Flavorful & Healthy Salmon Burgers: Your Ultimate Guide to a Delicious Seafood Meal
Discover the secret to making the most exquisite homemade salmon burgers, perfectly blending fresh salmon with aromatic Old Bay seasoning, crunchy breadcrumbs, creamy Greek yogurt, and a medley of vibrant spices and seasonings. These aren’t just any burgers; they’re a nutritious, protein-packed, and incredibly satisfying alternative to your everyday meal, promising a flavor experience you won’t soon forget.
Why You’ll Love These Irresistible Salmon Burgers
In a world of culinary options, finding a meal that is both incredibly delicious and genuinely good for you can feel like hitting the jackpot. These salmon burgers do precisely that! They offer a delightful alternative to traditional meat patties, packing an impressive amount of flavor and nutritional benefits into every juicy bite.
At the heart of this recipe is fresh salmon, a superfood renowned for its rich content of Omega-3 fatty acids, essential vitamins (like B12 and D), and lean protein. These components not only contribute to your overall well-being but also ensure the burgers remain wonderfully moist and tender, preventing the dry, crumbly texture often associated with less refined fish burgers. The natural fats in salmon also mean you’re getting a satisfying, full-bodied burger without excessive saturated fats.
But the goodness doesn’t stop there. We elevate the flavor profile with classic Old Bay seasoning, a beloved blend that brings a distinctive, savory, and slightly spicy kick. Finely chopped onion and fresh parsley introduce layers of aromatic freshness and subtle texture, while bread crumbs act as a perfect binder, ensuring the patties hold their shape beautifully during cooking and soak up all the delicious juices. A touch of Greek yogurt not only adds moisture but also a slight tanginess that complements the salmon perfectly, while helping to bind the ingredients without relying solely on eggs.
This recipe truly works because it balances health with indulgence. It’s quick enough for a weeknight dinner, yet sophisticated enough to impress guests. Whether you’re a seasoned seafood lover or looking to incorporate more fish into your diet, these salmon burgers are a flavorful, healthy, and easy-to-make option that will quickly become a family favorite. You’ll understand why from your very first bite!
Gather Your Ingredients for Perfect Salmon Burgers
Crafting these delectable salmon burgers requires a handful of fresh and flavorful ingredients that come together harmoniously. Below, you’ll find a visual guide to the components, and for precise measurements and detailed instructions, please refer to the printable recipe card at the conclusion of this article.
Ingredient Breakdown & Smart Substitutions
Understanding each ingredient’s role and knowing your options for substitutions can make all the difference in your culinary adventures. Here’s a deeper look into what makes these salmon burgers truly shine:
SALMON – For the absolute best flavor and texture, we highly recommend using fresh, raw salmon from your local seafood counter. While we often opt for center-cut fillets in other recipes, for these burgers, any cut of raw salmon will do since it will be ground. Look for vibrant, firm flesh. If fresh isn’t an option, frozen salmon can be used, but it’s crucial to thaw it completely in the refrigerator overnight before preparation to prevent excess moisture, which could make your patties soggy. Pat the thawed salmon very dry with paper towels. Please reserve canned or pouch salmon for dishes like salmon croquettes, as its pre-cooked texture and flavor aren’t suitable for these fresh burgers.
OLD BAY SEASONING – This iconic Chesapeake Bay seasoning blend is a game-changer for seafood, imparting a unique savory, slightly spicy, and herbaceous flavor. It’s a key ingredient that gives these burgers their signature taste. If Old Bay isn’t available, you can create a similar flavor profile by blending paprika, celery salt, black pepper, and a pinch of cayenne pepper or red pepper flakes for heat. Cajun seasoning can also be a good alternative, though it might be spicier.
GREEK YOGURT – The plain Greek yogurt serves multiple purposes: it adds a lovely moisture, contributes to the binding of the patties, and introduces a subtle tang that brightens the overall flavor. For a dairy-free option, a good quality vegan mayonnaise or a small amount of an egg can be used as a binder, though the flavor profile will shift slightly. If you use an egg, you might want to reduce the breadcrumbs slightly.
BREAD CRUMBS – Bread crumbs are essential for binding the ingredients and absorbing any excess moisture, helping the patties hold their shape and achieve a pleasant texture. Panko bread crumbs are an excellent choice for a lighter, crispier exterior, but regular plain bread crumbs work just as well. For a gluten-free version, simply use gluten-free bread crumbs or crushed gluten-free crackers.
ONION & FRESH PARSLEY – These fresh aromatics contribute significantly to the burger’s depth of flavor. Finely chopped fresh onion provides a sweet, pungent note, while fresh parsley adds a herbaceous, clean finish. For a milder onion flavor, you can use finely grated onion or even green onions. If fresh parsley isn’t handy, dried parsley can be used in a pinch, but remember to use about one-third of the amount of fresh parsley, as dried herbs are more concentrated.
ONION POWDER & GARLIC SALT – These powdered seasonings provide a consistent burst of savory flavor that distributes evenly throughout the patties. They enhance the overall taste without adding extra moisture. If you prefer to use fresh garlic, mince 1-2 cloves and add a pinch more salt to taste, adjusting for the garlic salt content. Just be mindful of the saltiness when substituting garlic salt with fresh garlic and separate salt.
Crafting Your Own Delicious Salmon Burgers: A Step-by-Step Guide
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this recipe. For the complete printable version, including all measurements and instructions, simply Jump to Recipe at the bottom of this post.
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Using a sharp Chef’s knife, carefully remove the skin from the salmon fillets. Lay the fillet skin-side down on a cutting board. Hold the tail end firmly, and slide your knife at a slight angle between the skin and the flesh, pushing the knife away from you while wiggling it gently to separate.
TIP – To save time and effort, don’t hesitate to ask your butcher or the seafood counter at your grocer to remove the skin for you! They often provide this service free of charge.
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Once skinned, cut the salmon into manageable chunks and transfer them to a food processor. Add the Old Bay seasoning, onion powder, garlic salt, and the chopped onion. Pulse the mixture until the salmon is finely ground, and no large chunks remain. Be careful not to over-process it into a paste; you want a texture similar to ground meat.
TIP – If you don’t have a food processor, finely dice the salmon by hand into very small pieces. Then, combine it with the seasonings and mix thoroughly in a bowl using a fork or your hands until it achieves a ground consistency. This method takes a bit more effort but yields excellent results.
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Transfer the ground salmon mixture from the food processor to a large mixing bowl. Now, add the plain Greek yogurt, fresh chopped parsley, and bread crumbs. These ingredients are crucial for binding and enhancing the moisture and flavor of your patties.
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With gloved hands, gently but thoroughly combine the mixture until all ingredients are well incorporated. Be careful not to overmix, as this can make the patties tough. Once combined, divide the mixture and form it into 4 uniform patties, about 1-inch thick. Press them gently to ensure they are compact and won’t fall apart during cooking.
- Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet over medium-high heat. The oil should be shimmering but not smoking, indicating it’s hot enough to achieve a beautiful sear without burning.
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Carefully add the salmon patties to the hot pan, ensuring not to overcrowd the skillet. Cook for approximately 4 minutes per side. You’re looking for a golden-brown crust on the outside and a cooked-through interior. The internal temperature should reach 145°F (63°C) for food safety.
Frequently Asked Questions & Expert Tips
To maintain their freshness and flavor, store any leftover cooked salmon burger patties in an airtight container in the refrigerator. Ensure they are completely cooled before storing. They will remain delicious for up to 2 days. For best results, store toppings and buns separately. Reheat gently in a skillet over medium-low heat or in the oven until warmed through to prevent drying them out.
Absolutely! Salmon burger patties are excellent for freezing, whether cooked or uncooked. To freeze uncooked patties, arrange them in a single layer on a baking sheet lined with parchment paper and flash freeze until solid (about 1-2 hours). Once solid, transfer the frozen patties to a large freezer-safe zip-top bag, placing a piece of parchment paper between each patty to prevent sticking. Cooked patties can be stored similarly in an airtight container or a large zip-top freezer bag. Freeze for up to 3 months. When ready to use, thaw them overnight in the refrigerator before cooking or reheating.
Yes, you can certainly prepare and shape the salmon patties a day in advance. After forming, place them on a plate lined with parchment paper, cover tightly with plastic wrap, and store them in the refrigerator. This allows the flavors to meld and helps the patties firm up, making them even easier to cook when you’re ready. Just remember to give them a quick pat dry before cooking if any moisture has accumulated.
Several factors contribute to patties holding their shape. Ensure your salmon is finely ground but not overly processed into a paste. The bread crumbs and Greek yogurt are crucial binders, so stick to the recipe ratios. Chilling the formed patties for at least 30 minutes before cooking can also significantly help them firm up. Lastly, make sure your skillet is properly heated before adding the patties, as a good sear on the outside will help hold them together.
Yes! While pan-frying gives a lovely crisp crust, these burgers can also be grilled or baked. If grilling, brush the patties lightly with oil and grill over medium heat for 4-5 minutes per side. For baking, preheat your oven to 400°F (200°C), place patties on a lightly oiled baking sheet, and bake for 15-20 minutes, flipping halfway, until cooked through.
Elevate Your Salmon Burger Experience: Perfect Pairings & Toppings
The beauty of these salmon burgers lies in their versatility. While they are incredibly delicious on their own, the right accompaniments can transform them into a truly unforgettable meal. Serve your perfectly cooked salmon burger on a soft, toasted brioche bun, a hearty whole-wheat bun, or even a crisp lettuce wrap for a lighter option.
When it comes to toppings, the possibilities are endless. Classic choices like crisp sliced tomato, fresh lettuce leaves, sharp red onion rings, and a slice of your favorite cheese (cheddar, provolone, or Swiss melt beautifully) are always a hit. To truly “jazz it up,” consider adding creamy avocado slices, crispy bacon, a fried egg, or even pickled red onions for a tangy counterpoint.
No burger is complete without a signature sauce! These salmon patties shine with a generous slather of homemade tartar sauce, a zesty remoulade, a creamy sriracha mayo for a spicy kick, a bright cilantro-lime crema, or even our special salmon sauce. For a unique twist, a dill yogurt sauce or a simple lemon-dill aioli would also be fantastic.
Complete your meal with classic side dishes like crispy waffle fries, golden sweet potato fries, a crunchy coleslaw, a light garden salad, or even some homemade potato chips. For a more sophisticated pairing, consider roasted asparagus, quinoa salad, or a fresh corn and black bean salsa.
Explore More Delicious Salmon Creations
If you’ve enjoyed these salmon burgers and are eager to explore more ways to savor this magnificent fish, we have a collection of other fantastic salmon recipes that are sure to inspire your next meal:
- Dill Salmon
- Teriyaki Salmon
- Stuffed Salmon
- Salmon Tacos
- Smoked Salmon Dip
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Salmon Burgers
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ¼ pound raw salmon (skin removed)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon onion powder
- 1 ½ teaspoon garlic salt
- ¼ cup finely chopped onion
- 2 Tablespoons plain Greek yogurt
- 1 Tablespoon chopped fresh parsley
- 3 Tablespoons bread crumbs (Panko or regular)
- 1 Tablespoon olive oil
Things You’ll Need
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Chef’s knife
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Food processor (optional, for grinding salmon)
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Mixing bowls
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Vinyl gloves (optional, for easy mixing)
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Large heavy-bottomed skillet
Before You Begin & Recipe Notes
- We usually use center-cut salmon for our recipes, however, since this fish will be ground up, you can use any cut, as long as the fish is raw. Ensure fresh raw salmon for the best texture and flavor.
- If you don’t have a food processor, you can finely dice the salmon by hand into very small pieces then mix it well in a bowl until it is ground. This method requires a bit more effort but is equally effective.
- For optimal binding and flavor, consider chilling the formed patties for at least 30 minutes in the refrigerator before cooking. This helps them firm up and reduces the chance of crumbling in the pan.
- Store leftover cooked salmon burger patties in an air-tight container, with toppings stored separately, for up to 2 days in the refrigerator. Reheat gently in a skillet over medium-low heat or in the oven until warmed through.
- You can freeze salmon burger patties, both cooked and uncooked. For uncooked patties, lay them flat on a baking sheet lined with parchment paper and flash freeze until solid. Transfer to a large ziptop freezer bag with parchment paper between each patty. Cooked patties can be stored in an air-tight container or ziptop bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before use.
- You can prepare and shape the salmon patties a day in advance and store them, covered, in the refrigerator until you are ready to cook them. This is a great meal prep strategy!
Instructions
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Using a sharp Chef’s knife, carefully remove the skin from the raw salmon fillets.
HINT – you may be able to ask your butcher or grocer’s meat counter to do this for you.
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Cut the skinned salmon into chunks and place into a food processor. Add the Old Bay seasoning, onion powder, garlic salt, and finely chopped onion. Process until no large chunks remain and the salmon is well ground, but not a paste.
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Move the contents of the food processor to a large mixing bowl. Add the plain Greek yogurt, chopped fresh parsley, and bread crumbs to the salmon mixture.
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Using gloved hands, gently but thoroughly combine the mixture until all ingredients are well incorporated. Then, form the mixture into 4 uniform patties, about 1-inch thick.
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Heat the olive oil in a large heavy-bottomed skillet over medium-high heat until it is shimmering.
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Carefully add the salmon patties to the hot pan. Cook for approximately 4 minutes per side, until they are golden brown and cooked through (internal temperature should reach 145°F / 63°C).
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.