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The Best Salmon Burgers Recipe
5 from 8 votes

The Best Salmon Burgers Recipe

These flavor-packed salmon burgers are made with fresh salmon and served with a creamy herb aioli. This recipe elevates healthy dinners to a new level of easy and delicious. Step-by-step instructions for grilling, pan searing and air fryer are provided.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 289 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Mediterranean, American

Ingredients

For the Burgers:
  • 1 1/4 pounds salmon filet 20 ounces, skinless and pin bones removed, cut into 1-inch pieces
  • 2 tablespoons Dijon mustard
  • 1 tablespoon mayonnaise olive oil mayonnaise can be used
  • 1 shallot about 2 tablespoons, minced, small
  • 1 tablespoon capers drained
  • 1 tablespoon lemon juice
  • 1 tablespoon dill chopped, fresh
  • 1 teaspoon sea salt or kosher salt
  • 1/4 teaspoon black pepper ground
  • Pinch cayenne pepper optional
  • 1/2 cup breadcrumbs
For the Creamy Herb Aioli:
  • 1/3 cup mayonnaise Greek yogurt can be used
  • 1 garlic grated Juice of half lemon 2 tablespoons capers, drained and roughly chopped, small clove
  • 1 - 2 tablespoon dill chopped or basil
  • 1 tablespoon scallions chopped
  • salt to taste
  • black pepper to taste
Burger Fixings (choose your favorite)
  • 4 Brioche buns
  • butter or bib lettuce leaves or arugula
  • tomato slices
  • red onion slices
  • avocado slices

Instructions

To Make the Salmon Burger
    Cup of Yum
  1. Add the salmon, mustard, mayonnaise, shallot, capers, lemon juice, dill, salt and pepper and pinch of cayenne (if using) into a food processor or blender.
  2. Pulse until coarsely ground, scraping down the sides as needed. Don’t process too much. You want to keep some texture without turning the mixture into a smooth purée.
  3. Transfer the salmon mixture to a mixing bowl then add the breadcrumbs and gently mix to combine.
  4. Divide the salmon mixture into 4 patties of about 1/2 - 3/4 inch thick. Place the patties on a parchment-lined baking sheet or large plate. Cover and refrigerate for 15 to 20 minutes before cooking. While the salmon burgers chill, prepare the herb aioli.
To Make the Herb Aioli
  1. In a bowl combine the mayonnaise, grated garlic, lemon juice, capers, dill and scallions. Season with salt and pepper to taste. Mix well. Cover and refrigerate until ready to use.
Cook the Salmon Burgers:
On the Grill:
  1. Heat the grill to medium-high heat (about 400 degrees Fahrenheit). Right before grilling, generously oil the grill grates. Reduce the heat to medium and grill the patties, covered for 4 minutes. Gently, flip the burgers and cook for about 3- 4 minutes or until the salmon burger's internal temperature reaches between 125ºF and 130ºF (for medium rare). Remove from the grill.
  2. Grill the buns until they are warm and lightly toasted. Serve.
On the Stovetop:
  1. Add 1 tablespoon of oil into a sauté pan and swirl the pan to coat. Once the oil is hot, add the patties and cook for about 3-4 minutes or until golden brown. Gently, flip the burgers and cook for about 3-4 minutes or until the salmon burger's internal temperature reaches between 125ºF and 130ºF (for medium rare)
  2. Toast the buns in the oven or toaster oven and serve.
Air Fryer Salmon Burgers
  1. Spray the air fryer basket with oil. Place the salmon patties in the prepared basket, leaving some space between each burger.
  2. Set the air fryer temperature to 350 degrees Fahrenheit. Cook burgers for 3-4 minutes then, flip the burgers and cook for about 3-4 minutes or until the salmon burger's internal temperature reaches between 125ºF and 130ºF (for medium rare) Remove patties from the air fryer.
To Serve:
  1. Place the salmon burgers on the toasted buns (you can also use lettuce leaves if preferred), top with the creamy aioli and your favorite toppings.

Notes

  •  
  •  
  • Prevent Burgers from sticking: When grilling, oil the grill grates and brush a bit of oil over each burger patty. This prevents the burgers from sticking.
  • Use a Food Processor or a Knife: To chop the salmon you can use a food processor (for convenience) or a knife. Both will do the job! Don’t over-process.
  • Refrigerate Before Cooking: After forming the salmon patties, refrigerate them for at least 15 minutes before pan frying, grilling or air frying.
  • Make Ahead: Salmon burgers can be made a day ahead of time. Keep them in a sealed container in the refrigerator until ready to cook.
  • Storing: Leftover salmon patties can be stored in an airtight container in the refrigerator for up to 2 days.
  • Freezing: Cooked and uncooked salmon burgers patties can be individually wrapped and stored in a freezer-safe resealable plastic bag or container in the freezer for up to 3 months.

Nutrition Information

Calories 289kcal (14%) Carbohydrates 12g (4%) Protein 31g (62%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 4g (20%) Trans Fat 0.01g (1%) Cholesterol 79mg (26%) Sodium 904mg (38%) Potassium 761mg (16%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 76IU (2%) Vitamin C 2mg (2%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 289

% Daily Value*

Calories 289kcal 14%
Carbohydrates 12g 4%
Protein 31g 62%
Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 79mg 26%
Sodium 904mg 38%
Potassium 761mg 16%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 76IU 2%
Vitamin C 2mg 2%
Calcium 51mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.