Salmon Burgers

These salmon burgers topped with tzatziki and broccoli slaw are flavorful and healthy. Seasoned with fresh, chopped herbs, lemon, scallions and a little Old Bay, they make the perfect high protein patty!

I made these salmon burgers for dinner one night when I had leftover baked salmon in the fridge, and now they’re a weekly staple. These burgers are zesty, juicy, and full of bright flavor from the lemon, herbs, and dash of Old Bay spice. Personally, I love them with tzatziki and crunchy broccoli slaw, but they’re also great with shaved brussels sprout salad or quick pickled onions!  If you’re looking for a lighter burger that doesn’t fall apart or taste like health food, this is the one.

As if this recipe couldn’t get any better, I made a delightful grain bowl with the leftover broccoli slaw, salmon burger, quinoa pilaf, tzatziki, and crumbled feta for lunch the next day. Crunchy, tangy, flavorful. Love.

Ingredients & Substitutions

• Salmon: You can use well-drained canned salmon but I typically use leftover baked fresh salmon. If going with canned, just be careful to adjust your salt! This same recipe will work with less salmon, they will just have more filler. I would not recommend making it with more than 20 oz of salmon.
• Hamburger Buns: Choose your favorite burger buns for this recipe, whether that is a regular sesame seed bun, a whole wheat bun, or a brioche bun.
• Kosher Salt: There is a significant amount of salt in this recipe. Be sure you are using kosher salt, which is less salty per teaspoon than table salt or sea salt because the granules are larger. The salt is essential for flavor and texture.
• Scallions: I use the white/light green parts of the scallions for burgers and the dark green parts for the slaw! You can omit the scallions if you don’t have them, but they really do add a little something. You could also finely dice some yellow onions or chives.
• Breadcrumbs: Bread crumbs add a more firm texture to your burgers. Homemade breadcrumbs or store bought panko breadcrumbs are both fine, just stick with plain or adjust your seasoning.
• Old Bay Seasoning: You can make your own Old Bay Seasoning! I actually omitted the celery salt and white pepper in my version, but you can also go store-bought if you’re a fan. 
• Tzatziki: Homemade tzatziki made with greek yogurt, fresh dill, and garlic makes them beyond delicious, and yes, my recipe is one of the best. These are also great with classic mayo, tartar sauce, or the creamy yogurt spread from my ground chicken burger recipe.
• Slaw mix: The recipe does make a lot of slaw. You could just use half of each bag and a half recipe of the dressing ingredients, so you don’t end up with so much. I like to have it for leftovers, personally. Check out additional substitution options in my healthy broccoli slaw recipe post!

See the recipe card for full information on ingredients and quantities.

Variations for this Salmon Burger Recipe

• Make them gluten-free. You can make this recipe gluten-free by either using gluten-free buns or serving the burgers as a lettuce wrap. Don’t forget to get gluten-free breadcrumbs!
• Fry them in the air fryer! Be sure your salmon patties are fully chilled, around 2 hours. Line your air fryer with parchment paper, or use a perforated liner, and cook each burger for about 3 minutes per side at 400°F.
• Experiment with different toppings. Favorite toppings include tomato, cucumber slices, arugula, avocado, or pickled red onion! You could also use different fresh herbs, like mint or parsley for a summery flavor profile. Why not lean into bbq flavors and serve with homemade bbq sauce and pickles? Add a scoop of baked mac and cheese just for good measure.
• Mix up the sides! Serve with cucumber salad, broccoli slaw, or traditional slaw, and roasted summer squash or roasted carrots. You could also use my healthy creamy slaw!

Professional Tips

• Taste the salmon mix before you add the egg. The salmon is already cooked by this point, and it helps to be sure you love the seasoning!
• Don’t skip the chilling. It is tempting to skip chilling, but resist the urge because that time is essential for developing the flavor and structure of the patties.
• Keep the patties from sticking. Preheating and oiling the grill pan before adding the patties will keep them from sticking. Letting them develop a brown crust before moving will also help.

How to Make Salmon Burgers

Use these instructions to make the perfect salmon burgers every time! Further details and measurements can be found in the recipe card below.

Bake the salmon: 

Step 1: I typically use leftover baked salmon as opposed to canned salmon. This recipe can be adjusted to the amount of salmon you have leftover! I season a filet with salt, a little pepper and lemon. Then bake at 350°F for 20-35 minutes, until the fish flakes with a fork or is cooked to your desired doneness. When cooking burgers, I typically will cook it until it is warm inside but not hot. You can test it with a cake tester or a paring knife. That is medium. 

Step 2: Remove skin and fat. I typically remove the skin and any brown/grey fat and store in the refrigerator overnight or up to 3 days. 

Prepare the burgers: 

Step 3: Mix salmon mixture. In a medium mixing bowl, combine salmon, dill, cilantro, chopped scallions, breadcrumbs, Old Bay, salt, lemon zest, and lemon juice. Mix well with a fork and taste for seasoning. Add more salt if desired. I do try to keep some larger pieces of salmon, which is why I find the fork works well (photo 1). 

Step 4: Add egg and shape patties. Mix in beaten egg thoroughly then form into patties (photo 2). I made 5-6 around the size of a tennis ball, then flattened. 

Wetting your hands helps keep the mixture from sticking.

Step 5: Chill patties. Place patties on a plate, cover with plastic wrap and chill for at least 30 minutes (photo 3). I prefer a solid 2 hours. This helps the flavors to meld and to keep them from falling apart during cooking. 

Prepare the Slaw: 

Step 6: In a large bowl combine all the ingredients for the slaw (photo 4). Mix well with 2 forks, tasting for salt as you go. 

You can also use your hands to work in the dressing, but be gentle so the slaw stays crisp.

Step 7: Chill the slaw. Cover and refrigerate at least 30 minutes but ideally 2 hours. [Isn’t it nice how that corresponds with the salmon patties!?]

Cook & Assemble the Burgers: 

Step 8: Heat the skillet. Spray a large sauté pan with cooking spray or lightly oil with a neutral flavored oil (not olive oil) and heat over medium heat until hot but not smoking.

Step 9: Cook the patties. Add the chilled salmon burger patties to the pan and cook about 3-5 minutes on each side until a dark golden brown and hot through (photo 5). This time will depend on how big each patty is and also how flat. The smaller or thinner the patty, the faster it will cook.

Allow patties to rest before serving so the juices can redistribute.

Step 10: Assemble and serve. Spread a little tzatziki on the bottom bun (photo 6), top with the salmon burger, more tzatziki, and the broccoli slaw (photos 7 & 8). 

Recipe FAQs

Before You Go

I hope you enjoyed this healthy lunch recipe. Check out our other delicious, sandwich recipes, or keep the burger inspiration going with my turkey burger recipe!