Our Grilled Salmon Burgers are healthy, fast, and fantastic! Mmmm, you have the juicy, grilled salmon patty, fresh lettuce, tomato, and onion, all on a warm buttery brioche bun. Are you with me?
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Because we still have to talk about that sauce…a heavenly concoction so tasty you’ll want to drink it. Some make salmon burgers with canned salmon which is pretty…okay. But once you try it with fresh fish, you’ll never go back!
Who doesn’t love a good traditional burger? But when I have a juicy salmon burger on my plate… I’m not missing beef. In fact, this salmon burger is so good you’ll even be tempted to grill in the winter (pan fry instead).
By the way, if you’re looking to fill out your weekly menu with other easy, healthy, and delicious meals, see these Salmon Tacos and Cilantro Lime Chicken Bowls. They’re both warm weather favorites!
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Why You’ll Love This Recipe…
- Our salmon burgers fill you up without leaving you feeling like you need a nap afterward. They’re light but satisfying. Salmon is like a cheat code. It’s rich, buttery, and also good for you. Plus, it’s hearty enough to satisfy your hunger but still light and fresh.
- Every bite energizes your tastebuds with bright and fresh flavors. With salmon, dill, citrus, and herbs, it’s a no-brainer for summer. BUT you’ll definitely want them the rest of the year.
- Do you often wonder “where did all the time go?” Then you definitely have no time for complicated recipes. Don’t worry, you’ll be chowing down on these alt burgers in less than 30 minutes. All you need is your food processor. Then measure, mix, form patties, and cook!
- Without mouthwatering recipes like this one, eating healthier can be hard. Salmon is a game changer for eating cleaner. I LOVE that it’s packed with loads of protein and omega-3 fatty acid (the good fat). Plus, I find that salmon taste more rich than it really is.
Ingredients
- Salmon – we’ve tried Atlantic and sockeye salmon to make burgers. We prefer fresh Atlantic salmon (the most commonly available variety at grocery stores). Now, you can also use canned salmon. But fresh tastes best.
- Dill – fresh works best here.
- Bell Pepper – red bell peppers add a subtle sweetness.
- Breadcrumbs – plain breadcrumbs.
- Onion – yellow, Spanish, or white onions work great.
- Lemon – you want the juice and zest.
- Egg
- Pepper – freshly cracked black pepper is best.
- Salt – kosher or sea salt. Just say no to table salt when cooking.
See the recipe card for quantities.
Instructions
Finely dice about ¼ of the salmon and put it into a large bowl.
Cut the other ¾ salmon into large chunks and place them in the bowl of a food processor. Pulse a few times.
Add the pulsed salmon to the large bowl along with the egg, breadcrumbs, onion, red bell pepper, garlic, dill, and lemon juice. Mix to combine.
Form into four burger patties.
Preheat your grill pan to medium heat. Oil the grill pan well so the burgers don’t stick.
Cook the salmon burgers on each side for 4 to 5 minutes on each side, turning once.
Serve on brioche buns with lemon dill sauce, lettuce, and tomoato. Enjoy!
Top Tip
Don’t overmix! You want the salmon chunks to stay intact for a great texture. Think rustic, not mashed potatoes.
Equipment
Although some say chopping the fish by hand will makes the patties taste better, we used a food processor to save time. And guess what, they still taste great!
Storage
Salmon patties will last in the fridge for a few days.
We make a large batch (at least a dozen), wrap each patty in plastic wrap, then freeze. They reheat like a dream! This is sooo convenient!
Reheat the salmon patties in the oven at 350 degrees for about 7 minutes. If frozen, thaw in the fridge overnight before heating.
FAQ
While fresh salmon is the absolute best (trust me, we’ve tried both many times), canned salmon is still pretty tasty. It’s also cheaper and more convenient. Just be sure to drain canned salmon and remove any bones.
If I have the time, I’ll chill the patties before cooking. It helps them hold their shape and prevents them from crumbling apart. But if you don’t have the time, this isn’t a vital step.
Certainly. If you want to prep for dinner or a barbecue, you can form the patties up to a day in advance.
Grilled Salmon Burger Recipe
Ingredients
- 1 Lb Salmon Skin Removed
- 1 Large Egg
- ½ Cup Plain Breadcrumbs
- ¼ Cup Onion Minced
- ¼ Cup Red Bell Pepper Minced
- 2 Garlic Cloves Minced
- ¼ Cup Fresh Dill Chopped
- 1 Tbsp Lemon Juice
- ½ Tsp Kosher Salt
Instructions
- Finely dice about ¼ of the salmon and put it into a large bowl.
- Cut the other ¾ salmon into large chunks and place them in the bowl of a food processor. Pulse a few times to make a paste.
- Add the pulsed salmon to the large bowl along with the egg, breadcrumbs, onion, red bell pepper, garlic, dill, and lemon juice.
- Mix to combine and form into four burger patties.
- Preheat your grill pan to medium heat. Oil the grill pan well so the burgers don't stick.
- Cook the salmon burgers on each side for 4 to 5 minutes on each side, turning once.
- Serve on brioche buns with lemon dill sauce, lettuce, and tomoato. Enjoy!
Notes
- Store leftovers in an air-tight container in the fridge for up to 3 days.
- You can easily double this batch and freeze for upto 3 months.
- You can cook these on the grill outside or in a skillet. The internal temperature should be 145 degrees.
- Reheat burgers in the oven at 350 degrees for 10 minutes.
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