There’s nothing like a great burger. Whether made with beef, chicken or salmon, a homemade patty with fresh toppings makes a delicious dinner any time of year.
Salmon burgers are a particularly welcome change from traditional beef. They taste lighter, are rich in nutrients, and are an excellent option for anyone looking to reduce red meat in their diet.
While frozen salmon burgers are convenient and tasty, nothing beats making them from fresh salmon. For this recipe I used wild coho filets, which hold together well and give a pleasant texture to the patties.
When I first made salmon burgers I tried a food processor. It chopped the salmon quickly but often over-processed it, turning the flesh into a paste. Using a knife gives much better control and leaves small chunks of salmon that make the burgers more satisfying.
Removing the skin from a salmon filet is straightforward but requires patience. Aim to lift the skin away without losing much meat.
Start by slicing the filet into thin strips. Then dice those strips into small pieces. Exact uniformity isn’t necessary — having a mix of small chunks improves the texture compared to a pure paste.
Place the minced salmon in a mixing bowl and add bread crumbs, seasoning, an egg and thinly sliced green onions. Stir until everything is well combined and there are no dry pockets of crumbs.
The mixture should be moist enough to form patties that hold together. If it feels too dry, add a tablespoon or two of cold water and mix again until the texture is right.
Shape the mixture into burger patties and place them on parchment paper. If you’re not frying immediately, cover with plastic wrap and refrigerate until ready to cook.
Salmon burgers can be cooked in a skillet, on a griddle, in a frying pan or on a panini press. I prefer a cast-iron griddle for even heat. You can also grill them outdoors, but be aware they’re more fragile than beef burgers and require careful flipping.
Heat three tablespoons of oil over medium-high heat until shimmering. Gently place the patties on the skillet and cook 5–6 minutes per side, or until the internal temperature reaches at least 145°F (63°C) and the burgers are cooked through.
When done, transfer the burgers to a plate lined with paper towel and let them rest for 3–5 minutes. Resting helps the patties hold together and keeps them juicy.
Serve the salmon burgers on fresh buns. I like to use a couple of Boston lettuce leaves under the patty for crunch and freshness.
These burgers pair well with bright, fruity or creamy toppings. For these photos I used a tropical pineapple and avocado salsa and a cilantro-lime mayo, which complement the salmon’s flavor with sweetness and creaminess.
The result is a satisfying burger with visible chunks of coho in every bite. The pineapple adds a lively sweetness while avocado and mayo bring a smooth, rich finish.
Salmon Burgers
Ingredients
- 2 pounds salmon filets
- 1 1/2 cups bread crumbs
- 1 egg
- 4 green onions, thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 3 tbsp oil
- 5 buns
- burger toppings
Instructions
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Carefully remove the skin from the salmon filets and mince the salmon into small pieces.
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In a bowl, combine the minced salmon, bread crumbs, seasoning, egg and sliced green onions. Mix thoroughly so the mixture is moist enough to form patties. Add a tablespoon or two of cold water if it seems dry.
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Form the mixture into burger-sized patties.
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Heat oil in a skillet or griddle over medium-high heat. Place the patties in the pan and cook 5–6 minutes per side, or until the internal temperature reaches 145°F (63°C).
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Transfer the cooked burgers to a plate lined with paper towel and rest 3–5 minutes.
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Serve on buns with your favorite toppings and condiments.
Nutrition
Per serving:
Carbohydrates: 45.79g
Protein: 45.88g
Fat: 24.1g
Saturated Fat: 3.45g
Cholesterol: 132.53mg
Sodium: 1011.26mg
Fiber: 2.66g
Sugar: 5.01g
Nutrition Disclaimer
