Never have a dry salmon burger again! Thanks to a few simple tips, you can make super JUICY, flavor-packed salmon burgers every single time!
My salmon burgers recipe takes on a bit of a Mediterranean twist–fresh herbs, spices and a splash of lemon juice. Serve it with arugula, tomatoes and homemade Tzatziki sauce. Be sure to watch the video below and read through for important tips!
Salmon burgers are one of those items on restaurant menus that I often avoid ordering. Between dried out salmon discs that resemble hockey pucks, and flavorless, crumbly messes, my few experiences have been less than exciting.
After some research and lots of testing, I learned a few techniques to create juicy salmon burgers every time!
And as far as flavor, there is plenty of it in this salmon burger recipe! First, the salmon mixture is infused with a combination of minced green onions, fresh herbs, and spices (coriander, tangy sumac, and paprika). And once cooked, the burgers are immediately finished with a splash of fresh lemon juice. So good!
If you’re asking, “what to put on salmon burgers?” Let me suggest going a little Mediterranean–a little Tzataziki sauce, fresh peppery arugula, tomatoes and onions.
And if you’re looking for a lower carb option, you can totally skip the bun, and serve the salmon burgers on top of the arugula and veggies with a dollop of tztaziki on top (my friend Lauren does that in our video below!)
Let me share a few tips first. And be sure to review the steps and watch the video tutorial below.
5 Important Tips for Juicy Salmon Burgers
1. Avoid grinding the salmon too finely. To create the best texture for juicy salmon burger, grind the salmon in two stages. First, take a small portion of the salmon (about 1/4 of it), add a bit of Dijon mustard and grind in the food processor until you have a paste (this is your binding agent.) Remove the salmon paste from the processor to make room for the rest.
Next, coarsely chop the rest of the salmon in the food processor. This time, use the pulse function of your food processor a couple of times or until you see the salmon turning into small bits that are about 1/4 inch or so in size. You are looking for some texture which will help the salmon burgers retain moisture during cooking.
2. Do NOT add bread crumbs to the salmon burger mixture. I learned this the hard way, but adding the bread crumbs off the bat to the salmon mixture along with the herbs and spices tends to absorb moisture, making the salmon as dry as bad meatloaf (no one likes that!)
Instead, use the bread crumbs at the very end to coat the raw salmon patties before cooking. This way, you can get the benefit of a beautiful crust on the outside, while keeping the salmon nice and moist on the inside.
3. Refrigerate the salmon burger mixture for about 1/2 hour before cooking. This will making forming the salmon burger patties, and more importantly, will prevent them from falling apart when cooking.
4. Form into thicker burger patties. For a nice juicy salmon burger, it’s important to avoid patting them down too much that they become too thin (they will dry out). Instead, gently form into thicker patties that are about 1 inch or so.
5. Avoid overcooking salmon burger. When cooking salmon, no matter the method (baked, grilled, or pan seared), it is important to make sure you don’t over-cook it. In this recipe, I choose to cook the salmon burgers in my skillet with just a bit of extra virgin olive oil over medium-high heat. It will take about 2 to 3 minutes on the first side, once you flip the salmon over, cook on the other side for about 2 minutes more. You’re looking for a nice golden crust on the outside, while keeping the salmon burgers tender on the inside.
How to Make Salmon Burgers: Step-by-step
Step 1: Grind 1/4 of the salmon (about 6 oz) with Dijon mustard to form a paste In this step, we are creating the binding agent for the salmon burgers. In a food processor fitted with a blade, grind salmon with Dijon until the mixture is pasty. Transfer to a mixing bowl.
Step 2: Grind the remainder of the salmon into small chunks
Place the rest of the salmon in the food processor and pulse 2 to 3 times or until salmon turns into small chunks that are about 1/4 inch in size. This batch of salmon needs to have texture (avoid turning it to a paste.) Transfer to the same serving bowl along with the salmon/Dijon paste from the first step.
Step 3: Create salmon burger mixture and chill
To the salmon, add minced green onions, parsley and Mediterranean spices (coriander, sumac, paprika, black pepper).
Season with kosher salt, then mix until the salmon mixture is well-combined. IMPORTANT! Cover and chill the salmon mixture for about 30 minutes.
Step 4: Form salmon patties
Once the salmon mixture has been chilled, divide it into 4 equal parts and form salmon patties that are thick enough (about 1-inch in thickness). Then coat the patties lightly on both sides with the bread crumbs.
Step 5: Cook
In my experience, the best way to cook these salmon burgers is to pan-sear them in a bit of extra virgin olive oil. Cook on one side for about 2 to 3 minutes until golden brown, then carefully, using a spatula and your hand to hold the top, turn over and cook another 2 minutes or so.
Step 6: Assemble salmon burgers
Grab your favorite bread rolls (I often use ciabatta or whole wheat rolls). Smear a little Tzaziki sauce on one side of the bun, add salmon burger and top with arugula, tomatoes, and onions. And if you like, add a side of these baked sweet potato fries!
For a low-carb option, skip the bun and serve the patties over a plate of arugula and veggies (toss the arugula with a bit of olive oil and lemon juice, if you like.)
Watch the video for this salmon burger recipe
Looking for more salmon recipes? Check out my favorites here!
Find Mediterranean diet recipes here. And for more fish and seafood recipes here including sheet-pan halibut; Mediterranean shrimp soup; scallops and veggies.
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Juicy Salmon Burgers, Mediterranean-style
- Prep Time: 10 mins
- Cook Time: 4 mins
- Total Time: 14 minutes
- Yield: serves 4 1x
Description
Never have a dry salmon burger again! Thanks to a few simple tips, you can make super JUICY, flavor-packed salmon burgers every single time!
My salmon burgers recipe takes on a bit of a Mediterranean twist–fresh herbs, spices and a splash of lemon juice. Serve it with arugula, tomatoes and homemade Tzatziki sauce. Be sure to watch the video above.
Ingredients
- 1 1/2 lb skinless salmon fillet, cut into chunks
- 2 tsp Dijon mustard
- 2–3 tbsp minced green onions
- 1 cup chopped fresh parsley
- 1 tsp ground coriander
- 1 tsp ground sumac
- ½ tsp sweet paprika
- 1/2 tsp black pepper
- Kosher Salt
- Italian bread crumbs for coating (about 1/3 cup or so)
- 1/4 cup extra virgin olive oil (I used Private Reserve Greek EVOO)
- 1 lemon
Salmon Burger Toppings
- Homemade Tzatziki Sauce (find recipe here)
- 6 oz baby arugula (more to your liking)
- 1 red onion, sliced
- 1 tomato, sliced into rounds
To serve
- Bread of of your choice (optional), I often use whole wheat buns or Italian ciabatta rolls
Instructions
- Place about 1/4 of the salmon in the bowl of a large food processor. Add mustard. Run processor until the mixture is pasty. Transfer to a bowl.
- Place the rest of the salmon in the food processor, and pulse just a couple times until coarsely chopped into ¼-inch pieces (do not over process this second batch of salmon, it should not get too fine or pasty, it should still have some texture.) Transfer to the same bowl.
- Now add the minced green onions, parsley, and spices (coriander, sumac, paprika, black pepper). Season with kosher salt. Mix well until the mixture is combined. Cover and chill in the fridge for about 1/2 hour.
- While the salmon chills, prepare the toppings. Make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve.
- When ready, take salmon mixture out of the fridge. Divide into 4 equal parts. Form into 1-inch think patties.
- Place bread crumbs on a plate. Place each patty in the bread crumbs plate and press to coat on one side, turn over and press on the other side to coat. Place the breaded salmon patties on a sheet pan lined with parchment paper.
- Cook salmon patties. Heat about 3 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Lower each of the patties carefully and cook, for 2 to 4 minutes, turning over once, until lightly browned on both sides and medium-rare within), (adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs.) (minimum internal temp should be 115 to 120°F on an instant-read thermometer for medium-rare.)
- Set cooked salmon burgers onto paper towel to drain any excess oil; sprinkle lightly with Kosher salt if you like. Add a squeeze of fresh lemon juice on top.
- Assemble in prepared buns. Spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato and onion slices…enjoy!
Notes
- Tip #1: Allow 30 minutes of inactive time for the salmon burger mixture to chill in the fridge. This is important as it will make forming salmon patties easier and it will keep them from falling apart once cooked.
- Tip #2: be sure not to add the bread crumbs to the salmon mixture, otherwise they will absorb moisture and turn your salmon dry. Use bread crumbs only to coat the salmon patties before cooking.
- Tip # 3: avoid overcooking the salmon. You’re looking for the salmon burgers to form a nice golden crust on the outside, while the inside is tender and not dry.
- For a low carb option: ditch the bun, and turn the arugula and veggies into a quick salad (toss it with lemon juice and some Greek extra virgin olive oil!) Or try another salad like avocado salad, or easy 3-ingredient Mediterranean salad or Shirazi salad (two similar salads that are fresh and tasty!)
- Visit our Online Shop to browse quality Mediterranean ingredients including sumac, coriander, paprika and our best-seller Private Reserve Greek extra virgin olive oil!
- Category: Entree
- Method: Stove Top
- Cuisine: Mediterranean
Keywords: Salmon Burgers, Salmon Burger Recipe, How to Make Salmon Burgers
*This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new information and media for readers’ benefit. Enjoy!
I don’t know if I’ve EVER had a salmon burger but this looks incredible!!!
Give it a try and let me know what you think!!! 🙂
My wife and I eat a lot of salmon but wanted a different method of cooking it one evening. Thank goodness we found this recipe. The instructions are spot on and remember the texture is the key. Using 1/4 of the salmon for the paste is a must. Too much would make it more dense. We also didn’t have sumac so we substituted lemon pepper which still had a great taste with the other components. We chose to buy our white sauce from our favorite Mediterranean restaurant in town and it was terrific… and a time saver. We will be cooking them Sunday for some of our family (12 of us). Everyone is excited to eat our new recipe find. We will serve on ciabatta bread or a bed of arugula, red onions, and tomatoes. Very, very simple and thanks for posting it…
★★★★★
Thanks so much for sharing all your tips, Paul!
This is really amazing! My family loved it!
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Thanks, Toni!
Oh my goodness! How good this burger looks! A must try recipe!
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So happy you enjoyed it, Catalina!
These are perfect for when you want a burger during lent! I have made these already, and plan to make them again!
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YES!! Thanks so much!
Fixed these tonight. My mom loved them but she grew up eating salmon patties (from the can). My husband grew up in Midwest. Tonight’s salmon burger was his first ever salmon “patty” and probably his last. We’ve been following your page since August. There has only been one other recipe that we did not like but I get thumbs up on many of the chicken and fish meals. Went for my lab last week and my LDL went from 143 to 117. Doctor was very happy. She encouraged me to try the Mediterranean Diet. Look forward to more delicious meals and continued better health.
Thanks for giving this one a try, Valerie! I’m glad you’ve found other recipes that you guys love!
This was absolutely delicious! Served this for dinner last night and even my picky eaters cleaned their plates! Easily, a new family favorite dish!
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Wow! Thanks so much, Sara!
My family would LOVE these! Salmon is a family favorite!
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Definitely give them a try!! 🙂
We love salmon so naturally these Mediterranean salmon burgers were a huge hit! So delicious!
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Awesome! Thanks, Lindsay!
Oh my goodness, these look to die for – on the meal plan!!
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Yay! Enjoy!
This needs to happen at my house very soon!!
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For sure!! You’ll love it!
Your tips are super helpful. I tried salmon burgers once before and they were so dry. I am going to put them in the fridge before I cook them. Excited to try these!
I hope you love them!!!
I have always wanted to try these out, now is my chance!
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Had them for dinner tonight and they were a HUGE hit!
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Great to hear! Thanks, Dorothy!
Such a great tip about the breadcrumbs. It worked perfectly and they were absolutely delicious! Thanks!
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Awesome! Thanks so much, Jen!
Made these for dinner and they were absolutely fabulous!!!
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So happy to hear it! Thanks so much, Allyson!
My husband really loved it! So juicy and delicious!
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That’s great, Toni! Thanks so much!
This is amazing with homemade tzatziki sauce!
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Thank you so much, Ashley!
These were incredible! My youngest little guy asked me to make them again tonight 🥰
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Awww! Yay! Thanks, Lauren!
Can I freeze uncooked patties?
Love them but there are only two of us.
Robin, yes I believe you can freeze the patties and thaw in the fridge. I have not personally tried that. I would not apply the bread crumbs until you are ready to cook them.
I bought pink salmon for this recipe tonight, but normally I have sock-eye salmon on hand. I feel like the texture is a little different. Would sock-eye work okay with this recipe or do you think pink salmon is the best choice?
The texture is a bit different. We used pink salmon for this one.
I love this recipe and salmon is a family favorite, I have made this often and this recipe is perfection!
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That’s very sweet! Thanks, Claudia!