Classic Salmon Burgers

Fire up the grill and serve Classic Salmon Burgers to the whole family! These simple salmon burgers highlight the freshness and flavor of Alaskan sockeye salmon. Combine bite-sized salmon pieces with an egg, panko breadcrumbs, soy sauce, lemon zest and seasonings to create the patties, then cook on a grill pan (or outside on the grill) for the ultimate fish burger! Serve with fresh avocado slices and lettuce, then enjoy immediately. SO tasty!

When I was a kid, my family traveled to East Tennessee once a year for a mountain adventure.

I remember absolutely ADORING those long weekends, spent hiking, fishing and enjoying nature.

I know, I know. Those of you who know me are probably shocked because I’m not an outdoorsy gal… but I love a good camping adventure, so long as cabins and running water are involved.

For whatever reason, I loved spending time by the water at dawn and dusk, fishing for whatever was swimming nearby.

And while I haven’t been fishing in years — I was scarred as a camp counselor who had to teach her camp kids to fish and simultaneously not lose an eye/hand/ear to a flying hook — I remember those days fondly.

So it should come as no surprise that I’ve enjoyed eating fish since I can remember.

That’s part of the fun of fishing, right?

Why I love this recipe:

Obviously, these salmon burgers are a little higher brow than the fish we caught in East Tennessee.

And since Winston spent a month in Alaska earlier this summer, I thought it would be fun to turn a gorgeous salmon filet into a burger.

Before we get into it: Yes, I’m well aware that salmon is an expensive fish, depending on your proximity to the ocean and where the fish was caught.

And yes, since it’s expensive, I realize some might not want to turn it into a burger. If that’s how you feel, that’s fine. I get it. Just don’t make this recipe, then get upset because I asked you to cut up a gorgeous piece of fish and turn it into a burger.

But if you’re down for a Classic Salmon Burger and doing a little bit of work to make it happen?

It’s simple, yet flavorful and utterly delicious. And it’s the perfect kind of fancier burger to make for yourself this summer!

More burger recipes to try: Pan Fried Hamburgers | Juicy Lucy Burgers | Baked BBQ Turkey Burgers | How to Grill Turkey Burgers | Guacamole-Stuffed Fajita Burgers

What you need to make this recipe:

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• Large bowl
• Zester
• Cast iron grill or griddle (alternately, you can do this ON the grill, but proceed with caution)
• Metal spatula

Here is what you need to grab at the grocery store to make this recipe:

• Salmon — I used sockeye, but any type of fresh salmon should work here. Be sure to remove the skin and bones, if it’s not already skinless and deboned. I have not tried this recipe with canned salmon and do not recommend that at this time.
• Egg — this is the binder for our salmon patties. There is no substitute. A large egg from the store will work like a charm.
• Panko breadcrumbs — while you could use regular bread crumbs, I really like panko for their crunch factor. You could replace with almond flour, if you need these burgers to be gluten free.
• Low-sodium soy sauce — or tamari, if you prefer.
• Lemon zest — this adds a nice pop of citrus to the salmon burger recipe.
• Seasonings — I used a combination of medium-grain kosher salt and freshly ground black pepper to season these burgers. You could add some chopped fresh herbs, like fresh dill or even chopped green onions.
• Buns — use your favorite hamburger bun for this! I love a brioche bun, but honestly, they all work. I highly recommend toasting the bun.

The best salmon burger toppings:

As seen here, butter lettuce and sliced avocado are my two favorite toppings.

Other veggies, like thinly sliced red onion, fresh tomato slices or even sliced red bell peppers would be delicious.

Sauces would also work on this burger, like tartar sauce, dijon mustard, tzatziki sauce, etc.

How to make Salmon Burgers

Use a sharp knife to slice the salmon into ½” square pieces. Carefully cut this, as you want to keep the integrity of the salmon pieces without them becoming mushy.

Cutting the salmon this way took me about 10 minutes.

Transfer the salmon chunks into a large mixing bowl.

Add the egg, panko, salt, pepper, soy sauce and lemon zest.

Use your hands to gently toss the salmon with the other ingredients until just combined, then divide the salmon mixture into four sections in the bowl. These will turn into the patties.

Shape mixture into four patties.

Preheat a skillet or grill pan over medium-high heat. If you’re using a pan, add a little bit of olive oil to ensure the patties don’t stick. You may also do this outdoors on a charcoal or gas grill.

Once hot, place the patties onto the pan. Sear on one side until crisp and browned.

Flip and cook the other side until equally crisp and golden brown.

Remove the burger patties from the heat, then transfer to toasted buns.

Add your favorite toppings before serving immediately. Serve with a lemon wedge to squeeze fresh lemon juice directly on top of the burger for a little more acidic pop.

Frequently Asked Questions

Can I use a food processor to make this salmon patty recipe?

No. I do not recommend using a food processor because it could potentially chop the salmon into too-small pieces and ruin the texture.

Quick tips and tricks to the best salmon burgers

• For best results, follow the recipe. That means using a fresh side of salmon or several fresh salmon fillets, not several cans of salmon.
• Add your own flavors and flair. The seasonings of this recipe are pretty basic (but delicious!), so feel free to mix in some fresh herbs, a few shakes of hot sauce, etc.
• Cook until the internal temperature of the burgers hits 145°F. Use an instant read meat thermometer to take its temperature.

And if you’re ready for a salmon burger? Scroll on down to the recipe card to get the recipe!

Classic Salmon Burgers

Erin Parker, The Speckled Palate

Fire up the grill and serve Classic Salmon Burgers to the whole family! These simple salmon burgers highlight the freshness and flavor of Alaskan sockeye salmon. Combine bite-sized salmon pieces with an egg, panko breadcrumbs, soy sauce, lemon zest and seasonings to create the patties, then cook on a grill pan (or outside on the grill) for the ultimate fish burger! Serve with fresh avocado slices and lettuce, then enjoy immediately. SO tasty!

5 from 5 votes

Cook ModePrevent your screen from going dark

Servings 4 salmon burgers

Calories 426 kcal

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Ingredients

  

1x2x3x

• 1 ¼ lbs. sockeye salmon skinless and deboned
• 1 egg
• ¼ cup panko breadcrumbs
• 1 tablespoon low-sodium soy sauce
• 1 lemon zested
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Butter lettuce
• Avocado sliced

Equipment

• Sharp knife
• Wooden cutting board
• Large mixing bowl
• Rubber spatula
• Cast iron griddle
• Cast iron skillet

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Instructions

 

• Using a sharp knife, slice the skinless, deboned salmon into ½” square pieces. (Carefully cut this, as you want to keep the integrity of the salmon pieces without them becoming mushy. Cutting the salmon down took me about 10 minutes.)
• Place the salmon into a glass bowl, and add the egg, panko, salt, pepper, soy sauce and lemon zest.
• Using your hands, toss the salmon until just combined.
• Separate into four evenly sized patties.
• Preheat a skillet or grill pan over medium-high heat with a little bit of olive oil.
• When the pan is hot, place the salmon patties into it, and sear on one side.
• Once one side is crisp and browned, flip and cook the other side until equally browned.
• Remove the salmon patties from the heat, and place on the toasted buns.
• Place avocado slices on top of the burgers and a leaf of butter lettuce beneath them. Serve immediately.

Notes

Ask your fishmonger to skin and debone the salmon. This will make your hands-on time at home a LOT quicker and easier.

The salmon patties should take 5-9 minutes, depending on the heat you’re using. You want to ensure that the centers of the patties are cooked through since you’re using an egg as a binder for this recipe.

These burgers can also be cooked on the grill. Cook times will change, depending on the heat.

Nutrition

Serving: 1salmon burgerCalories: 426kcalCarbohydrates: 11gProtein: 36gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 19gCholesterol: 136mgSodium: 555mgFiber: 4gSugar: 1g

Keyword burger, burger recipe, dinner, easy fish recipe, easy salmon, fish, fish recipe, salmon, salmon recipe, seafood

Course Entrees

Cuisine American

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