Easy Salmon Burgers {crispy, juicy and ready in 20 minutes! }

On busy nights when I still want “burger night” to feel fun but a little lighter, the salmon burger is my go-to. They’re crispy on the outside, tender on the inside, and bursting with the umami flavor of lemon, scallions, and fresh herbs. Honestly, they feel more like something you’d eat at a restaurant than a 20-minute homemade dinner.

I also like how flexible they are. You can use fresh salmon, leftover cooked salmon, or even canned salmon in a pinch, and serve them with a salad and buns to make a complete burger, or serve the patties over rice, salad, or bowls. They freeze well and reheat beautifully, making them perfect for a quick weeknight meal or a casual weekend picnic.

before starting

Before you get started, here’s some helpful information you’ll need to know so your salmon burgers turn out delicious and stick together.

• Choose your salmon: Fresh, boneless, skinless salmon fillets offer the best flavor and texture. Wild or Atlantic are fine, just check and remove any pin bones. You can also use leftover cooked or canned salmon, just make sure it’s drained and know that the patties will be a little softer.
• Prepare a suitable texture: This recipe uses a mixture of finely processed salmon and smaller pieces. The finely worked portions act like a binder so you don’t need eggs, while the larger portions keep the burger meaty instead of mushy.
• Use Greek yogurt as a binder: Greek yogurt helps the burgers stick together and stay moist while adding extra protein. If you prefer a milder flavor, swap out some of the yogurt for mayonnaise.
• To cool the meatloaf: Plan some time to relax. Chilling the formed patties for 15-30 minutes helps them firm up so they are easier to flip, especially if you plan to grill or air fry them.
• Decide how to cook them: These burgers can be served on the stovetop, grill, or in the air fryer. If you’re grilling, plan to use a piece of foil or baking sheet so the patties don’t break or stick to the grill.

How to Make Easy Salmon Burgers

Here’s a simple step-by-step guide so you know exactly what to expect when making these salmon burgers at home.

1. Make salmon base

Place about a quarter of the salmon in a food processor along with the Greek yogurt and lemon juice. Stir until the mixture forms a thick paste that will serve as glue for the patties.

2. Add the remaining salmon

Place the remaining salmon in the processor and pulse a few times until the pieces are about 1/4 inch in size. You want some texture, so stop before it turns into a smooth puree.

3. Season and shape the patties

Transfer salmon mixture to a bowl and lightly stir in scallions, parsley, chili powder, salt, garlic powder, onion powder, and black pepper. Divide into four equal patties about 1 inch thick, pressing them tightly together with your hands to maintain their shape. If you want a crispy crust, lightly press each patty into the panko crumbs before cooling.

4. Calm down and help them settle in.

Place the patties on a plate or tray, cover and refrigerate for 15-30 minutes. This rapid cooling makes them easier to flip and helps them stay together while cooking.

5. Cook on the stove

Heat olive oil in a nonstick skillet over medium-high heat. Add the patties and cook until golden brown on the outside and cooked to your liking in the center, about 4-5 minutes on each side. Remove from the pan and let them rest for a few minutes, then prepare the toppings.

Barbecue method

Here’s how to make these salmon burgers on the grill, an easy summer option.

Start by preheating your grill to medium-high heat. Lightly oil a piece of heavy-duty foil or a grill-safe pan and place the frozen salmon patties on top. Place the foil or pan on the grill and cook the burgers for about 4-5 minutes per side, until nicely browned on the outside and cooked through in the center. Avoid moving them too much in the first few minutes to give them time to settle before flipping.

air fryer method

If you prefer using an air fryer, follow these simple steps.

Preheat the air fryer to 400 degrees. Lightly spray the basket with cooking spray or line the basket with air fryer-friendly parchment paper. Arrange the frozen salmon patties in a single layer, leaving a little space between them. Air fry for 8-10 minutes, flipping halfway through, until the outside of the burgers is golden brown and cooked through. Adjust the time slightly depending on your air fryer and the thickness of the patties.

Recipe Tips and Tricks

Here are the best tips and tricks for making these salmon burgers come out perfect every time.

• Manual vs. Food Processors: I tried preparing this recipe using both methods and here is my conclusion. While cutting the fish into chunks by hand produces a delightfully fluffy patty, it also takes a lot of time and effort. On the other hand, leave the processor too long and you’ll end up with mushy salmon. Therefore, I prefer to pulse it quickly to get a thick mixture and retain the ideal texture.
• Use bread crumbs for extra chew: For a crispy exterior, lightly press the patties into bread crumbs or gluten-free bread crumbs before cooking. This creates a golden crust that holds the sauce and toppings well.
• Change herbs: Swapping the parsley for dill, cilantro, basil or chives can give your burgers a different vibe. Dill and lemon feel very classic with salmon, while cilantro and lime lean more toward fresh, bright flavors.
• Play with seasoning: Use smoked paprika to make lightly smoky burgers, or add a pinch of paprika, paprika, or Old Bay seasoning for more spice. A teaspoon of Dijon mustard mixed into the patties also adds depth.
• Suppress fishy smell: If your salmon smells a little strong but is still fresh, briefly soak it in a mixture of cold water and a little vinegar or buttermilk for about 15-20 minutes, then pat it dry before using. This will help eliminate any fishy smell.
• Make with canned or leftover salmon: If you’re using canned or already cooked salmon, skip the lengthy processing step and simply slice it into thin slices with a fork and mix with yogurt, lemon, herbs and spices. You may need a little more yogurt or a spoonful of bread crumbs to help the patties stick together, as the texture is different from raw salmon.
• Make a simple homemade sauce: Whisk together equal parts Greek yogurt and mayonnaise with lemon juice, chopped capers, and fresh dill, or mix Greek yogurt with jalapeño or store-bought dill sauce. A quick sauce makes these burgers feel extra special with almost no effort.

Service concept

Here are some delicious ways to serve these salmon burgers and round out your meal.

• Classic Burger Night: Serve salmon burgers on toasted buns with lettuce, tomato, red onion and pickles. Add baked potatoes or sweet potato fries for a classic feel.
• Light and fresh: Skip the bun and serve the patty over mixed greens or crunchy coleslaw, with lemon slices on the side.
• Bowl Dinner: Add salmon burgers to a bowl of rice or quinoa, top with cucumbers, avocado, and drizzle with your favorite sauce for an easy salmon bowl.
• Slider Party: Make smaller patties and serve them on slider buns with creamy coleslaw or pickled red onions for a fun appetizer or party meal.
• Ingredients column: Grab avocado slices, guacamole, dill pickles, mango salsa, jalapenos, different sauces (ranch, chipotle mayo, tzatziki, dill) and cheeses like Havarti, goat cheese or feta so everyone can create their own perfect salmon burger.

Store and reheat

Here’s how to store and enjoy these salmon burgers later.

• Store (fridge): Store cooked salmon burgers in an airtight container in the refrigerator for 2-3 days. Let them cool before storing so they don’t steam and get wet.
• Store (freezer): For best results, freeze uncooked patties. Wrap each patty individually in plastic wrap, place in an airtight container or freezer bag, and freeze for up to 3 months. To make freezing easier, place the patties on a baking sheet lined with parchment paper to harden before transferring them to a container.
• Reheat: Place cooked burgers in skillet and reheat over medium heat, air fryer, or oven until hot. Avoid microwaving for too long as this can dry out the salmon or make it rubbery.
• Leftovers: Crumble leftover burgers into salmon and rice bowls, slice thinly on top of a big green salad, tuck into wraps, or break into pasta and mix with a light lemon sauce.