Recipe

Crispy Salmon Burgers

Juicy on the inside, crisp on the edges, and finished with a bright lemon-dill sauce that makes the whole thing taste like summer.

By Matt Campbell

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A plated salmon burger on a toasted brioche bun with lettuce, tomato, and a smear of lemon-dill sauce, with a side of pickles on a simple wooden table

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Salmon burgers are my answer to the question: What if a burger felt a little lighter, but still gave you that crispy-edge, juicy-center satisfaction? This version is relaxed and reliable, no fussy ingredients, no seafood counter stress. If you want, you can ask the fish counter to remove the skin and pin bones, or just use thawed frozen salmon and keep rolling.

The key move is chopping the salmon instead of pureeing it. You get texture that actually feels like something you meant to cook, plus the patties hold together without becoming rubbery. Then we hit it with a lemon-dill sauce that is bright, creamy, and just tangy enough to make you keep taking “quality control” bites.

Fresh salmon, lemon, dill, breadcrumbs, mayonnaise, Dijon mustard, and spices arranged on a bright kitchen counter

Why It Works

Crisp edges, tender middle: A hot pan and a little chill time help the patties sear without falling apart.
Real salmon texture: Chopping by hand keeps the bite meaty instead of turning into salmon paste.
Fast flavor: Dijon, lemon zest, and a little garlic build a bold, clean taste without a long ingredient list.
Flexible: Serve on buns, over salad, or in a rice bowl. The patties do not care, they just want to be crispy.

Pairs Well With

Storage Tips

Refrigerator: Store cooked salmon patties in an airtight container for up to 3 days. Keep sauce separate if you can.

Reheat: For best texture, reheat patties in a skillet over medium heat with a tiny splash of oil, about 2 to 3 minutes per side, or until warmed through. The microwave works, but you will lose the crisp edges.

Freeze: Freeze uncooked patties on a parchment-lined sheet until firm, then transfer to a freezer bag with parchment between layers. Freeze up to 2 months. Thaw overnight in the fridge before cooking.

Cooked salmon patties in a glass meal prep container with parchment paper, ready to refrigerate

Common Questions

What kind of salmon should I use?

Almost any salmon works here. Atlantic salmon is a little richer and more forgiving (great for juicy patties). Sockeye is leaner with a deeper salmon flavor and can cook a touch faster. Previously frozen salmon is totally fine, just thaw overnight in the fridge and pat it dry before chopping.

Can I use frozen salmon?

Yes. Thaw it fully in the fridge, then blot with paper towels so the mixture does not get watery. If it still feels loose, add 1 to 2 extra tablespoons of panko.

Do I need to remove the skin and pin bones?

Yes, remove the skin and any pin bones for the best texture. If you are buying from the seafood counter, you can ask for it skinless and for the pin bones to be removed. If you are doing it yourself, slide a knife between the skin and flesh, then use tweezers to pull any pin bones.

Can I use canned salmon?

Yes. Drain it well, pick out any big bones or skin if desired, then mix gently. Canned salmon is softer, so add an extra tablespoon or two of breadcrumbs if the mixture feels loose. The flavor will be a little more “classic pantry,” still very good.

Why are my salmon burgers falling apart?

Usually one of three things: the salmon was chopped too finely (it turns mushy), the mixture is too wet, or the patties did not chill. Fix it by adding 1 to 2 tablespoons more breadcrumbs and chilling the formed patties for 15 to 20 minutes before cooking.

What internal temperature should salmon burgers be?

Aim for 145°F in the center if you want to follow standard seafood guidance. Practically, I pull them when they are opaque and flake easily, and the outside is nicely browned.

Can I bake or air fry these?

Yes, just treat the times as a range and cook to doneness. Baking: 425°F for about 10 to 14 minutes, flipping once, until opaque and 145°F in the center. Air fryer: 400°F for about 8 to 12 minutes, flipping halfway, until opaque and 145°F in the center. Pan-searing gives the best crust, but the other methods are great when you want low-drama cleanup.

What buns and toppings work best?

Brioche, potato buns, or toasted ciabatta rolls. I like standard burger buns (about 4 inches wide) so the patty fits nicely. Toppings I love: crisp lettuce, quick pickles, thin red onion, tomato, or sliced avocado. The lemon-dill sauce plays nice with all of it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and sharp knife
Mixing bowl
Measuring spoons
Large nonstick or cast iron skillet
Thin spatula
Instant-read thermometer (optional but helpful)

I started making salmon burgers when I realized I was craving “burger night” energy, but not the full commitment of grinding meat, smoking up the house, and washing five different greasy things. This is the kind of recipe I’d make with a friend hovering near the stove, stealing crispy bits, and arguing about whether pickles are mandatory (they are).

Also, the lemon-dill sauce? That one began as a “what do we have” moment and turned into a permanent resident in my fridge. It makes salmon feel like a treat, even on a random Tuesday.