Salmon Burgers

Salmon Burgers Ingredients

Pick the perfect ingredients for the best salmon burger with the tips below.

Salmon: Canned salmon varies. Larger cans often contain intact fillets that are richer in color and flavor and result in a more tender burger but require removal of skin and bones. Smaller cans tend to resemble canned tuna and result in a slightly firmer burger but usually are boneless and skinless. Both work in this recipe, so use what appeals to you. Look for cans where the ingredients are salmon and salt and avoid those packed in water or oil.

Tartar Sauce: Tartar sauce adds creaminess and tart, herbal flavor.

Burger Buns: We’re fans of buttery, brioche buns for this recipe. They are fluffy with a sturdy exterior which is a perfect pairing for the softer salmon burger.

Panko Bread Crumbs: These big, crispy bread crumbs help create the perfect tender salmon burger.

Eggs, Lemon Juice, Seasoning, Oil, and Veggies: Eggs bind the patties, while lemon juice and seafood seasoning enhance the flavor. Vegetable oil ensures beautifully browned patties, and crisp lettuce, tomato, and red onion add a refreshing contrast.

Cookware You’ll Need

We’d bet you already have all the tools to make these simple sandwiches, but here are a couple of items we think you’ll find helpful to have on hand.

Large Nonstick Skillet: A 12-inch nonstick skillet provides plenty of room to cook the salmon patties while preventing sticking, which makes flipping the burgers easy and stress-free.

Slotted Silicone Spatula: We used a silicone-coated slotted spatula to turn and remove the salmon burgers. This helps avoid scratching the nonstick surface of the pan while doing an excellent job of lifting the tender burgers without any breakage.

How to Make Salmon Burgers

Here’s a little review of how to make these simple salmon burgers, but you can find the full recipe and ingredients below.

1. Mix and Shape the Burgers

Mix all the burger ingredients except the salmon until combined. Gently stir in salmon. Form into patties, aiming for a uniform "hockey puck" shape—even tops and bottoms with tightly packed sides. Refrigerate the patties for 30 minutes to help them firm up and keep their shape during cooking.

2. Cook the Burgers

Be sure your oil is hot before adding the patties. Even in a nonstick skillet, cold protein placed in cold oil will stick instead of browning and releasing from the pan.

3. Make the Sandwiches

Toasted buns, creamy tartar sauce, and crunchy, fresh veggies transform a basic burger into a thing of beauty. Take your time assembling the sandwich. Use the prettiest tomato slices and best pieces of lettuce (ribs removed) for a handheld seafood feast.

Possible Variations

It’s easy to make changes to this recipe to suit your preferences. Vegetable oil is the best choice for cooking the patties, but olive oil or butter make good substitutes. Pretty butter lettuce leaves are excellent for seafood sandwiches, but iceberg also works well in a pinch.

If you want to explore different flavors, consider trying an Indian-inspired salmon burger with garam masala in place of the seafood seasoning and a prepared cucumber yogurt raita instead of the tartar sauce. Take it Tex-Mex by opting for taco seasoning and skipping the tartar sauce in favor of sour cream, salsa, and guac. Or come up with your own taste sensation and let us know how it goes!

Serving Salmon Burgers

Anything that you’d normally serve with a standard beef burger will work well alongside a salmon burger, but feel free to play around.

While your salmon patties set up in the fridge, start a batch of these air fryer French fries to skip the deep fryer and get the same great results!

If you’d like a greener side to accompany your salmon burgers, try our simply seasoned Greek-style green beans with tomato and feta, ready in just 15 minutes.

Storing Salmon Burger Patties

Refrigerator

Cover and store leftover salmon burger patties in an airtight container in the refrigerator up to 3 days.

Freezer

To freeze, allow cooked burger patties to cool completely, then transfer single patties to freezer-safe ziptop bags in a single layer. Freeze up to 3 months.

Reheating

• From Refrigerated: Transfer individual servings onto microwavable plates. Cover loosely, and microwave on medium-high (70%) for about 2 minutes or until steaming. Assemble as directed.

• From Frozen: Thaw in the refrigerator overnight before reheating. Transfer individual servings onto microwavable plates. Cover loosely and microwave on medium-high (70%) for about 2 minutes or until steaming. Assemble as directed.