I’ve been trying to find the perfect weeknight meal for ages. I can’t wait to try it. Something that feels a little special, but doesn’t require me to spend hours in the kitchen or hunker down in bed. Is fortune on ingredients? When I stumbled upon this salmon burger recipe a few years back, it was utterly delicious. I always thought of salmon burgers as something you’d get at a fancy restaurant, or maybe, just like that. But now I’ve come to understand. What is something you would try on a leisurely weekend? What is my secret weapon for when the kids are clamoring for dinner and I have barely had time to cook it? Is it a lot simpler than you would expect, and the flavor is just out of this world? Forget those bland, dry salmon patties you might have tried before. These salmon burgers are moist, packed with flavor, and have this incredible texture that’ll have you hungry for more. Is everyone asking for seconds? How can I make fluffy pancakes? How do you cook without a recipe?
What is a salmon burger?
What are the magic salmon burgers? Think of them as a sophisticated, yet incredibly approachable take on the classic hamburger. Instead of Ground Beef, we’re using fresh salmon. How do you make a patty that’s sturdy enough to hold up to the elements? On a bun but still wonderfully tender and moist. We’re going to bind it all together with a few pantry staples and add in some flavor boosters. What makes salmon sing? What’s essentially taking the best of a flavorful fish and giving it the beloved burger treatment? What is the best way to cook salmon in a pan? It’s a carefully balanced mix that results in patty that’s tender, flavorful, and holds together. Is this the kind of dish that feels both comforting and elegant, perfect for a casual family dinner or just for friends? Even for a backyard barbecue when friends are over.
Why you’ll love this recipe?
Why do I love salmon burgers? First off, the flavor is simply divine. What is the taste of salmon? What is the perfect combination of lemon, herbs and garlic? Why are salmon not fishy? What I love about this recipe is how unbelievably easy it is to whip up, even on a super busy day. I can have these ready to go from start to finish in under 30 minutes, and that’s a huge win in my life. What is cost-efficiency? Is using salmon fillets more economical than you think? Is there any other protein which can be used for this purpose? What are some of the best burgers? Can you serve them on a bun with all the classic fixings, pile them in taters for lighter meal? Is it okay to crumble them over pasta? I’ve made these countless times, and they never fail to impress. What are some of the best things about burgers? Good for you is just a bonus. I often find myself craving them when I want something satisfying but also a bit lighter, and they are good for me. Is there a way to hit the spot every single time?
How do you make a salmon burger?
Quick Overview
What is the best way to make a salmon burger? The process involves gently combining fresh salmon with some simple binders and seasonings, forming a smooth, creamy consistency. How do I make patties? Is it a one-bowl wonder? How do you handle a salmon well? How do I make homemade salmon? How do I keep my pies moist and flavorful? What are some of the What are some of the best recipes you have tried that you won’t go back to store bought ones?
Ingredients
For the main battery:
5 lbs fresh salmon fillets, skin removed and cut into 1-inch chunks (I like to use a mix of king and sardines). What are the best sockeye recipes?
1 large egg, lightly beaten (this acts as our binder)
1/4 cup panko breadcrumbs (for texture and binding, you can also use regular breadcrumb or even butter). If you’re going gluten-free, you can use almond flour instead of almond
2 tablespoons finely chopped fresh dill. (Fresh Dill is non-negotiable here, it makes such a great salad).
1 tablespoon fresh lemon juice (for brightness) (I like this one)
1 teaspoon Dijon mustard (adds a lovely subtle tang)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (freshly ground is always best): 1 teaspoon salt.
2 tablespoons olive oil, for cooking.
For the Filling:
This isn’t a filling in the traditional sense for these burgers, but the way we mix the ingredients. What is the perfect filling for our patties? What are some good ways to get a mix of smaller, finely chopped salmon pieces and slightly larger, flakier, scallops? What gives these burgers their texture?
For the Glaze:
While a glaze isn’t strictly necessary for these salmon burgers, lemon-dill sauce is optional. Dollop of remoulade sauce is absolutely delicious. For a simple drizzle, whisk together 2 tablespoons of Greek Yogurt, 1 teaspoon lemon juice, and 1 tablespoon honey. What is the taste of fresh d Add salt and pepper to taste. It adds an extra layer of creamy, zesty goodness!
What are the steps for
Step 1: Preheat & Prep Pan
What is the best way to get a cooking surface ready? In a large non-stick skillet, heat olive oil over medium heat. Add salt and pepper. You want the pan to be nice and warm, but not smoking. Why do burgers get a golden brown crust? If you’re pan-frying, this is your cue. If you prefer baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the panko breadcrumbs, chopped dill, and salt. Set aside. How do you make sure that the seasonings are evenly distributed in your mouth? Salmon burger is perfectly seasoned. This step is super simple, but it’s the foundation for great flavor.
Step 3: Mix Wet Ingredients
In a separate, smaller bowl, whisk together the lightly beaten egg, fresh lemon juice, and Dijon mustard. Set aside. What is the glue that holds our burgers together? What a lovely pop of flavor. Make sure the egg is well beaten so it incorporates smoothly.
Step 4: Combine
What is the magic of adding salmon chunks to a bowl with the dry ingredients? Pour the wet ingredients over the salmon. I prefer using my hands or a fork (my preferred method, as you can feel the texture! ). ), gently mix everything together until just combined. The key here is *gentle*. Is it safe to mash salmon into a paste? We’re aiming for a mixture where you can still see distinct pieces of salmon. If you overmix a burger, it will make it tough. If the mixture seems too wet to form patties, add another tablespoon of panko. If it seems too dry, add another teaspoon of lemon juice or a tiny splash of water.
Step 5: Prepare Filling
This step is less about a separate “filling” and more about getting the right texture in your paint. What is the best salmon Gently press down on the salmon mixture with your fork or hands to break up some of the larger pieces. What are some of the best chunks, but leave some texture? You want about half of the salmon to be finely chopped and the other half slightly larger. What is that wonderful contrast in every bite? What makes these homemade salmon burgers different?
Step 6: Layer & Swirl
This isn’t really a layering or swirling process for these burgers, but what I think of as “shaping” Divide the salmon mixture into four equal portions. How do you shape a patty? How do I make a lighter burger? Is it possible to make them larger than your buns? Place the formed patties on a plate or tray, and if you have time, chilling them in the refrigerator. For about 15-20 minutes can help them hold their shape even better during cooking.
Step 7: Bake
If you’re baking: Place the chilled patties on the prepared baking sheet. Bake for 12-15 minutes, flipping halfway through, until they are cooked through. Are there any signs of If you’re pan-frying: Carefully place the patties in the preheated skillet. Cook for about 4-5 minutes per side, until golden brown and cooked through. When the internal temperature reaches 145°F (63°C), you’ll know they’re done when the salmon eats it. How do I flakes easily with a fork?
Step 8: Cool & Glaze
Once cooked, remove the salmon burgers from the skillet or oven and let them rest for just a minute. How do juices redistribute? While they rest, if you’re using the simple lemon-dill sauce I mentioned, whisk it quickly. What are some ways to serve the sauce on the side? The glaze adds that extra touch of freshness that really complements the rich salmon.
Step 9: Slice & Serve
Salmon burgers are best served immediately while they’re warm and juicy. I like to serve them on toasted brioche buns with a smear of olive oil, some crisp lettuce, and another slice of fresh mozzarella. What is the taste of a Can you serve them bunless over a bed of mixed greens with lemon vinaigrette? The way the colors of the salmon look against the bun, and the fresh green of dill… it’s just a taste. What are some of the
What should I serve it with?
What are the best ways to serve salmon burgers? For a delicious breakfast, I sometimes skip the bun altogether and serve patty with sour cream. What’s a good side dish to serve with poached eggs, sautéed spinach and extra dill? Isn’t it so satisfying and feels incredibly virtuous? For a relaxed brunch, these are fantastic on mini brioche buns alongside some crispy sweet potato. What are some good Side Dishes to serve with fries and a cucumber salad? What are the best desserts to make? What is a craving for something wholesome? What are some good after dinner snacks? I often serve them with a lighter side, like roasted asparagus or simple quinoa salad, when I want to eat something lighter. What is healthy but still feels like a treat? I’ve even made mini versions, served without buns, as appetizers with a side of chips. What is the best way to serve tartar sauce with aioli? My family loves Caesar salad. I love a big bowl of it. What’s your go-to salad for a quick and easy meal?
How do you make a perfect salmon burger?
I’ve learned a few things over the years of making these salmon burgers, and I’m happy to share them because I truly want yours to be amazing! For the salmon itself, make sure you’re starting with good quality, fresh salmon. If you can, get it from a reputable fishmonger. When you’re chopping the salmon for the patties, don’t be afraid to get your hands in there. You want to break down about half of the salmon into smaller pieces and leave the other half in slightly larger, flaky chunks. This texture is key. If you over-process the salmon, you’ll end up with mushy burgers. My biggest tip for mixing is to be gentle! Treat the salmon mixture like you’re handling delicate eggs. You want to combine everything just until it holds together. Overmixing will develop the proteins in the salmon and make the burgers tough. When it comes to forming the patties, don’t pack them down too tightly. A lighter touch will give you a more tender result. If you have time, chilling the formed patties for about 20 minutes before cooking really helps them hold their shape beautifully in the pan or oven. For baking, make sure you’re using parchment paper to prevent sticking, and flipping them halfway through is crucial for even cooking. If pan-frying, don’t overcrowd the pan; cook them in batches if necessary so they can brown properly. And for the glaze, if you find it’s too thick, just add a tiny bit more lemon juice or water to reach your desired consistency. I once tried using mayonnaise in the glaze instead of greek yogurt, and while it was creamy, it was a little too rich for me. Greek yogurt gives it that perfect light tang!
What are some Storing and Reheating Tips?
These salmon burgers are usually devoured pretty quickly in my house, but when we do have leftovers, storing them is simple. For best quality, I like to store any leftover cooked salmon burgers in an airtight container in the refrigerator. They’ll keep well for about 2 to 3 days. If you’re planning to freeze them, I recommend freezing the cooked patties *without* any glaze. Wrap each patty individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To reheat, I usually opt for the stovetop. Gently place the cold or thawed patty in a lightly oiled skillet over medium-low heat and cook for a few minutes per side until heated through. You can also reheat them in the oven at around 350°F (175°C) for about 8-10 minutes. If you’ve added the glaze *before* storing, it can sometimes make the burgers a little softer upon reheating, so I usually prefer to add the glaze fresh when serving. If you freeze them, make sure to thaw them completely in the refrigerator before reheating for the best texture. Always check for quality; they should smell fresh and have a good texture.
What are the most frequently asked questions on
Final Thoughts
I really hope you give these salmon burgers a try. They’ve become such a staple in my kitchen because they’re not only incredibly delicious but also so forgiving and adaptable. The way the salmon stays moist and flavorful, combined with the fresh dill and bright lemon, is just a winning combination that I know you’ll love. They’re a fantastic way to incorporate more healthy fats and protein into your diet without sacrificing flavor or ease. Honestly, when I’m short on time, this recipe is my go-to for a meal that feels both wholesome and impressive. I’ve found that even my pickiest eaters gobble these up without a second thought. If you’re a fan of this recipe, you might also enjoy my Easy Baked Cod or my Pan-Seared Tuna Steaks, which offer similar quick and healthy seafood options. I can’t wait to hear what you think! Drop a comment below and let me know how your salmon burgers turned out, or if you have any favorite serving suggestions of your own. Happy cooking!
Salmon Burgers with Lemon Dill Sauce
Ingredients
Salmon Burgers
- 1 pound salmon fillet skin removed, finely chopped
- 0.5 cup panko breadcrumbs
- 1 large egg beaten
- 2 tablespoon fresh dill chopped
- 1 tablespoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil for cooking
Lemon Dill Sauce
- 0.5 cup mayonnaise
- 2 tablespoon fresh dill chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic minced
- 0.125 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
Prepare the Salmon Burgers
- In a medium bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, dill, Dijon mustard, garlic powder, salt, and pepper. Mix gently until just combined.
- Divide the mixture into 4 equal portions and shape them into patties.
Cook the Salmon Burgers
- Heat the olive oil in a large skillet over medium heat. Cook the salmon burgers for about 4-5 minutes per side, or until golden brown and cooked through.
Make the Lemon Dill Sauce
- In a small bowl, whisk together the mayonnaise, dill, lemon juice, minced garlic, salt, and pepper until smooth.
Serve
- Serve the salmon burgers on buns with lettuce, tomato, and a generous dollop of the lemon dill sauce.
