These salmon burgers are a delicious way to enjoy salmon for dinner! With lemon and fresh dill, the patties stay moist inside and get beautifully golden and crispy on the edges as they cook in a hot skillet. I love to serve them with coleslaw, burger buns optional!
Burgers are one of our go-to easy dinners in the summer, and when we want a lighter meal we make these salmon burgers. Since the patties are a bit delicate, I cook them in a cast iron skillet on the stove, which makes them a great dinner option any time of year.
A few simple ingredients like lemon, dill, Dijon and dried seasonings ensure that these burgers have loads of flavor. I usually serve them with Sweet Potato Fries or Air Fryer Potato Wedges. A simple salad like my Caesar Salad also makes a great side dish!
Why You’ll Love These Salmon Burgers
- They’re quick and easy. Just 25 minutes, start to finish!
- You can freeze them for later. These freeze well, both before and after cooking, so that you can enjoy an almost effortless meal later on.
- Mostly pantry ingredients. I like to keep canned salmon on hand so that I can make these anytime.
Ingredient Notes
Here’s a look at what you’ll need for this salmon burger recipe, along with substitution options.
- Salmon: I used canned salmon to make these burgers especially quick and easy. You can also cook a fresh salmon fillet and then flake/mash it to use in this recipe. If using canned salmon, I like to look for cans of salmon without skin and bones.
- Panko Bread Crumbs: These help to bind the mixture together.
- Egg: One large egg helps to bind the salmon mixture together.
- Plain Greek Yogurt: Adds richness and binds the mixture. You can substitute mayonnaise.
- Lemon Juice: For brightness.
- Dijon Mustard: For flavor.
- Fresh Dill: My favorite herb to pair with salmon.
- Dry Seasonings: I use garlic powder, onion powder, salt and pepper to bring additional flavor.
- Olive Oil: For cooking the burgers.
- Burger Buns: I highly recommend my Brioche Buns, if you want to go the homemade route.
- Coleslaw: It’s my favorite topping for these salmon burgers. Try my easy Coleslaw Recipe or toss this Coleslaw Dressing with store-bought coleslaw mix. I’ve also given you more topping and serving ideas below.
Find the printable recipe with ingredient amounts below.
How to Make Salmon Burgers
Combine ingredients. In a large bowl, combine the salmon, panko, egg, Greek yogurt, lemon juice, Dijon mustard, dill, garlic powder, onion powder, salt and pepper. Mix well.
Shape and cook burgers. Heat olive oil in a large cast iron skillet or other heavy skillet. Divide the salmon mixture into 4 equal balls and then use your hands to flatten each ball into a patty that is about ½-inch thick. Cook for 4-5 minutes per side, until golden brown and cooked through.
Serve on burger buns topped with coleslaw, or as desired.
Ways to Serve These Salmon Burgers
You can serve these on burger buns, in a lettuce wrap, or on a bed of coleslaw. Here are some other topping ideas to try:
- Avocado
- Lettuce, arugula or spinach
- Tomato
- Red onion or sautéed yellow onions
- Herb aioli
- Tzatziki sauce
- Yogurt dill sauce (find the recipe with my Salmon Patties recipe)
More Healthier Burger Recipes to Try
Here are a few more of my favorite recipes for burger night!
- Turkey Burgers – A classic with great flavor.
- Veggie Burgers – With a quinoa base!
- Black Bean Burgers – These have so much flavor.
- Greek Turkey Burgers – My newest turkey burger obsession.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Salmon Burgers
Ingredients
- 15 ounces canned salmon*, drained well
- ½ cup Panko bread crumbs
- 1 large egg, lightly beaten
- ¼ cup plain Greek yogurt, or mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ½ tablespoons olive oil
For Serving
- 2 cups coleslaw
- 4 burger buns
Instructions
- In a large bowl, combine the drained canned salmon, panko bread crumbs, egg, Greek yogurt, lemon juice, Dijon mustard, dill, garlic powder, onion powder, salt and pepper. Mix until well combined.
- In a large cast iron skillet or other heavy skillet, heat the olive oil over medium heat. Divide the mixture into 4 equal balls and then use your hands to flatten each ball into a patty that is about ½-inch thick. Place patties into the hot skillet. Cook for 4-5 minutes per side, until golden brown and cooked through. Adjust the heat as needed to brown the outsides while the insides cook through.
- Serve salmon burgers on burger buns topped with coleslaw, or as desired.
Notes
- Salmon: I like to use canned salmon without skin and bones. If you prefer to use fresh salmon, cook a 1 pound fresh salmon fillet in the oven at 400° F until cooked through, about 15-25 minutes. Once cooked, let the salmon cool, then flake the salmon, mash it up a bit, and use in the recipe as directed.
- To Store: Cooked salmon burgers can be stored in an airtight container in the refrigerator for up to 2-3 days.
- To Freeze Before Cooking: Shape patties and place in a parchment paper lined baking dish. Freeze for a few hours, until completely frozen. Then stack the patties with a small piece of parchment in between each one and freeze in an airtight container for up to 2 months. Cook from frozen, adding a few minutes to the cook time.
- To Freeze After Cooking: Cook the salmon burgers, let them cool completely, and then freeze in an airtight container for up to 1 month. Place a sheet of parchment paper in between each burger to keep them from sticking together.
- To Reheat: My favorite way to reheat salmon burgers is in the air fryer. They take a couple of minutes to reheat in the air fryer at 350° F, and they crisp back up nicely. You can also reheat them in a 375° F oven, in a skillet over medium heat or in the microwave.
