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My kids lose their minds when I tell them we’re having Salmon Burgers for dinner. And honestly? So do I! Made with fresh salmon, salty capers, and fragrant dill, these come together with barely any effort, and they never disappoint.
Table of Contents
The secret weapon is the lemon yogurt sauce. My kids are borderline obsessed with it. Add fresh avocado, crisp lettuce, and a ripe tomato and you’ve got a burger that gives beef a serious run for its money.
Why You’ll Love This Recipe
- 5 simple ingredients in the patty itself, no fillers, no fuss
- Fresh salmon makes a night-and-day difference over canned
- Golden and slightly crispy outside, tender and moist inside
- Ready in minutes once the patties have chilled.
- Kids and adults alike go crazy for them!
If you’re on a mission to mix up burger night with something lighter than beef, these fit right in alongside our Middle Eastern Chicken Burgers and the Best Turkey Burgers. All three are weeknight-friendly and genuinely kid-approved.
The Ingredients
- Fresh salmon, skin removed: I pick mine up fresh from the farmers market every week and it makes a real difference. Look for vibrant color and a firm texture.
- Large egg: This helps the burgers hold together.
- Capers: I just can’t get enough of the salty, briny flavor! No capers? Finely chopped green olives work as a substitute.
- Fresh dill (or 1 tsp dried): Salmon and dill compliment each other really well.
- Kosher salt: enhances all the other flavors.
- 1 tablespoon oil (for cooking)
- Burger buns: We love brioche, but any buns you prefer are great here.
- Toppings: lemon dill yogurt sauce, avocado, lettuce, tomato
*For a full list of ingredients and measurements, see the recipe card below.*
Step by Step Instructions
- Make the mixture. Pulse the salmon, egg, capers, dill, and salt in a food processor until just combined. You should still see small pieces of salmon. Don’t over-process or you’ll lose the texture.
- Form the patties. Shape into 4 patties on a foil-lined sheet pan. The mixture is sticky, so wet hands make this much easier. Refrigerate the patties (don’t skip this!). Chill for at least 1 hour. This is what keeps the patties together in the pan.
- Cook. Heat oil in a skillet over medium-high heat. Cook for 3 minutes per side until golden brown and slightly crispy. The internal temperature should reach 145°F. Use a wide spatula and be deliberate when flipping, since salmon burgers are more delicate than beef.
- Build and serve. Top with lemon dill yogurt sauce, avocado, lettuce, and tomato or any toppings you love, and dig in.
Tips for the Best Salmon Burgers
- Pulse, don’t blend. Short bursts in the food processor keep the texture right. Over-processing leads to mushy patties.
- Wet Hands. If the mixture is sticking too much to your hands when forming the patties, wet them (your hands, not the patties!) and that will help!
- Don’t skip the chill. One hour in the fridge is the single biggest factor in keeping your patties intact. Even if you only have 30 minutes, that can help.
- Use the right spatula. Wide, thin-edged, and decisive. If a patty starts to break, press it back together and let it sear a little longer before moving it.
- Make the sauce. The lemon dill yogurt sauce is what my kids obsess over. It genuinely makes the burger in our opinion.
- Nothing goes to waste. If you have a dog, don’t throw away the salmon skin. Roast it up and give it to them. It does wonders for their coat!
Make Ahead and Freezer Instructions
Leftover salmon burgers keep up to 3 days in the fridge in an airtight container. Reheat gently in a skillet over low heat.
To freeze, form the patties, freeze flat on the sheet pan for 30 minutes, then transfer to a labeled zip-lock bag. They keep for up to 4 months. When ready to cook, defrost in the fridge for 24 hours and follow the steps above. Perfect for busy weeknights.
Sides to Pair with This Recipe
FAQs
You can, but fresh is strongly recommended. The flavor and texture are significantly better. If using canned, drain it very well and expect a softer patty.
Chill the patties for at least an hour before cooking and use medium-high heat so you get a proper sear. A wide spatula and a confident flip help too.
Yes! Grill over medium-high heat on a well-oiled grate for 3 to 4 minutes per side. A fish spatula is your best friend here.
Yes! Salmon is rich in omega-3s, lean protein, and vitamins B12 and D. It’s lower in saturated fat than beef and higher in heart-healthy fats.
More Simple Salmon Recipes
Next time you and your family are looking to have a burger night, throw these salmon burgers in the mix! They might end up being your new go-to alternative to a traditional beef burger! As always, let me know what you think and tag me @weelicious if you make this one!
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Salmon Burgers
Equipment
- Food Processor
Ingredients
For the Salmon Burgers:
- 1 pound fresh salmon, skinned
- 1 large egg
- 1 tablespoon capers
- 1 tablespoon fresh dill (or 1 tsp dried dill)
- 1/2 teaspoon kosher salt
- 1 tablespoon oil (for cooking)
- 4 burger buns
- toppings of choice: lettuce, tomato, avocado, onion, etc
For the Lemon Yogurt Sauce
- 1/2 cup plain Greek yogurt
- juice of 1 lemon
- 1 tablespoon dijon mustard
- 1/2 teaspoon kosher salt
Instructions
- Pulse the salmon, egg, capers, dill, and salt in a food processor until just combined. You should still see small pieces of salmon. Don't over-process or you'll lose the texture.
- Shape into 4 patties on a foil or parchment lined sheet pan. The mixture can sticky, so wet hands make this much easier.
- Chill for at least 1 hour. This is what keeps the patties together in the pan. Chilling allows the proteins to firm up so they don't fall apart during cooking. Even 30 minutes helps if you're short on time.
- Heat oil in a skillet over medium-high heat. Cook for 3 minutes per side until golden brown and slightly crispy. The internal temperature should reach 145°F. Use a wide spatula and be deliberate when flipping, since salmon burgers are more delicate than beef.
- Make the lemon yogurt sauce by combining the yogurt, lemon juice, dijon mustard and salt in a small bowl.
- Place patties on a bun and top with lemon yogurt sauce, avocado, lettuce, and tomato, or any other desired toppings.
So good! And easy! And the lemon yogurt sauce really did make these.
So glad you loved these! They’re a hit at our house. And thanks for the rating. It helps other people find my recipes more easily! 🙂
What kind of salmon do you recommend using? Does it matter if it’s Coho?
Any kind of salmon will work!
Can I use canned salmon? These look delicious!
For sure!
Dumb question…is the salmon raw or cooked before you process it and make it into the patties?
It’s raw before you put it in the food processor!
Hi Catherine. Can you make these using canned salmon? If so, what kind should I use and how much? Thanks.
Hi Ashley! Canned salmon would work for this. Any kind will do – and you’ll need the same amount the recipe calls for (1 pound).
I made this last night and it is awesome. Super easy and delicious.
Feta and red pepper sounds delish! Yes, just make sure you use the egg. Freezing after forming the patties should work beautifully!
I’m really not a fan of capers. Do you have a suggestion for alternative to add more flavor? At wholefoods they had feta and red pepper salmon burgers. I guess you could really add anything, just make sure you have the egg so they stay together, right? I’m using frozen salmon and thawing it out, so I guess I could freeze them after I cook them?
Thanks for such an awesome website. It has changed the way we eat and helped me budget and get organized. You are awesome Catherine!
I just tried this recipe and it’s great. Everyone loves it!
We only use WILD salmon though becasue it’s better for our kids.
I’m also pregnant again so wild is the safe choice for me too.
Thanks!
yeah, I also had salmon patties, with cracker crumbs, eggs, and mustard for flavoring — I still really like those. mmm, salmon.