Salmon Burgers are some of the most delicious and healthiest burgers you could choose! These scrumptious patties are made with fresh salmon and bursting with flavor from capers and dill. They’re so easy to prepare and everyone in our family adores them.

Overhead view of 4 salmon burgers on a serving plate.Pin
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Why I Love This Recipe

  1. Heart-Healthy Goodness: Salmon is rich in omega-3 fatty acids, those little wonders that are great for your heart and overall well-being. Swapping out your regular beef patty for a salmon one is like giving your heart a high-five!
  2. Flavor Explosion: Salmon brings a delectable flavor to the table that dances with your taste buds. Imagine a burst of flavor that leaves you craving more with every bite.
  3. Versatility Galore: You can experiment with various seasonings, herbs, and sauces and toppings to create your signature Salmon Burger masterpiece. This delicious Lemon Yogurt Sauce really takes these burgers to the next level.
Salmon burger with lettuce, tomato and lemon yogurt sauce.Pin

The Ingredients

  • fresh salmon, skinned
  • egg
  • capers
  • fresh or dried dill
  • kosher salt
  • oil (for cooking)

How to Make Easy Salmon Burgers

  1. Make salmon mixture: Place the salmon, egg, capers, dill and salt in a food processor and pulse until just combined (you should still see tiny pieces of salmon).
  2. Form patties: Form into patties and place on a sheet tray lined with foil or plastic wrap (mixture will be sticky. Using wet hands will make forming the patties much easier).
  3. Refrigerate: Cover and refrigerate the salmon patties for 1 hour.
  4. Cook: Heat oil over medium/high heat in a large skillet. Cook the patties for 3 minutes on each side.
  5. Build burgers and serve: Place on a bun and top with desired accompaniments. Serve.
Open faced salmon burger topped with tomato and dollop of lemon yogurt sauce.Pin

Tips for Crafting the Perfect Salmon Burger

  • Quality Matters: Start with fresh, high-quality salmon fillets. You want that rich, vibrant color and firm texture.
  • Chill Out: If you have the time, you can pop your burger mixture into the fridge for about 30 minutes before shaping. This can make the mixture easier to work with. Then refrigerate them again after you form the patties.
  • Gentle Handling: Be gentle when forming your patties – no need to compact them too tightly. If the mixture is sticking too much to your hands, wet them (your hands, not the patties!) and that will help!
  • Grill or Pan Fry: You can either grill your burgers for that wonderful char or pan-fry them for a crispy crust. Whichever way you choose, they’ll be delicious.
  • Top It Off: Go wild with toppings! Avocado slices, a dollop of Lemon Yogurt Sauce ,or a tangy slaw – take your pick and make it uniquely yours.
Overhead shot of salmon burgers.Pin

Meal Prep Salmon Burgers

If you want to freeze some of these patties to have on hand for busy weeknights, here’s how you do it! After you form the patties, freeze for 30 minutes on the sheet pan then place them in a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow the rest of the steps in the recipe card below.

Sides to Pair with This Recipe

Salmon burgers on serving tray.Pin

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! 

Pin

Salmon Burgers

Salmon Burgers are some of the most delicious and healthiest burgers you could choose! These scrumptious patties are made with fresh salmon and bursting with flavor from capers and dill.
No ratings yet
Course: Dinner
Servings: 4
Prep Time 5 minutes
Cook Time 6 minutes
Refrigerate 1 hour
Total Time 1 hour 11 minutes

Equipment

  • Food Processor

Ingredients  

  • 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
  • 4 burger buns
  • toppings of choice: mayonnaise, lettuce, tomato, avocado

Instructions 

  • Place the first 5 ingredients in a food processor and pulse until just combined (you should still see tiny pieces of salmon).
  • Form into patties and place on a sheet tray lined with foil or plastic wrap (mixture will be sticky. Using wet hands will make forming the patties much easier).
  • Cover and refrigerate the salmon patties for 1 hour.
  • Heat oil over medium/high heat in a large skillet.
  • Cook the patties for 3 minutes on each side.
  • Place on a bun and top with desired toppings.
  • Serve.

Video

Notes

To Freeze: After step 2, freeze for 30 minutes in the freezer then place patties in a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 4-7.
Canned Salmon: While I prefer to use fresh salmon, you can use canned for this recipe if that’s what you have on hand or want! You’ll need the same amount of canned salmon as the recipe calls for if using fresh. 
Chill Time: If you have the time, you can pop your burger mixture into the fridge for about 30 minutes before shaping. This can make the mixture easier to work with. Then refrigerate them again after you form the patties.
Gentle Handling: Be gentle when forming your patties – no need to compact them too tightly. If the mixture is sticking too much to your hands, wet them (your hands, not the patties!) and that will help!

Nutrition

Calories: 210kcal | Protein: 24g | Fat: 12g | Cholesterol: 110mg | Sodium: 430mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Dumb question…is the salmon raw or cooked before you process it and make it into the patties?

  2. Hi Catherine. Can you make these using canned salmon? If so, what kind should I use and how much? Thanks.

    1. 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).

  3. Feta and red pepper sounds delish! Yes, just make sure you use the egg. Freezing after forming the patties should work beautifully!

  4. 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!

  5. 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!

  6. yeah, I also had salmon patties, with cracker crumbs, eggs, and mustard for flavoring — I still really like those. mmm, salmon.

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