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Two salmon burgers are set on the counter.
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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.
Prep Time40 minutes
Cook Time10 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Author: Jennifer Deppa


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


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


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!



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.


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