If you are looking for the absolute best Salmon Burger recipe, look no further. These healthy salmon patties are held together with breadcrumbs and mayonnaise and deliciously seasoned with dill, chives, lemon juice, and mustard. Top this low-carb dish with homemade avocado ranch and enjoy it whenever the craving strikes!

Salmon burgers are served on a bun with tomatoes, lettuce, and avocado sauce.

We’ve all been there. You’re craving a burger but you don’t want the heavy feel of beef or red meat.

Luckily, there’s a healthy option that’s full of flavor! (And has many of the same ingredients as this Lemon Dill Salmon recipe!)

Try your hand at homemade Salmon Burgers using either fresh, frozen, or canned salmon.

These easy-to-make patties are filled with fresh herbs for the best flavor. And, there’s no egg! Mayo is used instead as the binder.

BONUS- you can make a double batch and freeze a bunch for a super easy meal in the future!

And that Avocado Ranch Dressing?! It’s a must-make!

Dreamily creamy, and uses similar herbs as in the salmon patty, so you’ll already have them around. This dressing will take seemingly normal salmon burgers to a restaurant-quality level!

In fact, the hubby just said the other night while gobbling up his last bite of burger, “I would be so pumped if I got this at a restaurant!” And I have a feeling your loved ones will feel the same way, too!

Mayonnaise, salmon, dill,  chives, mustard, lemon, and breadcrumbs to make salmon burgers.
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Ingredients

The simple ingredients you need to make this Salmon Burgers recipe include:

  • Salmon. You can use fresh, frozen, or canned fish. Fresh salmon will taste the best, frozen is a close second, but canned is the quickest to use.
  • Mayonnaise. Since it is made up of eggs, mayonnaise makes a great binder.
  • Dill. Fresh is used in this recipe for the best flavor. However, you can use dried, just use one teaspoon instead of one tablespoon.
  • Chives. These mix in great because of their small size. Green onions will also work, but make sure to chop them as finely as possible.
  • Mustard. Dijon mustard is recommended, but yellow or even stone ground can be substituted.
  • Lemon juice. Fresh-squeezed will give the best taste. Bottled can be used as well if needed.

How to Make Salmon Burgers

Here are the step-by-step instructions to follow when making homemade Salmon Burgers. Please see the recipe card for more detailed ingredient amounts.

Prepare the Salmon

Before you can make this salmon patty recipe you need to get the fish ready. If you are using frozen or canned, the process is easier.

First, remove the salmon skin by peeling it back from one corner. Move slow and steady as you pull it back. Try to keep the skin in one piece if possible, most filets you’ll be able to. 

There will still be a little bit of shiny flesh underneath, this is OK. As long as you don’t see any scales you’ve totally removed all of the skin!

Chop the filet into smaller cubes.

Next, and arguably the most important step is to FINELY chop the salmon. A finely diced and almost mushy salmon will give you the most moist and tender patty. There are 2 different ways you can do this:

  • Food Processor. This is the fastest and easiest way. Cut the salmon filet into 1-inch chunks and then add half of them to the food processor. Process 15-20 times, or until the salmon is finely chopped.  Add in the remaining cubed salmon and process another 10-15 times. 
  • Cut with a Knife. Make sure you’re using a REALLY sharp knife and a flat, smooth cutting board. (Avoid using the rough plastic ones as these make it really hard to finely cut the salmon.) 

Combine the Ingredients

In a medium bowl, combine mayonnaise, mustard, lemon juice, garlic, salt, and pepper. Thoroughly whisk all the ingredients until they are well combined.

Add the salmon to the mayonnaise base. Mix with a spatula until just combined.

Finely chop chives and dill. Add in herbs and breadcrumbs and stir by hand until well incorporated.

Form the Patties

Divide the salmon mixture into four equal parts. Use your hands to make burgers about 1 inch thick and 4 inches wide.

To create patties that are perfectly circular and even, use a round cookie cutter. There are many sizes available, choose one according to your bun size. Remember, these burgers will shrink slightly when cooking.

For help forming the salmon patties, spray the bottom of a plate with cooking oil. Roll one quarter of the mix into a ball. Place it on a cutting board. Then, gently press down on each burger.

Cook the Burgers

You can cook these salmon burgers in an air fryer, in the oven, or on the grill.

To cook patties in an air fryer, preheat to 400°F for 3 minutes. Then lightly spray the grate with non-stick cooking spray.

Arrange salmon patties in a single layer in the Air Fryer basket and cook for 9-10 minutes. Flip the burgers over halfway through.

To cook salmon burgers in the oven, line a large baking sheet with parchment paper. Place salmon patties, evenly spaced, in a single layer.

Bake in a preheated 425°F oven for 15-20 minutes. Make sure to flip the patties halfway through to ensure even cooking.

To cook salmon burgers on the grill or stovetop, preheat by setting the temperature to medium heat. Add salmon patties. Cook for 4-5 minutes per side.

Avocado Ranch Dressing

These Salmon Burgers are made even more amazing when paired with this perfect creamy dressing!

Add avocado, sour cream, and lemon juice to a food processor. Mix for 30-60 seconds, or until the avocado is smooth.

Add mayonnaise, dill, parsley, powders, salt, and pepper, and pour in the milk. Process until ingredients are just combined. Do not over mix this as the mayonnaise may begin to separate.

For more information, make sure to check out the full recipe for this Avocado Ranch Dressing.

Easy avocado dressing is made in a food processor.

WHAT KIND OF SALMON IS BEST?

A fattier variety of fresh salmon is ideal when making burgers. The common types you will find, from fattiest to leanest, are: 

Atlantic – These fish are larger in size and have a mild flavor. However, they are not wild-caught, meaning you can only get farm-raised. Atlantic salmon contains 27 grams of fat in ½ a filet making it one of the fattier options.

Verlasso – A very unique type of salmon that is a sustainably farm-raised option. It has a light and delicate taste that’s also quite buttery. It has a similar amount of fat as the Atlantic and King varieties and is my pick to use when making burgers.

King – This is arguably the most desired salmon for its rich flavor, but it does come with a heftier price tag. The flesh ranges from white to deep red. King salmon packs in 21 grams of fat in ½ a filet.

Sockeye – AKA Red Salmon has a bright red/orange flesh. The flavor is deep and rich, although the most fishy. Sockeye salmon contains 10 grams of fat in ½ a filet. 

Pink – This is the most common Pacific salmon. Both the color and flavor are quite light. Pink salmon has 7 grams of fat in ½ a filet.

Coho – Otherwise known as Silvers, these salmon have a bright red flesh with a delicate texture and more of a subtle taste. Coho salmon features only 6 grams of fat in ½ a filet.

Salmon burgers are served for a healthy seafood dish.

Meal Prep and Storage

  • To Prep-Ahead: You can do a few things beforehand. Cook the patties completely and store until ready to assemble and eat. Or, just prep the dressing and salmon ahead of time. You can also mix everything up and form the patties and refrigerate for up to 1-2 days before cooking.
  • To Store: Keep leftover patties in an airtight container in the refrigerator for up to 3 days.
  • To Freeze: Wrap the salmon burgers in foil or plastic wrap and store in a freezer-safe airtight container. Freeze for up to 3 months.
  • To Reheat: Defrost patties if they are frozen. For best results warm the burgers in a skillet over medium-low heat. You can also reheat in a 350° oven, in an Air Fryer, or in the microwave.

Dietary Modifications

As written, the recipe you will find below is already low-carb. Here are some substitutions and adjustments you can make to fit your other dietary needs.

  • Gluten-free: Use gluten-free Panko breadcrumbs.
  • Keto: Swap out the breadcrumbs for pork rind crumbs.
  • Paleo: Use almond flour breadcrumbs and soybean-free mayonnaise.
  • Dairy-Free: Use a plant-based sour cream or yogurt.
Hands are used to hold a salmon burger for dinner.

FAQs

What toppings go on a salmon burger?

Get creative with toppings! Avocado Ranch Dressing, tomatoes, and arugula are great.

You can also go more classic with tartar sauce, or ketchup and mustard. Add texture with lettuce, tomatoes, pickles, onions, or avocados.

Are salmon burgers healthy?

Yes, they are healthy! Salmon is high in protein, low in saturated fat, and is a great source of omega-3 fatty acids. Serve the salmon patties atop greens for a healthy low-carb meal.

How do you keep salmon patties from falling apart?

You need the correct combination of wet ingredients to act as the binder (mayonnaise or eggs are typically used) and dry ingredients (such as breadcrumbs). Too much of either one and they’ll end up falling apart.

Also, letting them rest in a patty shape 15-20 minutes before cooking will also help to keep them together.

What sauce can I serve with salmon burgers?

Avocado Ranch Dressing is amazing on salmon burgers. You can also use regular ranch, mayonnaise, or even a pesto-mayo combo.

Expert Tips and Tricks

  • Cut it up. Finely chopping the salmon is what makes the most moist and tender patties.
  • Use the right tools. A food processor is the quickest and easiest way to prepare the salmon for patties. But also, an extremely sharp knife and a smooth cutting board work equally as well.
  • Keep it fresh. The flavor will really pop when using fresh herbs as opposed to dried.
  • Watch the temperature. Don’t overcook the patties, this will dry them out. Heat until they just reach an internal temp of 140°.
  • Give it a rest. Let the patties sit for 15-20 minutes before cooking. They’ll hold together much easier and won’t fall apart.
  • Double the batch. These freeze exceptionally well and reheat wonderfully.
Homemade salmon burger is served on a plate of arugula..

Make it a Meal

Complete this dish with one of these delicious sides:

More Salmon Recipes

If you are looking for other healthy, salmon recipes, then try one of these meals next:

Tap stars to rate!

5 from 6 votes

Best Salmon Burgers Recipe

If you are looking for the absolute best Salmon Burger recipe, look no further. These healthy salmon patties are held together with breadcrumbs and mayonnaise and deliciously seasoned with dill, chives, lemon juice, and mustard.
Yield 4 servings
Prep 40 minutes
Cook 10 minutes
Total 50 minutes
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Ingredients 

Salmon Burgers:

  • 1 -1 ¼ pounds salmon skin removed
  • ¼ cup mayonnaise
  • 1 tsp. mustard
  • 1 Tbsp. lemon juice
  • 2 cloves garlic crushed
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • ¼ cup Panko breadcrumbs gluten-free
  • 2 Tbsp. chives fresh, finely chopped
  • 1 Tbsp. dill fresh, finely chopped
  • 2 Tbsp. oil avocado or olive oil

Avocado Ranch:

  • 1 large avocado pitted, peeled, and quartered
  • ¼ cup sour cream vegan or plain*
  • 1 Tbsp. lemon juice or lime juice
  • 2 tsp. dill fresh (¾ tsp. dried)
  • 2 tsp. parsley fresh
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. salt to taste
  • ¼ tsp. black pepper to taste
  • ¼ cup mayonnaise
  • ½ – ¾ cup milk regular, oat, cashew, or buttermilk

Serving:

  • Gluten-free buns or lettuce cups
  • Arugula optional
  • Tomatoes optional

Instructions 

Salmon Burgers:

  • Remove the skin from the salmon by gently peeling it back with one hand, and holding down the filet with your other hand.
  • Finely chop the filet small ⅛-inch pieces with either a knife or a food processor. If using a food processor, cut the salmon filet into 1-inch chunks and add half of them to the processor. Pulse 15-20 times and then add in the remaining cubes. Pulse for an additional 10-15 times or until the salmon is finely diced.
  • In a small bowl whisk together mayonnaise, mustard, lemon juice, garlic, salt, and pepper.
  • Add salmon to a large bowl along with the whisked mayonnaise mixture, finely chopped chives and dill, and the breadcrumbs. Mix by hand until all ingredients are well incorporated.
  • Divide mixture into 4 equal portions. Form each portion into a patty by hand or by using a round biscuit cutter. They should end up being about 1-inch thick and 4-inches in width. Refrigerate for 15-20 minutes before cooking.
  • In a large skillet over medium heat add 1-2 tablespoons of oil. Place salmon patties into the skillet in a single layer.
  • Cook salmon burgers for 4-5 minutes per side, or until the internal temperature reaches 140°F. (See recipe notes for Air Fryer and Grill directions.)

Avocado Ranch Dressing:

  • Add avocado, sour cream, and lemon juice to a food processor. Process for 30-60 seconds, or until the avocado is smooth.
  • Add mayonnaise, dill, parsley, powders, salt, pepper and milk. Process until ingredients are just combined.
  • Serve salmon burgers on a bed of arugula or in a hamburger bun with Avocado Ranch and slices of tomato. Enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 6 votes

Video

Notes

Meal Prep and Storage

  • To Prep-Ahead: You can do a few things beforehand. Cook the patties completely and store until ready to assemble and eat. Or, just prep the dressing and salmon ahead of time. You can also mix everything up and form the patties and refrigerate for up to 1-2 days before cooking.
  • To Store: Keep leftover patties in an airtight container in the refrigerator for up to 3 days.
  • To Freeze: Wrap the salmon burgers in foil or plastic wrap and store in a freezer-safe airtight container. Freeze for up to 3 months.
  • To Reheat: Defrost patties if they are frozen. For best results warm the burgers in a skillet over medium-low heat. You can also reheat in a 350° oven, in an Air Fryer, or in the microwave.

Nutrition

Calories: 340kcal, Carbohydrates: 7g, Protein: 24g, Fat: 24g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 733mg, Potassium: 707mg, Fiber: 2g, Sugar: 1g, Vitamin A: 779IU, Vitamin C: 13mg, Calcium: 60mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. 5 stars
    Genuinely an excellent recipe! I just finely hand chop the salmon and it hascome out incredible each time I’ve made it. I have cooked them on the stovetop and on the grill and it works well both ways. Thank you!

    1. Yay! So happy to hear you enjoyed the recipe, Alicia! It’s a favorite here, too. Thanks so much for taking the time to leave a comment and rating!

  2. 5 stars
    AMAZING!!!!!!! Can’t say that enough!!! Perfect ratio of liquid to panko! I didn’t make the avocado ranch, and I didn’t eat with a bun. I just had as a patty, and made a quick tartar sauce. I am so happy I tried this! It will absolutely be added to meals I make regularly! Thanks so much!

    1. Yay! So happy to hear you enjoyed the recipe, Lisa! Who needs a bun?!? Thanks so much for taking the time to leave a comment and rating!

    1. Yay! So happy to hear you enjoyed the recipe, Sue! Sounds awesome. Thanks so much for taking the time to leave a comment and rating!

  3. These salmon burgers were delicious! Such a nice change from turkey or beef burgers. Thanks for the recipe.Definitely putting them in the rotation.

    1. Yay! So happy to hear you enjoyed the recipe, Kathleen! I’m so glad you found a tasty and healthy alternative to traditional beef burgers. Thanks so much for taking the time to leave a comment!