Tender and juicy, this recipe for Salmon Burgers is the best you'll ever have! These healthy burgers are flavorful on their own, or take them over-the-top with creamy avocado ranch dressing!
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.
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.)
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!
Air Fryer: Preheat a 6-quart Air Fryer to 400 degrees for 3 minutes. 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, flipping over halfway through.
Grill: Add salmon patties to a medium-heat grill and cook for 4-5 minutes per side.
Oven: Line a large baking sheet with parchment paper. Place salmon patties, evenly spaced, in a single layer. Bake in a preheated 425 degree oven for 15-20 minutes, flipping halfway through to ensure even cooking.