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.
I have 2 cans of salmon will they work for this recipe or should I use fresh of frozen salmon instead
Hi, Stephanie! We’ve never tested this one with canned salmon before, so it’s hard to say. If you give it a try, we’d love to hear how it turned out!
Have made this amazing sandwich many times and it is always a hit. Found best cooking method is on the grill with a silicone grill mat. No scorched or greasy burger.
Thanks for the tip, Bryan!
Did you coat them with bread crumbs? I often use a silicone mat but have never used one with a bread crumb coated meat. The receipt sounds fantastic and would love to try it on my grill.
Can you use frozen salmon or does it need to be fresh?
Hi, Natalie! You can use frozen salmon here. Just be sure to thaw it first.
These are fantastic!
Delicious! Definitely will be making them again!
Yay! Thanks, Karmen!
Fantastic recipe!
Would like to make this but prefer to bake salmon burgers..any suggestions to accomplish this using ur recipe for salmon burgers
Hi, Diana. For best results with these salmon burgers, the method used here is our 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. This isn’t something we’ve tested with this recipe, so if you give it a try, please let us know how it turned out!
Would like to make this but prefer to bake salmon burgers..any suggestions
We were skeptical of this recipe the first time, especially after seeing the salmon mixture (we actually call it Fancy Feast because it resembles cat food). But they are delicious! We have made them multiple times. This time we used pickled red onions instead of raw and it was great.
Thanks, Paula!
Excellent! I will definitely make these again!
I made these last night. I didn’t have sumac, so I subbed lemon-pepper seasoning and they were amazing. Served them on toasted ciabatta bread with lettuce, tomato and the sauce. Will make again!
These look delicious! I have a question. I would like to cook these one at a time, so can I freeze them? Do I cook them first, or make the patties and put on the crumbs, then freeze, or should I just make up the patties, then freeze? I am leaning towards the last method, freeze the raw patties, thaw them out, press in the breadcrumbs, and then cook.
Hello! Yes…I believe you can freeze the uncooked patties and thaw in the fridge, although we have not actually tested that. I recommend not applying the bread crumbs until you are ready to cook them.
Excellent! I wasn’t sure about not having a binder, but it was just perfect. I will definitely be making these again.
Awesome! Thanks, Rachel!
So yummy! Made this for the first time tonight and we both loved it. Very flavorful and actually quite easy to make, even though you have to chill it for a bit. Well worth it!
Can i air fry the patties? if so what temp and how long? Thank you
I’m sure you can, Diane. It’s not something we’ve tested before, though, so we can’t really recommend a time/temp. I would take a look at your air fryers instruction/recipe book for some guidance here. If you give it a try, we’d love to hear your thoughts!
Looks delicious. Can’t wait to try these with my alder wood smoked salmon!
Oh, YUM!!!