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 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
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Salmon Burgers
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, salad greens, or potatoes
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.
Can you use garbonzo beans instead of salmon
That’s an interesting question, CJ. We’ve never tried that before, so it’s hard to say. You likely can with some adjustments.
Forgot the stars!
I made the patties using two cans of salmon. Fresh salmon would have been undeniably better, but mine were pretty darn good! I make salmon cakes often, but this recipe will now replace my mayonnaise-heavy old one. Just what I was looking for! Thanks.
Forgot to add-drain salmon well and remove skin and bones for this recipe.
I’ll be honest ,I haven’t tried this recipe – yet. But it does look good. I was wondering if canned salmon could work in place of the filets? My husband and I are looking to eat a Mediteranean diet and would love to try this recipe however fresh salmon is very expensive where we live.
Hi, Janette. That may work, but it’s not something we’ve tried before with this recipe, so it’s hard to say with 100% certainty. If you give it a go, please stop back and share your thoughts!
Very best salmon I’ve made!!
How is this only 1 gram of protein?
Hi, Tricia. That does seem odd. Thanks for the heads up. We’ll look into it!
Best Dang Salmon Burgers! 😍 The whole family loved. I did substitute 1 t. Lemon zest in place of sumac as we didn’t have. Thank you to @mediterraneandiet.com and Suzy for all the Awesome dishes.
Just started this diet. These patties sound awesome…..however….allergic to mustard. Any other suggestions??
Thank you!!
Hi, Beth. Mayo may work, but it’s not something we tested here ourselves. Would love to hear your thoughts if you give it a try!
These are the best salmon burgers – flavorful and moist! My husband is not crazy about salmon but absolutely loved these and I’ll be making them again. I used my spices and olive oil from your website! I love so many of your recipes:)
Suzy,
So happy I tried your recipe for Salmon burgers. My husband and I loved them, he actually said “this is a winner”. I will make these over and over. Great recipe!!
Thanks… keep the healthy delicious recipes coming.
Yay! Will do :).
I haven’t had a salmon patty in decades since my mom made me one. I made these for my adult daughter and me and I was a little concerned as she hasn’t had a salmon patty before. My husband doesn’t like seafood, so we don’t have it as much as I like.
My daughter and I both loved these salmon patties. Fresh, flavorful, well balanced. I wouldn’t ask for any changes. Thank you so much!
I made these EXACTLY as written, down to the sumac and the instant read thermometer. I also used a very high-grade Alaskan sockeye as did another reviewer. I was hesitant, expecting the dry, fishy salmon burgers of my childhood. These are a-mazing! I love the little crunchy crust from using breadcrumbs on the outside (instead of as filler inside). The picky eater loved them, too- I was fully expecting she’d want a hot dog for dinner! Will make again.
Yay! Thanks, Ann!
UPDATE: I had half a burger leftover, decided to eat it for lunch the next day but was cringing, expecting it to be dry & fishy after reheating. 30 seconds in the microwave. It was perfect! Made me wish I had more leftovers.
Yay! Thanks, Ann!
My husband doesn’t like fish but likes fish cakes. This is the first recipe I’ve seen without fillers and just fish. The only recipe I’ll use from now on!!
Awesome! Thanks, Marie!
Calculated nutrition counts are wrong. Ex: protein 1 gram ???
Thanks for the note, Shawne. We will take a look. Please note that, at the moment, we use a very basic nutritional calculator. It really just gives us a best estimate for each recipe’s nutritional information based on the general ingredient list.
Can you use canned salmon for this recipe? If so how much?
Hi, Gina. 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!!
Can I use this recipe for fresh Tuna ?
Hello! I’ve never used tuna here, so it’s hard for me to comment, but if you give it a try, I’d love to hear your thoughts!
These salmon burgers were delicious! I’ve bought prepared salmon burgers that don’t compare to these. I will definitely make them again – thanks for another great recipe!
Awesome! Thanks, Susan!