you find a new favorite—give one a try, leave a comment sharing which you loved, and don’t forget to pin this roundup to your Pinterest boards for easy access all season long!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
