This incredible salmon burger recipe, made with fresh salmon, lemon, and plenty of dill, is a new family favorite. They’re moist in the middle, packed with flavor, and so easy to make. I think you’ll love them as much as we do!
If you’ve tried our salmon patties (the ones with canned salmon), think of this salmon burger recipe as their fresh and fancy cousin. We’re using beautiful, high-quality salmon here, and the results are just so good.
We always pile these burgers high with a generous spoonful of creamy dill sauce (it’s perfect with salmon). The burgers are big, juicy in the middle, and most importantly, absolutely delicious. For more like this, see our salmon sandwiches, which keep the salmon as a fillet rather than turning it into a burger. Or, see all of our salmon recipes!
Key Ingredients
- Salmon: Go for a high-quality, higher-fat salmon like king or Atlantic. Fresh is great, but thawed frozen salmon works well, too. If you’re working with canned or cooked salmon, hop over to our easy salmon patties recipe instead.
- Dijon, Lemon, and Herbs: Dijon mustard, lemon zest, fresh dill, and parsley all go into the mix. These are classic ingredients for salmon, and they really make these burgers delicious.
- Seasonings: Just salt, pepper, and a bit of smoked paprika for a hint of smoky flavor. Simple and so good.
- Egg: One egg helps bind our burger mixture so it stays together when cooking.
- Bell Pepper and Shallot: These add flavor, color, and texture to the burgers. Good substitutes for the shallot are chopped green onion or sweet onion.
- Breadcrumbs: Just a quarter cup is all you need. These burgers are mostly salmon, with hardly any filler.
- For Serving: Grab some soft, buttery buns, a big spoonful of homemade creamy dill sauce, and a few crisp lettuce leaves (just like in our photos). The sauce is a must-try and goes with pretty much any salmon or fish dish you love.
Find the full recipe with measurements below.
How to Make Salmon Burgers with Fresh Salmon
Tip 1: Make a binder. This is my favorite trick for salmon burgers. It’s so clever, you’ll feel like a rockstar in the kitchen! Take a quarter of the salmon and blend it up with the egg, mustard, lemon zest, and spices (I use my food processor for this). You’ll end up with a paste that holds the rest of the salmon burger mix together, so your patties stay together when you cook them.
Tip 2: Hand-cut the salmon. We’re working with beautiful salmon, so let’s treat it right. Use a sharp knife to cut the rest of the salmon (the part not used for the binder) into small, 1/4-inch cubes. It’s quicker than you’d think, and it gives the burgers the best texture.
Tip 3: Chill the mixture. Fold the salmon paste and chopped salmon together until everything is well mixed, then sprinkle in the breadcrumbs and mix again. Place the mixture in the fridge for 15 minutes. Chilling helps the burgers hold their shape when you cook them.
Tip 4: Start in a skillet, finish in the oven. Once the mixture is chilled, shape it into four burger-sized patties. Brown them on both sides in a skillet with a little oil. You just want some color, not to cook them through. Then slide them in the oven to finish baking. They’ll be ready in about 8 minutes. Then you are ready to serve!
Serving Suggestions
In the photos, you’ll see we used soft, buttery brioche buns, tender lettuce, and a big spoonful of creamy dill sauce. They’re fantastic this way, but sometimes I skip the bun and serve the burgers over creamy coleslaw, broccoli slaw (the broccoli version is my personal favorite). They are also lovely next to this snap pea salad.
For more side ideas, try our oven-roasted potatoes, baked sweet potato fries, or homemade French fries. Or try one of our easy salads like our arugula couscous salad, creamy cucumber salad, or shaved fennel salad.
More Burger Recipes
For more salmon meals, you can browse our favorite, most made salmon recipes here!
Salmon Burgers
- PREP
- COOK
- TOTAL
We’re so happy to add this fresh salmon burger to our ever-growing list of salmon recipes. It’s genuinely one of my top ways to use salmon right now. Use a higher-fat variety of salmon, like king salmon or Atlantic (thawed frozen salmon is fine!).
You Will Need
1 pound skinless, boneless salmon fillets, preferably king or Atlantic (450 g)
1 tablespoon Dijon mustard
2 teaspoons finely grated lemon zest, grated on a microplane
¾ teaspoon fine sea salt
½ teaspoon fresh ground black pepper
½ teaspoon smoked paprika
1 large egg
½ cup finely chopped red bell pepper, from half a medium pepper (60 g)
3 tablespoons minced shallot, from 1 small shallot (30 g)
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
¼ cup panko breadcrumbs (20 g)
1 tablespoon olive oil, for cooking
4 soft hamburger buns, split and lightly toasted
1 batch creamy dill sauce, as needed
Leaf lettuce, as needed
Directions
1Prep: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper (skip this if you plan to use an oven-safe skillet to sear and bake).
2Make the binder: Add 4 ounces of the salmon (a quarter of the total amount of salmon) to the bowl of a food processor. Top with the Dijon mustard, lemon zest, salt, pepper, smoked paprika, and egg. Puree until smooth. Scrape into a mixing bowl.
3Make the burger mix: Dice the remaining 12 ounces of salmon into ¼ inch pieces, then add to the bowl. Add the red bell pepper, shallot, dill, and parsley then fold it all together. Sprinkle the breadcrumbs over the top and fold again until just combined. Cover and refrigerate for 15 minutes.
4Cook the burgers: Form the mixture into 4 equal patties (about ¾ inch thick). Heat olive oil in a skillet over medium heat. Brown the patties for 2 to 3 minutes per side. Transfer to the baking sheet (or, if it is oven-safe, slide the oven-safe skillet into the oven) and bake until firm and opaque in the center, about 8 minutes. Let rest for 3 to 5 minutes before serving on the buns.
Adam and Joanne's Tips
- Storing: Keep cooked burgers in an airtight container in the fridge for up to 4 days. Freeze for up to 1 month (we only recommend freezing if you have used fresh, not previously frozen fish). Thaw overnight in the fridge and reheat in the oven or toaster oven (around 325°F), or in a skillet with a lid and a tablespoon or two of water to create a steamy environment.
- The nutrition facts provided are estimates and do not include the bun, sauce, or lettuce.
Yum! These were so easy to prepare and came out so flavorful! We went without the buns and paired it with a yummy baked potato and some bok choy on the side (random green veggie I had lying around!). Thanks for always coming in clutch with the easy but delicious dinner recipes.
Yum! So happy you enjoyed it. We love bok choy 🙂
Made these tonight and they were fantastic! I love that these were so full of salmon rather than filler. I used greek yogurt in my dill sauce and it turned out great too.
Wonderful! We are so happy you loved the recipe 🙂
Made these last week and they were fantastic. And if you want to cut carbs, just omit the buns because they were delish. I loved the lemon coming thru the flavors.
Love it! We are so happy you enjoyed them 🙂
Made these tonight and they were delicious! Much easier to make than I would have thought. Great flavor! I served mine with a spicy mayo instead of the lemon dill sauce but will try that next time!
So glad I tried this recipe!
That’s wonderful, Wendy! Thanks for coming back and letting us know!