Easy Salmon Burgers

On busy nights when I still want “burger night” to feel fun but a little lighter, salmon burgers are my go-to. These are crispy on the outside, tender on the inside, and loaded with bright flavors from lemon, green onions, and fresh herbs. They honestly feel more like something you’d get at a restaurant than a 20-minute homemade dinner.

I also love how flexible they are. You can use fresh salmon, leftover cooked salmon, or even canned salmon in a pinch, then build them into full burgers with slaw and buns, or serve the patties over rice, salad, or in bowls. They freeze well, reheat beautifully, and work just as well for a quick weeknight meal as they do for a casual weekend cookout.

Before You Get Started

Here are a few helpful things to know before you start, so your salmon burgers turn out flavorful and hold together really well.

• Choose your salmon: Fresh, boneless, skinless salmon fillets give the best flavor and texture. Wild or Atlantic both work, just check for and remove any pin bones. You can also use leftover cooked salmon or canned salmon, just make sure it is well drained and know the patties will be a bit softer.
• Prep for the right texture: This recipe uses a mix of finely processed salmon and small chunks. The finely processed portion acts like a binder, so you do not need eggs, while the larger pieces keep the burgers meaty instead of mushy.
• Use Greek yogurt as a binder: The Greek yogurt helps the burgers hold together and stay moist while adding extra protein. If you prefer a milder flavor, you can swap part of the yogurt for mayonnaise.
• Chill the patties: Plan a little chill time. Refrigerating 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 you’ll cook them: These burgers work on the stovetop, on the grill, or in the air fryer. If you are grilling, plan on using a piece of foil or a grill pan so the patties do not break apart or stick to the grates.

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 the Salmon Base

Add about one quarter of the salmon to a food processor with the Greek yogurt and lemon juice. Pulse until the mixture forms a thick, sticky paste that will act as the glue for your patties.

2. Add the Remaining Salmon

Add the rest of the salmon to the processor and pulse just a couple of times until the pieces are about 1/4 inch in size. You want some texture here, so stop before it turns into a smooth puree.

3. Season and Form the Patties

Transfer the salmon mixture to a bowl and gently stir in the green onions, parsley, paprika, salt, garlic powder, onion powder, and black pepper. Divide into four equal patties about 1 inch thick, pressing them firmly together with your hands so they hold their shape. If you want a crunchy crust, gently press each patty into Panko breadcrumbs before chilling.

4. Chill to Help Them Set

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

5. Cook on the Stovetop

Heat the olive oil in a non-stick skillet over medium-high heat. Add the patties and cook for about 4–5 minutes per side, until they are golden on the outside and cooked to your liking in the center. Remove from the pan and let them rest for a couple of minutes while you get your toppings ready.

Grill Method

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

Start by preheating your grill to medium-high heat. Lightly oil a sheet of heavy-duty foil or a grill-safe pan and place the chilled salmon patties on top. Set the foil or pan on the grill grates and cook the burgers for about 4–5 minutes per side, until they are nicely browned on the outside and cooked through in the middle. Avoid moving them too much in the first few minutes, so they have time to settle before flipping.

Air Fryer Method

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

Preheat the air fryer to 400 degrees. Lightly spray the basket with cooking spray or line it with parchment made for air fryers. Arrange the chilled salmon patties in a single layer with a bit of space between them. Air fry for 8–10 minutes, flipping halfway through, until the burgers are golden on the outside and cooked through. Adjust the time slightly based on your air fryer and the thickness of your patties.

Recipe Tips and Tricks

Here are the best tips and tricks to make these salmon burgers come out perfectly every single time.

• Hand vs food processor: I’ve tried preparing this recipe using both methods, and here’s my verdict. While chopping the fish into chunks by hand makes for delightfully airy patties, it also takes a lot of time and effort. On the other hand, there is too much time in the processor, and you’ll end up with salmon mush. So, I prefer pulsing it in quick stages to get a chunky mixture and retain the ideal texture.
• Use breadcrumbs for extra crunch: For a crisp exterior, lightly press the patties into Panko or gluten-free breadcrumbs before cooking. This creates a golden crust that holds up well to sauces and toppings.
• Change up the herbs: Swap the parsley for dill, cilantro, basil, or chives to give the burgers a different vibe. Dill and lemon together feel very classic with salmon, while cilantro and lime lean more toward a fresh, bright twist.
• Play with the seasoning: Use smoked paprika for a slightly smoky burger or add a pinch of cayenne, chili powder, or Old Bay seasoning for more spice. A teaspoon of Dijon mustard mixed into the patties also adds great depth.
• Tame a fishy flavor: If your salmon smells a bit strong but is still fresh, soak it briefly in a mixture of cold water with a splash of vinegar or buttermilk for about 15–20 minutes, then pat dry before using. This helps mellow out any fishy notes.
• Make them with canned or leftover salmon: If you are using canned or already cooked salmon, skip the long processing step and just flake it well with a fork, then mix with the yogurt, lemon, herbs, and spices. You may need a touch more yogurt or a spoonful of breadcrumbs to help the patties hold together since the texture is different from raw salmon.
• Build a simple house sauce: Stir together equal parts Greek yogurt and mayonnaise with lemon juice, chopped capers, and fresh dill, or mix Greek yogurt with chipotle peppers or store-bought dill sauce. A quick sauce makes these burgers feel extra special with almost no effort.

Serving Ideas

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

• Classic burger night: Serve the salmon burgers on toasted buns with lettuce, tomato, red onion, and pickles. Add a side of roasted potatoes or sweet potato fries for a classic feel.
• Light and fresh: Skip the bun and serve the patties over mixed greens or crunchy coleslaw with extra lemon wedges on the side.
• Bowl-style dinner: Add a salmon burger to a bowl of rice or quinoa with cucumbers, avocado, and a drizzle of 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.
• Toppings bar: Set out avocado slices, guacamole, dill pickles, mango salsa, jalapenos, different sauces (ranch, chipotle mayo, tzatziki, dill dressing), and cheeses like Havarti, goat cheese, or feta so everyone can build their own perfect salmon burger.

Storage & Reheating

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 do not steam and get soggy.
• Store (freezer): For best results, freeze uncooked patties. Wrap each patty individually in plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 3 months. For easier freezing, place the patties on a parchment-lined baking sheet to firm up before transferring them to the container.
• Reheat: Reheat cooked burgers in a skillet over medium heat, in the air fryer, or in the oven until warmed through. Avoid microwaving for too long, since that can dry out the salmon or make it rubbery.
• Leftovers: Use leftover burgers crumbled into salmon and rice bowls, flaked over a big green salad, tucked into wraps, or broken up and mixed into pasta with a light lemony sauce.