Salmon Burgers

Give your summer cookout a Mediterranean twist with these easy and flavorful salmon burgers! Serve the juicy salmon patties in a bun, wrapped in lettuce, or on a bed of arugula with fresh veggies. 

No more settling for lackluster, dry salmon patties! After lots of testing, I’ve learned a few tricks to make juicy salmon burgers every time. First, many recipes add breadcrumbs into the patty mixture. I’ve found this draws out the moisture and dries out the fish. Instead, I make these salmon burgers “crabcake-style,” using the breadcrumbs as a coating (feel free to use gluten-free).

Second, Mediterranean seasonings take the flavor to the next level. Green onion and herbs add bursts of freshness. A blend of warming coriander, tangy sumac, and sweet paprika adds to the intrigue. A final squeeze of lemon juice adds a tang to balance the rich, buttery salmon. 

Crunchy yet tender, these salmon patties are a winner! Make a Mediterranean-style burger night with Greek-Style Oven Fries on the side. Or use them as a healthy protein to top simple salads, like Lemony Arugula Salad with Avocado.

Table of Contents

1. Ingredients and Substitutions for this Salmon Burger Recipe
1. For the Salmon Patties
2. For Serving
2. How to Make Salmon Burgers
1. Make the Salmon Patties
2. Cook, Assemble, and Serve
3. What to Serve with Salmon Burgers
4. More Salmon Dinner Recipes 
5. Salmon Burgers Recipe

Ingredients and Substitutions for this Salmon Burger Recipe

I don’t use an egg binder for this salmon burger recipe. Instead, processing some of the salmon into a paste holds the burgers together while keeping the salmon patties as light and flavorful as possible.

For the Salmon Patties

• Salmon: Use skinless, or slice the skin off with a sharp knife. I haven’t tried this, but some of our readers have loved this recipe with canned salmon! 
• Dijon mustard adds a sharp, peppery quality. Substitute with stone-ground mustard.
• Green onion brings a sweet-savory flavor. Substitute with finely diced red onion, yellow onion, leek, or shallot.  
• Fresh parsley balances the salmon’s richness. Substitute with dill, cilantro, mint, or a combination. 
• Flavor makers: Coriander, sumac, sweet or smoked paprika, salt, and black pepper give the salmon patties a decidedly Mediterranean flavor. Sumac is a household spice where I come from, with a brightness reminiscent of lemon zest. You can substitute with lemon zest if you’d like.
• Breadcrumbs give the patties a golden-brown crust. Substitute with gluten-free breadcrumbs. 
• Extra virgin olive oil: The breadcrumbs absorb the flavor of the oil, so be sure to use a high-quality variety. I love our buttery-smooth Italian Nocellara for this recipe. 
• Lemon: Lifts the salmon patties, taking them from super rich and savory to light and delicious. Substitute lime juice if necessary, but don’t skip it! 

For Serving

• Tzatziki Sauce: All you need is cucumber, garlic, salt, Greek yogurt, and pepper to make your own. Or grab tzatziki from the store to save time. If you are dairy-free, try our vegan tzatziki.
• Baby arugula gives these salmon burgers a fresh, peppery crunch. If you’re serving these as salmon patties atop salad, grab a full tub of greens. Dress simply with a squeeze of lemon and olive oil, or make yourself a batch of Ladolemono Greek Salad Dressing.
• Red onion adds a sharp bite. If you prefer a milder flavor, soak the slices in ice water for 15 minutes before draining and patting dry. Or use pickled red onions.
• Tomato adds another layer of freshness and acidity. I like Roma tomatoes, as they stay firm when they ripen. 
• Serving options: Serve burger-style with bread, like whole wheat buns or Italian ciabatta rolls. Or, make a salad with more lettuce, fresh vegetables, or a side of crispy potatoes. 

How to Make Salmon Burgers

This salmon burger recipe is easy, just allow 30 minutes for the patties to firm up in your fridge. This will bring out the flavor and ensure they don’t fall apart in the pan.

Make the Salmon Patties

• Make a paste: To the bowl of a large food processor, add 2 teaspoons of Dijon mustard and 1/4 of the salmon (you’ll use 1 1/2 pounds of skinless salmon in total). Run the processor until the mixture is a paste. Transfer to a bowl.
• Process the remaining salmon: Add the remaining salmon to the food processor and pulse just a couple of times until it’s coarsely chopped. Do not over-process this second batch of salmon; it should still have some texture. Transfer to the bowl with the paste.
• Flavor the salmon: Add 2-3 tablespoons minced green onions and 1 cup chopped parsley leaves and tender stems. Season with 1 teaspoon coriander, 1 teaspoon sumac, 1/2 teaspoon paprika, 1/2 teaspoon black pepper, and a big pinch of salt. Mix well until the mixture is combined. Cover and chill in your fridge for about 30 minutes.
• Make the salmon patties: Line a sheet pan with parchment paper and spread 1/3 cup breadcrumbs on a plate. Divide the chilled salmon mixture into 4 equal portions and form into 1-inch thick patties. Place each patty in the breadcrumbs and press to coat on one side. Flip and press on the other side to coat. Place the breaded salmon patties on the lined sheet pan.

Cook, Assemble, and Serve

• Cook salmon patties: Heat 3 tablespoons olive oil over medium-high heat. Once the oil shimmers (but before it starts to smoke), carefully lower each of the patties into the hot oil. Cook, flipping once, until medium-rare and lightly browned on both sides, about 2-4 minutes. Adjust heat as necessary during cooking to keep things sizzling and cooking well, but without scorching the breadcrumbs. The patty should be 115°F to 120°F on an instant-read thermometer for medium-rare.
• Finish the salmon: Set cooked salmon burgers onto paper towels to drain any excess oil. Sprinkle lightly with salt and finish with a squeeze of fresh lemon juice.
• Assemble the salmon burgers: If you’re serving burger-style, spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato, and onion slices. Enjoy!

What to Serve with Salmon Burgers

If you’re serving these salmon patties burger-style, keep it classic with Greek-Style Oven Fries. Let the tzatziki play double-duty as a dipping sauce. For a lighter option, serve with a crisp salad on the side, like Maroulosalata (Greek Lettuce Salad).

Alternatively, the patties make a good protein for salads. I often keep things simple with arugula and sliced seasonal veggies. Most of the time, this means squeezing a lemon over everything, drizzling on some olive oil, and maybe even giving it a good toss if I’m feeling fancy. Or I’ll make myself a big batch of Greek Salad Dressing to use all week long.

More Salmon Dinner Recipes 

Fish and Seafood

Baked Lemon Garlic Salmon

Fish and Seafood

Salmon in Parchment Paper (Salmon en Papillote)

Entree

Salmon Tacos: Mediterranean-Style!

Salads

Salmon Caesar Salad

*This post has recently been updated with new information for readers’ benefit.