These succulent Salmon Burgers are among the healthiest and most delicious burgers you’ll ever eat! They’re made with fresh (not canned) salmon and without added breadcrumbs or eggs. It’s pure salmon goodness, all the way.
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These salmon burgers are a total crowd-pleaser!
Buns, toppings, and a tender protein—the gang’s all here! Step aside, Turkey Burgers! This salmon burger is light, tender, and moist, and the friendly format means even seafood skeptics will enjoy it.
What makes this recipe such a winner? I’m glad you asked!
- My salmon burger recipe is made with FRESH salmon, not canned!
- Instead of breadcrumbs, eggs, or mayo to bind the burgers (like my Shrimp Burger), I chop the salmon finely to help it hold together. This makes the patties gluten-free and low-carb.
- Like my Avocado Tuna Cakes, these burgers are rich in Omega-3s, protein, calcium, and vitamin B. Salmon burgers are healthy and serve as a lighter alternative in your burger repertoire.
- Even those who are new to cooking seafood can master these salmon burgers. The ingredients are simple and preparing them is easy. You’ll want to make them on repeat!
5 Star Review
“LOVED this recipe. Huge hit! We will definitely make it a staple in our house.”
— Danielle —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Salmon. The star of these fresh burgers! The tiny, diced pieces of salmon become exceptionally tender and flaky as they’re cooked, creating a scrumptious texture.
- Greek Yogurt. Our sneaky binding agent. Not only is Greek yogurt a tasty, tangy way to hold our burgers together, but it also gives them an extra dose of protein.
- Lemon Juice. A squeeze of lemon juice brightens everything up and helps these burgers taste their best.
- Ginger. An overlooked companion flavor to salmon is ginger. Ginger adds great balance to almost any fish. Ginger all-out stars in this Soy Ginger Salmon, while the ginger in these salmon burgers is more complementary than robust.
- Herbs + Spices. Herbs like cilantro, parsley, dill, chives, or a mix will work perfectly here and add a touch of freshness.
- Greek Yogurt Herb Sauce. A bit of vinegar, Greek yogurt, diced herbs (e.g. cilantro, parsley, or dill), and garlic powder mixed together make an easy, yet impeccable sauce for salmon burgers that adds even more moisture.
- Bun. Soft buns that compress fairly easily are the best type of buns for burgers (dry, chewy buns are not as pleasant with burgers). Make sure it is sturdy enough to hold the patty too. I like brioche buns, or for extra fiber, whole wheat buns. Want to go the extra mile? Make your own with my Hamburger Buns recipe.
My Tips and Tricks for Perfect Salmon Burgers
- Mince the Salmon Thoroughly. This is critical! Dicing the salmon into small cubes and combining them with two tablespoons of Greek yogurt creates a patty that is substantial in texture, yet also moist, fresh, and flavorful because the patty remains mostly fish. Don’t be tempted to shortcut this step!
- Get a Head Start. Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.
- Fresh Salmon Is the Move. I do not recommend making these salmon burgers with canned salmon. Fresh salmon will produce the best results. (My Salmon Croquettes are a better option for canned salmon.)
What Do You Put On a Salmon Burger?
To find the right condiment for salmon burgers, think beyond ketchup and cheese. Basil Pesto, sour cream (or plain Greek yogurt), and Dijon mustard are all fantastic options. Here are more of my favorite options:
- Grilled Pineapple. Care to elevate this salmon burger recipe to a tropical paradise? Add grilled pineapple! Just as in these Teriyaki Burgers with Grilled Pineapple, a pineapple caramelizes on the grill and adds some sweetness that transports this recipe AND you to the beach.
- Arugula. Its peppery notes can stand up to the flavorful salmon burger patty.
- Tomato. A thick slice of juicy tomato is delicious on salmon burgers and my favorite for pairing with the burger sauce. (Roasted Tomatoes would be yummy too.)
- Red Onion. A burger classic. Or try Pickled Onions.
- Avocado. As this Avocado Burger can attest, avocado is a delicious addition to a burger. Try sliced or mashed avocado, or take things up a notch with homemade guacamole.
Salmon Burgers
Prep: 10 minutes
Cook: 9 minutes
Total: 19 minutes
Servings: 4 burgers
How to make the best fresh salmon burgers that are healthy and hold together on the stovetop or grill. No breadcrumbs or fillers!
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Ingredients
For the Burgers:
- 1 ¼ pounds salmon fillets skin and pinbones removed
- 3 tablespoons chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix
- 2 tablespoons nonfat plain Greek yogurt
- 1 tablespoon fresh lemon juice
- ¾ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- ½ tablespoon extra-virgin olive oil plus additional as needed
For the Sauce:
- ¾ cup nonfat plain Greek yogurt
- 1 tablespoon white vinegar
- ¼ cup chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
For Serving:
- Buns or lettuce cups
- Arugula optional
- Sliced tomato optional
Instructions
- Place the salmon on a cutting board and cut crosswise into very thin, 1/4-inch strips. Now, take a second pass at cutting, going over the pieces in the opposite direction so that you cut the strips into a dice. Continue cutting the salmon until the pieces are very small, about 1/8- to 1/4-inch each. (Be patient. Moist, tender patties will be your reward.)
- Transfer the salmon to a large mixing bowl. Add the herbs, Greek yogurt, lemon juice, salt, ginger, and black pepper. With a fork, mix to combine.
- Divide the mixture into 4 equal portions. With your hands, compact each portion into a patty that is about 1 inch thick. They might not hold together at first, but keep squeezing. Place the patties on a parchment-lined baking sheet or large plate. Refrigerate for at least 15 minutes or cover with plastic and refrigerate for up to 1 day.
- While the burgers chill, prepare the sauce: In a medium bowl, whisk together the Greek yogurt, vinegar, herbs, garlic powder, and salt. Refrigerate until you are ready to serve.
- Heat a nonstick skillet over medium-high heat. Add 1/2 tablespoon oil. Once the oil is hot and shimmering, gently lower the salmon patties onto it. Cook on the first side until crisp and golden brown, 4 to 5 minutes. Gently flip burgers and cook on the second side until crisp and the burgers register 145°F on an instant read thermometer, about 4 minutes more.
- Serve the burgers immediately (on buns or inside of lettuce cups), topped with lots of the sauce and a sliced tomato if you like.
Video
Notes
- TO GRILL: Preheat a grill to medium-high heat (about 400° F). Just before grilling the burgers, oil the grill VERY well. Add the burgers and cook as directed in Step 5, being careful just to flip them once if possible. If you want to 100% safeguard against the burgers sticking, you can grill them on a piece of aluminum foil coated with nonstick spray. Toast the buns on the grill if desired.
- If you’d like to toast the buns, you can do so either on the grill, in your skillet after you are finished cooking the burgers (cover them with foil to keep them hot), or place them cut-side up on a baking sheet and toast in the oven under your broiler for 30 seconds to 1 minute (watch VERY CAREFULLY).
- TO MAKE AHEAD: Assemble your patties up to 1 day in advance, storing them in an airtight storage container in the refrigerator. You can also prepare your sauce up to 1 day in advance and store it in a separate airtight storage container in the refrigerator.
- TO STORE: Refrigerate burgers and sauce separately in airtight storage containers for up to 2 days.
- TO REHEAT: Very gently reheat burgers in a nonstick skillet on the stovetop over medium-low heat. I also like to splash a bit of water into the skillet, then cover it to help the burgers steam.
- TO FREEZE: Individually wrap burgers, and freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1burger (with 1/4 sauce and no bun)Calories: 230kcalCarbohydrates: 1gProtein: 30gFat: 11gSaturated Fat: 2gCholesterol: 79mgPotassium: 721mgSugar: 1gVitamin A: 111IUVitamin C: 1mgCalcium: 37mgIron: 1mg
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What to Serve With Salmon Burgers
- Salad. Roasted Vegetable Salad or Healthy Coleslaw would be tasty.
- Fries. From Sweet Potato Fries to Parsnip Fries to Air Fryer French Fries, you can’t go wrong!
- Veggies. Try Grilled Asparagus, Roasted Sweet Potatoes, or Air Fryer Brussels Sprouts.
- Chips. A side of crispy Air Fryer Potato Chips is always a hit!
These look AMAZING! I really love your photography. I love that I can make the mixture ahead of time and hold it in the fridge and/or make a couple at a time on nights when everyone needs to eat at a different time!! My husband and I loved extra peppers in the dipping sauce.
Thank you Andrea!
This was fantastic. Never thought I would’ve enjoyed this and it surpassed my expectations. I added a drizzle of fresh lemon juice on the arugula for the sandwich.
Glad to hear you enjoyed it, Alessandra! Thank you!
Can I bake it instead of frying?
Hi Monica, I haven’t tested it out myself but it seems like you probably could. If you decide to experiment, I’d love to know how it goes!
Thanks for the respond Erin,
Do you think that baking it would make the patty drier?
Hi Monica, I can really only attest to the way I’ve tested it out which is skillet and grill versions. If experimenting with them in the oven you’ll want to make sure they cook to 145°F. If you achieve that, then they won’t be dry. Enjoy!
I’m after recipes for IBD and this one looks great. If I change Greek yogurt to coconut for the dressing and omit the leaves, it’ll be even more easily digestible.
Hope you enjoy it, Michelle!
I would make this recipe again
Thank you Diana!
These tasted really good! But my burgers fell apart :( any advice?
Hi Kylie! Salmon burgers are super delicate. You could try packing them a little more tightly next time. I also recommend a fish spatula for easy flipping.
I’m trying to cut back on carbs and this was a great find! The fact that there are no breadcrumbs makes it feel so much cleaner and healthier. I put mine on top of a big arugula salad with some of the herb sauce drizzled over everything. The flavor was really fresh and not “fishy” at all. I really enjoyed this. Thanks
So glad you enjoyed the burgers, Vanessa! Thank you!
Made these for a quick dinner, and they were a nice change from our usual burgers. They cooked up fast, didn’t fall apart, and had a light, fresh taste. I think next time I’ll add a little more seasoning or a sauce to kick up the flavor, but overall they were really good.
Glad to hear you enjoyed the burgers, Fatima! Thank you!