Name: The Best Salmon Burgers Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/4 pounds (20 ounces) salmon filet, skinless and pin bones removed, cut into 1-inch pieces; 2 tablespoons Dijon mustard; 1 tablespoon mayonnaise (olive oil mayonnaise can be used); 1 small shallot (about 2 tablespoons, minced); 1 tablespoon capers (drained); 1 tablespoon lemon juice; 1 tablespoon fresh dill (chopped); 1 teaspoon sea salt or Kosher salt; 1/4 teaspoon ground black pepper; Pinch of cayenne pepper (optional); 1/2 cup breadcrumbs; 1/3 cup mayonnaise (Greek yogurt can be used); 1 small garlic clove (grated); Juice of half lemon; 2 tablespoons capers, drained and roughly chopped; 1 – 2 tablespoons chopped dill or basil; 1 tablespoon chopped scallions; Salt and pepper to taste; 4 brioche buns; Butter or bib lettuce leaves or arugula; Tomato slices; Red onion slices; Avocado slices

Jump to Recipe· 4.3 from 13 reviews

I absolutely love sharing this recipe because it combines so many of my favorite things about seafood and burgers into one satisfying dish. The Best Salmon Burgers Recipe is a delicious, fresh take on traditional burgers that balances tender, flaky salmon with zesty herbs and a creamy, tangy aioli that I can’t get enough of. Every time I make these, whether for a casual family dinner or a sunny weekend barbecue, they are always a hit and come together surprisingly easily, which means more time to enjoy good company and great food.

Why You’ll Love This The Best Salmon Burgers Recipe

What really excites me about The Best Salmon Burgers Recipe is the incredible flavor profile. The salmon stays wonderfully moist and flaky, while the Dijon mustard and capers add a bright, tangy punch that wakes up every bite. The fresh dill and lemon juice elevate the fishiness into something fresh and vibrant without overwhelming the palate. I love how the hint of cayenne adds just a gentle warmth, rounding out the flavors beautifully.

Besides the unbeatable taste, this recipe stands out because it is so accessible and straightforward to make. I appreciate that even if you’re new to working with fresh fish, the instructions guide you every step of the way to make perfectly composed salmon patties. Plus, it’s incredibly versatile—from grilling outside to pan-searing on a busy weeknight, or even using an air fryer when I’m short on time. I find myself reaching for this recipe whenever I want a unique, impressive meal that’s anything but ordinary.

Ingredients You’ll Need

A clear round food processor bowl is filled with several layers of ingredients. The base layer consists of fresh, orange-pink salmon pieces with smooth textures, arranged evenly around the bowl. On top of the salmon, there are small piles of finely chopped white onions and dark green capers scattered on one side. A dollop of light cream and a portion of thick mustard are placed near the center. Fresh, bright green dill sprigs cover part of the salmon, adding a leafy texture and color contrast. The food processor sits on a white marbled surface, with a small white bowl of pale breadcrumbs visible near the top right corner of the image. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this dish are delightfully simple yet thoughtfully come together to create a perfect harmony of flavors and textures. Each item plays a crucial role, from the flaky salmon to the fresh herbs, tangy capers, and the creamy aioli that dresses the finished burger.

Salmon filet: Use skinless and pin bone removed for ease; cutting into chunks helps achieve the right texture when pulsed.
Dijon mustard: Adds a sharp, tangy background note that livens the salmon.
Mayonnaise: Binds the ingredients and adds richness—olive oil mayo is a great option for extra flavor.
Shallot: Provides a mild onion flavor without overpowering the fish.
Capers: Bring a salty tang that brightens the burger.
Lemon juice: Adds fresh acidity to balance the richness.
Fresh dill: Offers a fragrant herbaceous note that pairs beautifully with salmon.
Sea salt or Kosher salt: Enhances the natural flavors.
Ground black pepper: Adds a subtle kick of heat.
Cayenne (optional): A pinch adds warming spiciness without overpowering.
Breadcrumbs: Help bind the patties and add a pleasant texture.
Mayonnaise for aioli: Makes the creamy herb sauce luscious and indulgent.
Garlic clove (grated): Infuses the aioli with savory depth.
Chopped capers: Mixed into the aioli for extra tang and texture.
Chopped dill or basil: Adds fresh herbaceousness to the aioli.
Chopped scallions: Give a mild onion crunch to the sauce.
Brioche buns: Soft and buttery, perfect for holding the salmon burger without overpowering it.
Butter or bib lettuce/arugula: For toasting the buns or as a lighter bun alternative.
Tomato slices, red onion slices, avocado slices: Optional toppings that add freshness, crunch, and creaminess.

Directions

Step 1: Add the salmon chunks, Dijon mustard, 1 tablespoon mayonnaise, minced shallot, drained capers, lemon juice, chopped dill, salt, black pepper, and cayenne pepper (if using) into a food processor. Pulse carefully until the mixture is coarsely ground but still has some texture. You don’t want it totally smooth, so pulse in bursts and scrape the sides down as needed.

Step 2: Transfer the salmon mixture into a large mixing bowl. Add the breadcrumbs and gently fold them in with a spatula just until combined. This helps the patties hold together without making them dense.

Step 3: Divide the mixture into four equal patties, each roughly half to three-quarters of an inch thick. Place them on a parchment-lined baking sheet or plate, cover with plastic wrap, and refrigerate for 15 to 20 minutes. This chilling step firms up the patties, so they cook nicely and don’t fall apart.

Step 4: While the patties chill, prepare the herb aioli. In a small bowl, mix together 1/3 cup mayonnaise, grated garlic, juice of half a lemon, chopped capers, chopped dill (or basil), scallions, and salt and pepper to taste. Stir well, cover, and refrigerate until serving.

Step 5: If grilling, preheat your grill to medium-high (about 400°F). Oil the grates generously just before cooking. Reduce heat to medium and place the patties on the grill. Cover and cook for 4 minutes, then gently flip and cook for an additional 3 to 4 minutes. The burgers are done when they reach an internal temperature of 125°F to 130°F for medium rare.

Step 6: While the burgers finish, toast your brioche buns over indirect heat until lightly golden and warm.

Step 7: If cooking on the stovetop, heat 1 tablespoon of oil in a sauté pan over medium-high heat until shimmering. Add the salmon patties and cook for 3 to 4 minutes on one side until golden brown, then flip carefully and cook another 3 to 4 minutes until just cooked through.

Step 8: For air fryer cooking, spray the basket with oil and place patties with space between them. Cook at 350°F for 3 to 4 minutes, flip, and cook an additional 3 to 4 minutes until cooked to medium rare.

Step 9: To serve, place the warm salmon burger onto the toasted bun or a lettuce leaf, slather with the creamy herb aioli, and add your favorite toppings like tomato, red onion, or avocado slices.

Servings and Timing

This recipe makes 4 hearty servings—perfect for a family meal or a small dinner party. The prep time is around 15 minutes, mainly to gather and chop ingredients and mix the patties. Chilling the patties takes about 15 to 20 minutes, which really helps them hold their shape while cooking. The cook time varies a bit depending on your method—4 to 8 minutes on the grill or stovetop, or about 8 minutes total in an air fryer. Altogether, from start to finish, you can expect about 40 minutes to a delicious plate of salmon burgers ready to enjoy.

How to Serve This The Best Salmon Burgers Recipe

Three round, golden-brown patties with a slightly uneven texture and small visible bits of herbs and vegetables are cooking inside a black frying pan. The patties have a crispy, browned surface with some darker spots, showing they are being cooked well. Small drops of oil shimmer around the patties on the pan's dark surface. The frying pan rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

I love serving these salmon burgers with sides that complement their fresh, bright flavors. Crisp fries or crispy roasted potatoes pair perfectly, as do light salads featuring citrus or cucumber and dill. For something a bit heartier, grilled vegetables like asparagus or zucchini add a lovely char. On occasion, I’ll also serve them alongside creamy coleslaw for a nice crunch contrast.

When it comes to garnishing and presentation, I keep it simple yet vibrant—fresh tomato, thin slices of red onion for a bit of zing, and ripe avocado for buttery richness. If you’re feeling a little fancy, a sprinkle of finely chopped fresh dill or basil over the top gives a beautiful pop of color and an extra layer of aroma. I always recommend serving these burgers hot or warm so you can enjoy the perfect texture and those delicious flavors at their peak.

As for drinks, a chilled crisp white wine like Sauvignon Blanc or a dry rosé is one of my go-to pairings. For a non-alcoholic option, sparkling water with lemon or a lightly brewed iced green tea works beautifully. These salmon burgers are fantastic for casual family dinners, weekend cookouts, or even a special date night when you want something elegant but not too fussy. I love plating the burgers on brioche buns with a side of greens, making each meal feel like a little celebration.

Variations

I love that this The Best Salmon Burgers Recipe is so easy to customize! For example, if you want a gluten-free version, simply swap the regular breadcrumbs for gluten-free breadcrumbs or even crushed nuts. You can also experiment with binding agents like ground oats or almond flour for a different texture. For those who prefer dairy-free or vegan sides, swapping mayonnaise for avocado or hummus in the aioli creates a fresh, creamy sauce that everyone can enjoy.

Flavor-wise, I’ve had great success adding a touch of smoked paprika or fresh grated ginger to the salmon mixture to give it a smoky or zesty twist. If you want a bit more heat, stirring in chopped jalapeño or replacing cayenne with chipotle powder can add a smoky, warming punch. You can also try cooking these patties in different ways—besides grilling or pan-searing, baking them in the oven at 375°F for about 12-15 minutes is a hands-off, foolproof option that keeps them juicy.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I recommend storing the salmon burgers in an airtight container in the refrigerator. They’ll keep well for about 2 days, which I find perfect to enjoy again the next day. Make sure the aioli and any fresh toppings are kept separate to maintain the burgers’ texture and flavor integrity.

Freezing

This recipe freezes beautifully. You can freeze the uncooked patties individually placed on a parchment-lined tray, then transfer to a freezer-safe bag or container once firm. For best results, use within one month. When ready to enjoy, thaw them overnight in the fridge before cooking. I don’t recommend freezing cooked salmon burgers with the aioli or buns to avoid sogginess.

Reheating

When it’s time to reheat, I find the best method is gently warming the patties in a skillet over medium-low heat. This helps them retain moisture and get a slight crisp on the outside again. Avoid using the microwave as it can make the texture rubbery. Toast the buns separately and add fresh aioli and toppings to keep that fresh flavor contrast.

FAQs

Can I use frozen salmon for this recipe?

Yes! Just make sure to thaw the salmon completely and pat it dry before mixing. Fresh or previously frozen salmon both work well, but removing excess moisture helps the patties hold together better and not turn too wet.

How do I prevent salmon burgers from falling apart while cooking?

Chilling the patties for at least 15-20 minutes before cooking is essential. Also, handle them gently when flipping and avoid pressing down on them while cooking. Using the right amount of breadcrumbs to bind and not over-processing the salmon in the food processor helps maintain the ideal texture.

What’s the best way to tell when salmon burgers are done?

The best indicator is to use an instant-read thermometer—the internal temperature should reach between 125°F and 130°F for medium rare. The outside should be golden brown while the inside remains moist and flaky, not overcooked or dry.

Can I make these salmon burgers ahead of time?

Absolutely! You can prepare the patties a few hours ahead and keep them covered in the fridge, which actually improves their firmness. Just pull them out about 10 minutes before cooking to take the chill off for more even cooking.

What are some great topping combinations for salmon burgers?

I love the classic combo of tomato, red onion, and avocado, but mixing it up with pickled cucumbers, spicy aioli, or fresh mango salsa can add fun, unexpected layers of flavor. A handful of arugula or crisp lettuce adds nice texture and freshness too.

Conclusion

I truly believe you’re going to fall in love with The Best Salmon Burgers Recipe the moment you take that first bite—it’s fresh, flavorful, and perfectly balanced with a creamy herb aioli that ties everything together. It’s the kind of meal that feels special but comes together without fuss, making it a recipe you’ll want to make again and again. I can’t wait for you to try it and share it with your own friends and family!