Weeknights around here used to mean takeout menus when the clock hit 6 PM, I’ll be honest. But I’ve cracked the code to making delicious, satisfying meals in under 30 minutes, and these Salmon Burgers are my absolute go-to savior. Seriously, forget those dry, crumbly fish patties you might have suffered through!
My philosophy is that seafood shouldn’t be intimidating. Once you learn the trick—which is mostly just balancing the binders—you can whip up these fantastic fish patties faster than delivery could ever arrive. This recipe is so simple, using just a handful of things already in your fridge, yet the flavor payoff is huge. They hold together perfectly, they’re super tasty, and they make dinner feel special even when it’s Tuesday.
Why This Recipe for Salmon Burgers Works So Well
If you’ve ever sworn off homemade fish burgers because they turned to absolute mush in the pan, I totally get it. That used to be me! But this recipe, believe it or not, comes together in about 20 minutes flat, soup to nuts. That’s faster than driving to the drive-thru, I promise you that!
The secret isn’t some complicated grilling technique; it’s all about ratios. We nail the perfect balance between the salmon, the breadcrumbs, and the binders (hello, mayo and egg!).
- Speed Demon: You’re looking at a total time of only 20 minutes. Perfect for those nights when you are starving and impatient!
- Minimal Shopping: We rely on pantry staples alongside the salmon, so you don’t need 40 tiny spice jars.
- Stays Together: Because we are so careful about not overmixing those Salmon Burgers, they develop that sturdy little crust while staying tender inside. You won’t lose half your patty to the skillet! Check out these other easy salmon recipes if you want more quick inspiration!
Essential Ingredients for Perfect Salmon Burgers
When it comes to building the best fish patty, you can’t just throw random things in a bowl hoping for the best. Trust me, I’ve made that mistake! These ingredients are carefully chosen to give you maximum flavor and, most importantly, structure so your Salmon Burgers don’t collapse when you poke them with a spatula. Remember, precise measurements here mean the difference between a masterpiece and a pile of fish flakes!
Keep an eye on how you handle the salmon itself; we want it coarsely ground, not pureed into baby food. That’s where the texture comes from!
For the Salmon Burgers Mixture
Here is what you need to pull together for that perfect base mixture. Every item plays a specific role—especially the egg and mayo, which are doing the heavy lifting to keep everything bonded together while it cooks!
- 1 pound fresh salmon fillets, skin removed (Make sure there’s no skin left, trust me on this one!)
- 1/4 cup breadcrumbs (Panko works wonders if you have it, but standard is fine!)
- 1 large egg, lightly beaten (Our main binding agent!)
- 2 tablespoons mayonnaise (Adds richness and helps keep moisture locked in)
- 1 tablespoon Dijon mustard (For that little tangy zip)
- 1 teaspoon dried dill (This is what makes it taste like summertime fish!)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil (Just for cooking the patties in the pan)
Ingredient Notes and Expert Substitutions for Salmon Burgers
Okay, let’s talk substitutions because I know everyone keeps slightly different things stocked in their fridge. The recipe above is fantastic, but feel free to tweak if you need to! If you are out of regular breadcrumbs, never fear—Panko breadcrumbs are actually glorious here. They give a slightly lighter, crispier texture to these Salmon Burgers, so if you have them, swap them in!
Also, that dried dill? It’s classic, but if you happen to have fresh parsley on hand, just chop up about 2 tablespoons and throw that in instead. It brightens the whole patty up beautifully. And don’t worry if you’re not keen on a skillet finish; you can totally toss these on the grill!
If you choose the grill route, just make sure you oil those grates super well first, or you’ll end up with half a patty stuck to the metal. I actually wrote a whole guide on my favorite way to grill fish if you want some extra grilling love. Honestly, though, the stovetop is my secret weapon for keeping everything contained when I’m making these quick weeknight Salmon Burgers.
Step-by-Step Instructions to Make Flavorful Salmon Burgers
Okay, now for the fun part where it all comes together! This process moves fast, so have everything measured out and ready to go before you even reach for the food processor. Remember how I talked about texture earlier? Well, that starts right now with how you treat the raw salmon. Don’t rush this part, but don’t dawdle either!
When we mix these ingredients, the biggest mistake cooks make is treating this like ground beef. You can’t knead salmon patties! Overmixing wakes up the protein and makes your lovely Salmon Burgers tough and rubbery. We’re aiming for tender, flaky fish, not a bouncy bouncy ball, got it?
Preparing the Salmon Mixture
First up, we need to process the salmon. You can chop it really finely by hand with a sharp knife—that gives the best texture, honestly—or pulse it a few times in a food processor until it’s coarsely ground. Don’t let it turn into a paste! You should still see some definition in the little chunks.
Now, gently transfer that ground salmon to a bowl. Add your breadcrumbs, that lightly beaten egg, the mayonnaise, mustard, dill, salt, and pepper. Now, take a fork or a rubber spatula and fold everything together. Fold! Don’t stir hard! You want to mix it until everything has just vanished into the salmon—maybe four or five gentle turns is all it takes. As soon as you don’t see dry streaks of breadcrumbs, STOP mixing the Salmon Burgers base immediately.
Forming and Cooking the Salmon Burgers
Divide that perfect mixture into four equal piles. Roll each pile gently between your palms—imagine you’re barely squeezing a snowball—and press them into patties that are about three-quarters of an inch thick. If you’re worried they’ll fall apart, you can pop them in the fridge for about 15 minutes to firm up before cooking, especially if your kitchen is warm.
Heat that tablespoon of olive oil in a big skillet over medium heat. I mean medium—if it’s too hot, the outside burns before the inside is done. Once that oil is shimmering slightly, carefully place your patties in the pan. Let them cook undisturbed for 4 to 5 minutes until you see a beautiful golden-brown crust forming on the bottom. Flip them over gently and cook the other side for another 4 to 5 minutes until they are cooked perfectly through. If you want to explore other cooking methods, you can check out my air fryer salmon guide, where these patties crisp up beautifully too!
Tips for Achieving the Best Salmon Burgers Every Time
You’ve got the mix right, but these last few tweaks are what separate a good fish patty from the *best* Salmon Burgers you’ve ever made. My number one tip, especially in the summer when the kitchen is warm, is chilling the mixture.
If you mix everything and the patty feels really soft or mushy when you try to pat it into shape, don’t panic! Just cover the bowl and stick it in the fridge for about 15 minutes. Cold fat helps things firm up quickly, and those firm patties hold their shape so much better during the sear.
When you do cook them, make sure that oil is hot *before* the burger goes in. That immediate sizzle creates that gorgeous, crusty exterior we’re aiming for, which locks all the moisture inside. It’s all about getting a good sear fast! For even more genius tips on handling seafood, you should definitely look at my other collection of easy salmon recipes for reliable results.
Serving Suggestions for Your Homemade Salmon Burgers
Now that you have these incredible, perfectly structured Salmon Burgers, what are you going to serve them on? The classic bun works great, especially toasted with a little butter, but let’s get creative!
To complement that dill and Dijon flavor we baked right in, I love topping mine with thinly sliced red onion and some crunchy butter lettuce. If you want to skip the bread entirely, these fish patties are fantastic served over a bed of mixed greens with a bright lemon vinaigrette. You can even crumble one up and toss it over a simple salad, kind of like how I handle tuna sometimes! Check out my tuna recipe with avocado for salad inspiration if you need a veggie side idea.
Storage and Reheating Instructions for Leftover Salmon Burgers
I always hope to make extra because these Salmon Burgers taste amazing the next day too! If you don’t finish all of yours right away, dealing with the leftovers is super easy. Once they’re completely cooled down, just store them in an airtight container.
I usually layer them with a piece of parchment paper between each patty. This stops them from sticking together, which is a lifesaver when you only want one burger later! They will keep beautifully in the fridge for up to three days.
Reheating is where you have to be gentle if you want to keep that nice texture. Skip the microwave if you can; it tends to steam them and make them soft. The very best way is warming them up quickly in a non-stick skillet over medium-low heat for just a couple of minutes per side until they’re heated through. If you’re making a big batch, the oven at 325°F (160°C) works well too, just watch them closely so they don’t dry out!
Frequently Asked Questions About Salmon Burgers
I get so many questions every time I post these Salmon Burgers, and honestly, I love answering them! It means you’re out there cooking, and that makes me so happy. Most of the time, people are worried about mush or dryness, which is totally normal when dealing with flaky fish. I’ve tried to answer the big ones I usually get asked!
The most important thing to remember, which we talked about, is that these fish patties need just enough binder—not too much! If you’re looking for more creative ways to use salmon, definitely take a peek at my other collection of easy salmon recipes.
Can I use canned salmon instead of fresh for these Salmon Burgers?
Yes, you absolutely can substitute canned salmon! It’s a fantastic budget-friendly swap. However, you have to adjust for moisture. Canned salmon is often wetter than fresh fillets. Before you add the breadcrumbs, you need to drain that canned salmon really, really well—press out as much liquid as you possibly can against a sieve.
Because you’re removing more water, you might need to add just a tiny bit more breadcrumbs, maybe a tablespoon extra, to get the mixture to hold together the same way. Since canned salmon is already cooked, you might even cook these patties for just a minute or two less per side for a lovely warm center.
What is the best way to prevent my fish patties from crumbling?
This is the million-dollar question for all fish patties! The crumble usually comes from two places: not enough binder or overmixing. Make sure you are using that lightly beaten egg and the mayonnaise—those are the glue holding everything together.
If after mixing gently your mixture still seems really loose—like wet sand instead of firm dough—add another tablespoon of breadcrumbs, just a splash at a time. And, like our instructions say, never overmix! Fold until it’s combined, then stop. That gentle handling preserves the fluffiness and stops everything from falling apart when it hits the heat.
Estimated Nutritional Snapshot
I always get nervous posting the actual numbers because, let’s be real, I’m not a registered dietitian—I’m just a lady who loves to feed people! But I pulled the key data from the recipe breakdown so you have a general idea of what you’re looking at for one of these Salmon Burgers.
Remember that cooking fats (like the oil used for pan-frying) can slightly change these final numbers depending on how much you use or if you drain the patties afterward. But generally, these are lean, high-protein stars!
- Calories: Around 280 per serving
- Protein Power: A whopping 26 grams! That’s why these keep you full.
- Total Fat: About 14 grams (Remember, heart-healthy fats from the salmon!)
- Carbohydrates: Only about 12 grams, mostly from the breadcrumbs.
Take these figures as a great starting guide, not a strict law of physics, okay? They show you exactly why these fish patties are such a fantastic choice for a quick, relatively light, and protein-packed dinner!
Print
Simple Salmon Burgers
- Total Time: 20 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A straightforward recipe for making flavorful salmon burgers at home.
Ingredients
- 1 pound fresh salmon fillets, skin removed
- 1/4 cup breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Chop the salmon finely or pulse in a food processor until coarsely ground.
- In a medium bowl, combine the ground salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, dill, salt, and pepper. Mix gently until just combined; do not overmix.
- Form the mixture into four equal patties, about 3/4 inch thick.
- Heat the olive oil in a large skillet over medium heat.
- Cook the salmon burgers for 4 to 5 minutes per side, until golden brown and cooked through.
- Remove from the skillet and serve immediately on buns with your preferred toppings.
Notes
- You can substitute panko breadcrumbs for standard breadcrumbs.
- For a different flavor, use fresh parsley instead of dill.
- Cook these burgers on a grill if preferred, lightly oiling the grates first.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 26
- Cholesterol: 75
Keywords: salmon burgers, fish patties, easy salmon recipe, quick dinner, seafood burgers