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These Salmon Burgers are crispy and golden on the outside, tender and flaky inside, and a hundred times better than the frozen kind. I started making them on busy weeknights when I wanted something fast but still wholesome, and now the whole family asks for them. If you love easy seafood dinners, our air fryer salmon is another go-to.
Made from fresh salmon and a handful of pantry staples, these patties come together in just 25 minutes for a fresh, flavorful burger night the whole family will love.
Salmon Burgers Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 424kcal
- 🌶️ Flavor Profile: Crispy outside, flaky and tender inside
- ✋ Difficulty: Easy, on par with our air fryer salmon
Quick Answer
To make salmon burgers, pulse fresh salmon in a food processor until pasty, then add mayonnaise, breadcrumbs, diced onion, lemon juice, dijon mustard, cayenne, salt, and pepper and pulse to combine. Form the mixture into six patties, coat each in breadcrumbs, and pan-fry in oil over medium-high heat for about 2 to 3 minutes per side until crisp, golden, and cooked to 145 degrees. Squeeze fresh lemon on top and serve on toasted buns with lettuce, mayo, and a drizzle of hot sauce.
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Why This Recipe Works
Click to see the technique science
- Fresh salmon beats canned. Pulsing a fresh fillet in the food processor gives the patties a clean, rich salmon flavor and a moist, flaky texture you cannot get from a can.
- Breadcrumbs bind and crisp. A little in the mix holds the patties together, while a final coat on the outside fries up into a craveable golden crust.
- Mayonnaise keeps them moist. Stirring mayo right into the salmon mixture adds richness and keeps the patties tender instead of dry.
- Dijon and cayenne add a kick. A touch of mustard and a pinch of cayenne wake up the salmon with gentle warmth and tang without overpowering it.
- Pan-frying is quick and crisp. A hot skillet with a little oil gives you that golden, crispy exterior in just a few minutes per side.
- They come together fast. From processor to plate in about 25 minutes, these are weeknight-friendly and far healthier than takeout.
Why You’ll Love This Recipe
- They are crispy on the outside, flaky and tender inside, and full of fresh salmon flavor.
- The whole recipe comes together in just 25 minutes with simple pantry ingredients.
- They are a fresh, lighter alternative to a beef burger, just like our turkey burger when you want to switch things up.
Key Ingredients
Here is what you need to make these fresh salmon burgers. Most are pantry staples, with fresh salmon as the star.
- Fresh Salmon: The heart of the recipe. Use a skinless, boneless fillet and pulse it fresh for the best flavor and flaky texture.
- Breadcrumbs: Used twice, mixed into the patties to bind them and pressed on the outside for that golden, crispy crust.
- Mayonnaise: Adds moisture and richness to the patties, plus a smear on the bun for serving.
- Dijon Mustard and Cayenne: A little tang and a pinch of heat to season the salmon and keep things interesting.
- Onion, Lemon, and Hot Sauce: Diced onion in the mix, fresh lemon squeezed over the top, and a drizzle of hot sauce to finish each burger.
See recipe card for exact quantities.
Variations and Substitutions
These salmon burgers are easy to customize. Here are some of our favorite ways to make them your own.
- Air fry them: Cook the breaded patties in the air fryer at 400 degrees for about 8 to 10 minutes, flipping halfway, for a lighter finish.
- Make it spicy: Add extra cayenne or a spoonful of sriracha right into the salmon mixture for a bolder kick.
- Go gluten-free: Swap the breadcrumbs for gluten-free panko or crushed gluten-free crackers.
- Lettuce wrap them: Skip the bun and serve the patties in crisp lettuce leaves, like a lighter version paired with our cucumber tomato feta salad.
- Add fresh herbs: Stir in chopped fresh dill or parsley for a brighter, more herby flavor.
- Make sliders: Form smaller patties and serve on slider buns for a party-friendly appetizer.
How to Make Salmon Burgers
- Cut the salmon into smaller chunks and add it to a food processor. Pulse until the mixture becomes pasty, stopping to scrape down the sides as needed.
- Add the mayonnaise, breadcrumbs, salt, pepper, lemon juice, dijon mustard, cayenne, and diced onion. Pulse a few times until everything is just combined.
- Divide the mixture into 6 equal portions and gently form into balls. Dip your fingers in warm water to keep the salmon from sticking as you shape them.
- Add the remaining breadcrumbs to a plate. Press each ball into the crumbs to coat all over, then flatten gently into a patty.
- Heat the oil in a large skillet over medium-high heat. Fry the patties until crisp and golden, about 2 to 3 minutes per side, until the internal temperature reaches 145 degrees. Work in batches if needed.
- Transfer the patties to a paper-towel-lined plate to drain. Squeeze fresh lemon over the top, then assemble on toasted buns with lettuce, mayonnaise, and a drizzle of hot sauce.
Recipe Tips & Tricks
- Keep the salmon cold right up until you process it, which helps the patties hold together better when you form them.
- Do not over-process the salmon; pulse just until pasty so the patties stay tender and do not turn rubbery.
- Wet your hands with warm water before shaping, which keeps the sticky mixture from clinging to your fingers.
- Make sure the oil is hot before adding the patties, so they crisp up instead of soaking up grease.
- Use a thermometer and pull the patties at 145 degrees for perfectly cooked, juicy salmon every time.
- Chill the formed patties for 15 minutes before frying if you have time, which helps them keep their shape in the pan.
- Do not crowd the skillet; fry in batches so each patty gets crisp and golden instead of steaming.
Serving Ideas and Suggestions
These salmon burgers are a complete meal on a toasted brioche bun, piled with crisp lettuce, sliced tomato, red onion, and a smear of mayo with a drizzle of hot sauce. A squeeze of fresh lemon right before serving makes them shine.
Round out burger night with a few easy sides. They are fantastic next to our cucumber tomato feta salad or a basket of crispy oven fries for a fresh, satisfying dinner.
For a seafood spread, set them out with more of our favorites like Italian grilled mahi and a bowl of creamy cold crab dip so there is something for every seafood lover.
Store leftover cooked patties in an airtight container in the fridge for up to three days. Reheat in a skillet or air fryer to bring back the crispy crust, since the microwave will leave them soft.
Salmon Burgers FAQs
Yes, canned salmon works in a pinch. Drain it well and remove any bones and skin, then skip the food processor and just mix it with the other ingredients by hand. The texture will be a little softer than fresh salmon, so you may need an extra spoonful of breadcrumbs to help the patties hold together.
The keys are not over-processing the salmon, mixing in enough breadcrumbs to bind, and keeping the patties cold before frying. Chilling the formed patties for 15 minutes and making sure the oil is hot before they go in both help them set up and hold their shape in the pan.
Absolutely. Place the breaded patties in a single layer in the air fryer basket and cook at 400 degrees for about 8 to 10 minutes, flipping halfway through, until crisp and cooked to 145 degrees. A light spritz of oil on top helps them brown.
Store cooked patties in an airtight container in the refrigerator for up to three days. Reheat them in a skillet over medium heat or in the air fryer to crisp the crust back up. Avoid the microwave, which makes the patties soft and can dry out the salmon.
Yes. Freeze the uncooked, breaded patties on a tray until solid, then transfer them to a freezer bag for up to two months. Cook them straight from frozen, adding a couple extra minutes per side. You can also freeze cooked patties and reheat them in the air fryer.
These are delicious with a simple mayo and hot sauce combo, but they also pair beautifully with tartar sauce, a lemon-dill yogurt sauce, or a spicy sriracha mayo. A squeeze of fresh lemon over the patty before serving brings everything together.
Hungry for more easy seafood? Try our flaky baked mahi mahi next.
Salmon Burgers
Ingredients
- 1 pound salmon skin and bones removed
- 2 tablespoon mayonnaise
- 1 cup breadcrumbs
- Salt and pepper to taste
- 2 teaspoon fresh lemon juice
- 1 teaspoon dijon mustard
- pinch cayenne
- 1 medium brown onion diced
- ⅓ cup oil
- 1 tablespoon mayonnaise for each burger
- Drizzle of hot sauce such as Sriracha for each burger
Instructions
- Cut salmon into smaller chunks and put it into a container of a food processor.1 pound salmon
- Turn it on and let it run until the mixture becomes pasty, stopping to scrape down the sides if needed.
- Once done, add mayonnaise, 4 tablespoons of breadcrumbs, salt, pepper, lemon juice, mustard, cayenne, onion to the food processor. (If using parsley, add it in there now).2 tablespoon mayonnaise, 1 cup breadcrumbs, Salt and pepper to taste, 2 teaspoon fresh lemon juice, 1 teaspoon dijon mustard, pinch cayenne, 1 medium brown onion
- Pulse a few times until all the ingredients are combined.
- Add the remaining breadcrumbs to a medium plate. Divide ground salmon mixture into 6 equal parts or 4 large and gently form into balls. To make it easier (although they form nicely!) , have a small bowl with warm water next to you to dip your fingers in it. Once the balls are formed, dip each patty into breadcrumbs and flatten slightly.
- Warm-up ⅓ cup oil over medium-high heat in a large skillet and once hot fry patties on both sides until crisp, golden brown, and an internal temperature reaches 145°F (about 2-3 minutes per side). You may need to do it in batches.⅓ cup oil
- Transfer the patties to a plate lined with paper towels to drain the excess oil.
- Squeeze fresh lemon juice on each patty before serving (optional).
- Assemble the burgers with your favorite lettuce and vegetables, add mayonnaise and a drizzle of hot sauce on both bottom and top buns, and serve while warm.1 tablespoon mayonnaise for each burger, Drizzle of hot sauce such as Sriracha for each burger
Notes
- Make sure you cut up your salmon into smaller pieces.
- These can be frozen, see my tips above.
- Serve with any of your favorite toppings.
- Easily double this recipe to serve more people or have it on hand for later use.
- Your burgers will be done when the internal temperature is 145 degrees F.
Nutrition
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