Homemade salmon burgers made with fresh salmon and topped with a tangy lemon dill sauce are tender and flavorful, and add a touch of gourmet to your next burger night.

A salmon burger dressed with tomatoes, dressing, and arugula.

When I set out to retest an old salmon burger recipe from my website, I planned to stick with canned salmon like before. But in the end, I just couldn’t do it. I knew fresh salmon would be so much better! 

Turns out, turning a fresh salmon filet into juicy burger patties is super easy, especially with a food processor (though you can do it by hand too). And using fresh salmon means these burgers are juicy, tender and very flavorful, especially when combined with fresh lemon and herbs.

I expected my kids to turn up their noses at these burgers, but they devoured every last bite, with a few “wow Mom, these are really good!” comments thrown in.  Salmon burger night for the win!

A board of salmon burger mixings. Lettuce, buns, tomatoes, salmon burgers, and dressing

Why your next burger night needs these salmon burgers

  • Salmon is a fresh and healthy way to switch up classic beef burgers.
  • Lemon, dill and chives add a flavor boost.
  • The quick homemade lemon herb sauce is the perfect finishing touch.
  • This recipe is easy enough for any night of the week.
  • But it feels a bit fancy and impressive.
Ingredients for salmon burgers

Ingredients you’ll need

Here’s what you’ll need to make the salmon burger patties and lemon dill sauce (full recipe down below) and keep reading for burger toppings suggestions:

  • Salmon: Use boneless, skinless fresh or flash-frozen salmon, thawed.
  • Panko bread crumbs: Lighter and crispier than traditional breadcrumbs, so they’re great at absorbing moisture and holding the patties together.
  • Eggs: Work with the breadcrumbs as a binder.
  • Fresh lemon: Zest brightens up the flavor of the salmon, and we’ll use the juice for the aioli.
  • Dill and chives: You can use dried, but fresh is better!
  • Garlic powder: In both the patties and aioli.
  • Mayonnaise: Forms the base of the aioli, can sub for Greek yogurt.
  • Dijon mustard: Adds flavor.
  • Salt and pepper

How to make salmon patties

Chopped and mixed salmon for salmon burgers
Step 1. Finely chop salmon: Pulse salmon in a food processor with eggs about 15 times to break it into small 1/8-inch pieces.
Adding bread crumbs and seasonings for salmon burgers
Step 2: Mix with other patty ingredients: Combine with bread crumbs, lemon zest, herbs and salt and pepper. I like to use gloved hands for this!
Making salmon burger patties
Step 3. Form into patties and chill: Divide into 4 equal portions and shape into a patty about 3/4-inch thick. If grilling, place in the freezer for about 15 minute to get them nice and firm.
Grilling salmon patties for salmon burgers
Step 4. Cook: Cook on a greased grill or cast iron skillet over medium high heat for several minutes on each side.
Aioli for salmon burgers
Step 5: Make lemon dill sauce: Whisk everything together until smooth.
A board of salmon burger mixings. Lettuce, buns, tomatoes, salmon burgers, and dressing
Step 6: Assemble burgers: Toast buns and add sauce, salmon patty, arugula and sliced tomato.

The best salmon burger toppings

The salmon patties are so fabulous and flavorful all on their own, that you don’t really need to add much. I like 

  • Use other delicate greens like baby spinach, butter lettuce, or mixed spring greens.
  • Add cheese like gruyere, swiss, feta or goat cheese.
  • Top with coleslaw.
  • Add other toppings like avocado, picked red onions, or thinly sliced cucumber.

Want to up your burger game even more? Make your own Homemade Hamburger Buns.

Recipe tips

  • Don’t skip the chill time (especially if you’re grilling): Salmon is a bit delicate, and a quick freeze helps it all hold together during cooking. This is particularly important if you’re grilling, as burgers can sometimes stick and crack.
  • Make-ahead instructions: The salmon patties will keep in the fridge covered with plastic wrap for up to 48 hours. Or you can freeze them in a heavy ziplock bag for up to 1-2 months, bake straight from frozen.
  • How do you know when salmon burgers are done: Aim for 130-135°F to keep your burgers moist and tender. Look for a nice brown crust on both sides, and the center should feel firm and springy (not mushy).
  • Make burgers with canned salmon or cooked salmon instead: Yes, either will work with this same recipe, and you’ll need about 16oz salmon. For canned salmon, make sure to use boneless skinless salmon packed in water.
  • If it’s important to you, look for sustainable sourced salmon from trusted resources like the Marine Stewardship Council (MSC) or the Seafood Watch program. They can help you choose salmon that’s caught or farmed responsibly. 

More salmon recipes

A salmon burger dressed with tomatoes, dressing, and arugula.
5 from 1 review

Homemade Salmon Burgers

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 15 minutes
Total Time: 35 minutes
Homemade salmon burgers made with fresh salmon and topped with a tangy lemon dill sauce are tender and flavorful, and add a touch of gourmet to your next burger night.
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Ingredients
 

For the salmon burgers:

  • 1 lb skinless salmon , cut into 1-inch chunks
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1 tablespoon lemon zest
  • 2 teaspoons Fresh chopped dill
  • 2 teaspoons Fresh chopped chives
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • Vegetable oil , for frying

For the lemon dill sauce:

  • ⅓ cup mayonnaise , or plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh chopped dill
  • 1 teaspoon fresh chopped chives
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • Pinch of black pepper

To assemble burgers:

  • 4 buns (toasted, optional)
  • Arugula, mixed greens, or butter lettuce
  • Tomatoes , thinly sliced

Equipment

cast iron skillet
Cast iron skillet

Instructions
 

To make the salmon burger patties:

  • Pulse salmon chunks and eggs in a food processor until salmon is broken up into ⅛-inch pieces, some pieces will be larger and that's okay. You want it to be chunky and not a smooth paste. (This took about 15 pulses with my food processor. You can also use a knife to chop the salmon, then combine with eggs in a large bowl.)
    1 lb skinless salmon, 2 large eggs
  • In a large bowl combine the salmon mixture with bread crumbs, lemon zest, dill, chives, salt and garlic powder with your hands (I like to wear disposable gloves for this) or a spatula.
    1 cup panko breadcrumbs, 1 tablespoon lemon zest, 2 teaspoons Fresh chopped dill, 2 teaspoons Fresh chopped chives, 1 teaspoon salt, ½ teaspoon garlic powder
  • Divide the salmon burger mixture into 4 portions and shape into patties about ¾-inch thick. Place on a lined pan and freeze for 15-30 minutes (this helps them hold together while cooking, highly recommended if grilling).

To make the dill sauce:

  • Combine all ingredients in a bowl. Taste and adjust seasonings as needed. Store in the fridge until ready to serve.
    ⅓ cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon fresh chopped dill, 1 teaspoon fresh chopped chives,1 teaspoon Dijon mustard, ¼ teaspoon salt, Pinch of black pepper

To cook and serve burgers:

  • Preheat a grill, grill pan or cast iron pan to medium high heat. Grease with oil so the salmon won't stick.
  • Cook burgers on 3-5 minutes per side until browned and internal temperature is about 130-135°F (centers should feel firm when pressed, and not mushy, but don't overcook). Adjust heat as needed so edges don't burn.
  • To serve, add salmon burgers to toasted buns with dill sauce, greens and sliced tomatoes.

Notes

  • Make ahead instructions: The salmon patties will keep in the fridge covered with plastic wrap for up to 48 hours. Or you can freeze them in a heavy ziplock bag for up to 1-2 months, bake straight from frozen.
  • Make burgers with canned salmon or cooked salmon instead: Either will work with this same recipe, you’ll need about 16oz salmon. For canned salmon, make sure to use boneless skinless salmon packed in water.
Calories: 555kcal, Carbohydrates: 44g, Protein: 33g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 152mg, Sodium: 1343mg, Potassium: 634mg, Fiber: 2g, Sugar: 6g, Vitamin A: 217IU, Vitamin C: 5mg, Calcium: 66mg, Iron: 13mg
Cuisine: American, Fusion, Mediterranean, Seafood
Course: Appetizer, dinner, lunch, Main Course
Author: Annalise Sandberg
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