Salmon Burger Recipe (with a Creamy Herb and Mayo Dressing)
My salmon burger recipe infuses a velvety soft salmon patty with herby, zesty, and sweet notes and pan-fries it to soft perfection.
Slathered in a tangy burger dressing and nestled between a toasted bun, this is a fun and flavorful way to serve salmon fillets to family, friends, and party guests.
Salmon Burger Recipe
I love to cook with salmon because it is a very tender fish when cooked right. Putting it in a burger patty with lots of yummy herbs and toppings is a great way to get the family eating more salmon, and it gives your dinner guests another option if they prefer eating fish or white meat over red meat.
Ingredients
To get started with my salmon burger recipe, you’ll first need to assemble the following ingredients:
For the Burger:
- Salmon – 1/2 lb (225 grams) salmon (skinless)
- Egg – 1 egg
- Breadcrumbs – 1/4 cup panko breadcrumbs
- Salt – a pinch of salt
- Pepper – a pinch of black pepper
- Lemon Juice – 2 tbsp lemon juice
- Lemon Zest – 1 tsp lemon zest (optional)
- Dill – a handful of fresh dill
- Parsley – a handful of fresh parsley
- Oil – 1 tbsp oil
- Garlic – 1 garlic clove or 1/4 tsp garlic powder
For the Toppings:
- Mozzarella (optional)
- Tomato
- Lettuce
For the Salmon Burger Sauce:
- Mayo – 1/4 cup regular mayo
- Pickle – 1 small pickle (about 1 tbsp chopped)
- Capers – 1 tsp capers
- Dill – 1 tbsp fresh dill (finely chopped)
- Green Onion – 1 small green onion or spring onion (finely chopped)
- Parsley – 1 tsp fresh parsley (finely chopped)
- Mustard – 1 tsp Dijon mustard
- Salt – a pinch of salt
- Pepper – a pinch of black pepper
- Sugar – a pinch of sugar
Step-by-Step Instructions
Step 1 – Make the sauce by combining chopped herbs (green onion, parsley, and dill), mustard, mayo, chopped capers, chopped pickles, a pinch of salt, a pinch of pepper, and a pinch of sugar.
Step 2 – To a food processor, add the chopped salmon, egg, breadcrumbs, salt, pepper, lemon juice, lemon zest, dill, and parsley.
Step 3 – Using the chop or pulse function, chop the mixture until you have a slightly chunky consistency.
Step 4 – Shape 2 patties with your hands.
Step 5 – To a pan, over medium heat, add 1 tbsp of oil. When the oil is hot, add the salmon patties.
Step 6 – Cook the salmon patties until fully cooked. Mine took about 5 minutes on each side. The FDA recommends cooking salmon until it reaches an internal temperature of 145°F (63°C).
Step 7 – (optional) Add mozzarella slices to melt on top.
Step 8 – Toast the buns (optional) in a pan for a couple minutes.
Step 9 – Assemble (toasted bun, salmon patty, sauce, tomato, lettuce).
Serving Suggestions
Buttery soft, with a rich, creamy, herb-infused flavor, this burger alone is enough to satisfy plenty of hungry mouths.
However, if you do want to serve it with some sides, start with the classic. Either bake or fry some fries or give my rosemary baked potato wedges a go.
This is a hearty burger, so if you want something lighter, consider some greens or a salad, like my tomato, feta, and mint salad.
When you get the salmon cooking right, that melt-in-mouth, buttery-soft texture is just so wonderful.
If you make this recipe, please let me know in the comments what you served it with. Oh, and be sure to check out some of my other burger recipes too, like my crispy fish burger or halloumi burger.
Recipe Card
Ingredients
For the Salmon Patties:
- 1/2 lb 225 grams salmon (skinless)
- 1 egg
- 1/4 cup panko breadcrumbs
- a pinch of salt
- a pinch of black pepper
- 2 tbsp lemon juice
- 1 tsp lemon zest optional
- a handful of fresh dill
- a handful of fresh parsley
- 1 tbsp oil
- 1 garlic clove minced or 1/4 tsp garlic powder
For the Toppings:
- Mozzarella optional
- Tomato
- Lettuce
For the Salmon Burger Sauce:
- 1/4 cup regular mayo
- 1 small pickle about 1 tbsp chopped
- 1 tsp capers
- 1 tbsp fresh dill finely chopped
- 1 small green onion or spring onion finely chopped
- 1 tsp fresh parsley finely chopped
- 1 tsp dijon mustard
- a pinch of salt
- a pinch of black pepper
- a pinch of sugar
Instructions
- Make the burger sauce by combining chopped herbs (green onion, parsley, and dill), mustard, mayo, chopped capers, chopped pickles, a pinch of salt, a pinch of pepper, and a pinch of sugar.
- To a food processor, add the chopped salmon, egg, breadcrumbs, salt, pepper, lemon juice, lemon zest, dill, and parsley.
- Using the chop or pulse function, chop the mixture until you have a slightly chunky consistency.
- Shape 2 patties with your hands.
- To a pan, over medium heat, add 1 tbsp of oil. When the oil is hot, add the salmon patties.
- Cook the salmon patties until fully cooked. Mine took about 5 minutes on each side. The FDA recommends cooking salmon until it reaches an internal temperature of 145°F (63°C).
- (optional) Add mozzarella slices to melt on top.
- Toast the buns (optional) in a pan for a couple of minutes.
- Assemble (toasted bun, salmon patty, sauce, tomato, lettuce).
You Might Also Like to Try
Need to bring some seafood options to burger night? Keep my salmon burger recipe for safekeeping by pinning it to one of your recipe idea boards.
