These Salmon Burgers are an easy, healthful lunch or dinner that’s sure to become a go-to for you. Flakey salmon combines with fresh dill, Dijon mustard, minced shallots, and lemon juice. The mixture is shaped into burger patties and then cooked on the stovetop before being served warm in lettuce wraps or hamburger buns. With minimal prep time, a cook time of 20 minutes, and a total time of just about 30 minutes, this salmon burger recipe is great for weeknight dinners and weekend gatherings, and you can even double the recipe to make your weekly meal prep easy. And if you want a hands-off option, use our directions in the recipe notes for air fryer salmon burgers.
Make Salmon Burgers Part Of Your Menu This Week!
Are you stuck in a dinner rut and tired of having the same meals week after week? It’s time to change it up, and give these salmon burgers a try! A great way to use up leftover salmon, these burgers are nutritious and quick to make, providing an adequate source of high-quality protein and healthy omega-3 fatty acids.
The burger patties come together with a handful of ingredients and cook quickly. And while the avocado garlic sauce is optional, we highly recommend you give it a try. Its bright, refreshing flavors are the perfect complement to the burger patties. That said, this recipe pairs well with a variety of toppings, and no matter how you serve it, it’s sure to be a hit.
Ingredient Spotlight: Salmon
We’re huge fans of salmon and do our best to include it in our diets weekly with options like our 12 Best Healthy and Easy Salmon recipes. Not only is it tasty and versatile, but salmon is also full of health benefits, too. For example, salmon fillets are:
- A good source of vitamin A, vitamin B12, and vitamin B6
- An excellent source of minerals, including selenium, niacin, pantothenic acid, thiamine, and phosphorous
- One of the top sources of omega-3 fatty acids
- A high-quality protein containing all 9 essential amino acids
Ingredients To Make Homemade Salmon Burgers
Here’s what you need to make this salmon burgers recipe today:
- Salmon – use pre-cooked, skinless salmon filets or canned salmon
- Lemon juice and lemon zest – you’ll need 1 large or 2 small lemons
- Shallot – may substitute 2 minced garlic cloves
- Green onions (scallions) – thinly sliced
- Fresh dill – or use 1 teaspoon dried dill
- Dijon mustard – Primal Kitchen Dijon Mustard is our favorite. It has great flavor, is made without added sugar, and the ingredient list is short
- Kosher salt and black pepper
- Almond flour – super-fine blanched almond flour works best to hold the patties together and eliminate the need for a cup panko breadcrumbs. We love Bob’s Red Mill for a certified gluten-free almond flour brand we trust.
- Coconut oil – may sub ghee/clarified butter
For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing calories, protein, carbohydrates, fiber, sugar, sodium, total fat, and more per serving.
How to Choose Safe Seafood
When it comes to buying fresh salmon, it can be a bit confusing to know how to choose the best salmon for flavor, nutrients, and safety. We’ve got a whole resource on how to choose safer seafood you can take a look at for all the details! However, when it comes to choosing fresh salmon fillets, we source our wild-caught Alaskan salmon from Butcher Box.
How To Make This Salmon Burger Recipe
Here are the steps to make these easy salmon burgers on the stovetop for an easier version than most oven baked recipes requiring a baking sheet:
- Combine: Add all the salmon burger ingredients except the coconut oil to a large bowl, and mix until they are well combined.
- Shape the salmon burgers: Using your hands, form the salmon mixture into 8 equal-sized small patties.
- Cook: Heat the coconut oil on a griddle or pan over medium-high heat. Then, carefully add the salmon burgers to the pan, and cook on both sides until they’re golden brown and heated through.
For The Best Salmon Patties
This salmon burger recipe is virtually foolproof, but we have a few extra tips and tricks to ensure you always have success.
- If the salmon mixture feels pretty wet and not holding together well, add additional almond flour, 1 tablespoon at a time, until they feel a little more sturdy.
- The salmon patties are delicate and fall apart easily before they’re cooked. So, handle them with caution. After shaping, you may store the salmon patties in the refrigerator for up to 24 hours before cooking (covered with plastic wrap), which will help them hold their shape, as well.
- Allow the cooking oil to become hot before adding the salmon patties to the pan. These means they will sear on contact, which helps them hold their shape. You know your oil is hot enough when the patties sizzle when they’re added to the pan.
Air Fryer Option for Salmon Burgers
Did you know? You can use this recipe to make air fryer salmon burgers! Here are the instructions to make an air fryer salmon burger recipe:
- Form the patties: Follow the recipe as directed, combining all the ingredients for the salmon mixture and shaping it into 8 small patties.
- Air fry the burgers: Spray the tops of the patties with avocado oil spray, and place them in an air fryer basket. Air fry at 350 F for 10-12 minutes or until cooked through, flipping halfway through the cooking time, and spraying the tops with more oil when you turn them over.
Ingredients To Make The Avocado Garlic Sauce
- Avocado – use a ripe, medium avocado
- Extra virgin olive oil – Primal Kitchen Organic Extra Virgin Olive Oil is our go-to oil for condiments, baking, roasting, and sautéing
- Lemon juice
- Dijon mustard
- Fresh dill – may substitute 1 teaspoon dried dill
- Garlic cloves – whole, fresh cloves are best
- Salt and black pepper
How To Make The Avocado Garlic Sauce
This tasty topping comes together with just one step:
- Blend: Add all the ingredients to a food processor or high-speed blender, and pulse until the mixture is smooth and well combined.
There are endless ways to enjoy these salmon burgers. We like to serve them in a Brioche bun or a lettuce wrap if you prefer fewer carbohydrates. However, they also taste great served over a bed of greens, Instant Pot Jasmine Rice, or Homemade Cauliflower Rice. Then, finish off your meal with sides such as:
How To Store and Freeze This Salmon Burger Recipe
To store leftover burgers, allow them to cool completely. Then, transfer them to an airtight container, and store them in the fridge for up to 2 days. Or, wrap the cooked burgers in wax or parchment paper, and transfer them to a freezer-safe container. They will stay fresh in the freezer for up to 3 months.
When you’re ready to eat, allow the burgers to thaw in the fridge overnight. Then, reheat them in a nonstick skillet over medium-low heat.
Prepare the salmon mixture and avocado garlic sauce up to a day in advance, and refrigerate them in separate airtight containers. Then, all you have to do is cook the burgers, and dinner is served.
Frequently Asked Questions
This salmon burger recipe can be topped with a wide variety of toppings such as tzatziki sauce, a tablespoon mayonnaise, tartar sauce, diced red onion, arugula, or even Greek yogurt mixed with fresh herbs like parsley and cilantro or Italian seasoning.
Naturally gluten-free, dairy-free, high-protein, full of healthy fats, and low in cholesterol, these burgers are a healthy recipe in our book!
Try adding an extra tablespoon of almond flour at a time until the patties hold their shape.
Thin slices of havarti dill, spreadable cheese like Brie or cream cheese, or a sprinkle of feta cheese all make for great cheese options to add flavor and a touch of calcium to this recipe.
For the Salmon Burgers:
- 12 ounces wild-caught salmon, baked and chopped (may substitute canned)
- 1/2 large lemon, juiced (~2 tablespoons) + ½ teaspoon lemon zest
- 1 small shallot, minced (may substitute 2 cloves garlic, minced)
- 2 green onions, sliced
- 1 tablespoon fresh dill, chopped (may substitute 1 teaspoon dried dill)
- 2 teaspoons Dijon mustard
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 eggs
- 1/4 cup almond flour
- 1 tablespoon coconut oil or ghee/clarified butter
For the Avocado Garlic Sauce:
- 1 medium avocado, halved and pit removed
- 1/4 cup extra virgin olive oil
- 1/2 lemon, juiced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill (may substitute 1 teaspoon dried dill)
- 2 garlic cloves, minced
- ¼ teaspoon fine salt
- 1/8 teaspoon black pepper
- To make the salmon burgers, in a large bowl, combine all of the salmon burger ingredients, except the coconut oil; mix well. If mixture feels too wet, add additional almond flour, 1 tablespoon at a time.
- Form the mixture into 8 small patties. Patties easily fall apart until they are cooked. Handle with caution. If not cooking right away, place the salmon patties in the refrigerator for up to 24 hours.
- To cook the salmon patties, heat the coconut oil on a griddle or pan over medium-high heat.
- Once the oil is hot, carefully add burgers to pan and cook for 5-6 minutes on each side or until cooked through. Patties should sizzle when added to pan.
- Optional Step: To make the Avocado Garlic Sauce, in a food processor or blender, combine all of the ingredients and process until smooth.
- Serve salmon patties in buns, over lettuce greens, or tucked into lettuce wraps. If desired, top with a squeeze of lemon juice and a dollop of the Avocado Garlic Sauce.
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Air Fryer Directions: Mix and form the patties as directed. Then, mist the tops of the patties with avocado oil spray or cooking spray, and place them in an air fryer basket. Air fry at 350 F for 10-12 minutes or until cooked through, flipping halfway through the cooking time, and spraying the tops with more oil when you turn them over.
1 tablespoon (1/8 of the recipe) of the Avocado Garlic Sauce adds these nutrients to a salmon burger: 93 calories, 10 g fat (1 g sat fat), 85 mg sodium, 2 g carb (1 g fiber, 0 g sugar), 0 g protein, 0 mg cholesterol
- Serving Size: 2 burgers (without sauce)
- Calories: 224
- Fat: 11 g
- (Sat Fat: 3 g)
- Sodium: 302 mg
- Carbohydrate: 3 g
- (Fiber: 1 g
- Sugar: 1 g)
- Protein: 26 g
- Cholesterol: 128 mg
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