Perfect salmon burgers are tender, juicy, laced with fresh dill and incredibly delicious, not to mention the healthiest burger you’ll ever eat.
I do salmon burgers the right way!
Lots of salmon burger recipes use cooked fish, but in my book, that’s a salmon cake, not a salmon burger. Salmon burgers should be made with raw fish. They’re no more difficult to make than a hamburger, and such a nice change of pace. We should all be eating more salmon and salmon burgers are a delicious way to summerize your weekly intake of this incredibly healthy fish.
what you’ll need
- salmon fillet ~ we’re using raw salmon, skin removed.
- smoked salmon ~ my secret ingredient to infuse incredible flavor into these burgers. I use cold smoked salmon (it comes thinly sliced in the flat package.)
- fresh dill
- olive oil ~ just a tablespoon for added moisture
- lemon juice
I pulse the salmon in my food processor for burgers
My preferred way to make salmon burgers is to pulse the salmon in my food processor. It’s quick and mess free. I use the pulse button because I want to control the way the salmon is broken up. I want the texture of a burger, not paste.
can you chop the salmon with a knife?
Yes, for sure, it will just take longer.
tips for making fish burgers
Add a bit of olive oil and fresh herbs to your minced salmon, it adds extra moisture and flavor. There is no need for binders like egg or bread crumbs with these burgers. We want the texture and flavor of the fish itself to shine through.
Your salmon burger mixture will be very moist and you may wonder if they’ll hold together as they cook ~ no worries, they do!
Don’t make your burgers too thick or too thin. If your burgers are too thick they will take too long to get cooked through in the middle and the outer portion of your burgers could dry out. If too thin, you burger can dry out also. I think somewhere around 1/3 pound is the sweet spot.
If you want to grill your salmon burgers outside, I would use a grill pan. I usually do them on the stove, I have more control that way.
Salmon burgers need a little lower heat than beef burgers because, again, you don’t want them to dry out before the insides get cooked.
Check your burgers with an instant read thermometer ~ the FDA says salmon should be cooked to 145F in the center. I like to remove them from the heat before this because they continue to cook as they rest.
Choose a soft style bun, and don’t overwhelm your delicate salmon burger with too much bread.
Salmon burgers benefit from the added moisture of some sort of creamy spread (on both sides of the bun!) It can be a mayonnaise or yogurt based spread like I used, or a pesto, or tartar sauce, etc. A horseradish sauce or aioli would also be delicious. You can also use thousand island dressing, or a classic fast food secret sauce.
We like to top our burgers with thinly sliced red onion. Sometimes coleslaw or lettuce as well.
what goes with salmon burgers?
- French Potato Salad
- Ranch Potato Salad
- Cabbage and Fennel Slaw with Creamy Jalapeño Dressing
- Asian Slaw
- Mediterranean Bean Salad
- Cantaloupe and Mango Salad
- Skinny Fries
- Chopped Italian Salad Recipe
Perfect Salmon Burgers
for the burgers
- Cut your salmon fillet into large chunks.
- Put the salmon into a food processor fitted with the metal blade. Add the smoked salmon as well, breaking it apart as you add it. Pulse the machine until the salmon is well chopped but still retains some texture. Note: use the pulse button to control the processing and break up the salmon without pureeing it.
- Mix the salmon with the minced dill, olive oil, salt, and lemon juice.
- Form into patties 6 patties. I use a heaping half cup measure to portion out the salmon.
- Cook the burgers over medium to medium high heat until done in the center. An instant read thermometor inserted in the center of the burger should read 145F. Salmon burgers do not take very long to cook.
- Serve your burgers on buns with the dill sauce and your favorite toppings, or over a salad.
- Whisk together the ingredients and taste to adjust to your liking.