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
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)
Salads
Salmon Caesar Salad
Browse all Mediterranean recipes.
Visit Our Shop.
The Mediterranean Diet Starter Kit
The vibrant pantry essentials you need to start cooking the Mediterranean way.
Ingredients
- 1 1/2 pounds skinless salmon fillet (or slice off the skin), cut into bite-sized pieces
- 2 teaspoons Dijon mustard
- 2-3 tablespoons minced green onions
- 1 cup chopped parsley leaves and tender stems
- 1 teaspoon ground coriander
- 1 teaspoon ground sumac
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon black pepper
- Kosher Salt
- 1/3 cup unseasoned bread crumbs (or gluten-free breadcrumbs)
- 3 tablespoons extra virgin olive oil
- 1 lemon, halved
For serving
- Tzatziki Sauce
- Baby arugula
- 1 tomato, sliced
- 1 red onion, sliced
- Toasted buns like ciabatta or whole wheat
Instructions
- Process the salmon: To the bowl of a large food processor, add about 1/4 of the salmon and the mustard. Run the processor until the mixture is a paste. Transfer to a bowl. 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 the green onions, parsley, coriander, sumac, paprika, and black pepper. Season with 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 the 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 salmon patties: Heat the 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 bread crumbs. The patty should be 115 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!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
- Allow 30 minutes of inactive time for the salmon burger mixture to chill in the fridge. This is important, as it keeps them from falling apart as you cook them.
- Getting ahead: Hold off on the breadcrumbs until just before cooking. Breadcrumbs will absorb moisture and turn your salmon dry if you mix them into the patties.
- Don’t overcook the salmon patties! 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 Ladolemono Greek Salad Dressing. Or try another salad like avocado salad, 3-ingredient Mediterranean salad, or Shirazi salad.
- Nutrition facts are for the salmon patties only.
Nutrition
*This post has recently been updated with new information for readers’ benefit.
Hi!
Can the uncooked patties be frozen?
Hi, Danielle. 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.
Can I use tin salmon if is well drained
Hi, Linda. I’ve never used canned salmon for this one, so I’m not sure how well it will turn out. If you give a try, please let us know!!
I have some questions:
1. How can can I get rid of the fishy smell in the blender after use?
2. Due to health issues I don’t fry or grill, but bake, usually making any meat or chicken wrapped in parchment paper. What temp., and time would be reasonable to do the same for the salmon? On being cooked I could then use the toasting function to make them crisp.
Thanks,
Barry
Hi Barry. You can wash the processor well then use a 1 to 1 solution of baking soda and water to pour in the food processor and leave for about 15 minutes before washing again (we run ours through the dish washer). For best results with these salmon burgers, the method used here is my favorite. However, I’ve done a bit of research on baked salmon patties, and this is what I found: Brush a baking sheet with extra virgin olive oil. Assemble the patties and bake in a high heated oven (425 degrees F or so) for about 15 minutes on one side, then you’ll turn them over and cook another 5 minutes or so or until cooked through. I can’t vouch for the baking method 100 percent because as I said, I only make them as written in my recipe. Enjoy!
Thanks.
I will definitely be making for dinner this week, I have been making several of you wonderful recipes each week and I was wandering if you can also make the fish cakes with white fish,although the texture of the meat is not the same so may not bind together in the same way.
Hi, Mary! I have not tried this recipe with white fish, so I’m not sure if it would work well.
Can u substitute dill for the parsley.?
Hi Rebecca, you can use a little bit of fresh dill in place of parsley. The recipe uses a full cup of parsley which may be too much when using dill. So adjust that to your liking.
I used some dill- maybe a tablespoon or so- along with the parsley, and it worked fine. Gave a touch of dill pla or without being overpowering or compromising the other flavors.
I just bought a griddle top grill. Best thing l ever bought. I have never had a salmon burger so DELICIOUS. Thank you so much for this recipe. Crispy on the outside and moist on the inside. The salmon paste held them together perfectly???
Awesome! So glad you enjoyed them!
Thank you so much for sharing this recipe! It was so juicy and flavorful. Instead of tzatziki I made a lemon garlic aioli with chives and dill – highly recommend.
Thanks, Danielle!
Can you let me have the recipe for the lemon garlic aioli with chives and dill”?
Hi Barry, we don’t have an aioli recipe, but we have a couple different sauces that might be of interest to you: Toum garlic sauce and Tzatziki sauce.
These were amazing. Thank you for the recipe.
My pleasure, Maria! So glad you enjoyed them!
Really good and moist, though I did use high quality sockeye salmon, which I think probably makes a difference. Good enough to eat without a bun, just with salad, asparagus and toasted naan brushed with evoo and garlic powder. Thank you.
That sounds delicious, Diana!!
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!
Thanks, Toni!
Oh my goodness! How good this burger looks! A must try recipe!
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!
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!
Wow! Thanks so much, Sara!
My family would LOVE these! Salmon is a family favorite!
Definitely give them a try!! 🙂