Recipe

Salmon Burger

Crispy-edged salmon patties with a bright lemon-dill sauce, ready for a low-drama weeknight dinner.

By Matt Campbell

•

4.8

A plated salmon burger on a toasted bun with lettuce and a creamy lemon-dill sauce, with golden crisp edges visible, on a simple kitchen table setting in natural light

Salmon burgers are my answer to the nights when I want something that feels like a treat but still plays nice with real-life schedules. These are tender and juicy in the middle, with crisp edges from a hot skillet and a quick lemon-dill sauce that tastes like you tried harder than you did. No fancy ingredients, no weird binders, just smart technique and a little seasoning confidence.

Serve them on buns, over a salad, or tucked into a rice bowl. Either way, keep a napkin nearby because that sauce gets friendly.

Raw salmon, lemon, dill, breadcrumbs, egg, Dijon mustard, mayonnaise, and burger buns arranged on a clean kitchen counter in consistent warm natural light

Why It Works

Big flavor, simple method: Chopping salmon by hand gives you a burger that is meaty and juicy, not paste-like.
Crisp edges without drying out: A hot pan and a short cook time create that golden crust while the inside stays tender.
Bright sauce that fixes everything: Lemon, dill, and a little Dijon cut through the richness and make the whole burger pop.
Weeknight flexible: Patties can be shaped ahead, and leftovers reheat well for salads and bowls.

Pairs Well With

Storage Tips

Refrigerate: Store cooked salmon patties in an airtight container for up to 3 days. Keep sauce separate if possible. For best results, cool leftovers quickly and refrigerate promptly.

Reheat: Warm patties in a skillet over medium heat with a tiny splash of oil, about 2 to 3 minutes per side, until hot. (Microwave works, but you lose the crisp edges.)

Freeze: Freeze uncooked patties on a parchment-lined sheet until firm, then transfer to a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge before cooking, and cook until the center is opaque and reaches 145°F.

Cooked salmon patties stored in a glass meal prep container with parchment between layers, set on a kitchen counter with consistent warm lighting

Common Questions

Can I use canned salmon?

Yes. Drain it well and pick out any larger bones or skin if you want. You will likely need a bit more binder, so add an extra tablespoon or two of breadcrumbs if the mixture feels loose. The flavor is still great.

Why are my salmon burgers falling apart?

Usually one of three things: the salmon is chopped too finely (it turns mushy), the mixture is too wet, or the patties did not chill. Keep some larger salmon pieces, add a little more breadcrumbs if needed, and chill the patties for 10 to 15 minutes before cooking.

Can I cook these in the oven or air fryer?

You can, but the skillet gives the best crust. For the oven, bake at 425°F on a lightly oiled sheet pan for about 10 to 12 minutes, flipping once. For an air fryer, cook at 400°F for about 8 to 10 minutes, flipping once. Times vary by thickness and equipment, so use the real clue: the center should be opaque and reach 145°F at the thickest point.

How do I know the burgers are done?

They should be opaque and flake easily, and the center should reach 145°F if you are using a thermometer.

What toppings go best on salmon burgers?

I love crisp lettuce, sliced cucumber, quick-pickled red onions, avocado, or a simple tomato slice. Anything crunchy and fresh is your best friend here.

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
Sharp knife (for chopping salmon)
Mixing bowl
Measuring spoons and cups
Large nonstick or cast iron skillet
Thin spatula
Zester or microplane (optional, for lemon zest)
Instant-read thermometer (optional, but helpful)

I started making salmon burgers when I realized I wanted more fish in my week without committing to a whole production. The first time I tried, I overmixed the salmon into a smooth paste and the texture was, let us call it “fish cake adjacent.” Now I chop it by hand, leave some chunky bits, and let the skillet do the work. The lemon-dill sauce happened because I needed something bright and creamy, and honestly, I would put it on just about anything crunchy and toasted.

Salmon Burger

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 burgers

Ingredients

Salmon burgers

1 pound skinless salmon fillet, pin bones removed (previously frozen is totally fine)
1 small shallot, finely minced (about 2 tablespoons)
2 scallions, thinly sliced
1 large egg
1/3 cup panko breadcrumbs (plus 1 to 2 tablespoons more if needed)
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Old Bay-style seasoning or paprika (optional, but nice)
1 to 2 lemons, divided (you need zest plus juice for the patties and sauce)
2 tablespoons olive oil or neutral oil, for the pan
4 burger buns, split

Quick lemon-dill sauce

1/3 cup mayonnaise
2 tablespoons Greek yogurt or sour cream
1 tablespoon lemon juice (plus more to taste)
1 teaspoon Dijon mustard
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
1 small garlic clove, finely grated (optional)
Pinch salt and black pepper

For serving (optional)

Romaine or butter lettuce
Sliced tomato or cucumber
Thinly sliced red onion or quick-pickled onions
Avocado

Instructions

Make the sauce. In a small bowl, stir together the mayonnaise, Greek yogurt, lemon juice, Dijon, dill, garlic (if using), and a pinch of salt and pepper. Taste and adjust with more lemon or dill. Refrigerate while you make the burgers.
Chop the salmon. Pat the salmon dry. Cut into 1-inch chunks, then chop with a knife until you have a mix of small pieces and some slightly larger bits. You want it to hold together, not turn into a paste.
Mix the burger base. In a mixing bowl, combine the chopped salmon, minced shallot, scallions, egg, panko, Dijon, salt, pepper, optional seasoning, lemon zest, and 1 tablespoon lemon juice. Mix gently until it holds together when you press it. If it feels wet and loose, add 1 to 2 tablespoons more panko.
Shape and chill. Form into 4 patties, each about 3/4-inch thick and roughly 4 inches wide. Press a small dimple in the center of each patty so they cook evenly. Chill for 10 to 15 minutes if you have time. It helps them stay together.
Toast the buns (optional but recommended). Toast now in a separate pan or toaster, or toast cut-side down in the skillet during the last minute of cooking. A toasted bun equals fewer soggy problems.
Pan-sear the salmon burgers. Heat a large skillet over medium to medium-high heat. Add the oil. When the oil shimmers, add the patties. Cook for 4 to 5 minutes on the first side until deeply golden. Flip carefully and cook 3 to 4 minutes more, until cooked through (opaque and 145°F in the center if using a thermometer).
Assemble. Spread sauce on the buns. Add lettuce and any toppings you love, then the salmon patty, then a little more sauce if that is your style. Serve immediately.

Tips and variations

Do not overmix. Overmixing turns the texture bouncy. Gentle mixing keeps the burger tender.
Want extra crispy edges? Dust each patty lightly with a teaspoon of panko right before it hits the pan.
Spicy version: Add 1 to 2 teaspoons sriracha or hot sauce to the sauce, or mix 1/2 teaspoon cayenne into the patties.
Asian-inspired: Swap dill for cilantro, add 1 teaspoon grated ginger to the sauce, and top with cucumbers and a little sesame.
No buns? Serve over rice with sliced avocado and cucumbers, or in lettuce wraps with extra sauce.

Two finished salmon burgers on plates with a simple side salad and a casual family-style table setting in natural light

Nutrition information is estimated.

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Salmon Burger

Why It Works

Pairs Well With

Recommended

Salmon Patties

Hamburger Patty

Maryland Crab Cake

Easy Homemade Tartar Sauce

Storage Tips

Common Questions

Can I use canned salmon?

Why are my salmon burgers falling apart?

Can I cook these in the oven or air fryer?

How do I know the burgers are done?

What toppings go best on salmon burgers?

Salmon Burger

Ingredients

Salmon burgers

Quick lemon-dill sauce

For serving (optional)

Instructions

Tips and variations