My Go-To Seafood Burgers Made With Fresh Salmon!
These juicy Salmon Burgers are a delicious seafood alternative to traditional beef burgers that deliver big flavor with minimal effort. They’re made with sour cream, which gives them a moist, tender texture (you can use Greek yogurt) with a mild, slightly sweet taste. With lots of fresh herbs and lemon zest to brighten out the flavors, these salmon burgers are utterly irresistible!
Why I love this recipe
The secret to making these burgers great? There’s no added panko breadcrumbs. This ensures the salmon is the star of the show.
Made with fresh salmon, these take no more than 15 minutes to prep and 10 minutes to cook. Perfect on busy weeknights! Mt favorite burger toppings are homemade tarragon mayo and quick pickled red onions. You could add aioli or a crunchy red cabbage slaw.They’re even delicious served on a bed of fresh greens for a lighter meal!
If you love these burgers, you’ll definitely want to try our Pan Seared Salmon Cakes or Slow Baked Salmon next, both of which feature a similar flavor profile! Or check out all of our easy seafood recipes.
Ingredients Needed
For the burgers:
- Fresh salmon fillets, skin removed: Pulse the salmon until finely chopped in a food processor. If using frozen salmon, be sure to thaw overnight completely before making the salmon patties. This is Atlantic salmon, but you can use wild salmon if preferred. Check out my salmon guide for more information on the different salmon species.
- Sour cream or Greek yogurt: To bind the ingredients together and help keep the salmon moist.
- Fresh chives, tarragon, and dill: A few tablespoons of fresh herbs add a lot of flavor and help to brighten up the burgers without weighing them down.
- Capers: For that salty, briny taste that pairs so well with salmon.
- Dijon mustard: This adds a slightly tangy flavor to the salmon mixture.
- Lemon: We’re using both the lemon zest and fresh lemon juice.
- Kosher salt and freshly ground black pepper: To season the salmon burger patties.
- Tarragon mayo: Made from mayonnaise, fresh tarragon, white wine vinegar, and Kosher salt.
For serving, you’ll need potato buns (or similar soft burger buns), either arugula, mixed salad greens, lettuce leaves, or micro greens for serving, and your favorite burger toppings!
Step-by-Step Instructions
Full quantities and instructions can be found in the recipe card below.
- Prepare the salmon. Cube fresh salmon fillets into small chunks, then pulse in a food processor. Transfer to a large bowl.
- Create the burger mixture. Add remaining burger ingredients, then stir well. No breadcrumbs needed!
- Form the patties. Divide the mixture into 6 equal portions, then form into patties. Place on a baking sheet lined with parchment paper while you make the sauce.
- Make the tarragon mayo. In a separate bowl, make the tarragon mayo by combining mayonnaise, fresh chopped tarragon, white wine vinegar, and salt. For a bit of heat, consider adding 1 clove finely chopped garlic.
- Cook the salmon burgers. Preheat a grill, grill pan, or nonstick skillet over medium-high heat, then cook the salmon burgers for 2-3 minutes per side.
- Assemble, then serve! Spread tarragon mayo on the burger buns, then add cooked salmon and all your favorite toppings. Serve immediately!
Expert Tips!
- For a more flavorful burger, use wild-caught salmon.
- Use fresh herbs for a fresh, bright taste — do not substitute with dried herbs.
- Burger toppings: for added texture and crunch, consider topping your salmon burgers with thinly sliced cucumber, avocado, or a zesty slaw, like our red cabbage slaw.
- Other sauce options for the burgers: Creamy Dill Sauce For Salmon, Greek Yogurt Dressing, homemade Tartar Sauce, or garlic aioli.
- These burgers are naturally gluten-free! If serving to someone who doesn’t eat gluten, either substitute the bun for a gluten-free burger bun or enjoy over a salad.
Using canned salmon instead: I haven’t tested this recipe with canned. If you give it a try, be sure to drain the salmon well before incorporating it into the mixture.
Make-Ahead, Leftovers, and Storage
- Make-ahead: Burger patties can be formed 1 day in advance, then wrapped tightly in plastic wrap and refrigerated until ready to cook.
- Leftovers: Store any leftover salmon burgers in an airtight container in the refrigerator for up to 3 days.
- To reheat, preheat your oven to 350F (175C). Place the salmon burgers on a baking sheet and heat for about 8-10 minutes or until heated through.
- Alternatively, you can reheat them on the stovetop by placing them in a skillet over medium heat, flipping occasionally until heated.
I absolutely love these sandwiches. They definitely take burger night to the next level! If you make this Salmon Burger recipe, please let us know by leaving a review and rating below!
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Flaky Fresh Salmon Burgers Made without Breadcrumbs
Equipment
Ingredients
For the salmon burgers
- 1½ lb (24oz) salmon filet skin removed, patted dry with a paper towel, then cut into 1-inch pieces
- ½ cup sour cream or Greek yogurt
- ¼ cup fresh chives thinly sliced
- ¼ cup fresh tarragon finely chopped
- ¼ cup fresh dill finely chopped
- 1 Tbsp capers drained, roughly chopped
- 2 tsp Dijon mustard
- 1 lemon zested, plus 2 Tbsp fresh lemon juice
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the tarragon mayonnaise
- ¾ cup full fay mayonnaise
- ¼ cup fresh tarragon finely chopped
- 2 tsp white wine vinegar or other light vinegar
- ¼ tsp Kosher salt
For serving
- 6 Potato buns (or other burger buns) use gluten-free burger buns or large lettuce leaves if GF
- Burger toppings: arugula or mixed greens, quick pickled red onions, sliced tomato, or avocado optional
Instructions
- Grind the salmon. Place cubed salmon in the bowl of a food processor fitted with blade attachment. Pulse about 5-6x, or until the fish is pretty finely chopped, but not a paste. Transfer to a large mixing bowl.
- Add remaining ingredients. To the salmon, add ½ cup sour cream, ¼ cup chives, ¼ cup tarragon, ¼ cup fresh dill, 1 Tbsp chopped capers, 2 tsp Dijon mustard, 2 Tbsp fresh lemon juice, and the zest of 1 lemon. Season with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper. Use a spatula or your hands to gently combine all the ingredients.
- Form the salmon burger patties. Divide the salmon mixture into 6 equal portions, then use your hands to shape into uniform patties. If not cooking immediately, cover with plastic wrap, then refrigerate for up to 8 hours.
- Make the tarragon mayonnaise. Place ¾ cup mayo, ¼ cup chopped tarragon, and 2 tsp white wine vinegar in a small bowl, then stir well. Season with ¼ tsp Kosher salt, taste, and adjust seasoning as needed. Set aside.
- Cook the salmon burgers. Preheat a nonstick skillet (or grill) over medium-high heat, then coat with nonstick cooking spray. When hot, add salmon burgers and cook for 2-3 minutes per side, working in batches as needed, or until an internal temperature of 120F is reached.
- Garnish, then serve. Place a generous amount of tarragon mayo on both sides of the burger bun, then place a heaping mound of salad greens on the bottom bun. Place a cooked salmon burger patty on top, along with any burger toppings you like. Finish by placing the top of the burger bun on the patty, then serve immediately!
Notes
- Nutrition facts do not include additional burger toppings, just the bun, burger patty, and tarragon mayo.
- Make-ahead: Burger patties can be formed 1 day in advance, then wrapped tightly in plastic wrap and refrigerated until ready to cook.
- Leftovers: Store any leftover salmon burgers in an airtight container in the refrigerator for up to 3 days.
- To reheat, preheat your oven to 350F (175C). Place the salmon burgers on a baking sheet and heat for about 8-10 minutes or until heated through.
- Alternatively, you can reheat them on the stovetop by placing them in a skillet over medium heat, flipping occasionally until heated.
- We recommend using fresh salmon, not canned salmon for this recipe.
Nutrition
Photography by Jo Harding.
Delicious made with canned salmon. Pan-fried because it wouldn’t hold together on the grill.
Thanks for sharing that you used canned salmon, I’m sure that’ll be preferred by a number of readers! Cheers, Ari