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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.

Salmon burgers with tomato, arugula, and sauce

Why You’ll Love This Seafood Burger Recipe

  • 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.
  • All About the Fresh Fish. I love canned salmon for its utility (it’s perfect for the Salmon Quinoa Cakes in my cookbook and Salmon Patties), but when I am purchasing a FRESH salmon fillet, I want the fish to be the star. Instead of breadcrumbs, eggs, or mayo to bind the burgers (like my Shrimp Burger), I chop the salmon finely to help it hold together.
  • Packed With Nutritious Ingredients. 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.
  • It’s Easy! Even those who are new to cooking seafood can master these salmon burgers (and my Baked Salmon). The ingredients are simple and preparing them is straightforward. You’ll want to make them on repeat!
Two salmon burgers in a skillet with lemon

5 Star Review

“LOVED this recipe. Huge hit! We will definitely make it a staple in our house.”

— Danielle —

How to Cook a Salmon Burger On the Stove

The Ingredients

  • 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.

Substitution Tip

Though tartar sauce is the sauce most people instinctively seek for fish burgers, I like using Greek yogurt instead of mayonnaise to keep this recipe light and bright. If you prefer to use mayonnaise, you can swap it for the Greek yogurt.

  • 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.

The Directions

A cutting board with fish and a knife
  1. FINELY Dice the Salmon. This step is very important!
Ingredients to make salmon burgers
  1. Combine All the Ingredients. Mix with a fork.
Four salmon patties
  1. Form Patties. Refrigerate the patties for at least 15 minutes.
Sauce in a small bowl
  1. Prepare the Sauce. Refrigerate until you’re ready to serve.
How to cook salmon burgers on the stove
  1. Cook the Burgers. Serve as desired on hamburger buns with fresh dill sauce, and DIG IN!

What Do You Put On a Salmon Burger?

To find the right condiment for salmon burgers, think beyond ketchup. 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.
Two salmon burgers on buns with sauce

Storage Tips

  • 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 cooked or uncooked burgers, and freeze them in an airtight freezer-safe storage container for up to 3 months. Let the frozen salmon burgers thaw overnight in the refrigerator before reheating or cooking.

Meal Prep Tip

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.

Salmon burger on a bun with arugula

Leftover Ideas

Leftover salmon burgers make an excellent addition to salads, rice dishes, and can be turned into a yummy wrap. Dice up your burgers and add them to Quinoa Chickpea Salad, Lemon Rice, or Pasta al Limone.

What to Serve With Salmon Burgers

Recipe Tips and Tricks

  • 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!
  • Choose the Right Bun. If you’re using a bun, make sure to pick one that pairs well with these burgers. Use something soft, sturdy, and about the same size as your patties.
  • 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.)

Salmon Burgers

4.70 from 93 votes
How to make the best fresh salmon burgers that are healthy and hold together on the stovetop or grill. No breadcrumbs or fillers!

Prep: 10 minutes
Cook: 9 minutes
Total: 19 minutes

Servings: 4 burgers


For the Burgers:

  • 1 1/4 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
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon extra-virgin olive oil plus additional as needed

For the Sauce:

  • 3/4 cup nonfat plain Greek yogurt
  • 1 tablespoon white vinegar
  • 1/4 cup chopped fresh herbs such as cilantro, parsley, dill, chives, or a mix
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt

For Serving:

  • Buns or lettuce cups
  • Arugula optional
  • Sliced tomato optional


  • 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.



  • 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.


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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Frequently Asked Questions

Can I Make Salmon Burgers On the Grill?

Yes! As this Grilled Salmon in Foil can attest, grilled salmon burgers would also be delish.

Here’s how to cook these salmon burgers on the grill:
1. Heat the grill to medium high (about 400 degrees F).
2. Just before adding the patties to the grill, oil the grill thoroughly.
3. Cook the salmon burgers for 4-5 minutes per side. Flip them only once if possible. Work quickly but gently so the burgers don’t fall apart.

**If you want to 100% safeguard against the burgers sticking or falling through the grates, you can lay a piece of aluminum foil down on the grill, coat it with nonstick spray, and then grill the burgers on the foil instead.**

Should You Put Cheese On a Salmon Burger?

Instead of cheese, I opted to use the Greek yogurt salmon burgers sauce in this recipe. If you would like to add cheese, however, you could use a mild, melty cheese like provolone or Mozzarella.

How Do I Know When a Salmon Burger Is Done?

The best way to tell if salmon burgers are done is by using an instant read thermometer.
– Insert the thermometer into the thickest part of your burger. When the salmon burger reaches 145 degrees F, it is done.
– If you don’t have a thermometer, check that your burger is lightly crisp on the outside and that the meat inside is pink and flaky. It should not still look raw.

Can I Use a Food Processor?

While many salmon burger recipes use a food processor instead of chopping the salmon, I find this create a tougher, mushier burger because the fish is overworked. The mincing technique is well worth it and yields superior results.

What Wine Goes with Salmon Burgers?

Choose a light, dry white wine that can provide a nice acidity, such as Pinot Grigio, Albariño, or Sauvignon Blanc.

What Is the Difference Between Salmon Patties and Salmon Burgers?

The main difference between my Salmon Patties and this salmon burger is the quantity of ingredients in the filling and the use of binder ingredients. My salmon patties use canned salmon, egg, breadcrumbs, Greek yogurt, vinegar, and Dijon mustard. This salmon burger uses only fresh salmon, with no excess fillers to bind it.

More Delicious Burger Recipes

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.70 from 93 votes (76 ratings without comment)

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    1. Samantha, for this recipe you need uncooked salmon (vs. canned salmon which is cooked). If you are looking for a recipe with canned salmon, check out these salmon patties. You could make them larger and serve them as burgers:

    2. Amazing recipe. Made it precisely like it said and they came out perfect ! So Delicious !!!5 stars

  1. This recipe was phenomenal, easy and super light! Definitely worth the time dicing up the salmon filet and refrigerating the burgers for an hour-plus definitely helped them stay together. Another Well Plated success story!5 stars

  2. This recipe is awesome! The burgers were delicious and very easy to make and the sauce went quite well with them. Though I made the burgers in a skillet atop the stove, I browned them nicely by oiling the pan really well, putting a lid on the skillet, and turning the temperature up high for around three minutes before cooking them a few more minutes and flipping. That added a nice flavor to them (though it dries them out a bit) and I served them on hamburger buns with romaine lettuce and sliced tomatoes. Thank you for creating this easy and wonderful recipe!5 stars

  3. This was beyond!! Much simpler than I thought – I made for a large group of people and it was loved by everyone. Served with sweet potato fries and a side salad. Delish!5 stars

  4. Fantastic and so fresh! Added celery salt instead of regular salt, which was a great flavor addition. Removing the skin and mincing the salmon was a pain, but worth it. Adding this recipe to my arsenal.5 stars

  5. I made these today for my husband. I didn’t have ground ginger, so I substituted fresh. Otherwise, I followed the recipe as written. The burgers were delicious and easy to make. I will definitely be making these again.5 stars

  6. Erin,
    I loved this recipe! I used Mayo because I didn’t have yogurt on hand. Before placing them in the pan to fry, I sprinkled the patties lightly with plain Panko. The result was amazing: flavorful, crispy on the outside and tender/moist on the inside. I served on Focaccia with the sauce, arugula and tomato. So good!!!
    P.S. I found an easy way to remove the skin from salmon: bring about a 1/2 inch of water to boil in a frying pan; place the salmon in it, skin down. Let sit for about a minute and remove. Using a spatula, the skin will easily peel off.5 stars

    1. Hi Janet! Thank you for your feedback! So glad you enjoyed them! Thank you for this kind review!

  7. Please, ask whoever is plugging in advertisements on your page, stop making the ads moving. Extremely difficult to concentrate on reading your recipes when the ads are constantly moving in and out, plus moving within them.

    1. Hi Lorna! I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience!

  8. Hey Erin! I love this recipe so much (and all your recipes to be honest)! Do you think it would work if I used any other fish as well or would the greek yogurt be overpowering? I have heaps of cod and haddock leftover from a fish chipper dinner.5 stars

    1. Hi Bern! Thank you for this kind review! I have not tested this recipe with any other fish so it would be hard to say if it would work or not. If you decide to experiment, let me know how it goes!

  9. Tasty. Light. I liked them. Thank you. I used fresh salmon which I minced very small. Held patty shape nicely. (I refrigerated them for 25 min) I would not recommend canned salmon.4 stars

    1. Hi MaryJo! So glad you enjoyed the recipe! Thank you for this kind review! I don’t recommend it either for these burgers. We use it for our salmon patties recipe.

  10. This is the best recipe, grilled them and they came out so moist and juicy. Loaded with flavor. Thank you.5 stars

  11. I loved these! I used cilantro and because I did not have chives, the green tops of green onion. The sauce was good too! Will make again! Thanks!5 stars

  12. I have made these 4 times now. This time I also added garlic powder, onion powder, oregano, a bit of cayenne and smoked paprika and finally some coriander and cumin powder. They gave them an extra kick and the taste was phenomenal! My family love these so much, we’ve decided to prep these weekly for our meals!5 stars

  13. Wow…wow…wow! I just made these and they are DELICIOUS!!! I was nervous about the combination of ingredients, but the flavour is perfect. I made six burgers for more of a ‘slider’ result. These went down a treat. Thank you, Erin, for sharing this simple, tasty recipe with us!5 stars

      1. these are so great. love them. I wondering if I can use my food processor instead of chopping the salmon. Also, can I use a non dairy yogurt?5 stars

        1. Hi Linda, so glad you enjoyed it. Non dairy yogurt should be ok. Using the food processor might grind it too much, but you could try. If you decide to give it a try, let me know how it goes.

  14. Thanks for the recipe! The salmon burgers were delicious and helped me stay on track with my diet. I added a little slap ya momma seasoning to the salmon seasoning. I don’t even like salmon that much but these changed my mind. I used low carb multi grain bread instead of buns, and topped it with lettuce, a tomato slice, red onion, avocado and a little gourmet chipotle mayo. I will definitely be making these going forward!5 stars

    1. Hi! This sauce is great over any kind of seafood, but you could possibly use it on sandwiches, pile it onto baked potatoes, and dollop it onto grilled veggies or dip some air fryer cauliflower into it. Enjoy!