Best Salmon Burgers Recipe

I perfected a Salmon Burger Recipe using fresh salmon and a creamy herb aioli, and I show step-by-step options for grilling, pan searing and air fryer so you can make healthy weeknight dinners with confidence.

I can’t stop thinking about these salmon burgers. I use fresh salmon and a touch of Dijon mustard, and the mayonnaise based herby aioli with dill and lemon juice really sends it over the top.

This Salmon Burger Recipe is what I reach for when plain dinners feel boring, but I’m not gonna pretend its perfect every time. I burned one, messed with the mix, and found happy accidents that made the flavor way better.

It’s bright, a little sharp and kinda unexpected. If you’re curious why folks rave about it, give it a try.

Ingredients

Best Salmon Burgers Recipe

• Salmon: rich protein omega 3s keeps you full and supports brain and heart health.
• Panko breadcrumbs: add crunchy texture small carbs to bind patties without getting soggy.
• Egg: helps bind ingredients gives extra protein and moisture sometimes messy but worth it.
• Mayonnaise: adds fat and creaminess salt carries flavor not super healthy in large amounts.
• Fresh dill or parsley: bright herb notes cut richness gives vitamin C and fresh aroma.
• Lemon: adds acidity wakes flavors provides vitamin C and a clean tangy pop.
• Brioche bun: soft slightly sweet bread that balances savory salmon adds carbs and comfort.

Ingredient Quantities

• For the salmon burgers (makes 4):
• 1 lb (450 g) fresh salmon, skin removed, pin bones removed
• 1 large egg, lightly beaten
• 1/3 cup (35 g) panko breadcrumbs
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup (40 g) finely chopped red onion or shallot
• 2 tbsp chopped fresh dill or parsley
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp Old Bay seasoning or smoked paprika (optional but really nice)
• 1 to 2 tbsp olive oil for cooking
• For the herby aioli:
• 1/2 cup mayonnaise
• 2 tbsp plain Greek yogurt or sour cream
• 1 clove garlic, minced
• 2 tbsp chopped fresh dill or chives
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• For serving and toppings:
• 4 brioche or sesame seed burger buns
• 4 lettuce leaves
• 4 tomato slices
• 4 thin red onion slices
• Dill sprigs and lemon wedges for serving

How to Make this

1. Make the herby aioli first so the flavors can chill: whisk 1/2 cup mayo, 2 tbsp Greek yogurt, 1 minced garlic clove, 2 tbsp chopped dill or chives, 1 tbsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper; taste and adjust, then refrigerate.

2. Finely chop 1 lb skinless salmon by hand or pulse it 2 to 3 quick times in a food processor so you still have little flakes not a paste. Pat the fish dry before you chop to keep it from getting mushy.

3. In a bowl combine the chopped salmon with 1 lightly beaten egg, 1/3 cup panko, 2 tbsp mayo, 1 tbsp Dijon, 1/4 cup finely chopped red onion or shallot, 2 tbsp chopped dill or parsley, 1 minced garlic clove, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp Old Bay or smoked paprika if using. Mix gently with your hands or a fork just until combined don’t overwork it.

4. Divide mixture into 4 equal portions, form into patties slightly larger than your buns and press a shallow dimple in the center of each so they cook flat. Chill the patties 10 to 20 minutes in the fridge to firm up; this helps them hold together while cooking.

5. Preheat your cooking surface depending on method: grill to medium high (about 400 F) and oil the grates; heat a heavy skillet over medium high and add 1 to 2 tbsp olive oil; or preheat the air fryer to 375 F and lightly brush or spray patties with olive oil.

6. Cook the patties: grill 4 to 5 minutes per side, pan sear 4 to 5 minutes per side in the hot skillet (cover briefly if thick to finish through), or air fry 10 to 12 minutes flipping halfway. Cook until just opaque and flaky and an instant read thermometer reads about 125 to 135 F for moist burgers; if you want fully well done aim for 145 F. Don’t flip more than once and don’t press them down.

7. While the patties finish, toast 4 brioche or sesame buns in the skillet or on the grill until golden and warm. Spread a good spoonful of the chilled aioli on each bun half.

8. Assemble each burger: bottom bun, 1 lettuce leaf, salmon patty, a tomato slice, a thin red onion slice, extra aioli if you like, top bun. Garnish with dill sprigs and serve with lemon wedges for squeezing.

9. Quick tips and hacks: keep the mix cold and don’t overpack the patties so they stay tender; if using frozen salmon thaw and pat thoroughly dry; you can form patties and freeze them raw separated by parchment for up to 1 month; if patties fall apart a little, use a spatula with a wide edge and re-shape on the skillet or grill.

Equipment Needed

1. Large cutting board
2. Sharp chef’s knife (for trimming and finely chopping the salmon)
3. Mixing bowls — one small for the aioli and one medium for the patty mix
4. Measuring cups and spoons
5. Whisk and fork (whisk the aioli, fork to gently combine patties)
6. Food processor or a sturdy knife to pulse or finely chop the fish
7. Heavy skillet, grill or air fryer (choose your cooking method)
8. Wide spatula or fish spatula for flipping and rescuing fragile patties
9. Plate or baking sheet plus parchment paper to chill or freeze patties and an instant read thermometer to check doneness

FAQ

Best Salmon Burgers Recipe Substitutions and Variations

• Salmon: use 1 lb cooked shrimp (chopped) or 1 lb firm white fish like cod or halibut, or canned salmon (drain well) for a quicker, cheaper option — adjust salt if canned.
• Panko breadcrumbs: swap for equal parts fine rolled oats (pulse once in a blender), crushed crackers (Ritz or saltines), or 1/3 cup almond flour for a lower-carb patty.
• Mayonnaise (burger or aioli): replace with plain Greek yogurt or sour cream for tang and fewer calories, or mashed avocado for a creamy, dairy-free twist — add extra lemon with avocado so it won’t brown.
• Fresh dill or parsley: sub with chopped chives for onion-y notes, cilantro for bright freshness, or tarragon if you want a faint anise flavor; choose based on what you’re serving with the burger.

Pro Tips

1) Keep stuff cold and dry. Pat the salmon really dry before you chop or pulse it, and chill the formed patties 10 to 20 minutes before cooking. Cold mix holds together way better, and you won’t end up with mushy burgers.

2) Don’t overwork the mixture. Mix just until combined so you still have little flakes, don’t pack the patties tight, and press a shallow dimple in the center so they cook flat. If one falls apart a bit on the pan, use a wide spatula to flatten and reshape it, don’t stab or cram it.

3) Mind the cook temp and handling. Flip once only, don’t press them down, and pull them at about 125 to 135 F for a juicy burger (145 F if you want well done). If patties are thick, cover briefly to finish through instead of overcooking the outside.

4) Prep ahead hacks that save time. Make the aioli and chill it early so flavors meld, and you can form patties and freeze raw between parchment for up to a month — just thaw fully and pat dry before cooking.