Salmon Burgers Recipe: With Step By Step Photos

These salmon burgers feature fresh salmon blended with herbs and breadcrumbs for juicy patties perfect for grilling or skillet cooking. Pair them with a creamy yogurt dill sauce for a fresh, flavorful meal inspired by my simple approach.

Ingredients

For the Salmon Burgers:

• 1 lb of Fresh Salmon Filet, no skin
• Zest of 1/2 Lemon
• 3 Tbsp of Parsley
• 1/4 cup of Chives
• 1 Egg
• 2 Tbsp of Mayo
• 1 Tsp of Lemon Juice
• 1/2 cup of Panko Breadcrumbs
• Salt and Pepper to taste

For the Yogurt Sauce:

• 1/2 cup of Plain Yogurt, can be greek yogurt if you like your sauce thicker
• 1 Tbsp of Chopped Chives
• 1 Tbsp of Chopped Parsley
• 2 Tbsp of Chopped Dill
• 1 Tbsp of Lemon Juice
• Pinch of Salt

Step 1: Prepare the Salmon and Herbs

Start by taking your 1 lb fresh salmon filet with the skin already removed by your fishmonger. Cut the salmon into large chunks to make processing easier. This ensures even chopping and helps the mixture bind well later.

Add the salmon chunks to the food processor along with 3 Tbsp of fresh parsley, 1/4 cup of chives, and the zest of 1/2 lemon. Pulse the food processor until everything is well chopped but still slightly chunky, resembling a coarse paste. Avoid over-processing to keep some texture from the salmon visible, which adds appeal to the finished burgers.

Transfer this mixture to a large mixing bowl. The fresh herbs and lemon zest provide a bright, subtle flavor that enhances the natural taste of the salmon without overpowering it. Taste a tiny bit and adjust seasoning if needed, but remember salt and pepper come next.

Step 2: Mix in Binders and Binders

To the chopped salmon mixture, add 1 egg, 2 Tbsp of mayo, 1 tsp of lemon juice, 1/2 cup of panko breadcrumbs, and salt and pepper to taste. The egg and mayo act as binders to hold the patties together, while panko keeps them light and crispy.

Gently mix everything by hand until well incorporated. Use a fork or your fingers to combine without overworking the mixture, which could make the burgers tough. Cover the bowl tightly with plastic wrap.

Place the bowl in the refrigerator for about 30 minutes. Chilling allows the flavors to meld, firms up the mixture for easier shaping, and prevents the patties from falling apart during cooking. This resting time is crucial for success.

Step 3: Make the Yogurt Dill Sauce

While the salmon chills, prepare the yogurt sauce. In a small bowl, combine 1/2 cup plain yogurt (Greek for thicker consistency), 1 Tbsp chopped chives, 1 Tbsp chopped parsley, 2 Tbsp chopped dill, 1 Tbsp lemon juice, and a pinch of salt.

Stir vigorously until smooth and creamy. The dill pairs perfectly with salmon, adding an herby freshness, while lemon juice brightens the sauce. Taste and adjust salt or lemon if desired.

Cover and refrigerate the sauce. It can sit for the full 30 minutes or longer to develop flavors. This sauce elevates the burgers whether served on buns or salad.

Step 4: Shape the Patties

Remove the salmon mixture from the fridge. Divide it into four equal portions for standard burger size, or six for smaller patties.

Form each portion into a ball first, then gently flatten into patties about 1/2-inch thick. Press firmly but not too hard to maintain shape. You should see small salmon chunks, indicating proper texture.

Place shaped patties on a plate. If not cooking immediately, cover and chill further. Handling wet hands lightly oiled prevents sticking.

Step 5: Cook the Burgers

Heat a skillet over medium-high with a drizzle of olive oil. For non-stick, oil is optional but adds crust. Patties sizzle immediately when ready.

Cook patties 2.5 to 3 minutes per side until golden and cooked through (internal temp 145°F). Flip carefully with a spatula. For grilling, use hot grill with foil to prevent sticking.

Rest patties 1-2 minutes post-cook. They firm up, staying juicy inside with crispy exterior.

Step 6: Serve and Enjoy

Plate burgers over mixed greens dressed with olive oil and lemon. Dollop yogurt sauce generously.

For buns, toast soft rolls, add lettuce, tomato, and sauce. Leftovers store well refrigerated for next-day salads or reheating.

Essential Equipment Guide

1. Food processor
2. Mixing bowl
3. Skillet or grill pan
4. Spatula
5. Plastic wrap

Prep, Cook, Servings

1. Prep Time: 15 minutes
2. Cook Time: 6 minutes
3. Servings: 4

Nutritional Information

*Estimates based on ingredients; salmon provides omega-3s, yogurt adds probiotics. *

Pairings

• Mixed greens salad with olive oil and lemon
• Soft buns with lettuce and tomato
• Quinoa or roasted veggies
• Crispy fries

Variations

• Tex-Mex: Add cilantro, chili, lime
• Smaller patties for appetizers
• Use cooked salmon for cakes (more fragile)
• Air fry at 400°F for 8-10 minutes

Cooking Tips

• Choose fresh salmon; skin removal eases prep
• Pulse processor briefly to retain chunks for texture
• Chill mixture 30+ minutes for firm patties
• Hot oil or grill yields crispy crust
• Do not overcook; aim for flaky interior
• Greek yogurt thickens sauce ideally
• Foil on outdoor grill prevents sticking
• Leftovers taste great cold on salads
• Adjust herbs for bolder flavor
• Panko over regular breadcrumbs for lightness

Salmon Burgers Recipe: With Step By Step Photos

Print Recipe

Print Recipe

These salmon burgers feature fresh salmon blended with herbs and breadcrumbs for juicy patties perfect for grilling or skillet cooking. Pair them with a creamy yogurt dill sauce for a fresh, flavorful meal inspired by my simple approach.

• Total Time: 21 Mins

Ingredients

For the Salmon Burgers:

• 1 lb of Fresh Salmon Filet, no skin
• Zest of 1/2 Lemon
• 3 Tbsp of Parsley
• 1/4 cup of Chives
• 1 Egg
• 2 Tbsp of Mayo
• 1 Tsp of Lemon Juice
• 1/2 cup of Panko Breadcrumbs
• Salt and Pepper to taste

For the Yogurt Sauce:

• 1/2 cup of Plain Yogurt, can be greek yogurt if you like your sauce thicker
• 1 Tbsp of Chopped Chives
• 1 Tbsp of Chopped Parsley
• 2 Tbsp of Chopped Dill
• 1 Tbsp of Lemon Juice
• Pinch of Salt

Instructions

Step 1: Prepare the Salmon and Herbs

Start by taking your 1 lb fresh salmon filet with the skin already removed by your fishmonger. Cut the salmon into large chunks to make processing easier. This ensures even chopping and helps the mixture bind well later.

Add the salmon chunks to the food processor along with 3 Tbsp of fresh parsley, 1/4 cup of chives, and the zest of 1/2 lemon. Pulse the food processor until everything is well chopped but still slightly chunky, resembling a coarse paste. Avoid over-processing to keep some texture from the salmon visible, which adds appeal to the finished burgers.

Transfer this mixture to a large mixing bowl. The fresh herbs and lemon zest provide a bright, subtle flavor that enhances the natural taste of the salmon without overpowering it. Taste a tiny bit and adjust seasoning if needed, but remember salt and pepper come next.

Step 2: Mix in Binders and Binders

To the chopped salmon mixture, add 1 egg, 2 Tbsp of mayo, 1 tsp of lemon juice, 1/2 cup of panko breadcrumbs, and salt and pepper to taste. The egg and mayo act as binders to hold the patties together, while panko keeps them light and crispy.

Gently mix everything by hand until well incorporated. Use a fork or your fingers to combine without overworking the mixture, which could make the burgers tough. Cover the bowl tightly with plastic wrap.

Place the bowl in the refrigerator for about 30 minutes. Chilling allows the flavors to meld, firms up the mixture for easier shaping, and prevents the patties from falling apart during cooking. This resting time is crucial for success.

Step 3: Make the Yogurt Dill Sauce

While the salmon chills, prepare the yogurt sauce. In a small bowl, combine 1/2 cup plain yogurt (Greek for thicker consistency), 1 Tbsp chopped chives, 1 Tbsp chopped parsley, 2 Tbsp chopped dill, 1 Tbsp lemon juice, and a pinch of salt.

Stir vigorously until smooth and creamy. The dill pairs perfectly with salmon, adding an herby freshness, while lemon juice brightens the sauce. Taste and adjust salt or lemon if desired.

Cover and refrigerate the sauce. It can sit for the full 30 minutes or longer to develop flavors. This sauce elevates the burgers whether served on buns or salad.

Step 4: Shape the Patties

Remove the salmon mixture from the fridge. Divide it into four equal portions for standard burger size, or six for smaller patties.

Form each portion into a ball first, then gently flatten into patties about 1/2-inch thick. Press firmly but not too hard to maintain shape. You should see small salmon chunks, indicating proper texture.

Place shaped patties on a plate. If not cooking immediately, cover and chill further. Handling wet hands lightly oiled prevents sticking.

Step 5: Cook the Burgers

Heat a skillet over medium-high with a drizzle of olive oil. For non-stick, oil is optional but adds crust. Patties sizzle immediately when ready.

Cook patties 2.5 to 3 minutes per side until golden and cooked through (internal temp 145°F). Flip carefully with a spatula. For grilling, use hot grill with foil to prevent sticking.

Rest patties 1-2 minutes post-cook. They firm up, staying juicy inside with crispy exterior.

Step 6: Serve and Enjoy

Plate burgers over mixed greens dressed with olive oil and lemon. Dollop yogurt sauce generously.

For buns, toast soft rolls, add lettuce, tomato, and sauce. Leftovers store well refrigerated for next-day salads or reheating.

• Author: Ida Sorenson
• Prep Time: 15 Mins
• Cook Time: 6 Mins